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