Market Forms of Fishes

• Whole fish:

  marketed just as it got. More delicious than fillets. Must be scaled and eviscerated before cooking.
• Fillets - Boneless
• Eviscerated:

  to remove the entrails of fish
• Entrails:

  Internal organs of fish
• Internal Organs of fish:

  Can cause rapid spoilage
• Drawn Fish:

  must be scaled if the head is left on it, must be de-gilled. Edible portion is about 48%. Entrails removed. Usually has longer shelf-life than whole fishes.
• Dressed Fish


  Scales and entrails are removed already and ready to cook. Trimmed. The term “pan-dressed” is frequently used.
• Pan-dressed


  Ready to cook
• Trimmed


  Removing scales and entrails
• Fish Steak


  Cut crosswise. Wonderful choice for entertaining. Usually round and flat fish.
• Fish Fillet


  Boneless, cut from sides. Firm white fish, cod, haddock, or a grouper. Removing flesh from bones
• Butterfly Fillets


  2 sides are cut away from backbone. Removing bones from flesh, considered best and choicest cut of fish.
• Cured Fish


  By subjecting it to fermentation, pickling, smoking, or some combination of these before eaten.
• Pickling


  Soaked in vinegar and salt.
• Cold-smoked


  90F, Cured and partially dried and should not keep long. Tinapa
• Hot-smoked


  120F, Partially or wholly cooked and it needs freezing to be frozen.
• Dried Fish


  Air/heat dried or salted which lasts longer.
• Salted Fish


  Dry-salted/Brine-cured. Preserved with salt and drued. Either under the sun or using modern technology.