DEFINITION: Fish with heads and guts (viscera) removed, unlike “dressed” fish, which are typically sold head-on and gutted and with gills in or out. Though H&G fish provide several processing options, they are normally steaked crosswise to the backbone. Salmon, halibut, mahimahi, Chilean sea bass and tuna are among species typically offered this way
Shelf life. H&G allows maximum options and utilization of the net product without sources of contamination like the gills and guts.
Savings. Shipping costs for H&G fish are less than for whole fish. Labor costs associated with heading and gutting are also eliminated, as is the cost of disposing of unused parts of the fish.
Expense. Because it has been processed, H&G is more expensive than whole fish.
Labor. H&G fish, unless cooked in that form, normally require some further processing.