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.
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.
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.
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.