There are several different forms to fish when they are ready for purchase. This includes: Whole: Fish in its natural state, as it has been pulled from the water Drawn: Whole fish without its internal organs and possibly already scaled Dressed: Fish without internal organs, scales, gills, fins and ready to cook Steak: Cut into slices 1/2 to 1 inch thick in a crosscut style and ready to cook Fillet: Boneless piece of fish, cut from the side and away from the backbone, sometimes skinned, ready to cook
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