Term
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Definition
| Shellfish, soft, unsegmented bodies with no internal skeleton. Most have hard outer shells. |
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Definition
| Single shell mollusk, abalone, conch - technically marine snails |
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Definition
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Definition
| internal shell of a squid or octopus |
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Definition
| type of mollusk, squid and octopus |
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Definition
| fr. bar. common name for unrelated spiny-finned fish. Freshwater (largemouth, smallmouth, redeye and black) are sunfish. SW black sea and striped |
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Definition
| aka rock sea bass. lean firm white flesh. weigh 1.5 - 3#. Atlantic between NY and NC. Served whole in italian and Chinese cuisine. |
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Definition
| Erroneously known as rockfish. anadromous. Cannot be marketed do to overfishing and pollution. We use a hybrid in food service - either white bass or white perch |
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Definition
| fish that migrates from saltwater to spawn in freshwater |
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Definition
| scaleless, fw, aquafarmed |
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Definition
| small catfish often fried and served whole |
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Definition
| fr. cabillaud. Atlantic and Pacific Cod, pollock, haddock, whiting and hake. don't grill flesh too flaky |
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Definition
| best selling fish in US. Often used in precooked foods. |
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Definition
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Definition
| cod or haddock that weighs less than 2.5# or measures less than 20 inches |
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Definition
| 2nd most important commercial fish. 2-5# look like thin small atl cod. stronger flavor but more delicate texture |
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Definition
| aka gray cod. often frozen aka true cod |
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Term
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Definition
| aka boston bluefish or blue cod. Flesh is gray pink when raw but turns white. Often frozen at sea. North Atlantic and Pacific oceans |
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Term
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Definition
| fr. anguilles, FW, high fat, sweet, remove skin. |
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Term
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Definition
| Spanish delicacy served with olive oil, garlic and hot red peppers. |
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Definition
| imitation crab and the like mostly made from alaskan pollock |
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Definition
| over 400 varieties. Atl - yellowfin, black, red, and gag. Pac - sea bass (NOT black sea) and spotted cabrilla. commercially 5-20 # lean, firm texture |
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Term
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Definition
| fr. hareng. long silvery blush fish north atl and pac. mod to high fat. up to 8 oz, usually not fresh |
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Definition
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Definition
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Term
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Definition
| st. pierre - st peter's fish. has a large black spot with a yellow halo on each side of body. st. peter's thumbprint. classic bouillabaise |
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Definition
| fr. maquereau. king and spanish mackerel as well as tuna and wahoo. high fat |
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Term
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Definition
| dolphin or dolphinfish. spanish - dorado. 15# off white to pink, lean |
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Term
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Definition
| aka angler, goosefish, rape, and lotte - poor man's lobster |
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Term
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Definition
| south pacific new zealand and australia. low fat, bland |
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Term
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Definition
| aka american or nothern red snapper. red-skinned rockfish sometimes mislabeled as red snapper. lean, pink turns white. good for stock |
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Definition
| fr saumon. pink-red color from fat soluble carotenoids found in the crustaceans they eat. |
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Term
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Definition
| 25% of all salmon produced. aquafarmed. almost never available wile. Norway, Canada and scotland produce the most |
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Term
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Definition
| pacific. 5-30 #. mouth has black interior often marketed by river columbia or yukon chinook |
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Term
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Definition
| wild or aquafarmed. aquafarmed smaller. |
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Term
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Definition
| salmon that has been cured for 1-3 days with salt sugar and dill |
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Term
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Definition
| salted brine, then cold smoked |
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Term
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Definition
| refers to less salty, cold smoked salmon |
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Term
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Definition
| large family, found especially in mediterranean. black sea bream |
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Term
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Definition
| mako and blue most desirable. mako sometimes marketed as swordfish. no bones. technically marine invertebrates. ammonia is a bad smell |
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Term
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Definition
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Term
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Definition
| aquafarmed, sometimes marketed as snapper, but unrelated. tilapia is a blanket term for several fish. |
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Definition
| fr truite. members of the salmon family. aquafarmed rainbow trout. salmon trout is anadromous |
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Term
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Definition
| fr thon. bluefin, yellowfin, bonito, bigeye and blackfin. ahi is market nmae for either yellowfin or bigeye. |
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Term
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Definition
| albacore, yellowfin, skipjack, or tongol |
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Term
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Definition
| pacific tuna that is frozen at sea |
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Term
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Definition
| aka ono (good to eat) type of mackerel |
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Term
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Definition
| FW, lake whitefish are related to salmon often used in processed fish products |
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Definition
| fr flet-use recipes that preserve moisture |
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Definition
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Term
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Definition
| west coast - finest domestic "sole" |
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Term
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Definition
| actually pacific flounder can be slimy due to parasite - not recommended |
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Term
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Definition
| most abundant and popular east coast flounder aka blackback or winter flounder |
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Term
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Definition
| often weigh up to 300# California halibut is a flounder not recognized by fda as halibut |
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Term
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Definition
| soleidae family - fda allows us flounder to be marketed as sole |
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Term
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Definition
| true sole, pearly white flesh - coast of england africa and europe |
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Term
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Definition
| pacific not so good - european good aka brill |
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Term
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Definition
| brownish gray earshaped shells. Canned abalone is imported from Japan or Mexico. Fresh only available in California. |
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Term
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Definition
| lean, smooth, with a sweet smoky flavor |
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Term
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Definition
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Term
| atlantic hard shell clams or quahogs |
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Definition
| hard blue gray shells, not as sweet |
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Definition
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Definition
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Definition
| often served as stuffed clams |
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Definition
| largest - always eaten cooked esp soup |
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Term
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Definition
| aka ipswich, steamer, and long-necked. shells do not completely close because of siphon |
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Term
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Definition
| deep water clams can be 8 inches across |
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Term
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Definition
| looks like a quahog with a ridged shell introduced to pacific coast in 1930s |
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Term
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Definition
| about 1 inch long with ridged shells, sometimes used in paella |
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Term
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Definition
| most common, wild on atlantic, aquafarmed on both, best quality in winter |
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Term
| greenshell or greenlip mussels |
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Definition
| from new zealand and thailand are much larger 8-12 per pound, have a bright green edge |
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Term
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Definition
| american or eastern oysters have darker flatter shells |
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Term
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Definition
| aka belon very round and flat - look like giant brownish green olympias |
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Term
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Definition
| only oysters native to pacific coast - size of 50 cent piece |
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Term
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Definition
| aka japanese oysters, aquafarmed along the pacific. curly thick striated shells |
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Term
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Definition
| coquilles saint jacques - normally shucked and clean on ship because they die quickly |
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Term
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Definition
| tough - requires mechanical tenderization or long moist heat cooking. most imported from portugal, turns purple when cooked |
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Term
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Definition
| calamari, harvested all over., tentacles, mantle (body tube) and fins are edible. |
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Term
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Definition
| ecrevisses. 3.5-7 inches long wild or aquafarmed in louisiana and pacific northwest |
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Term
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Definition
| fr crabes, live crabs can last up to 5 days |
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Term
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Definition
| 10# northern pacific , always sold frozen in shell |
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Definition
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Definition
| 50% of total weight of all crab species sold in us, up and down east coast. Soft and hard. soft w/in 24 hours of molting may 15 - september 15 |
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Term
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Definition
| alaska and east coast of canada (cheaper than king) |
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Term
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Definition
| normally only available as cooked claws. crabs regenerate their claws every 18 months |
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Term
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Definition
| lobster weighing less than 1 pound |
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Definition
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Term
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Definition
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Definition
| only valuable for their tails |
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Term
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Definition
| small north Atlantic lobsters |
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Term
| slipper lobster, lobsterette, and squat lobster |
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Definition
| clawless species, tropical, inferior to maine and spiny |
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Term
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Definition
| used interchangeably shrimp (crevettes) technically saltwater and prawn fresh |
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Term
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Definition
| italian for dublin bay prawn (miniature lobster) |
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Term
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Definition
| high in vitamins a, b, d. high in calcium with edible bones, phosphorous, potassium and iron. Also omega 3s. |
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Term
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Definition
| item has never been frozen |
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Term
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Definition
| was held between 30-34 degrees |
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Term
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Definition
| frozen on board ship or plant w/in hours of being caught |
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Term
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Definition
| quick frozen but not as fast as flash |
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Term
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Definition
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Term
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Definition
| frozen product dipped in water. ice then forms glaze protecting item from freezer burn |
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Term
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Definition
| code for previously frozen |
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Term
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Definition
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Term
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Definition
| viscera removed, most fish purchased this way |
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Term
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Definition
| viscera, gills, fins, and scales are removed pan-dressed head removed |
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Term
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Definition
| pan dressed, boned, and opened flat |
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Term
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Definition
| side of a fish removed intact, boneless or semi-boneless |
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Term
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Definition
| cross section slice with small section of backbone attached |
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Definition
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Term
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Definition
| angled slice cut from fillet of large flat or round fish. Looks large and increases plate coverage |
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