How to Cut and Prepare Fish

Dressed/Pan-Dressed (or Headed and Gutted)
Dressed fish have been scaled, gutted and had gills removed; head and fins are intact. A dressed fish is often cooked in one piece by baking, poaching or barbecuing. A pan-dressed fish has head, tail and fins removed as well.
Steaked
Steaks are cross-sections cut from dressed fish. They are generally 2 to 4cms thick. Large fish such as salmon, grouper and mackerel are often steaked.