| Culinary Info and Fish Preparation Q&As |
 |
| By Fishing & Food Editor Renee Shelton |
| |
Market
Forms of Cut Fresh Fish
Here
are some of the market names for cut fish that are sold. This list
may not cover them all, and some terms may vary from fishmonger
to fishmonger or purveyor to purveyor, but the basic terms and descriptions
are found below. They are basically in order of size or processing.
Round:
|
Whole
|
Headed:
|
Fish
with head removed.
|
Drawn:
|
Entrails
or viscera removed.
|
Split:
|
Entrails,
gills and roe removed, cut from the throat or nape to
the tail or vent. |
Dressed:
|
Entrails
removed, scaled, fins may or may not be removed,
head may or may not be removed. |
Pan-dressed:
|
Dressed
with head, fins, tail removed.
|
Roast:
|
Whole
cuts of usually larger fish, and usually at the back end.
|
Block:
|
Large
dress fish section, crosswise cut of whole fish.
|
Chunk:
|
Smaller
dressed fish section, crosswise cut of whole fish.
|
Loin:
|
Longitudinal
cut of meat from backbone, size depending on fish,
one whole piece, especially
used with tuna. |
Steak:
|
Cross
sectional slices of fish, straight cut of whole fish,
up to 2 inches thick. |
Fillet:
|
Cuts
of sides of fish, may or may not have skin on,
may or may not have bones. |
Butterflied
Fillet:
|
Sides
of fish joined at the back (sometimes belly),
back bone usually removed if
attached at back. |
Fletches:
|
Half
fillets of larger fish.
|
Slices:
|
Sections
of a large fillet.
|
Scallops:
|
Thin
sections of a fillet.
|
Sticks:
|
Cross
section slice of fish.
|
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More Culinary Info:
Classifications
of Fish and Seafood with examples.
Forms of Fish and Seafood
(how they are available).
Market Forms
of Cut Fresh Fish.
Dry Heat
Cooking Methods for Fish and Seafood.
Moist Heat
Cooking Methods for Fish and Seafood.
Basics of Grilling
Fish and Seafood.
Guidelines
for Microwaving Fish and Seafood.
A Classic
Procedure for Steaming Mussels or Clams.
Basics of Court
Bouillon and Fumet.
Basics of Marinades.
What's in a Good
Shrimp (or Crab) Boil?
 |
