TLE 3RD QUARTER

• whole fish - These are marketed just as it is caught. Before cooking, they must be scaled
• drawn fish - Must be scaled and if the head is left on, must be degilled
• dressed fish - The scales and entrails are removed already and ready to cook
• fish steak - These slices are cut crosswise
• fish fillet - The boneless pieces are cut from the sides
• butterfly cut - The two sides are cut away from the backbone
• CURED FISH - Refers to fish which has been cured by subjecting it to fermentation, pickling, smoking
• DRIED FISH - These are air or heat dried and salted which lasts longer
• COLD SMOKE - This is cured and partially dried and should not be kept long
• HOT SMOKED - This is partially or wholly cooked
• SALTED FISH - It is dry salted or brine cured. Preserved with salt and dried
• Fin fish – fish with fins and internal skeletons
• Shell fish – fish with external shells but no internal bone structure. They have hard outer shell