2. ENTRAILS – the internal organs of a person or animal; intestines; guts.
CUTLET – a slice of meat, especially of fish, for boiling or frying.
FILLET – a boneless cut or slice of meat or fish, especially the beef tenderloin.
GOUJONS – a small strip of fish or chicken, coated in bread crumbs and deep-fried.
BARNACLE – a hardy animal that is found in or very closely to sea water.
PAN-DRESSED – means that the fish has been trimmed, scaled, gutted, boned or filleted and is
go straight into the pan in the recipe of your choice.
SHELLING – means removing the shell to leave the soft edible flesh of the mollusc or crustacean.
FILLETING – is the removal of flesh from the bones and skin.
SKINNING – usually occurs once the fillets of the fish have been removed.
TRIMMING – means to remove the fins, gills, eyes, head and scales.
TECHNICAL TERMS
3. 1. WHOLE FISH – these are marketed just as it is caught.
2. DRAWN FISH – they must be scaled and if the head is left on, must be degilled.
3. DRESSED FISH – the scales and entrails are removed already and ready to cook.
4. FISH STEAKS – these slices are cut crosswise. The word “steak” in the fish steak refers
type of fish, not the way a particular fish is cut for cooking.
5. FISH FILLETS – the boneless pieces are cut from the sides. Firm white fish, cod,
or grouper are examples of fish that make great fish fillets.
6. BUTTERFLY FILLETS – the two sides are cut away from the backbone.
MARKET FORMS
4. 7. CURED FISH – this refers to fish which has been cured by subjecting it to
pickling, smoking or some combination of these before it is eaten.
8. COLD-SMOKED – this is cured and partially dried and should not keep long.
9. HOT-SMOKED – this is partially or wholly cooked and it needs freezing to be frozen.
10. DRIED FISH – these are air or heat dried and salted which lasts longer.
11. SALTED FISH – it is dry-salted or brine-cured. Salted fish preserved with salt and
either under the sun or using modern technology.
