Market Forms of Fish

• Whole or round - completely intact, as caught
• Drawn – viscera removed
• Dressed - viscera, scales, head, tail and fins removed
• Steaks – cross sect-ion slices, each containing a section of backbone
• Fillets – boneless side of fish, with or without skin
• Butterflied fillets - both sides of a fish still joined, but with bones removed
• Sticks or tranches cross section slices of fillets