...Market Forms of Fish WHOLE FISH: Marketed just as it is caught DRAWN FISH: Only entrails removed. Still needs cleaning. DRESSED FISH: Scaled and entrails removed. Ready to cook. FISH STEAKS: Slices cut crosswise. FISH FILLETS: Boneless pieces cut from the sides. BUTTERFLY FILLETS: Two sides cut away from the backbone. CURED FISH: Cured by smoking, drying, salting or pickling. COLD-SMOKED: Cured and partially dried. Will not keep long. HOT-SMOKED: Partially or wholly cooked. Needs freezing. DRIED FISH: Air or heat dried and salted. Lasts forever. SALTED FISH: Dry-salted or brine-cured. Can be pickled. Market Forms of Shellfish Live in the shell -- These shellfish are sold just as they come from the sea and must be kept alive until they are cooked. Shucked -- Shellfish sold in this form have been removed from the shell while alive and packed in a clear liquid. Scallops, oysters, clams, and mussels are available in this form. When purchasing shucked shellfish there should be little or no liquid and a fresh, mild odor. Excess liquid indicates poor quality and careless handling. Color is also a good indication of quality.Clam meatshould be pale to deep orange, scallop meat should be creamy white to light tan, orange, or pink, and oysters should have a creamy color. Headless -- The head of the shellfish has been removed. Shrimp issold in this manner as are spiny lobster tails. Fresh shrimp have a mild odor and...
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