TLE 3RD

• whole fish are marketed just as it caught. must be scaled and eviscerated
• drawn fish must be scaled if the head is left on, must be de gilled
• dressed fish scales and entrails are removed already and ready to cook
• dressed fish is considered as "pan-dressed"


  fish has been trimmed, scaled, boned or filleted
• fish steaks are cut crosswise
• "steak" in fish steak refers to a type of fish
• Fish Fillets - Boneless pieces cut from the sides
• Butterfly Fillet - Two pieces cut away from the backbone
• Cured Fish - Cured by subjecting to fermentation, pickling, smoking, or a combination before eaten
• Hot Smoked - Partially or wholly cooked and needs freezing
• Dried Fish - Air or heat-dried and salted which last longer
• Salted Fish - Brine-cured or dry-salted, preserved with salt and dried
• Fish are vertebrates. All fish have fins and most have scales.