Scribd Logo
Upload

Welcome to Scribd!

  • 3K views

    Market Forms of Fish and Fish Products

    Uploaded by

    Shang Lajerba
    This document discusses the different market forms of fish and fish products. It identifies seven main forms: 1) Whole or round fish which must be scaled and gutted before cooking. 2) Drawn fish which have been gutted but not scaled. 3) Dressed fish which have been scaled, gutted, and usually have the head, tail, and fins removed. 4) Steaks which are cross-section slices of dressed fish. 5) Fillets which are the side of the fish cut lengthwise and are practically boneless. 6) Butterfly fillets which are two fillets held together by uncut flesh and skin. 7) Sticks which are cut portions of uniform width and length from fillets or ste

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Market Forms of Fish and Fish Products

    Uploaded by

    Shang Lajerba
    3K views11 pages
    This document discusses the different market forms of fish and fish products. It identifies seven main forms: 1) Whole or round fish which must be scaled and gutted before cooking. 2) Drawn fish which have been gutted but not scaled. 3) Dressed fish which have been scaled, gutted, and usually have the head, tail, and fins removed. 4) Steaks which are cross-section slices of dressed fish. 5) Fillets which are the side of the fish cut lengthwise and are practically boneless. 6) Butterfly fillets which are two fillets held together by uncut flesh and skin. 7) Sticks which are cut portions of uniform width and length from fillets or ste

    Original Title

    MARKET-FORMS-OF-FISH-AND-FISH-PRODUCTS

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document discusses the different market forms of fish and fish products. It identifies seven main forms: 1) Whole or round fish which must be scaled and gutted before cooking. 2) Drawn fish which have been gutted but not scaled. 3) Dressed fish which have been scaled, gutted, and usually have the head, tail, and fins removed. 4) Steaks which are cross-section slices of dressed fish. 5) Fillets which are the side of the fish cut lengthwise and are practically boneless. 6) Butterfly fillets which are two fillets held together by uncut flesh and skin. 7) Sticks which are cut portions of uniform width and length from fillets or ste

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    3K views11 pages

    Market Forms of Fish and Fish Products

    Uploaded by

    Shang Lajerba
    This document discusses the different market forms of fish and fish products. It identifies seven main forms: 1) Whole or round fish which must be scaled and gutted before cooking. 2) Drawn fish which have been gutted but not scaled. 3) Dressed fish which have been scaled, gutted, and usually have the head, tail, and fins removed. 4) Steaks which are cross-section slices of dressed fish. 5) Fillets which are the side of the fish cut lengthwise and are practically boneless. 6) Butterfly fillets which are two fillets held together by uncut flesh and skin. 7) Sticks which are cut portions of uniform width and length from fillets or ste

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    MARKET FORMS OF FISH

    AND FISH PRODUCTS


    WHAT IS FISH AND FISH PRODUCTS

     The term “fish and fish products” means any


    aquatic species (including marine mammals and
    plants) and all products thereof exported from a
    nation, whether or not TAKEN by fishing vessels
    of that nation or packed, processed, or otherwise
    prepared for export in that nation or within the
    jurisdiction thereof
    MARKET FORM OF FISH

     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.
    1. 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).
    2.DRAWN
     Drawn fish are
    marketed with only
    the entrails removed.
     Smalldrawn fish or
    larger sizes intended
    for baking may be
    cooked in the form of
    purchased after
    being scaled.
    3.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)
    4.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.
    5.FILLETS  The side of the fish
    cut lengthwise away
    from the backbone are
    called FILLETS.
     Theyare practically
    boneless and required
    no preparation for
    cooking.
    A fillet cut from one
    side of a fish is called
    single fillet.
    6.BUTTERFLY FILLETS
     Are the two sides of
    the fish corresponding
    to two single fillets
    held together by uncut
    flesh and the skin
    7.STICKS
     Are pieces of fish
    cut lengthwise or
    crosswise from
    fillets or steaks
    into portions of
    uniform width and
    length

    You might also like