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Market Forms of Fish

Whole Fish:

Marketed just as it is caught

Drawn Fish:

Only entrails removed. Still needs cleaning.

Dressed Fish:

Scaled and entrails removed. Ready to cook.

Fish Steaks:

Slices cut crosswise.

Fish Fillets:

Boneless pieces cut from the sides.

Butterfly Fillets:

Two sides cut away from the backbone.

Cured Fish:

Cured by smoking, drying, salting or pickling.

Cold-Smoked:

Cured and partially dried. Will not keep long.

Hot-Smoked:

Partially or wholly cooked. Needs freezing.

Dried Fish:

Air or heat dried and salted. Lasts forever.

Salted Fish:

Dry-salted or brine-cured. Can be pickled.

See also:
Seafood and Fish Food Facts
Healthy Fish and Seafood Recipes
Fat Content in Fish
Choosing and Cooking Fresh Fish
Saltwater Fish Food Facts
Fish: Know Your Limits
Good Eats: Fish
Salmon Recipes
Thyroid Disease -- Shellfish is said to be beneficial to Thyroid Disease

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