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Fish are available in a variety
of
forms. The form in which it is purchased will depend on its intended use
and the skill of the kitchen staff.
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The forms include: |
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Round |
(whole) fish are fish as they
come from the water. |
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Drawn |
fish are whole fish which have
been dressed. They have been cleaned, the gills and intestines
removed. This is termed gutted. |
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Roast |
is a large chunk
or tail section of a large, fin fish. |
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Steak |
is a crosscut section of a large
fish cut three-quarters of an inch to one and one-half inch. Depending
on the size of the fish, it may be whole, including the backbone or
cut in half or quarters with the backbone removed. |
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Loin, |
as discussed earlier, is a
longitudinal cut from the fish, such as tuna or swordfish.
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Fillet |
is a side of the fish removed
from the central vertebrae (backbone). Fillets may come with or
without skin. |
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Butterfly Fillet
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is two fillets held together by
the belly or back skin of the fish. |
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Escallops . |
are diagonal slices 3/8" thick,
cut from a large fillet |
While it is true that the majority of commercial food
operations purchase fish processed in some form, there are those which
still buy round or drawn fish. There are four reasons for this:
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1. |
The operation finds it is less
expensive to train their personnel than to pay the purveyor for
cutting the fish. |
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2. |
The location of the operation
may be in an area where the fish can be picked up from the boats
daily. |
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3. |
The operation needs the fish
bones for stock. |
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4. |
The operation serves the fish in
a manner which requires whole fish or special presentations.
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Of course, volume and availability often dictate what
forms are used, but all the benefits and determinants should be weighed
carefully.
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