Fresh (refrigerated) fish and completely frozen fish should be equally good if the freezing is done by the modern methods now well known to the industry. Both are marketed in a variety of convenient forms, as follows:

Whole or round fish are those marketed in the form in which they come from the water, and are of three kinds: fish that keep as well or better without dressing, small fishes, or the small sizes or larger species. Before cooking, whole or round fish are eviscerated, and in all but the very small sizes, the heads, scales, and sometimes the fins are removed.

Drawn fishes are those marketed with only the entrails removed. To prepare these fish for cooking, the heads, scales, and (if desired) the fins are removed, and the fish may be split or cut into serving portions if too large to be cooked whole.

Dressed fish have had the head and entrails removed and the tail and fins may be cut off. If dressed fish are large, they may be cut into pieces in preparation for cooking. Very large dressed fish are sometimes marketed in pieces.

Steaks and slices (usually about half an inch thick) cut across a large dressed fish.

Fillets are meaty slices cut lenghtwise from the sides of the fish. Fillets contain no bones or other waste. Their weight varies with the size of the fish from which they are cut.

Stocks are crosswise or lengthwise cuts of fillets.

— Florida Seafood Recipes