1a.enumerate the market forms and cuts of fish
1b.enumerate the common body forms of fish
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1a.enumerate the market forms and cuts of fish
1b.enumerate the common body forms of fish
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Answer:
Market Forms
Whole Fish
the market form of a fish that is taken from the
Drawn Fish
a fish that has only its viscera removed.
Dressed FIsh
a fish that has been scaled and has had the viscera, gills, and fins removed.
Pan Dressed Fish
a dressed fish with its head removed.
Fish Steak
a cross section of a dressed fish.
Fish Fillet
the lengthwise piece of flesh cut away from the backbone.
Butterflied Fillet
is two single fillets from a dressed fish that are held together by the uncut back or belly of the fish.
Glazing
the process of covering an item with water to form a protective coating of ice before the item is frozen.
Processed Fish
available canned, smoked, salted, or pickled.
Cuts of Fish
1. Fillet
A fillet is the meat cut from the sides of the fish. There are three types of fillets: whole, v-cut and j-cut with the latter two being the most popular. With both cuts, the pin bone is removed. In a j-cut, the nape - a small, thin, fatty piece of meat on the lower side of the fillet - has also been removed. Fillets from larger fish can be cut further into portions. The parts of the fillet that are left over are called pieces or “off-cuts,” which are just as good as the loins, but slightly less uniform. Fillets are extremely versatile cuts that can be seasoned, marinated, baked, fried and sautéed, and depending on the species, can be found skin-on and skin-off.
2. Butterfly Fillet
Commonly used for small freshwater fish, a butterfly fillet is essentially two fillets attached by skin that when spread out, take on the shape of a butterfly. This cut is ideal for pan frying or baking.
3. Loin
There are two types of loins – “natural” fillet loins from small and medium-sized fish and “cut” loins taken lengthwise across the backs of large fish like tuna, swordfish and shark. Whether “natural” or “cut”, loins are prime cuts of thick and flavorful meat without the waste of skin or bones. Loins can be sold whole or cut into large pieces such as medallions, and are great grilled, baked, or sautéed.
4. Steaks
A steak is a crosswise cut made perpendicular to the spine. Generally made from larger fish such as salmon, tuna, swordfish and mahi-mahi. With a steak cut, the vertebrae, skin and bones are left intact. A very popular cut for grilling, pan-frying, broiling or baking.
5. Tail
The backend of the fish, closest to the tail. Normally cut and sold bone-in. Very flavorful and best seasoned and roasted.
6. Whole Fish
While whole fish may not be a cut, it is still a very popular way to prepare fish. Whole fish can be purchased either “in the round” with the head, tail and viscera still intact, or “gutted,” which means the viscera has been removed but the head is intact. Whole fish that has been “gutted” can be seasoned or stuffed and make for a striking presentation.
Body forms of Fish
Flat (flat from top to bottom): good for hiding on bottom.
Torpedo: usually live in open. water and are good swimmers.
Flat: (flat from side to side, or ribbon. shaped): good for hiding in tight places.
Long but round in cross section (hose- like): can fit under and around rocks.
Explanation:
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