Chef's Resources

Finfish

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Hook Me, Beat Me by Ray Troll whatdidyoubringme.com

Chefs-Resources focuses primarily on the basic essentials of seafood from a Chef's perspective.  In the menu on the left you will find an index of many varieties of fish.  Each fish or shellfish has its own species profile page which answers the following questions: What is the flavor profile, fresh fish availability, seafood butchering yields (yield factors), sustainability, alternate names the fish goes by, various product forms, and seafood nutrition.  Links for further information are provided at the bottom of each species page.

 

 

 

 

 

Fish Purchasing Options

Whole Fish -or- Round Fish -or- Fish in the Round

Whole head on with viscera (guts), tail, everything intact.

Dressed Fish

Whole head on, tail, everything except that it has the viscera (guts) removed. 

H&G (Headed & Gutted) Fish

Whole, head-off, gutted.

Bullets -or- Rounds

H&G with fins and tail removed.

Top Back Loin

Taken from larger fish like Tuna, Swordfish, etc, this is the back loin without the belly portion.  No bones.

Fillet

Entire sides of a fish with the backbone removed.

Fletch

A Fletch is part of a large Fillet from a large flatfish.  It can be half, quarter, or less of the full fillet.

 

Mobile Device users click Seafood Index for a listing of seafood species.