Market Forms of Fish
Marketed just as it is caught
Only entrails removed. Still needs cleaning.
Scaled and entrails removed. Ready to cook.
Slices cut crosswise.
Boneless pieces cut from the sides.
Two sides cut away from the backbone.
Cured by smoking, drying, salting or pickling.
Cured and partially dried. Will not keep long.
Partially or wholly cooked. Needs freezing.
Air or heat dried and salted. Lasts forever.
Dry-salted or brine-cured. Can be pickled.
Seafood and Fish Food Facts
Healthy Fish and Seafood Recipe Collection
Fat Content in Fish
Choosing and Cooking Fresh Fish
Saltwater Fish Food Facts
Fish: Know Your Limits
Fab Foods: Fish