Market Forms of Fish

Question 1

tilapia, hito, dalag, suahe.

Answer 1

Live Fish

Question 2

fish is not alive anymore, parts are still intact.

Answer 2

Whole or Round

Question 3

organs are removed by making a slit along the belly wall and the entrails pulled out.

Answer 3

Drawn Fish

Question 4

fish has been eviscerated, and scales, fins, head, and tail have been removed.

Answer 4

Dressed Fish

Question 5

process of removing the big and small bones of fish so that what is left is all flesh and skin.

Answer 5

Deboned

Question 6

cross-section of fish obtained by cutting directly across the dressed fish at the right angle to finish the length of the fish.

Answer 6

Steak

Question 7

whole or round fish with the scales intact but with a cut down the backbone from just behind the head toward the tail, splitting the fish into two wings or flaps.

Answer 7

Split Fish

Question 8

two fillets that are joined together by the underside of the skin but once separated each side becomes a single fillet.

Answer 8

Butterfly Fillet

Question 9

fleshy part of the fish removed from the backbone and ribs of the fish so that it is practically boneless.

Answer 9

Fillet

Question 10

small, elongated chunks of the same size and thickness cut from the flesh portion of the fish.

Answer 10

Sticks

Question 11

sticks that are cut further into small squares.

Answer 11

Cubes