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CHEF:Clark  DAY1-Fish April 23, 2008  KEY TERMS a) DRAWN FISH-  is when the viscera which are the guts are removed, while the fins, the head and the scales are still left intact b) FILLET -is a boneless piece of fish that is removed from either side of the backbone. It is optional to remove or not the skin. It is often sold by purveyeros “pin-bone in”, which is important to specify while ordering. c) GOUJON(goujonette)-  large catfish of central United States having a flattened head and projecting jaw d) STEAK- is a portion-size, cross-section cut from a dressed fish. a. Tuna b. Sworfish c. These two large fish might have a portion cuts from fillets which is commonly called steaks e) TRANCHE-  it is a portion-sized slice of a fillet which is cut at a 45 degree angle so it may expose a greater surface area. Some examples of trache cut fillets are: a. Salmon b. Halibut f) WHOLE(in round) FISH- these is the name given to the fish as it was caught, totally and completely intact g) DRESSED  FISH-  are the vicera(guts), gills, sacales and fins which are removed.            - the head sometimes might or might not be removed - these sort of fish are usually appropriate for a single- serving which is
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called pan-dressed h) FLAT CUTTING- characteristics: 1. One pigmented and one non pigmented side 2. Either right or left eyed 3. Continuous dorsal and anal fin which stops before the caudal fin i) PAVÉ-  is a portion-size square cut from a fillet. It is generally cut from a large fillet such as: a. Tuna b. Mahi Mahi c. Halibut d. Salmon j) STAIGHT CUTTING- It is a cutting technique used for soft-boned round fish Some examples of these soft-bones round fish are: 1. Salmon 2. The Trout family 3. Spanish Mackerel
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This note was uploaded on 03/04/2011 for the course FISH 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.

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