Market Forms of

Fish
 OPENING PRAYER

Dear Lord, thank you for today. Thank you for the ways
in which you provide for us all. For your protection and
love, we thank you. Help us to focus our hearts and
minds now on what we are about to learn. Guide us by
your eternal light as we discover more about the world
around us. We ask all this in the name of Jesus. Amen
• Awareness of the market forms of fish, storage
hints, and cooking tips can help your fish go from
mere tasty dishes to meals of unmatched
delicacy.
• You can purchase fish in many forms at your
local fish market.
Whole Fish

•Marketed just as it
is caught
•More delicious
than fillets
Drawn Fish

•Must be scaled
•The head is removed
•Only entrails
removed
•Have a longer
storage life
Dressed Fish

•Scales and
entrails are
removed.
•Ready to cook
Fish Steaks
• Slices are cut crosswise
• The word “steak” in
fish steak refers to a
type of fish, not the
way a particular fish is
cut for cooking.
Fish Fillets

•Boneless
•Firm white
meat
Butterfly Fish

•Two sides are cut

away from the
backbone
•Best and choicest
cut of fish
Cured Fish

•Refers to fish which

has been cured like
smoked, fermented,
and pickled.
Cold-smoked fish

•Cured and partially

dried and should
not keep long.
Hot Smoked fish

•Partially or wholly
cooked.
•Needs freezing to be
frozen
Dried Fish

•Air or heat
dried
•Salted
•Lasts longer
Salted Fish
• Dry-salted or brine-cured
• Preserved with salt and dried
 CLOSING PRAYER

I will continue, O my God, to do all my

actions for the love of you.
Our Lady of the Holy Rosary, Pray for us
St. John Baptist De La Salle, Pray for us

Live Jesus in our Hearts FOREVER