M A R K E T
F I S H
C U T S
MARKET FORMS OF FISH
1. Whole or round
2. drawn
3. dressed
4. steaks
5. split
6. fillets
7. sticks
WHOLE OR ROUND
Whole or round fish
are those marketed just
as they come from the
water.
This form has all the
fish parts intact. Dried
and salted fish
commercially prepared
in this form are
anchovy, herring,
sardine and slip mouth.
DRAWN
Drawn fish are marketed
with only the viscera or
internal organs removed.
For instance, fresh, iced
and frozen big-bodied
round scad (galunggong),
spanish mackerel
(tangigi), striped mackerel
(alumahan), short bodied
mackerel (hasa-hasa) are
prepared in this form.
DRESSED
Dressed fish are scaled
and eviscerated, usually
with the head, tail, and
fins removed.
Canned fish like milkfish,
short bodied mackerel,
striped mackerel, sardine
and big-bodied round
scad are prepared in this
form.
STEAKS
Steaks are cross-
section slices of the
larger sizes of
dressed fish, they
are ready to cook as
purchased.
Steaks are locally
called ginulot by the
Visayans.
SPLIT
The fish are laid open with intact
backbone, but the gills and
internal organs are removed
Dried fish such as short-bodied
mackerel (hasa-hasa),
nemipterid(bisugo),
grouper(lapu-lapu),
siganid(samaral or danggit),
milkfish(bangus), and many
others are sold in the market in
split form.
Locally known as pinakas by the
Ilonggos.
FILLET
The side of the fish, cut
lengthwise away from the
backbone, are called
FILLETS.
There are 3 ways of cutting
fish into fillets, namely:
(1)Single fillet,
(2)Butterfly fillet, and
(3)Quarter fillet
Single fillet- one side of the
flesh is cut away from the
backbone.
Butterfly fillet- two fleshy
sides of the fish are cut &
joined together by the flesh and
skin of the belly corresponding
to two single fillets.
Quarter fillet- this represents
¼ fillet of the meat of fish.
Katsuobushi or smoked tuna is
good example of quarter fillet.
STICKS
If single fillets are cut
into uniform length
and thickness, they are
called sticks.
EVALUATION
QUIZ
1. Form of fish w/c are scaled and eviscerated, w/ the head,
tail and fins removed:
a. Dressed b. drawn c. steaks
2. Steaks are locally called _________ by the Visayans:
a. Ginalot b. ginulot c. pinakas
3. The fish are laid open with intact backbone, it is usually
prepared for drying:
a. Whole or round b. fillet c. sticks
4. This form has all the fish parts intact:
a. Dresses b. fillet c. whole or round
5. Split fish are locally known by the Ilonggos as:
a. Pinakas b. ginulot c. katsuobushi
ACTIVITY # 1
NAME: __________ DATE:_____
YR. & SEC:_______
ACTIVITY # 1
MARKET FORMS OF FISH
Direction: Name the pictures and give its short description .
1. _______________________________
2. ___________________________________
3. ____________________________________
4. ________________________________________
Assignment:
Research on the step on preparing and cleaning
method of market form of fish.
Reference: Fish Processing Technology in the Tropics
J. Espejo-Hermes
Post Harvest Fisheries
Internet
THANK YOU !!!
Prepared by: Charmia B. Ebitner
