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Fish and Shellfish
Chapter 18 in "On Cooking"
| Question | Answer |
|---|---|
| Whole or Round | as caught or intact |
| Drawn | Viscera (internal organs) are removed |
| Dressed | viscera, gills, fins and scales are removed |
| Pan-Dressed | viscera and gills are removed, scaled and fins and tail are removed, the head is also removed too |
| butterflied | pan-dressed fish, boned and opened flat, the two sides should remain attached |
| fillet | the side of a fish removed intact, boneless or semiboneless, with or without skin |
| steak | a cross-section slice with a small section of backbone attached; usually prepared from large round fish such as salmon, swordfish and tuna |
| wheel or center cut | used for swordfish and sharks, which are cut into large boneless pieces from which steaks are cut |
| loin | a quarter of a wheel |
| Round fish | vertical swimmers with eyes on both sides |
| Flatfish | bottom dwellers with eyes on the top of their heads |
| number of fillets from a round fish | two |
| number of fillets from a round fish | three |
| mollusks | shellfish with soft unsegmented bodies and no internal skeleton |
| univalves | mollusks with one shell |
| bivalves | mollusks with two shells |
| cephalopods | mollusks with a thin internal shell called a pen or cuttlebone |
| crustaceans | shellfish with hard outer skeletons or shells with jointed appendages |
| the flesh of fish and shellfish | water, protein, fat and minerals |
Created by:
tanaya.hutson
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