butterfly fillet

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Name: Kimberly Lord Form: 2h Subject: Home Economics

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Page 1: Butterfly Fillet

Name: Kimberly Lord

Form: 2h

Subject: Home Economics

Page 2: Butterfly Fillet

Acknowledgement

Firstly I would like to thank the almighty father for giving me the health and the strength in order to work on my assignment each day, I would also like to thank my parents for providing the necessary equipment and their one of a kind assistance in completing my assignment and lastly I would like to thank my teachers and others who have contributed to the expanding of my knowledge of my topic in order to commence my assignment successfully therefore I say once more to each and everyone that helped me in any way possible, thank you.

Page 3: Butterfly Fillet

Table of Contents

Acknowledgement……………………………………………………………………...................Pg 1

Introduction…………………………………………………………………………………………….….Pg 2

The different cuts of fish……………………………………………………………………………..Pg 3

Information and pictures of steak cut fish……………………………………………….....Pg 4

Information and pictures of Butterfly fillet cut of fish……………………………….…Pg 5

Information and pictures of Whole cut fish…………………………………………….…..Pg 6

Information and pictures of Tail cut of fish…………………………………………….……Pg 7

Information and pictures of the cut of fish Cutlets………………………………….…..Pg 8

Information and pictures of Fish sticks…………………………………………….………….Pg 9

Information and pictures of Fillet cut of fish……………………………………………….pg 10

Information and pictures of dressed cut of fish…………………………………………..Pg 11

Information and pictures of drawn cut of fish……………………………………………..Pg 12

Conclusion ………………………………………………………………………………………………….Pg 13

Bibliography………………………………………………………………………………………………..Pg 14

Page 4: Butterfly Fillet

Cuts of fish

Steak fish Butterfly fillet fish Whole cut fish Tail cut fish Cutlet fish Fish sticks Fillet fish Dressed cut fish Drawn cut fish

Introduction

Page 5: Butterfly Fillet

This project is based on fish and the different cuts available with information and pictures on each cut of fish giving persons a better understanding on the different types of fish that come in specific cuts.

Butterfly fillet

Page 6: Butterfly Fillet

Butter flying removes most -- but not all -- of the bones in a fish, and it creates a larger cavity for stuffing, and stuffing is the primary reason to butterfly a fish. When butter flying you remove the head of the fish as well. Kiting is mainly used when smoking fish, especially haddock to make the smoked Scottish delicacy finanhaddie.

Steak fish

Page 7: Butterfly Fillet

A steak or darne is a thick, cross-section cut around the fish, perpendicular to the spine. Steaks often retain part of the backbone. Swordfish, tuna, and salmon are usually cut into steaks. Typically from ½ to 1-inch thick, steak cuts are skinned and scaled, although salmon steaks usually retain the skin.

Fillet fish

Page 8: Butterfly Fillet

A filet is a cut that removes the skin and bones and is sliced parallel to the spine. An example of a filet (from the French word 'fillet') is a slice or a side of salmon or filet of sole. Among other varieties, cod, perch, trout, salmon, bass, walleye, and whitefish are usually prepared this way. A filet is one of the more popular cuts of fish because it is easy to eat, although it can still retain a few small bones.

Whole (round) fish

Page 9: Butterfly Fillet

This type of fish hasn't been cut for you at all. In fact, the fish is pretty much the way that it was when it came out of the water. It still has its head on and it still has its organs inside. A lot of people don't want to buy whole round fish because it's the most difficult to prepare. However, there are good reasons to buy whole round fish. For one thing, it's the freshest type of fish and it's going to retain its flavor the best. For another thing, it's usually your least expensive option which is certainly something you think about when doing your grocery shopping these days. If you do decide that you want to buy whole round fish, you should look carefully at it to make sure its fresh. Choose fish that has moist skin but is still firm, smells like the ocean and not actually "like fish" and has eyes that are bright, clear and protruding a bit from the head.

Fish sticks

Page 10: Butterfly Fillet

White fish such as cod, Pollock and haddock that had been breaded or battered are commonly available in the frozen food section of supermarkets, and on children's Fish section, known as fish sticks in North America and by translations of menus in family-oriented restaurants. They can be baked in the oven, grilled, shallow fried, or deep-fried.

Dressed fish

Page 11: Butterfly Fillet

These are fishes with viscera, head and tail removed (some fish may have the tail on) but with skin and bone retained fresh. They come in frozen solid packs; glazed or unglazed. When frozen individually; glazed or unglazed. Possess good flavor and odor and; Comply with the limits for defects for U.S. Grade A quality in accordance with Determination of grade.

Cutlets fish

Page 12: Butterfly Fillet

The fish cutlets are an oxymoron, fish is good for you, fried is bad for you but they are so easy to make here, as all the ingredients are straight from the pantry

canned tuna, potatoes, eggs, bread crumbs so they get made on a regular basis.

Drawn fish

Page 13: Butterfly Fillet

These are the whole fish with its internal organs removed. Drawn fish is any whole fish that comes with its entrails, and sometimes the gills, removed.

Tail cut fish

Page 14: Butterfly Fillet

These are generally larger all – in – one pieces, consisting of the part of the part of the fish nearest to the tail fin in a solid pierce, which always includes the bone. They can be likened to meat “joints” in that they can be large enough to serve people and are excellent roasted in one piece suitable fish: all large, round fish .e.g. Cod, hake.

Conclusion

Page 15: Butterfly Fillet

In doing this project after collecting the necessary information and pictures it has helped me to expand my knowledge and understanding of the different cuts of fish and also what type of fish is suitable for preparing in a certain way.

Bibliography

Page 16: Butterfly Fillet

https://www.google.com/search?q=DRESSED+FISH https://www.google.com/search?q=drawn+fish https://www.google.com/search?q=RAW+fish+STICKS Food and Nutrition text books https://www.google.com/search?q=WHOLE+fish https://www.google.com/search?q=fillet+fish www.chefpedia.org/ wiki/ index.php? title fish cuts www. Mjseafood. Com / fishipedia – seafood – guide/ buying- storing- an d-

cooking / portions