Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
A typical roundfish, such as bass or pollock, is shaped rather like an oval tube, with the backbone running down the top center between two thick strips of flesh. A line of bones extends upward from the spine. Along the bottom of the spine, a double line of bones fans out vertically to enclose the entrails. Other bones support the dorsal and anal fins.