The first step is lipis tingle, numberness through limbs and than stopping of breathing. Fish translucent and bright with definite striations. In order of decreasing quality Dressed fish are eviserated and scaled with tail and fins removed. Dressed fish may be baked whole or cut into individual portions before cooking. Steaks are cross-section cuts from a large dressed fish and contain a portion of the backbone.
Fillets are the sides of fish cut lengthwise away from the backbone and are practically boneless.
Bailey, A.J. 1970. Comparative studies of the crosslinks in the collagen of various fish tissues. Barnett, H.J., Nelson, R.W. and J.A. Dassow. Use of sodium tripolyphosphate to control fish shrinkage during hot smoking. Fishery Ind. Res.