{"id":13885,"date":"2023-05-18T14:36:25","date_gmt":"2023-05-18T18:36:25","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?page_id=13885"},"modified":"2023-05-19T12:16:06","modified_gmt":"2023-05-19T16:16:06","slug":"market-forms-of-fresh-fish-and-cleaning-methods","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/market-forms-of-fresh-fish-and-cleaning-methods\/","title":{"rendered":"Market Forms of Fresh Fish and Cleaning Methods"},"content":{"rendered":"
Heading, Peeling, & Deveining Shrimp<\/span>\n\t\t<\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n\n\n
Cleaning Soft-Shell Crabs<\/span>\n\t\t<\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n\n\n
How to Select Fresh Blue Crabmeat<\/span>\n\t\t<\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n\n\n
How to Dress and Fillet Lionfish<\/span>\n\t\t<\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n\n\n
Opening Clams<\/span>\n\t\t<\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n\n\n
Opening Oysters<\/span>\n\t\t<\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n\n\n
Opening Scallops<\/span>\n\t\t<\/use>\n<\/svg>\n<\/span><\/a><\/div>\n\n<\/div>\n\n\n\n\n

Market Forms of Fresh Fish<\/h2>\n\n\n\n

Whole or round fish<\/em><\/strong> are sold just as they come from the water. They must be scaled and eviscerated \u2014 or gutted \u2014 before cooking. If the head is left on, the fish must be degilled. The edible yield is about 45 percent.<\/p>\n\n\n\n

\"mm1fish\"<\/figure>\n\n\n\n

Drawn fish<\/strong><\/em> have been eviscerated. They must be scaled and, if the head is left on, must be degilled. The edible portion is about 48 percent.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Dressed fish<\/em><\/strong> are ready to cook , usually with head, tail and fins removed. The edible portion is about 67 percent.<\/p>\n\n\n\n

\"mm-dressed\"<\/figure>\n\n\n\n

Fillets<\/em><\/strong> are the sides of the fish cut away from the backbone and are ready to cook. They are usually boneless, with no waste.<\/p>\n\n\n\n

\"mm-fillets\"<\/figure>\n\n\n\n

Steaks<\/em><\/strong> are ready-to-cook, cross-sectional slices of large fish. The edible yield is about 86 percent.<\/p>\n\n\n\n

\"mm-steaks\"<\/figure>\n\n\n\n

Dressing a Round Fish<\/h3>\n\n\n\n

Place fish on a flat surface. With a fish scaler or dull side of a knife, scrape off scales, moving from head to tail.<\/p>\n\n\n\n

\"mm-round1\"<\/figure>\n\n\n\n

Remove the head and pectoral fins by cutting through the fish at a 45-degree angle just behind the head.<\/p>\n\n\n\n

\"mm-round2\"<\/a><\/figure>\n\n\n\n

Cut the entire length of the belly from head to tail.<\/p>\n\n\n\n

\"mm-round3\"<\/a><\/figure>\n\n\n\n

Remove viscera and all black membranes and blood, particularly the blood streak running along the backbone. Cut around pelvic fins and remove them. Rinse fish well \u2014 with attention to cavity \u2014 under cold, running water.<\/p>\n\n\n\n

\"mm-round4\"<\/a><\/figure>\n\n\n\n

Filleting a Round-Bodied Fish<\/h3>\n\n\n\n

Scale the fish. At the pectoral fin, just behind the head, cut into flesh at a 45-degree angle toward the head until your knife reaches the backbone.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


Turn the knife and follow backbone to the tail, keeping the knife against the backbone. Or, if you prefer, reverse this and cut from the tail to the head. Turn fish over and repeat on the other side.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Rinse the fillet well under cold, running water.<\/p>\n\n\n\n

\"mm-filleting3\"<\/a><\/figure>\n\n\n\n

Filleting a Flat-Bodied Fish<\/h3>\n\n\n\n

Scale the fish. Cut down to the backbone at a 45-degree angle just behind the head.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Make a cut from nape to tail along each side of the backbone. Slide knife along the backbone to loosen the fillet. Turn fish over and repeat on the other side.<\/p>\n\n\n\n

\"mm-flat2\"<\/a><\/figure>\n\n\n\n

You may leave fish as two fillets or cut each in half lengthwise to make four fillets. Rinse well under cold, running water.<\/p>\n\n\n\n

\"mm-flat3\"<\/a><\/figure>\n\n\n\n

Skinning a Fillet<\/h3>\n\n\n\n

With skin side down, hold tail of fillet. Slide knife between skin and flesh. With the blade almost horizontal, pull the skin taut as you draw the blade toward the large end of the fillet.<\/p>\n\n\n\n

\"mm-skinning\"<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Market Forms of Fresh Fish Whole or round fish are sold just as they come from the water. They must be scaled and eviscerated \u2014 or gutted \u2014 before cooking.…<\/p>\n","protected":false},"author":91,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-header","ncst_dynamicHeaderData":"{\"pageIntro\":\"Be sure that the seafood you buy is fresh. It's a good idea to go to the market to buy fresh seafood, not just a particular species. If your recipe calls for flounder, but the snapper is fresher, get the snapper.\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"class_list":["post-13885","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nMarket Forms of Fresh Fish and Cleaning Methods - Mariner's Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/market-forms-of-fresh-fish-and-cleaning-methods\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Market Forms of Fresh Fish and Cleaning Methods - Mariner's Menu\" \/>\n<meta property=\"og:description\" content=\"Market Forms of Fresh Fish Whole or round fish are sold just as they come from the water. 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