FISH

MARKET FORMS OF FISH:

WHOLE FISH:

The fish the way it was caught, referred to as "in the round"

DRAWN FISH:

The viscera (guts) are removed, but scales and fins are still intact.

H&G (Headed and Gutted) or HEAD-OFF DRAWN:

The head and viscera (guts) are removed, but scales and fills are still intact.

DRESSED FISH:

Viscera (guts), gills, scales, fins are removed. The head may or may not be removed. Also known as pan-dressed, this fish is usually appropiate for single serving.

STEAK:

Portion-sized cross section cut from a dressed fish. Portion cuts from the fillet of large fish, such as tuna and swordfish are also called steak.

FILLET:

Boneless piece of fish.

TRANCHE:

Portion sized slice of a fillet that is cut at a 45 degree angle to expose a greater surface area. Usually cut from a large fillet like salmon or halibut.

PAVE:

Portion size square form a fillet. Usually cut from a large fillet like salmon, halibut, mahi mahi or tuna.