Market forms of fish

1. A WHOLE FISH WITH SCALES, ENTRAILS, FINS AND HEAD REMOVED

• DRESSED FISH

• FISH FILLET

• DRAWN FISH

• STEAK-CUT FISH

2. THE BONELESS SIDE OF FISH CUT LENGTHWISE FROM THE BACKBONE

• DRAWN FISH

• STEAK-CUT

• FISH FILLET

• DRESSED FISH

3. THESE ARE MARKETED WITH ONLY THE ENTRAILS REMOVED

• BUTTERFLY FISH

• DRAWN FISH

• STEAK-CUT FISH

• DRESSES FISH

4. FISH WITH THE CROSS SECTION SLICES CUT FROM A LARGE DRESSED FISH

• STEAK-CUT FISH

• BUTTERFLY FISH

• FISH FILLET

• DRAWN FISH

5. THE TWO SIDES OF THE FISH CUT LENGTHWISE AWAY FROM THE BACKBONE AND HELD TOGETHER BY THE UNCUT FLESH AND SKIN OF THE BELLY

• DRESSED FISH

• FISH FILLET

• DRAWN FISH

• BUTTERFLY FISH