          
          
                            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.
          
