Fish Processing - Final Products

Final Products

Finfish, 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

• Cutting frozen tuna with a band saw

• Filleting hake

• Japanese utensils used to fillet large tuna