Tips on Choosing a Cut of Fish

Video Transcript

Hello this is Chef Sean Roe on behalf of expertvillage.com we just experience four different cooking methods for fish and before we close our program I like to go over the different ways of fabrication in cuts that you may find at the store. You obviously could buy a whole fish that are in tact which are very nice for presentations. If you want to keep the head on, if you want to dress it in any way that you like. There is also drawn fish which are whole fish but it just have the intestines and all organs removed. You have dress which means the fins, the tails, the gills, the scales, and the head are removed and you still have a whole fish for if you want to make steaks or fillets. You could always have steaks which are basically a drawn fish that are cut or dress fish that are cut in segments so you have the bones in tact. You could have fillet fish which means that the halves of the fish are taking away from the bone so you have a boneless fillet. There are butterfly which means its a fillet but it is a whole fillet on both sides. So you have both haves of the fish connected together which is good for stuffing if you like to do stuff fish, stuff salmon, and there are sticks which are fillets that are in kind of into segments so they are into short forms so you could do that for frying like we have just done.

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