Chapter_07_Fish and Shellfish.pdf

287 CHAPTER 7 Fish and Shellfish Fingers. Fingers are irregular-shaped pieces of fish, similar to a long, thin fillet, breaded or battered, raw or precooked. Weight per piece varies; they are usu- ally available in portions of 1–3 ounces or in bulk. Fish Sticks. Sticks are rectangles of fish cut from a frozen block, usually 2
3 inches, weighing 1–2 ounces each, breaded or battered. Headed and Gutted. Head, tails, fins, and viscera have been removed before sale. Portion. Usually a square or rectangle, cut from a block of frozen fish. Weights vary from 11?2–6 ounces. May be plain or breaded, raw or precooked. Steaks. Slices of dressed fish, smaller than chunks, ready for cooking, are called steaks. Salmon, halibut, swordfish, and other large fish are commonly processed and sold as steaks. Whole or Round Fish. Fish are sold just as they come from the water. They must be dressed before cooking. The cost per edible pound in terms of both con- venience and waste should be considered when decid- ing which form of fish to buy. Whole or round fish yield about 50 percent edible flesh after they have been eviscerated and scaled and the head, tail, and fins have been removed; dressed fish yield 70 percent, steaks 90 percent, and fillets and portions 100 per- cent. The U.S. government standard on breaded por- tions is 25 percent breading and 75 percent fish when raw; 35 percent breading and 65 percent fish when oven finished. Battered portions are typically 50 per- cent batter and 50 percent fish. FIN FISH Market Forms Fish may be purchased fresh or frozen, and some are available canned. Following are the most common market forms: Aberdeen Cuts. Rhombus-shaped cuts from a block of frozen fish are known as Aberdeen cuts; sides may be squared off or cut with a tapered edge. These usu- ally are breaded or battered. Also called diamond cuts, French cuts. Bits or Nuggets. Small pieces of fish breaded or coated with batter, weighing less than 1 ounce each, are called bits or nuggets