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Software Vault: The Gold Collection
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Software Vault - The Gold Collection (American Databankers) (1993).ISO
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1993-01-04
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Before You Begin
Before you begin cooking fish there is some general
information you should know that will facilitate the use of
this cookbook. Awareness of the market forms of fish,
storage hints, and cooking techniques can mean the
difference between mere tasty dishes and meals of unmatched
delicacy.
Market Forms of Fish
Fish is available in many forms at the market. Some
can be purchased ready to cook, while others require
special preparation. Below is a list of the market forms
of fish.
Whole or round -- This type is marketed just as it
came from the sea. Before cooking, the fish must be scaled
and eviscerated (internal organs removed). Usually the
head, tail, and fins are removed prior to cooking.
Drawn -- The viscera and entrails are removed. The
fish must be scaled. Again the head, fins, and tail are
usually removed before cooking.
Dressed or pan-dressed -- The viscera are removed.
The head, tail, and fins are usually removed. The fish is
scaled, free of blood, and ready to cook.
Steaks -- Steaks are cross-section pieces cut from a
large dressed or whole fish, commonly 1/2" to 1 inch thick.
A cross- section of the backbone is the only bone in the
steak.
Fillets -- Fillets are slices cut lengthwise from the
sides of the fish. They contain no bones or other wastes,
however the skin, with scales removed, may be left on one
side. A single fillet is the flesh cut from only one side
of the fish. Butterfly fillet is the name for two single
fillets held together by uncut flesh and skin.
Portions or sticks -- These are pieces cut lengthwise
or crosswise from fillets or steaks. Most often they come
in equal size portions about 1 inch wide to 3 inches long.
Canned -- Several varieties of fish are canned. Tuna,
salmon, mackerel, and fish products are processed in this
manner. They can be stored on a shelf and are ready to
use.