Fresh Catch of the Day from the Fishwife: Keep it Fresh - Part 2
Fish take many forms, but have you ever seen a dressed one? I don’t mean one with a dressing, I mean a dressed one. How about a pan dressed or butterfly filleted fish? Here are some definitions of the various ways fish can be cut for cooking.
Fish Preparation — Types of Cuts
Dressed
The fish has been cleaned, scaled and gutted, and, sometimes, the side fins have been removed.
Pan Dressed
More of the fish is removed for this version. It is gutted and scaled, and the head, tail and all fins have been removed.
Chunks
The fish is pan dressed and then cut across the body into wide pieces. You’ll often find fish in chunks in your market. You can bake the chunk whole or cut it into serving-sized pieces.
Steaks
This method is the same as for chunks, but the pieces are cut thin enough (¾- to 1-inch thick) for immediate cooking or for cutting into cubes for stir-fry.
