TLE MARKET FORMS OF FISH

• WHOLE FISH - THESE ARE MARKETED JUST AS CAUGHT
• DRAWN FISH - THEY MUST BE SCALED AND IF THE HEAD IS LEFT ON IT MUST BE DEGILLED
• DRESSED FISH - THE SCALES AND ENTRAILS ARE REMOVED ALREADY AND READY TO COOK
• PAN DRESSED - MEANS THE FISH HAS BEEN TRIMMED, SCALED, GUTTED, BONNED
• FISH STEAKS - THESE ARE CUT CROSSWISE
• GRILLED FISH STEAKS - ARE A WONDERFUL CHOICE FOR ENTERTAINING
• STEAK - REFERS TO A TYPE OF FISH NOT THE WAY IT IS CUT
• FISH FILLETS - THE BONELESS PIECES ARE CUT FROM THE SIDES
• BUTTERFLY FILLETS - THE TWO SIDES ARE CUT AWAY FROM THE BACKBONE AND CONSIDERED THE BEST AND CHOICEST CUT OF FISH
• CURED FISH - THIS REFERS TO FISH WHICH HAS BEEN CURED BY SUBJECTING IT TO FERMENTATION
• COLD SMOKED - THIS IS CURED PARTIALLY AND DRIED AND SHOULD NOT KEEP LONG
• HOT SMOKED - THIS IS PARTIALLY OR WHOLLY COOKED AND IT NEEDS FREEZING TO BE FROZEN
• DRIED FISH - THESE AREAIR OR HEAT DRIED AND SALTEDWHICH LAST LONGER
• FISH JERKY - IS A POPULAR TYPE OF DRIED FISH; BEST MADE WITH LEAN FISH
• SALTED FISH - ITIS DRY SALTED OR BRINE CURED THAT IS PRESERVED WITH SALT AND DRIED UNDER SUN OR TECH