Round fish include fish such as mackerel, sea bass, sea bream, haddock, mullet, pollack, snapper and John Dory. When filleting round fish, use a very sharp and slightly flexible knife.
Round fish: A classification of fish based on skeletal type, characterized by a rounded body and eyes on opposite sides of its head.
Dorade - A kind of round fish also known as bream
Dover Sole - Dover sole is a flatfish highly regarded for its flavour and texture More...
Flounder - A common flat fish similar to plaice, although not as widely used in cooking ...
Traditionally, fish are classified as either a round fish or a flat fish. Round fish, those with rounder, larger bellies and an eye on each side of their heads, have a backbone along their upper bodies, with a fillet located on each side.
darne: A slice of round fish on the bone
daube: Meat stew pressure steamed in red wine
deglacer: To swill out a pan in which food has been fried with wine, stock or water in order to use the sediment for the sauce or gravy; to deglaze ...
Thick slice cut from round fish.
Dash
Refers to the addition of a very small amount of an ingredient to a mixture, such as a "dash of pepper". A dash is generally equivalent to a little more than 1/16th of a teaspoon.
Though similar, it is different for flat fish, like a flounder, or round fish, like a trout. The best way to learn how is to purchase a cookbook with details or watch the cooking shows. If in doubt, your seafood monger will do it for you.
Fillet, filet: 1) meat: a boneless cut from the tenderloin. 2) Fish: a full-length segment removed from the bones. A fillet of a round fish is an entire side; a flatfish fillet is half a side.
Fish - any thousands of species of aquatic vertebrates with fins for swimming and gills for breathing, found in saltwater and freshwater worldwide, most are edible; fish are classified by bone structure as flatfish or round fish.
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 See also: Round, Fish, Cooking, Sauce, Garlic
  
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