. Commercial fisheries review. Fisheries; Fish trade. ? 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 fi
. Commercial fisheries review. Fisheries; Fish trade. ? 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 shellfish are marketed alive. Other market forms, depending on the variety, include cooked whole in the shell, fresh meat (shucked), headless, and cooked In Bhell: Shellfish, such as hard and soft blue crabs, lobsters, clams, and oysters Bhould be alive if bought fresh in the shell. Crabs and lobsters may also be cooked in the shell. Edible portion varies widely. Shucked: Clam, oyster, and scallop meats may bo bought free of the shell, commonly known as shucked. In this form the por- tion is 100 percent edible. Headless: Only the tail part of shrirn commonly marketed. Spiny-lobster tails are also a common market form. About 85 percent ia edible. Cooked meat: The edible portion is picked from the cooked shellfish. Crab, flhrimp, and lobster meat is marketed in this way. Cooked meat is perishable, although packaged in containers, sine is not further processed by heat. It is 100 percent edible. -Fresh and Frozen Fish Buying Manual, Circular 20, Fish and Wildlife Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - c
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