different cuts of fish meat (with pictures) | ehow - barton g restaurant the big dish

There are many kinds of fish on the market.
Long before the advent of agriculture, fish has been a staple food in the human diet. Historically, fish is rich, cheap, and relatively easy to catch and prepare.
The ocean produces 3,000 pounds edible fish per cubic acre, far exceeding the edible yield of one acre of soil.
Fish is an excellent source of protein and healthy fatty acids.
Sashimi is an incision that removes the skin and bones, parallel to the spinal section.
An example of filet's steak-
From the French word "fillet "--
A slice or side of a Salmon fish or fish fillet.
In other varieties, cod, bass, trout, salmon, bass, walleye and white fish are usually prepared in this way.
Filet fish is a common fish because it is easy to eat, although it can still keep some small bones.
Steak or "darne" is a thick cross
The fish is perpendicular to the section cut by the spine.
Steak often retains some backbone.
The Sailfish, tuna and salmon are usually cut into steak.
The steak is usually 1/2 to 1 inch thick, while the salmon steak usually retains the skin, the steak is skinned and scaled.
The highest cut is a piece of fish cut from filet's steak and is considered the best and most delicious fish.
Also known as paving, the highest cut removes all the bones in filet's steak.
The butterfly or slice of meat begins with filet steak.
One side of the fish is sliced from behind the head, around the abdomen, and tapering towards the tail.
This process is repeated on the other side of the fish, resulting in a connected or double-Philippine force.
Most markets will provide the whole fish for free as required.
A fish in clothes is scaled and all internal organs are removed. A pan-
The fins, tails and heads of the dressed fish were also removed.
In addition to common fish cuts, several special cuts are used in some recipes-
French names.
Goujon is a fish fillet that is washed with flour, eggs and coated with breadcrumbs.
Teloncon is a fish with a flat body, such as flounder fish, big hali fish, sole fish, or Valle fish, cut on bones.
Paupiette is a filet steak filled and rolled.
Cravatte is a filet steak tied to a knot.
Delice is a filet steak filled and folded. En-
Lorgnette is a fish fillet cut into two pieces, one piece complete and the other rolling.
After removing the skin, eyes, fins and fins, Colere is fried or fried.
Unless frozen, the shelf life of the fish is quite short.
Fresh fish is best prepared on the day of purchase.
Choose fish that smell fresh, such as clear water.
Avoid fish with pungent, suspicious smells.
It should be elastic when you press the skin, not leave the impression of the finger.
When choosing the whole fish, the eyes should be bright, bulging and moist.
The fins under the dorsal fin should be red or pink, not light brown or gray.
For high quality frozen fish, please look for the letter "FAS", which means that the fish is already frozen at sea.
The fish is shining
A fishing boat was frozen at extremely low temperatures a few seconds after being caught.