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Market Forms
Appears in
Published 2025
Fish are available in several forms, as illustrated in Figure 20.1. Or they may be cut by the cook into these forms, depending on how they are to be cooked.
Figure 20.1 Market forms of fish.
(a) Whole or round: completely intact, as caught.
(b) Drawn: viscera removed.
(c) Dressed: viscera, scales, head, tail, and fins removed.
(d) Steaks: cross-section slices, each containing a section of backbone.
(e) Fillets: boneless sides of fish, with skin on or off.
(f) Butterflied fillets: both sides of a fish still joined, but with bones removed.