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.
Pan-Dressed Fish - This is a Dressed fish which has its fins, tail, and head 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.
Loin - This is the prime part of a fillet from a large round fish. It is the part of the fillet which is above the spine, sometimes called the top back loin. Loins are typically cut from fish like Tuna, Swordfish, and Marlin.
Fillet - A fillet is an entire side of a fish with the backbone out. Round fish yield two fillets (one from each side). Flat fish yield 4 fillets (2 from each side). Fillets from larger fish can be further portioned into supremes or escalopes. They may be skin-on or skin-off.
Fletch - A Fletch is part of a large Fillet from a large flatfish. It can be half, quarter, or less of the full fillet.
Steak or Darne - Is a thick, cross-section cut from a round fish, perpendicular to the spine. Steaks often retain part of the backbone.
Supreme - A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut, and is considered the best and choicest cut of fish. Also called a pavé, a supreme cut removes all bones in the filet.
Tronçon - This is a steak-cut (bone-in) from a flatfish such as flounder, halibut, sole, or turbot. In the US these are called a Steak cut.
Paupiette - A paupiette is a fillet that is stuffed and rolled.
Cravatte - A cravatte is a fillet tied into a knot.
Delice - Delice is a fillet that is neatly stuffed and folded.
Goujons - Strips 2" x ¼" from the fillets of small fish such as sole or plaice.
En Tresse - A braided or platted fillet.
Butterfly Fillets - Used with small fish like trout, sardines, mackerel or herring, this cut is made by leaving the two fillets attached by the skin. Thus you get the whole fish minus the head and rib bones.
Canoe Fillets - Same as a butterfly fillet except that the head is left on.
(http://chefpedia.org/wiki/index.php?title=Fish_Cuts)
White meat with very light, delicate flavor and flaky, tender texture:
(microwave, bake, poach, saute, steam, en papillote)
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Cod
Cusk (mník)
Dover sole (common) (jazyk obecný)
Haddock (treska jednoskvrná)
Lake whitefish (síh sleďovitý)
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Pacific sanddab (flatfish)
Petrale sole (flatfish)
Rex sole (flatfish)
Southern flounder (flatfish)
Spotted cabrilla (vlk)
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Summer flounder
Tilefish (štíhlovec)
Witch flounder
Yellowtail flounder
Yellowtail snapper (chňapal)
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White meat with a moderate flavor and flaky, tender texture:
(microwave, bake, broil, poach, saute, steam, deep fry, en papillote)
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American plaice (platýs)
(sea dab)
Arrowtooth flounder
Butterfish (pamakrela)
Catfish (sumec)
Cobia (kranasovec)
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English sole
Lingcod (hřebeník)
Pacific whiting (štikozubec)
Rock sole
Sauger (candát kanadský)
Snook (robalo jednopruhý)
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Sea trout
Starry flounder
Whiting (treska bezvousá)
Winter flounder
Wolffish (vlkouš obecný)
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Light meat, moderate flavor and moderately firm texture:
(microwave, bake, grill, broil, poach, deep fry)
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Alaskan pollock (treska alj.)
Brook trout (siven am.)
Giant sea bass (mnohopilák)
Grouper (kanic)
Kingfish (makrela královská)
Mahi mahi (zlak nachový)
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Orange roughy (červenice atl.)
Pacific ocean perch (okoun pac.)
Rainbow trout (pstruh duhový)
Red snapper (chňapal)
Smelt (koruška)
Tautog (pyskoun)
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Walleye (candát severoam.)
White crappie (okounek)
White king salmon (losos)
White sea bass
White sea trout
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Darker meat, moderate flavor and moderately firm texture:
(microwave, bake, grill, broil, saute, steam, poach, en papillote)
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Amberjack (kranas)
Atlantic Ocean perch
Atlantic salmon
Black drum (kingfish) (smuha vousatá)
Buffalofish (kaprovec)
Burbot (mník jednovousý)
Carp
Chum salmon (l. keta)
Crevalle jack (kranas)
Croaker (smuha)
Eel
Greenland turbot (platýs černý)
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Jewfish (kanic)
King salmon (chinook)
Lake Chub (jelec)
Lake herring (síh Artediho)
Lake sturgeon (jeseter jezerní)
Lake trout (siven obrovský.)
Mangrove snapper (chňapal)
Monkfish (ďas)
Mullet (cípal)
Northern pike (štika ob.)
Perch
Pink salmon
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Pollock (treska)
Pompano (kranas)
Rockfish (sebastes – ropušnice)
Sable (chmurnatka)
Sculp (porgie) (mořan)
Sheepshead (mořan)
Silver salmon (coho)
Spot
Striped bass (mořčák – vlk)
Vermillion snapper
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Dark meat, moderate flavor and firm texture:
(grill, broil, microwave, saute, poach, steam, pickle, stew)
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Atlantic mackerel
Black sea bass (kanic)
Bluefish (lufara dravá)
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King mackerel
Tuna (all varieties)
Shark (all varieties)
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Sockeye salmon (red)
Spanish mackerel
Swordfish
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Crabs:
(microwave, steam, bake saute)
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Alaskan king crab
Blue crab
Dungeness crab
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Jonah crab
Red crab
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Soft-shell crab
Snow crab
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Shrimp:
(microwave, steam, saute, bake, grill, broil, poach, em papillote, stew, deep fry)
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Blue shrimp
Brown shrimp
California shrimp
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Key West shrimp
Northern shrimp
Pink shrimp
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Rock shrimp
Tiger shrimp
White shrimp
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Lobsters:
(steam, saute, poach, bake, grill, broil, stew)
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American lobster (Maine)
Rock lobster
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Slipper lobster
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Spiny lobster
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Clams:
(steam, bake, stew, grill, microwave, deep fry)
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Butter clam
Goeduck clam
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Hard clam (quahog)
Littleneck clam
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Razor clam
Steamer clam
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Mussels:
(microwave, stew, broil, bake, poach, saute)
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Blue mussel
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California mussel
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Green lip mussel
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Oysters:
(microwave, stew, bake, broil, saute, poach, steam, deep fry)
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Apalachicola oyster
Atlantic oyster
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Gulf oyster
Olympia oyster
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Pacific oyster
Soft American oyster
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Scallops: jedlí mlži hřebenatky
(microwave, bake, broil, grill, deep fry, steam, poach, stew, saute)
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Bay scallop
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Calico scallop
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Sea scallop
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Mollusks:mořští mlži
(bake, grill, deep fry, pickle, stew)
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Abalone (mořský plž)
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Cockle (srdcovka jedlá
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Conch (mlž se spirálovou ulitou)
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Welk (surmovka)
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Cephalopods:hlavonožci
(grill, poach, deep fry, saute, pickle, stew)
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Octopus
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Squid
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http://www.fish4fun.com/fish.htm
Tepelné úpravy ryb – Fish Cooking Methods
https://www.fishforthought.co.uk/cooking_grid.htm
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