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Chapter 18 in "On Cooking"

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