You obviously could buy a whole fish that are in tact which are very nice for presentations. If you want to keep the head on, if you want to dress it in any way that you like. There is also drawn fish which are whole fish but it just have the intestines and all organs removed. You have dress which means the fins, the tails, the gills, the scales, and the head are removed and you still have a whole fish for if you want to make steaks or fillets. You could always have steaks which are basically a drawn fish that are cut or dress fish that are cut in segments so you have the bones in tact. You could have fillet fish which means that the halves of the fish are taking away from the bone so you have a boneless fillet. There are butterfly which means its a fillet but it is a whole fillet on both sides. So you have both haves of the fish connected together which is good for stuffing if you like to do stuff fish, stuff salmon, and there are sticks which are fillets that are in kind of into segments so they are into short forms so you could do that for frying like we have just done.

For deheading cuts like
1.straight cut,
2.V-cut or
3.round cut, both the positioning of the cutting line and the course of it can be described mathematically by the dependence of head length measured from the end of the operculum and total fish length (Dutkiewicz and Dowgiallo, 1995 Dutkiewicz, D., & Dowgiallo, A. (1995). Wykorzystanie właściwości ryb słodkowodnych w projektowaniu odgławiarek [Use of morphometric properties of freshwater fish for designing of deheading machines]. In: Proceedings of the scientific conference on agricultural engineering – Achievements and perspectives (pp. 45–52). Krasnobród, Poland (in Polish).Dutkiewicz & Dowgiallo, 1995). It occurred that, in fish such as Crucian carp, bream, and roach, differences describing the curve of the operculum are not great and could be omitted in the current design considerations. It was also determined that the curve of the operculum of a single species of fish differs only slightly as body length increases. This means that an effective universal deheading machine can be designed for use with different fish species in a wide range of lengths.

Answered by jaivir , an ibibo Master, at 7:51 PM on September 03, 2008

The different ways of fabrication in cuts that you may find at the store. You obviously could buy a whole fish that are in tact which are very nice for presentations. If you want to keep the head on, if you want to dress it in any way that you like. There is also drawn fish which are whole fish but it just have the intestines and all organs removed. You have dress which means the fins, the tails, the gills, the scales, and the head are removed and you still have a whole fish for if you want to make steaks or fillets. You could always have steaks which are basically a drawn fish that are cut or dress fish that are cut in segments so you have the bones in tact. You could have fillet fish which means that the halves of the fish are taking away from the bone so you have a boneless fillet. There are butterfly which means its a fillet but it is a whole fillet on both sides. So you have both haves of the fish connected together which is good for stuffing if you like to do stuff fish, stuff salmon, and there are sticks which are fillets that are in kind of into segments so they are into short forms so you could do that for frying like we have just done.

Answered by Prashant , an ibibo Citizen, at 5:14 PM on September 03, 2008

For deheading cuts like
1.straight cut,
2.V-cut or
3.round cut, both the positioning of the cutting line and the course of it can be described mathematically by the dependence of head length measured from the end of the operculum and total fish length (Dutkiewicz and Dowgiallo, 1995 Dutkiewicz, D., & Dowgiallo, A. (1995). Wykorzystanie właściwości ryb słodkowodnych w projektowaniu odgławiarek [Use of morphometric properties of freshwater fish for designing of deheading machines]. In: Proceedings of the scientific conference on agricultural engineering – Achievements and perspectives (pp. 45–52). Krasnobród, Poland (in Polish).Dutkiewicz & Dowgiallo, 1995). It occurred that, in fish such as Crucian carp, bream, and roach, differences describing the curve of the operculum are not great and could be omitted in the current design considerations. It was also determined that the curve of the operculum of a single species of fish differs only slightly as body length increases. This means that an effective universal deheading machine can be designed for use with different fish species in a wide range of lengths.

The analysis conducted in previous works, which was confirmed by the results of measurements, indicated that the highest throughput with Crucian carp, bream, and roach was obtained with V-cut deheading at a 135° angle between the cutting lines (Dutkiewicz and Dowgiallo, 1995 Dutkiewicz, D., & Dowgiallo, A. (1995). Wykorzystanie właściwości ryb słodkowodnych w projektowaniu odgławiarek [Use of morphometric properties of freshwater fish for designing of deheading machines]. In: Proceedings of the scientific conference on agricultural engineering – Achievements and perspectives (pp. 45–52). Krasnobród, Poland (in Polish).[Dutkiewicz and Dowgiallo, 1995] and [Majewski, 2005]). The cutting line is shown against bream in Fig. 1. The throughputs obtained with round cut and straight cut deheading were lower by approximately 1.5–2% (ibidem).
For deheading cuts like straight cut, V-cut or round cut, both the positioning of the cutting line and the course of it can be described mathematically by the dependence of head length measured from the end of the operculum and total fish length (Dutkiewicz & Dowgiallo, 1995). It occurred that, in fish such as Crucian carp, bream, and roach, differences describing the curve of the operculum are not great and could be omitted in the current design considerations. It was also determined that the curve of the operculum of a single species of fish differs only slightly as body length increases. This means that an effective universal deheading machine can be designed for use with different fish species in a wide range of lengths.

Answered by Anju Devi , an ibibo Master, at 6:19 PM on September 02, 2008

Dear Anil kumar you can find schematic representation of various cuts of fish from the following link you just need to follow the link thats it
http://www.britannica.com/EBcheck ed/topic-art/208456/177/Schematic-r epresentation-of-various-cuts-of-fi sh#assembly=url~http%3A%2F%2Fwww.br itannica.com%2FEBchecked%2Ftopic-ar t%2F208456%2F3409%2FLateral-line-sy stem-of-a-fish&tab=active~checked%2 Citems~checked

Answered by Chandra , an ibibo Advisor, at 1:19 AM on September 02, 2008

The different ways of fabrication in cuts that you may find at the store. You obviously could buy a whole fish that are in tact which are very nice for presentations. If you want to keep the head on, if you want to dress it in any way that you like. There is also drawn fish which are whole fish but it just have the intestines and all organs removed. You have dress which means the fins, the tails, the gills, the scales, and the head are removed and you still have a whole fish for if you want to make steaks or fillets. You could always have steaks which are basically a drawn fish that are cut or dress fish that are cut in segments so you have the bones in tact. You could have fillet fish which means that the halves of the fish are taking away from the bone so you have a boneless fillet. There are butterfly which means its a fillet but it is a whole fillet on both sides. So you have both haves of the fish connected together which is good for stuffing if you like to do stuff fish, stuff salmon, and there are sticks which are fillets that are in kind of into segments so they are into short forms so you could do that for frying like we have just done.

Answered by Seema , an ibibo Master, at 2:57 PM on August 11, 2008

The term used to describe a boneless, lean cut of meat, fish or poultry. Fillet of beef is a prime cut and different parts of it are called different names depending on which part of the fillet they're cut from, including filet mignon, tournedos and châteaubriand. You also 'fillet' a fish to remove the bones.

For soup
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 fennel bulb, coarsely chopped
8 cups fish stock or bottled clam juice
1 cup chopped fresh Italian parsley
2 3-inch-long strips orange peel
3 pounds ripe tomatoes, peeled, coarsely chopped
1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
1 large red-skinned potato, quartered
1 large pinch of saffron threads

2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces

For rouille
1 red bell pepper

6 tablespoons extra-virgin olive oil
3 garlic cloves

1 French-bread baguette, cut into 1/4-inch-thick rounds
Preparation
Make soup:
Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.

Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.

Make rouille:
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.

Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.

Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)

Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

Answered by Romi , an ibibo Master, at 3:29 PM on August 10, 2008

well;
Cut a fish into three pieces. Put one in the freezer. Score the other and hang it to dry. Leave the third one, as it is, in a warm place. In a day or two, compare the three.

Answered by Kishore , an ibibo Master, at 9:21 AM on August 09, 2008

For deheading cuts like
1.straight cut,
2.V-cut or
3.round cut, both the positioning of the cutting line and the course of it can be described mathematically by the dependence of head length measured from the end of the operculum and total fish length (Dutkiewicz and Dowgiallo, 1995 Dutkiewicz, D., & Dowgiallo, A. (1995). Wykorzystanie właściwości ryb słodkowodnych w projektowaniu odgławiarek [Use of morphometric properties of freshwater fish for designing of deheading machines]. In: Proceedings of the scientific conference on agricultural engineering – Achievements and perspectives (pp. 45–52). Krasnobród, Poland (in Polish).Dutkiewicz & Dowgiallo, 1995). It occurred that, in fish such as Crucian carp, bream, and roach, differences describing the curve of the operculum are not great and could be omitted in the current design considerations. It was also determined that the curve of the operculum of a single species of fish differs only slightly as body length increases. This means that an effective universal deheading machine can be designed for use with different fish species in a wide range of lengths.

The analysis conducted in previous works, which was confirmed by the results of measurements, indicated that the highest throughput with Crucian carp, bream, and roach was obtained with V-cut deheading at a 135° angle between the cutting lines (Dutkiewicz and Dowgiallo, 1995 Dutkiewicz, D., & Dowgiallo, A. (1995). Wykorzystanie właściwości ryb słodkowodnych w projektowaniu odgławiarek [Use of morphometric properties of freshwater fish for designing of deheading machines]. In: Proceedings of the scientific conference on agricultural engineering – Achievements and perspectives (pp. 45–52). Krasnobród, Poland (in Polish).[Dutkiewicz and Dowgiallo, 1995] and [Majewski, 2005]). The cutting line is shown against bream in Fig. 1. The throughputs obtained with round cut and straight cut deheading were lower by approximately 1.5–2% (ibidem).
For deheading cuts like straight cut, V-cut or round cut, both the positioning of the cutting line and the course of it can be described mathematically by the dependence of head length measured from the end of the operculum and total fish length (Dutkiewicz & Dowgiallo, 1995). It occurred that, in fish such as Crucian carp, bream, and roach, differences describing the curve of the operculum are not great and could be omitted in the current design considerations. It was also determined that the curve of the operculum of a single species of fish differs only slightly as body length increases. This means that an effective universal deheading machine can be designed for use with different fish species in a wide range of lengths.

The analysis conducted in previous works, which was confirmed by the results of measurements, indicated that the highest throughput with Crucian carp, bream, and roach was obtained with V-cut deheading at a 135° angle between the cutting lines (Dutkiewicz and Dowgiallo, 1995 Dutkiewicz, D., & Dowgiallo, A. (1995). Wykorzystanie właściwości ryb słodkowodnych w projektowaniu odgławiarek [Use of morphometric properties of freshwater fish for designing of deheading machines]. In: Proceedings of the scientific conference on agricultural engineering – Achievements and perspectives (pp. 45–52). Krasnobród, Poland (in Polish).[Dutkiewicz and Dowgiallo, 1995] and [Majewski, 2005]). The cutting line is shown against bream in Fig. 1. The throughputs obtained with round cut and straight cut deheading were lower by approximately 1.5–2% (ibidem).

for details,please visit:
http://www.sciencedire ct.com/science?_ob=ArticleURL& _udi=B6T8J-4N7RXWC-2&_user=489 944&_rdoc=1&_fmt=&_orig=search &_sort=d&view=c&_version=1&_ur lVersion=0&_userid=489944&md5= e8442a69d88035c8944e45022640b3 65

Answered by Gyan Singh , an ibibo Master, at 5:38 PM on August 07, 2008