fish

• Seafood


  Any form of sea life regarded as food by humans
• Categories of seafood


  • Fin Fish
  • Shellfish
• Fin Fish


  • With bones, fins, and covered with scales
• Shellfish


  • Have no bones, have hard shells to cover their bodies
• Market forms and cuts of fish

  • Live fish
  • Whole fish
  • Drawn Fish
  • Dressed Fish
  • Filet
  • Steak Cut
  • Sticifs
  • Deboned
  • Flafied
• Live fish


  Can be bought alive or still breathing
• Whole fish


  No longer alive, most common market form, shortest shelf life because internal organs are not yet removed
• Drawn Fish


  Whole fish purchased but must be scaled, and with entrails removed
• Dressed Fish


  Scaled and eviscerated with head, tails and fins removed
• Filet


  Two meaty sides of the fish cut lengthwise away from backbones; with or without bones and skin
• Steak Cut


  Cross section slices of fish; common cuts for large fishes
• Sticifs


  Cut lengthwise or crosswise from filets or steak into uniform width and length portions
• Deboned


  Filet cuts with bones of the fish removed
• Flafied


  Fish meat separated from the whole fish
• Kinds of Processed Fish

  • Dried
  • Smofied
  • Frozen
  • Salted
  • Canned
• Dried


  Processed under the sun
• Smofied


  Cooked using Smoking method
• Frozen


  Lasts long because of freezing
• Salted


  Rubbed with salt
• Canned


  Cooked then sealed in a container
• Market forms of Shellfish

  • Live Shellfish
  • Coofied Form
  • Whole Shellfish
  • Shucfied Shellfish
  • Headless Shellfish
• Live Shellfish


  Can be bought alive
• Coofied Form


  Edible portion of fish/shellfish sold, cooked and ready to eat. These can be sold frozen or canned
• Whole Shellfish


  No longer alive but head and thorax still intact
• Shucfied Shellfish


  Removed from their shells
• Headless Shellfish


  Head and thorax removed for being the source of bacterial spoilage