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Questions and Answers
Steaks are cross-section slices of the larger sizes of dressed fish.
Steaks are cross-section slices of the larger sizes of dressed fish.
True
Fillets are practically boneless and require no preparation for cooking.
Fillets are practically boneless and require no preparation for cooking.
True
Drawn fish are marketed with only the entrails removed.
Drawn fish are marketed with only the entrails removed.
False
A cross section of the backbone is usually the only bone in fish steaks.
A cross section of the backbone is usually the only bone in fish steaks.
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Sticks are the pieces of fish cut from fillets or steaks into portions of uniform width and length.
Sticks are the pieces of fish cut from fillets or steaks into portions of uniform width and length.
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Two single fillets held together by uncut flesh and the skin are known as drawn fish.
Two single fillets held together by uncut flesh and the skin are known as drawn fish.
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Study Notes
Types of Fish Cuts
- Steaks are cross-section slices of larger dressed fish, typically containing a cross section of the backbone as the only bone.
- Fillets are nearly boneless and require no preparation for cooking.
- Drawn fish are marketed with only the entrails removed, and can also refer to two single fillets held together by uncut flesh and skin.
- Sticks are portions of fish cut from fillets or steaks, uniform in width and length.
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Description
Test your knowledge of fish processing and cuts with this quiz. Evaluate your understanding of terminology and techniques used in preparing fish for cooking.
