Preparation of Fish and Shellfish

The internal organs of a person or animal; intestines; guts

• CUTLET

• FILLET

• ENTRAILS

• BARNACLE

These are marketed just as it is caught. Before cooking, they must be scaled and eviscerated.

• Whole fish

• Drawn fish

• Dressed fish

• Fish fillets

These are air or heat dried and salted which lasts longer.

• Cured fish

• Cold smoked fish

• Salted fish

• Dried fish

The two sides are cut away from the backbone. A prime boneless cut is cut either as a block cut or bias cut.

• Cured fish

• Butterfly fish

• Cheeks

• Fish steaks

THis is partially or wholly cooked and it needs freezing to be frozen.

• Cold-smoked

• Cured fish

• Hot-smoked

• Dried fish

These slices are cut crosswise. It is refers to a type of fish ,not the way a particular fish is cut for cooking

• Drawn fish

• Fish fillets

• Butterfly fish

• Fish steaks

A hardy animal that is found in or very closely to sea water

• Baranacle

• Barnaclle

• Branackel

• Barnacle

The boneless pieces are cut from the sides.

• Fish fillets

• Boneless cut

• Pan-dressed

• Butterfly fish

______ is a small strip of fish or chicken, coated in bread crumbs and deep fried.

________means that the fish has been trimmed, scaled, gutted, boned or filleted and is ready to go straight into the pan in the recipe of your choice