Drawn fish
Market forms and cuts of fish
Dressed fish
- fish whose scales,
internal organs,fins,
head and tail are
removed.
Fillets
- are the fleshy sides of
the fish which are separated
from the backbone
and the ribs.
Butterfly fillet
- fillets that are joined together
on the ventral sides
by the underside
skin.
Sticks
- cuts from fillets or steaks. They
are usually from fish that
has been minced and shaped,
breaded and frozen.
Example Recipe:
Kilawin
Whole or Round fish
- fish whose parts are still intact.
Example recipe:
sinugba
- fish whose organs are
removed by making a slit
along the belly wall and
the entrails pulled out.
Steaks
- they are cross sections of a
cleansed fish which are
around 1-2 cm. thick
Example Recipe:
Paksiw/pinirito
Splitted
- fish that is cut open along
the dorsal side from
head to tail.
Example Recipe:
Escabeche
Live fish
- fish that are
sold alive.
Single fillet
- fillet from side of a
fish cut away
from the Backbone.
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9 market forms and cuts of fish
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