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  • Types of fish cuts: whole, fillets, steaks & more

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    Ross Diaz
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    The document describes different market forms that fish can be prepared and sold in, including whole or round fish kept intact, drawn fish with just the viscera removed, dressed fish with scales, head, tail and fins removed, fillets which are boneless sides of fish, butterflied fillets which have both sides still joined without bones, and sticks or tranches which are cross section slices of fillets.

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    Market Forms of Fish

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    The document describes different market forms that fish can be prepared and sold in, including whole or round fish kept intact, drawn fish with just the viscera removed, dressed fish with scales, head, tail and fins removed, fillets which are boneless sides of fish, butterflied fillets which have both sides still joined without bones, and sticks or tranches which are cross section slices of fillets.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5K views1 page

    Types of fish cuts: whole, fillets, steaks & more

    Uploaded by

    Ross Diaz
    The document describes different market forms that fish can be prepared and sold in, including whole or round fish kept intact, drawn fish with just the viscera removed, dressed fish with scales, head, tail and fins removed, fillets which are boneless sides of fish, butterflied fillets which have both sides still joined without bones, and sticks or tranches which are cross section slices of fillets.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Market forms of fish (a) Whole or round: completely intact, as

    caught (f) Butterflied fillets: both sides of a fish still joined, but with bones removed (b) Drawn: viscera removed

    (g) Sticks or tranches: cross-section slices (c) Dressed: viscera, scales, head, tail, and fins removed of fillets

    (d) Steaks: cross-section slices, each containing a section of backbone

    (e) Fillets: boneless sides of fish, with skin on or off

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