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HookMeBeatMe781

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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