HOG

“HOG” on a gutted fish (like fresh farmed salmon or trout) means Head-On, Gutted.

It is a common term in seafood processing indicating the fish has been cleaned (viscera removed) but its head and tail are still attached, preserving freshness and flavor for various culinary uses. It’s a step below “headed and gutted” (H&G) where the head is removed and the guts are removed, and different from “dressed” (head, tail, fins, guts removed).