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 Recipe Collection
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
