Frozen fish
1983
Fish freezes and thaws well, making it a valuable foodservice commodity that can be served nationwide. A number of names and styles exist but basically 2 types of fish are used in foodservice: the groundfish (or flatfish) and the roundfish. Groundfish feed on the bottom, are essentially flat and include flounder, sole and fluke. Roundfish include cod, haddock, pollock, hake, whiting, sea bass, ocean perch and sea trout. Roundfish are used in most frozen portion control (sticks, bite-sized pieces, shaped portions) packages, regardless of treatment (e.g., breaded, precooked). Groundfish is almost always sold as fillets and costs more. Portions, fillets, steaks; peculiarities in names; and popularity are discussed. (kbc)
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