SEA FOODS

Market form of fish where viscera, tail, head, fins, and scales are removed.

• Whole or round

• Drawn

• Dressed

• Steaks

Market form of fish where both sides of a fish still joined, but with bones.

• Butterflied fillets

• Sticks or tranches

• Fillets

• Steaks

Market form of fish that are cross-section slices of fillets.

• Butterflied fillets

• Sticks or tranches

• Fillets

• Steaks

Market form of fish that are cross-section slices, each containing a section of the backbone.

• Butterflied fillets

• Sticks or tranches

• Steaks

• Fillets

Market form of fish that is completely intact as caught.

• Whole or round

• Drawn

• Dressed

• Fillet

Market form of fish that are the boneless side of fish, with or without skin.

• Steaks

• Sticks

• Dressed

• Fillets

Market form of fish where viscera are removed.

• Whole or round

• Sticks

• Drawn

• Steaks

Check all the factors we consider in checking the freshness of fish.

• Read or pink gills

• Fresh and wild odor

• The texture of the flesh is firm or elastic

• Shiny scales, and tightly cling, on skin