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    Demo Market Forms

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    Charmia Botor Ebitner
    The document discusses the different market forms of fish including whole or round, drawn, dressed, steaks, split, fillets, and sticks. Dressed fish are scaled and eviscerated with the head, tail, and fins removed. Fillets are cuts of fish meat removed from the backbone in single, butterfly, or quarter cuts.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Demo Market Forms

    Uploaded by

    Charmia Botor Ebitner
    991 views21 pages
    The document discusses the different market forms of fish including whole or round, drawn, dressed, steaks, split, fillets, and sticks. Dressed fish are scaled and eviscerated with the head, tail, and fins removed. Fillets are cuts of fish meat removed from the backbone in single, butterfly, or quarter cuts.

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    The document discusses the different market forms of fish including whole or round, drawn, dressed, steaks, split, fillets, and sticks. Dressed fish are scaled and eviscerated with the head, tail, and fins removed. Fillets are cuts of fish meat removed from the backbone in single, butterfly, or quarter cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    991 views21 pages

    Demo Market Forms

    Uploaded by

    Charmia Botor Ebitner
    The document discusses the different market forms of fish including whole or round, drawn, dressed, steaks, split, fillets, and sticks. Dressed fish are scaled and eviscerated with the head, tail, and fins removed. Fillets are cuts of fish meat removed from the backbone in single, butterfly, or quarter cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 21

    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

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