SIZES AND MARKET

FORMS OF DRESSED
FISH
-Agri-fishery Arts -
 Today's Lesson :

Learning Outcome:
At the end of the lesson, the students should be able to:

●Identify the different market forms of fish

●Understand the types of dressed fish and
compare it across market forms
●To know the appropriate market form of fish
 Dressed Fish
means a fish with the attached but with the gills
and the entire gut or viscera (stomach, liver,
intestine, gonads) removed. Under the bill,
"dressed fish" would mean a fish with the head
and tail attached but with the gills and the
entire gut or viscera removed.
MARKET FORMS
OF
FISH
 Whole or round
Whole or round fish are sold just as they come from the water. They
must be scaled and eviscerated — or gutted — before cooking. If the
head is left on, the fish must be degilled. The edible yield is about 45
percent.
 Drawn
Drawn fish have been eviscerated. They must be scaled
and, if the head is left on, must be degilled. The edible
portion is about 48 percent.
 Dressed
Dressed fish are ready to cook , usually with head, tail and
fins removed. The edible portion is about 67 percent.
 Fillets
Dressed fish are ready to cook , usually with head, tail and
fins removed. The edible portion is about 67 percent.
 Butterfly fillet
Butterfly fillet is another way of filleting of fish. Rather than
taking the fillets away from the backbone, the bone is taken out.
The result is one fillet, not two. Usually the head and tail are left
on to hold the finfish together during cooking
 Steaks
Steaks are ready-to-cook, cross-sectional slices of
large fish. The edible yield is about 86 percent.
Quiz Time!
Are you ready?
WHAT’S IN
THE
PICTURE!!
GUESS what’s in the
PICTURE?
GUESS what’s in the
PICTURE?
GUESS what’s in the
PICTURE?
GUESS what’s in the
PICTURE?
GUESS what’s in the
PICTURE?
GUESS what’s in the
PICTURE?
Thank You