Small dressed fish are called pan-dressed fish. Chunks, steaks, and fillets of fish are already prepared for cooking and freezing. Chunks and steaks are cross sections of large dressed fish. A part of the backbone is usually the only bone present. Chunks may be four to six inches thick, and steaks are usually three-fourths of an inch thick.
Fillets are the boneless sides of the fish cut away from the backbone.
Fillets are cut with a sharp knife from head to tail. Certain kinds of fish, such as perch, sole, and flounder need not have entrails removed before filleting. Butterfly fillets are cut so that the two sides of the fish corresponding to the two single fillets are held together by the uncut flesh and skin of the belly. For more information about buying and serving seafood, contact your local county Extension office.