Fillet - A slice of fish flesh of irregular size and shape which is removed from
the carcass by a cut made parallel to the backbone, usually 2 to 12 oz.
Some fillets, especially of fresh fish and those used to make up the
larger frozen blocks, may be larger than 12 oz. However, for most
institutional foodservice and home uses, frozen fish fillets over 12
oz. are not generally available. Special cut fillets are taken from
solid large blocks; these include a "natural" cut fillet, wedge,
rhombus or tail shape. Fillets may be skinless or have skin on;
pinbones may or may not be removed.
Fingers - Irregular-shaped pieces of fish, similar to a long, thin fillet,
breaded or battered, raw or pre-cooked. Weight per piece varies,
usually available portioned (1 to 3 oz.), or in bulk.
Finnan Haddie - A medium-sized haddock split down the back with backbone left on, then brined and hot smoked.
Fish Sticks - Rectangles of fish cut from a frozen block, usually 1 by 3 inches,
weighing 1 to 2 oz. each, breaded/battered. Fish stick packs may bear
grading and inspection marks. Fish sticks may also be cut or extruded
from a minced fish block. Labels must, and menus should, show whether
fish sticks are "minced fish" or "fillet fish" sticks.
Fletch - Large boneless fillet of halibut, swordfish or tuna.
FOB - Means free on board and a location usually follows this term. Charges
beyond the termination point are the buyer's responsibility.
Formed Fillets - Portions cut from blocks in such a way that they appear to be natural fillets, although all are exactly the same size and shape.
Freezer Burn - Dehydration caused by the evaporation loss of moisture from product. It
is recognized by a whitish, cottony appearance of the flesh, especially
at the cut edges or thinner places.
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org
