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Market forms of fish (a) Whole or round: completely intact, as

caught (f) Butterflied fillets: both sides of a fish still joined, but with bones removed (b) Drawn: viscera removed

(g) Sticks or tranches: cross-section slices (c) Dressed: viscera, scales, head, tail, and fins removed of fillets

(d) Steaks: cross-section slices, each containing a section of backbone

(e) Fillets: boneless sides of fish, with skin on or off