Steaks are cross-section slices of the larger sizes of dressed fish.
Fillets are practically boneless and require no preparation for cooking.
Drawn fish are marketed with only the entrails removed.
A cross section of the backbone is usually the only bone in fish steaks.
Sticks are the pieces of fish cut from fillets or steaks into portions of uniform width and length.
Two single fillets held together by uncut flesh and the skin are known as drawn fish.
Test your knowledge of fish processing and cuts with this quiz. Evaluate your understanding of terminology and techniques used in preparing fish for cooking.
Make Your Own Quiz
Transform your notes into a shareable quiz, with AI.Get started for free