Module 9- Fish Preservation Terminologies, Fish Body, Cuts, and Market Forms

Provide discussions on the following topics. Include pictures or illustrations.

o Market forms and cuts of fish

Before you begin cooking fish there is some general information you should know. Awareness of the market
forms of fish, storage hints, and cooking techniques can mean the difference between mere tasty dishes and
meals of unmatched delicacy.

Market Forms of Fish

Fish is available in many forms at the market. Some can be purchased ready to cook, while others require
special preparation. Below is a list of the market forms of fish.

Whole or round -- This type is marketed just as it came from the sea.

Before cooking, the fish must be scaled and eviscerated (internal organs removed). Usually the head, tail, and
fins are removed prior to cooking.

Drawn -- The viscera and entrails are removed. The fish must be scaled. Again the head, fins, and tail are
usually removed before cooking.

Dressed or pan-dressed -- The viscera are removed. The head, tail, and fins are usually removed. The fish is
scaled, free of blood, and ready to cook.

Steaks -- Steaks are cross-section pieces cut from a large dressed or whole fish, commonly ½" to 1 inch thick.
A cross- section of the backbone is the only bone in the steak.

Fillets -- Fillets are slices cut lengthwise from the sides of the fish. They contain no bones or other wastes,
however the skin, with scales removed, may be left on one side. A single fillet is the flesh cut from only one
side of the fish. Butterfly fillet is the name for two single fillets held together by uncut flesh and skin.

Portions or sticks -- These are pieces cut lengthwise or crosswise from fillets or steaks. Most often they come
in equal size portions about 1 inch wide to 3 inches long.

Canned -- Several varieties of fish are canned. Tuna, salmon, mackerel, and fish products are processed in
this manner. They can be stored on a shelf and are ready to use.

It is important to study the characteristics and market forms of fish to be able to know if it is good or bad for us, if it is
going to spoil, how to clean it, and more. It is because if we are going to eat seafoods like fish, we need to make sure that
it is clean and safe.
 o Common body forms of fish

Anatomy is the study of an organism’s structures. Fishes come in a diverse array of forms,
many with special modifications. The shape, size, and structure of body parts permit different
fishes to live in different environments or in different parts of the same environment. The
external anatomy of a fish can reveals a great deal about where and how it lives.

When describing the basic anatomy of an organism, it is useful to have some common
terms to help with orientation. Just as a map uses north, south, east, or west to help determine
the location, orientation words are useful in describing anatomy.

Scientists measure and describe the external features of fishes to identify species, assess age and
health, and learn about structure and function. Scientists work with a variety of types of fishes to do this.
They might use a fresh fish, or they may use photographs, scientific drawings, or other kinds of detailed
images–even fish fossils.