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9 market forms and cuts of fish

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by

kimberly navarro

on 3 January 2015

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Transcript of 9 market forms and cuts of fish

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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