How to Cut and Prepare Fish

Gutted
Gutted fish are whole fish that have been gutted and sometimes scaled. Head and fins intact. A gutted fish has a longer storage life than a fish stored just as it comes from the water, because entrails cause rapid spoilage.
Filleted
Fillets are the boneless or 'pinbone-in' sides of a fish, cut away from the backbone and removed in one piece. In some fish, there may be pinbones radiating at right angles from the backbone. When these are removed, the fillet is boneless.