Final Products
See also: Fish products, Fish (food), and SeafoodFinfish, or parts of finfish, are typically presented physically for marketing in one of the following forms
- whole fish: the fish as it originally came from the water, with no physical processing
- drawn fish: a whole fish which has been eviscerated, that is, had its internal organs removed
- dressed fish: fish that has been scaled and eviscerated, and is ready to cook.
- pan dressed fish: a dressed fish which has had its head, tail, and fins removed, so it will fit in a pan.
- filleted fish: the "fleshy sides of the fish, cut lengthwise from the fish along the backbone. They are usually boneless, although in some fish small bones called “pins” may be present; skin may be present on one side, too. Butterfly fillets may be available. This refers to two fillets held together by the uncut flesh and skin of the belly"
- fish steaks: large dressed fish can be cut into cross section slices, usually half to one inch thick, and usually with a cross section of the backbone
- fish sticks: "are pieces of fish cut from blocks of frozen fillets into portions at least 3/8-inch thick. Sticks are available in fried form ready to heat or frozen raw, coated with batter and breaded, ready to be cooked"
- fish cakes: are "prepared from flaked fish, potatoes, and seasonings, and shaped into cakes, coated with batter, breaded, and then packaged and frozen, ready-to-be-cooked"
- fish fingers
- fish roe
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Cutting frozen tuna with a band saw
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Filleting hake
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Japanese utensils used to fillet large tuna
Read more about this topic: Fish Processing
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