Selection of Finfish
The criteria for selection of vertebrate and invertebrate fish are very different. Retailers providing consumers with nutrition information must abide by the nutrition labeling values provided by the FDA for fish and shellfish.

Vertebrate Fish

Fish can be purchased fresh or frozen as whole, drawn, dressed, steaks, fillets, and sticks.

• Whole fish. The body is entirely intact.
• Drawn fish. Whole fish that have had their entrails (inner organs) removed.
• Dressed fish. The head, tail, fins, and scales have been removed in addition to the entrails.
• Steaks. Cut from dressed fish by slicing from the top fin to the bottom fin at a 90 degree angle at varying thicknesses. Steaks contain a portion of the backbone and other bones.
• Fillets. Made by slicing the fish lengthwise from front to back to avoid the bones.
• Fish sticks. Uniform portions cut from fillets or steaks. They can also be made from fish that has been minced, which is then shaped, breaded, and frozen.

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