Market form of fish

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Market form of fish

  1. 1. MARKET FORM OF FISH
  2. 2.  All fresh fish will spoil rapidly if mishandled.  Fresh fish may be purchased in a variety of receipt.  Keep frozen fish at zero degree Fahrenheit or below.  When you are buying fresh fish locally, you should carefully handled to prevent breakage.  Fresh fish should have once thawed.
  3. 3. WHOLE OR ROUND  Whole or round fish are those marketed just as they come from the water.  Before cooking, they must be scaled and eviscerated ( which means removing the entrails).
  4. 4. DRAWN  Drawn fish are marketed with only the entrails removed. Small drawn fish or larger sizes intended for baking, may be cooked in the form of purchased after being scaled.
  5. 5. DRESSED  Dressed fish are scaled and eviscerated, usually with the head, tail, and fins removed.  The smaller sizes are ready for cooking as purchased(pan dressed).
  6. 6. STEAKS  Steaks are cross-section slices of the larger sizes of dressed fish.They are ready to cook as purchased, except for dividing the very largest into serving size portion.  A cross section of the backbone is usually the only bone in the steak.
  7. 7. FILLETS  The side of the fish, cut lengthwise away from the backbone, are called FILLETS.  They are practically boneless and required no preparation for cooking.  A fillet cut from one side of a fish is called single fillet.
  8. 8. BUTTERFLY FILLETS  Are the two sides of the fish corresponding to two single fillets held together by uncut flesh and the skin.
  9. 9. STICKS  Are pieces of fish cut lengthwise or crosswise from fillets or steaks into portions of uniform width and length.

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