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| Gutted
Gutted fish are whole fish that have been gutted and sometimes scaled. Head and fins intact. A gutted fish has a longer storage life than a fish stored just as it comes from the water, because entrails cause rapid spoilage. |
Dressed/Pan-Dressed
(or Headed and Gutted)
Dressed fish have been scaled, gutted, and had gills removed. Head and fins are intact. A dressed fish is often cooked in one piece, by baking, poaching, or barbecuing. A pan-dressed fish has head, tail and fins removed as well. |
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| Filleted
Fillets are the boneless or 'pinbone-in' sides of a fish, cut away from the backbone and removed in one piece. in some fish, there may be pinbones radiating at right angles from the backbone. When these are removed, the fillet is boneless. |
Steaked
Steaks are cross-sections cut from dressed fish. They are generally 2 to 4cms thick. Large fish such as salmon, grouper, and mackerel are often steaked. |
| How to Fillet a Round-Bodied Fish | How to Fillet a Flatfish | ||
| 1. |  With
fish facing away from you, use a sharp, thin-bladed knife to cut along
the back of the fish, from tail to head. Make a second cut just behind
the gills, down to the backbone. |
1. |  With
the eyed (dark) side of the flatfish up, use a flexible boning knife to
make a cut along the spine from the gills to the tail. |
| 2. |  Holding
the knife at a slight angle, cut along the bone to free the back side of
the fillet. |
2. |  Slide
the blade between backbone and flesh, lifting the fillet away from the
bone. Remove the second fillet in the same manner. |
| 3. |  Peel
back the free meat, then cut fillet away from the rib cage. Turn fish over
and repeat above steps for second fillet. |
3. |  Turn
the fish over: repeat step 2. |
| 4. |  To
skin, grasp fillet by the tail end, skin side down. Holding the knife at
a slight angle, cut the meat free. |
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| How to Steak a Round Fish | |||
| 1. |  Remove
fins from cleaned, scaled fish by running knife point along each side of
fin base, then pulling this free. To remove head, make diagonal cut behind
the gills and sever backbone with heavy knife or cleaver. |
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| 2. |  Still
using a heavy knife, slice fish into steaks about 2-4cm thick, starting
about 11cm from the head end. (Reserve unsteaked head and tail portions
for another use.) |
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