Chefs-Resources Index
- Welcome To Chefs-Resources
- Beef
- Conversions
- Definitions
- Lamb
- Pork
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- Seafood
- Finfish
- Ahi Tuna
- Arctic Char
- Barracuda
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- Chilean Sea Bass
- Cod
- Gold Spotted Sand Bass
- Halibut
- Lingcod
- Mahi-mahi
- Opah
- Rockfish
- Sablefish
- Salmon - Atlantic
- Salmon - Chum
- Salmon - Coho
- Salmon - Keta
- Salmon - King Salmon
- Salmon - Sockeye
- Sole-Dover (True Dover)
- Sole-Dover Sole (Pacific)
- Sole-Lemon Sole
- Sole-Petrale Sole
- Sole-Rex Sole
- Sole-Rock Sole
- Steelhead
- Sturgeon
- Swordfish
- Tombo Tuna
- Tuna Albacore
- Tuna Bigeye
- Tuna Bluefin
- Tuna Yellowfin
- Seafood Yields-Salmon
- Seafood Yields
- Shellfish
- Finfish
- Kitchen Management Tools
- Western Washington Vendors
- Fillet Seafood Video Demos
- Contact Us
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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. What alternate names does the fish go by, various product forms, fresh fish availability, seafood butchering yields (yield factors), 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.
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