Preparing Fish for Cooking

Generally, the process of scaling, plucking, or otherwise cleaning fish, poultry, or game is known as dressing. There is considerable loss when cleaning and portioning fish. On average, gutting a fish removes 20 to 30 percent of its overall weight, depending on the species. Removing the head, skin, and bones can account for another 20- to 30-percent loss. The edible portion of a fish may only be 40 percent of its original weight. Generally, the portion of fish required for a main course is 100 to 150 grams (3½ to 5 ounces) per serving.