. Commercial fisheries review. Fisheries; Fish trade. Whole or round fish are those marketed just as they come from the water. In this form, the edible portion is about 45 percent of the whole, but varies with size and kind of fish. To prepare for cooking, fish should be BUled and eviscerated and, if desired, head, tail, and fins should be removed. Fish then may be used for baking, or may be BUoed, filleted, or cut into Bteaks or chunks. Small fish, like Bmelt, are often cooked with only the en- trails removed. Drawn fish are those marketed with onlv the entrails removed. In this form, the edi
. Commercial fisheries review. Fisheries; Fish trade. Whole or round fish are those marketed just as they come from the water. In this form, the edible portion is about 45 percent of the whole, but varies with size and kind of fish. To prepare for cooking, fish should be BUled and eviscerated and, if desired, head, tail, and fins should be removed. Fish then may be used for baking, or may be BUoed, filleted, or cut into Bteaks or chunks. Small fish, like Bmelt, are often cooked with only the en- trails removed. Drawn fish are those marketed with onlv the entrails removed. In this form, the edible portion is about 48 percent, buf varies with size and kind of fish. To prepare for cooking, they are generally scaled. Head, tail, and fins may be removed, if desired, and the fish split, filleted, or cut into steaks or chunks. DrcsBed fiBh are scaled and eviscerated, usually with the head, tail, and fins re- moved. Edible portion in thia form is about 67 percent, but varies with size and kind of fiBh. The smaller rises an ready for cooking as purchased (pan dressed). The larger sizes may be baked as pur- chased or may be cut into fillets, Bteaks, «««8k. ? V Steaks* are cross-section slices of the larger Bizea of dressed fish, usually about % of a inch thick. In this form the edible por- tion is about 84 percent. Steaks ready to cook as purchased. Fillets are the Bides of fish cut away from the backbone. They are practically bonelcBB and have little or no waste. Fillets are ready for cooking. The akin may be left on or may be removed. A fillet cut from one Bide of a fish is called a single fillet. This is the type n generally seen in the market. Bulterfly fillets are the two sides of the fish corresponding to two Binglo fillets held together by the uncut flesh and skin of the belly. Sticks are pieces of fish cut lengthwise or crOBSwfse from filletB into portions of uni- form width and length, usually about 1 inch wide and 3 inches long. MARKET FORMS OF SHELLFISH Some she
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