Dressed - those fish marketed with their entrails 

 removed, and with head, tail, and fins cut off. 



Steak s - steaks are cross section slices of the 

 larger sizes of dress'ed fish. The slices usually 

 are about 3A of an inch thick. Salmon and halibut 

 steaks are the most common ones sold. 



Fillets - fillets are pieces of flesh removed from 

 the side of the fish. This piece of flesh contains 

 most of the meat on the side of a fish from the head 

 to the tail. Sole, cod, rockfish, perch, and flounder 

 are ordinarily marketed in this form. Sometimes 

 salmon and halibut are sold in this form. 



Butterfly fillets - butterfly fillets are the two 



sides of the fish corresponding to two single fillets, 



but held together by the uncut flesh and skin of the 

 belly. 



Fi sh sticks - fish sticks are pieces of fish cut 

 lengthwise or crosswise from fillets into portions 

 of uniform width and length. These portions or 

 sticks are usually about 1 inch wide and 3 inches 

 long. Fish sticks are sold in frosen packaged form 

 and are breaded and precooked. 



3. Farket forms of shellfish. 



VJhole or in shell - fresh shellfish bought in the 

 shell should be alive. Crabs, lobsters, clams, and 

 oysters may be bought this way. Crabs and lobsters 

 may be bought cooked in the shell. 



Shucked - shucking is the process of removing the 

 shellfish meat from the shell. The meat is sold 

 free from the shell. 



Cooked meat - the edible portion of crab, lobster, 

 and shrimp which is picked from the cooked shellfish. 



4. Other terms. 



Pre-cooked - fish or yhellfish that has been cooked 

 before purchase. 



Breaded - fish and shellfish which have been dipped 

 in a batter consisting of flour, milk, eggs, bread 

 crumbs, corn meal, etc. V.Tien cooked, breaded fish 

 has a crisp brown crust. 



Species of fish and shellfish. 



Following is a list of fish and shellfish that you ma^r 

 find consumers mentioning. Become familiar enough ivith the 

 lists so you will be able to distinguish between fish and 

 shellfish. 



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