Questions and Answers
What is the method of preserving finfish and sometimes shellfish by salting, pre-cooking, drying, and smoking?
Smoking
What is the process of preparing marine and freshwater seafoods for human consumption called?
Fish processing
What is the name for small pockets of flesh around below each eye of a fish, known for their rich flavor and delicate texture?
Cheeks
What is the temporary preservation method that involves cleaning and washing a fish's cavity before rubbing salt?
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What is the name for single-serving cross-sectional portions of fish, typically 12mm thick?
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What is the method that allows sugars in fishes to convert into alcohol and carbon dioxide using certain yeasts and/or bacteria?
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What is the name for long narrow strips of fish, usually dredged in flour and fried?
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What type of salting makes use of a solution of salt and a liquid?
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What is the name for the portions of large flatfish where the fillet is cut in half or into thick portions crosswise?
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What is the method of preserving fish by drawing out the water content through natural dehydration?
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What is the name for boneless cuts of fish taken from larger species of round fish, thicker in portion than cutlets?
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What are the long narrow strips of fish, usually dredged in flour and fried?
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What is the name for portions of large flatfish where the fillet is cut in half or into thick portions crosswise?
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What is the method of preserving finfish and sometimes shellfish by salting, pre-cooking, drying, and smoking?
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What is the method of preserving fish by drawing out the water content through natural dehydration?
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What is the name for small pockets of flesh around below each eye of a fish, known for their rich flavor and delicate texture?
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What is the method that allows sugars in fishes to convert into alcohol and carbon dioxide using certain yeasts and/or bacteria?
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What is the name for the temporary preservation method that involves cleaning and washing a fish's cavity before rubbing salt?
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What type of salting makes use of a solution of salt and a liquid?
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What is the name for cuts taken from a fillet of a large round fish?
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What are the small pockets of flesh around below each eye of a fish, known for their rich flavor and delicate texture?
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What is the name for single-serving cross-sectional portions of fish, typically 12mm thick?
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What is the process of preparing marine and freshwater seafoods for human consumption called?
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What are the long narrow strips of fish, usually dredged in flour and fried?
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What is the name for boneless cuts of fish taken from larger species of round fish, thicker in portion than cutlets?
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What is the name for portions of large flatfish where the fillet is cut in half or into thick portions crosswise?
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What is the name for bone-in steaks of flatfish?
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Study Notes
Fish Preservation Methods
- Kippering: method of preserving finfish and sometimes shellfish by salting, pre-cooking, drying, and smoking
- Drying: method of preserving fish by drawing out the water content through natural dehydration
- Salting: temporary preservation method that involves cleaning and washing a fish's cavity before rubbing salt
- Corning: type of salting that makes use of a solution of salt and a liquid
Fish Cuts and Portions
- Fillets: portions of large flatfish where the fillet is cut in half or into thick portions crosswise
- Cutlets: boneless cuts of fish taken from larger species of round fish, thicker in portion than cutlets
- Steaks: bone-in steaks of flatfish
- Scallops: small pockets of flesh around below each eye of a fish, known for their rich flavor and delicate texture
- Fingers: long narrow strips of fish, usually dredged in flour and fried
- Portions: single-serving cross-sectional portions of fish, typically 12mm thick
Fish Processing
- Fermentation: method that allows sugars in fishes to convert into alcohol and carbon dioxide using certain yeasts and/or bacteria
- Fish Preparation: process of preparing marine and freshwater seafoods for human consumption called
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Description
Learn about different fish cutting techniques such as butterfly fillets, canoe fillets, cheeks, cutlets, escalopes, goujons, and loins. Understand the specific characteristics and uses of each type of cut.
