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Preparation of fish and shellfish products
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- 9. PREPARATION OF FISHAND SHELLFISH PRODUCTS Market Forms of Fish
- 10. WHOLE FISH These aremarketed just as it is caught.
- 11. DRAWN FISH They mustbe scaled and if the head is left on, must be degilled.
- 12. DRESSED FISH The scalesand entrails are removed already and ready to cook.
- 13. FISH STEAKS These slicesare cut crosswise.
- 14. FISH FILLETS The bonelesspieces are cut from the sides.
- 16. BUTTERFLY FILLETS The twosides are cut away from the backbone.
- 18. CURED FISH This refersto fish which has been cured.
- 19. COLD-SMOKED This cured andpartially dried and should not keep long.
- 20. HOT-SMOKED This is partiallyor wholly cooked and it needs freezing to the frozen.
- 21. DRIED FISH These areair or heat dried and salted which lasts longer.
- 22. SALTED FISH It isdry-salted or brine cured.
Editor's Notes
- #19 Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it.
- #20 Smoking temperature! In fact, in terms of process, the temperature used during smoking is the only difference. Cold-smoked salmon is smoked below roughly 90 degrees fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees. The temperature difference results in cold-smoked salmon and a fresher and less smoky flavor, while the hot-smoked version is much smokier. In terms of texture, cold-smoked is more smooth and silky, while hot-smoked salmon is flaky, as if it had been baked.