Preparation of Fish and Shellfish

The internal organs of a person or animal; intestines; guts

• CUTLET

• FILLET

• ENTRAILS

• BARNACLE

These are marketed just as it is caught. Before cooking, they must be scaled and eviscerated.

• Whole fish

• Drawn fish

• Dressed fish

• Fish fillets

These are air or heat dried and salted which lasts longer.

• Cured fish

• Cold smoked fish

• Salted fish

• Dried fish

The two sides are cut away from the backbone. A prime boneless cut is cut either as a block cut or bias cut.

• Cured fish

• Butterfly fish

• Cheeks

• Fish steaks

THis is partially or wholly cooked and it needs freezing to be frozen.

• Cold-smoked

• Cured fish

• Hot-smoked

• Dried fish

These slices are cut crosswise. It is refers to a type of fish ,not the way a particular fish is cut for cooking

• Drawn fish

• Fish fillets

• Butterfly fish

• Fish steaks

A hardy animal that is found in or very closely to sea water

• Baranacle

• Barnaclle

• Branackel

• Barnacle

The boneless pieces are cut from the sides.

• Fish fillets

• Boneless cut

• Pan-dressed

• Butterfly fish

(a)   is a small strip of fish or chicken, coated in bread crumbs and deep fried.

(a)   means that the fish has been trimmed, scaled, gutted, boned or filleted and is ready to go straight into the pan in the recipe of your choice