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Seafood Glossary
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additives
Chemicals used in processing seafood to help retain moisture and
improve appearance. Also called dips. Any additives used must be
listed on product labels. Excessive use of some additives may cause
toughening of seafood products or produce off odors during cooking.
aquacultured
Finfish or shellfish raised in fresh or saltwater pens or ponds
or on growing surfaces such as ropes or posts. "Farmed"
seafood is grown in highly controlled conditions where water and
feed quality can be closely monitored to ensure peak production
and quality.
basket shrimp
Small undeveined, breaded shrimp ranging in size from 40 to over
100-count per pound. Also called "mini-shrimp" or "mini-rounds."
batter A mixture of dry ingredients (such as flours or starches)
and water in a ratio suitable for coating.
batter-dipped
Sometimes referred to as batter-fried. Products that have been coated
in batter and then immersed in hot oil to secure the batter. These
products are then usually frozen.
belly burn
Deterioration in the belly cavity due to enzyme action. bisulfite
(sodium bisulfite) Also called shrimp dip and shrimp powder. Used
mostly by shrimp trawlers to prevent melanosis, or black spot.
black spot
A darkening between a shrimp shell and the tail muscle; it develops
as the product deteriorates. It is more properly known as melanosis.
blast freezing
Freezing by circulating cold air over batched product placed in
trays or racks. Continuous operations are available with rotating
belts or spiral screens.
bleeding
Cutting an artery behind the gills while the fish is still alive;
bleeding, properly done, improves quality and shelf life of fish.
blocks
Frozen, compressed slabs of fish fillets, usually without skin and
bone, used as raw material for value-added products. Blocks usually
weigh 16 1/2 pounds.
blocklisting
A procedure of the U.S. Food and Drug Administration that requires
automatic detention of imported products and 100 percent approval
by the FDA before distribution in the United States.
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boned
All primary bones have been removed, although some secondary bones
may remain.
boneless fillet
Fillets from which the pinbones have been removed.
boston cut
A fillet cut that removes most of the nape and leaves a small portion
of the pinbones, which break down when cooked and become indistinguishable
from the rest of the fillet.
breading
A food component consisting of flour, bread crumbs, cracked
meal or a blend of flour and other ingredients used as a coating.
brined
Often referred to as "pickled" or "wet salted."
The process of immersing a fish in a solution of food-grade salt
and water for a period of time to allow the fish tissue to absorb
a quantity of the salt.
bubble pack
Packaging in which whole-cooked lobster is frozen in brine and packed
in a sealed plastic "bubble" with water. Also called "popsicle"
pack.
butterflied
A fish fillet or shrimp that has been split. A butterfly fillet
is cut along both side with the two pieces remaining joined by a
piece of skin and flesh. Butterfly shrimp is peeled and deveined
with the shell left on the last tail segment. cakes (fritters, dumplings)
A mixture of flour or meal; one or more seafood components and other
ingredients such as vegetables and seasonings in a batter that is
sautÈed, fried or baked.
candling
A process by which fillets are placed on a backlighted, translucent
table that reveals thepresence of parasites in the flesh.
C&P
Cooked and peeled shrimp. Can be deveined as well. catch weight
Some species with large fillets, like grouper, are sold as catch-weight
fillets. For example, if you order a 10-pound fillet, what arrives
could range from 9 1/2 to 11 pounds. Suppliers do not want to cut
up a natural, 11-pound fillet and have small pieces left over.
caviar
Fish eggs, or roe (usually sturgeon, salmon or lumpfish), that are
sorted, washed in cold water and mixed with fine salt. The salted
roe is then allowed to ripen for a time.
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cellopack
Seafood products, normally fillets, that have been wrapped together
in cellophane or polyethylene film and typically packed in 5- or
10-pound boxes. Also called cellowrap.
center cut
The center third of a fillet.
center section
A larger section (thicker than a steak) taken from the center 1/3
of the body.
chill-killed
A process employed in the harvest of aquacultured species whereby
the temperature of the pond is lowered until the fish die.
chill-packed
A packing method in which fish are packed in cartons with gel packs
and no ice.
chilled
The result of a process in which fish is thoroughly cooled to a
temperature approaching that of melting ice.
chunk
Also known as a roast. These are cut from the heaviest part of a
large fish (typically weighing 5 to 10 pounds). Also refers to pieces
trimmed from larger fish and used for stews and kabobs.
ciguatera
An illness caused by eating the toxic flesh of fish caught in tropical
and island waters. An area-specific, not species-specific problem,
the toxin is believed to originate in microscopic algae that the
fish eat. The fish most commonly implicated are amberjack, snapper,
grouper, mahimahi, barracuda and reef fish of the Carrangidae (jack)
family.
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cleaned shrimp
Shrimp that has been peeled and washed, a process that removes some
or all of the vein but is not thorough enough to warrant the P&D
label.
clipper
Denotes high-quality swordfish or mahimahi, usually caught and frozen
at sea.
cluster
A product form consisting of a group of legs and a claw from one
side of a crab, with the connecting shoulder area still attached.
Also known as a "section."
cocktail claws
Crab claws with their end caps removed.
cold-canning
A process in which shellfish (specifically lobster) meat is cooked,
picked out of the shell, packed in cans and frozen without heat-treating.
Cold-canned meat must be refrigerated.
cold-smoked
Fish smoked at low temperatures (around 80 F) for 18 hours to several
days, producing a moist, delicately flavored product.
collar
The bones of a fish just behind the gills; they support the pectoral
fins. The collar is waste when a fish is steaked or filleted. Most
headless fish are sold with the collar on because it protects the
fish.
counts
The number of shrimp per pound in a given package; i.e., 16/20 means
each net-weight pound consists of 16 to 20 shrimp. The larger the
count, the smaller the shrimp. Scallop meats are also sold by a
count per pound.
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cross-contamination
The tainting that can occur when cooked seafoods come into direct
or indirect contact with raw seafoods and other raw foods or contaminated
surfaces and utensils.
cryogenic freezing
An accelerated form of blast freezing in which products are exposed
to sprays of liquid nitrogen or CO2 at minus 150 F or colder. Used
for IQF products.
curing
Using salt or smoke to draw moisture from the flesh of fish or other
meats to retard thegrowth of bacteria.
deep-skinned
Removing the fat layer underneath the skin on oily species for milder
flavor and improved shelf life.
defatted
See deep-skinned.
depuration
A process used to clean and treat clams harvested from closed or
specially regulated areas.
devein
To remove the sand vein (intestine) from the tail section of a shrimp,
lobster or other crustacean.
dip
Chemical solutions or additives used to preserve seafood shelf life
and prevent drip loss.
dorsal
The top of a fish.
double fillet
Fillets cut from both sides of the fish, with the two pieces remaining
joined at the back. Also called "butterfly fillet."
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double-frozen
Fish or shellfish that is frozen at sea, thawed for reprocessing
in a plant onshore and then frozen a second time. Also called "twice-frozen"
or "refrozen."
drawn
Gutted fish with head and fins still intact.
dressed
Whole fish that have been gutted and scaled and from which the gills
have been removed. Usually the fins are removed as well.
dried
Indicates that seafood has been dehydrated by natural (air, sun)
or mechanical means.
drip loss
Weight loss that occurs as a seafood product gives up moisture.
Also, loss of moisture during the thawing of frozen seafood.
dry pack
A pack form of chopped clams that contains no clam juice.
dry salting
A coating process used in curing seafood. It helps dry the outside
of the product, allowing it to acquire a denser, firmer texture.
eviscerated
Gutted.
ex-vessel price
The "dock" price paid to fishermen for their catch.
FAS
Frozen at sea.
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fancy pack
A term used for top-quality solid canned tuna, each can containing
three to four large pieces of premium cuts.
fantail
A shrimp that has been peeled with the exception of the last tail
section.
fat line
The fattiest part of a fish, mostly along the belly walls and lateral
line. The fat line is often removed for milder flavor and improved
shelf life.
feathering
Trimming the fillet to remove the "frill" of small bones
around the edge.
fillet
A portion of flesh taken from either side of a fish, cut parallel
to the central bones. The main bones, fins and belly flaps are usually
removed from finished fillets.
finger pack
A term used for layer-packed shrimp.
finnan haddie
Headed and gutted haddock, split and lightly salted in brine, then
cold smoked. Traditionally cooked in butter or cream, the dish originated
in Findon, Scotland, where it was known as Findon haddock, which
evolved to finnan haddie.
fish sticks
rectangles of fish cut from a frozen block, usually 1 by 3 inches,
weighing 1 to 2 ounces each, breaded/battered.
fletch
A fillet cut from large flatfish like halibut and then further divided
into boneless portions.
f.o.b.
Free on board; the abbreviation is usually followed by a city's
name. It is used with quoted prices and indicates that any shipping
charges beyond the f.o.b. point are the buyer's responsibility.
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freezer burn
White, chalky surface dehydration, most common on corners or narrow
edges of product. Excessive freezer burn indicates exposure to cold
air and results in loss of natural juices, contamination and rapid
oxidation or rancidity.
fresh
Product that has never been frozen, cooked, cured or otherwise preserved.
fresh frozen
Indicates fish were quickly frozen while still fresh.
front section
A large section (thicker than a steak) taken from the forward 1/3
of a fish's body.
frozen
Fish that have been subjected to rapid lowering of temperature,
generally to 0 F or lower, in such a manner as to preserve the
inherent quality.
full-nape fillet
Fillet with pinbones in, nape on and tail on. Also called "full
fillet" or "whole fillet."
gaping
The separation of the individual flakes of meat in a fillet. Gaping
can be a natural feature of the fish flesh or a result of poor handling.
Also refers to the opened shell of live shellfish. Severe gaping
indicates the animal is dead and that the shellfish should not be
eaten.
gel pack
A coolant package filled with a combination of water and a gel-type
material used for shipping seafood. Coolants are often dyed blue
so any leakage is obvious.
glazed
Indicates fish has been dipped in water after freezing. Ice forms
a glaze around the fish or meat, protecting it from damage by freezer
burn. Fish or shellfish may be "reglazed," or "double-glazed"
to ensure adequate protection.
grading
A term for incremental measurement of seafood products, such as
counts per pound of shrimp or weight range of fillets.
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gravlax
Fillets of salmon rubbed with a mixture of coarse salt, sugar and
white pepper, placed meat side against meat-side with mustard and
dill and pressed with weights in a chilled environment for at least
24 hours.
green headless
Raw, heads-off, unshelled shrimp; does not indicate actual color.
greening
A rare condition affecting shrimp; caused by thermal abuse and/or
contaminants in the breading.
gutted
Fully eviscerated.
HACCP
Hazard Analysis Critical Control Point; a mandatory food-safety
program implemented by the seafood industry in December 1997 to
minimize risk to public health. HACCP requires suppliers to write
up and follow a program detailing all points in their manufacturing
process where hazards exist; these are the critical control points.
H&G
Headed and gutted. hard-smoked Products that have been smoked for
up to severalweeks.
headed
Fish from which the head has been removed.
histamine
Organic substance produced in the tissue of a fish that has not
been properly cooled after harvest. Histamine concentrations produce
food-poisoning symptoms in humans. Poorly handled mahimahi, tuna
and bluefish are the most commonly implicated species. Also calleds
combroid poisoning due to its association with the tuna family.
honeycombing
see gaping.
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holiday
A condition in which the glaze is missing entirely, an indication
of improper glazing.
hot-smoked
Fish exposed to smoke at gradually increasing temperatures (up to
180 F) over a period of 12 to 18 hours, resulting in coagulation
of the protein. The product is cooked through, has a dry texture
and an intensely smoky flavor.
immersion freezing
Freezing by placing seafood products in direct contact with a refrigerant.
The refrigerant can be applied as a bath or spray, in batch- or
continuous-type freezing operations prior to packaging for subsequent
frozen storage. individually quick frozen The same as frozen, but
indicates the individual forms have been frozen separately, usually
by cryogenic means. This prevents the forms from sticking together
and facilitates use.
IPW
Individually poly-wrapped.
IQF
Individually quick frozen.
j-cut
A method of removing pinbones that also removes the nape. J-cut
fillets are more expensive than other fillets.
jimmy
A male blue crab.
kipper
To cure (herring, salmon, etc.) by cleaning, salting and drying
or smoking.
kosher
Conforming to Jewish dietary laws.
lateral line
A sensory organ along each side of the head and body of fishes,
probably for detectingvibrations, currents and pressure.
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layerpack
A box of frozen fillets in which the layers are separated by sheets
of plastic. Fillets in each layer may overlap and be frozen together.
logs
Swordfish or mahimahi carcasses that have been headed, gutted and
tailed, with the belly flaps trimmed.
loin
The central, thick part of a fish fillet, above the belly. Large
fillets from fish such as tuna are often called loins. Loins may
be cut into steaks.
lox
Mild-cured salmon (soaked in brine for a long periods, then soaked
to remove the salt) that has been cold smoked.
marinated
Indicates that the seafood has been cured in an acidic solution,
such as vinegar.
market steak
Small steak cut from roasts, usually weighing less than 5 ounces
apiece. Also called "round."
melanosis
See black spot. merus The meat from the largest segment of a crab
leg, adjacent to the shoulder.
mince
Fish pieces left over from filleting and trimming, sieved to remove
any bones; used for making minced blocks.
molting
The process by which a crustacean sheds its shell to accommodate
growth.
muscle line
A line of fat running laterally down the center of a fillet.
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nape
The front and thinnest part of a fillet, around the belly. net weight
Weight of product without packing material or glaze.
ocean-run
Refers to salmon that are still in the ocean and are therefore bright
and firm. "Ocean-run" is also used by seafood companies
to indicate a pack of random-weight products.
off cuts
Pieces of fillets, often used for fish sticks.
omega-3s
Fatty acids found in seafood and other sources. Research has found
that these fatty acids have a beneficial effect on the cardiovascular
system and many other aspects of human health.
pan-ready
A fish that has been headed, gutted, scaled and had its fins clipped.
pasteurize
To heat product sufficiently to kill most bacteria, but not enough
to cook the meat.
P&D
Peeled, deveined shrimp.
PDI
Peeled, deveined and individually frozen shrimp.
peritoneum
The membrane lining a fish's belly cavity.
pinbones
A strip of small bones found along the midline of many fillets;
can be removed with "V" or "J" cuts.
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plate freezing
Freezing by use of a refrigerant flowing through hollow metal plates
that are in direct contact with prepacked seafood. Typically the
plates are moveable to sandwich the product between two chilled
surfaces, compressing it to ensure uniform contact and freezing.
polylined carton
A package lined with plastic on the inside to protect seafood products.
"Polybagged" and "polywrapped" are similar forms
of plastic packaging.
popsicle pack
See bubble pack. portion Usually a square or rectangle, cut from
a block of frozen fish. Weights vary from 1 1/2 to about 6 ounces.
May be plain or breaded, raw or precooked.
prawn
In the U.S., a marketing term sometimes used for large shrimp. However,
the word is more correctly used for freshwater shrimp species.
previously frozen
Frozen seafood that has been slacked out, or thawed for sale in
that state; it should be clearly identified as "previously
frozen" product to distinguish it from fresh.
processing block
A block of fillet pieces used for fish sticks.
PTO
Peeled, tail-on shrimp.
PUD
Peeled, undeveined shrimp.
quarter cuts
Large fillets that have been cut in half.
refreshed
Also "previously frozen." Seafood that has been frozen,
often in blocks, then slacked out for resale.
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retort pouch
A flexible package made of layered plastic and metallic-colored
foil as an alternative to traditional cans. The layers of a retort
pouch may be clear or opaque. Most are "see-through" on
the top with foil on the bottom, to avoid confusion with vacuum-sealed
products.
roe
Fish eggs; used for caviar or sold "as is" to specialized
markets.
round
Whole, ungutted fish; shrimp that has been peeled but not split
or deveined.
rigor mortis
The temporary stiffening and rigidity of muscles following death.
Prolonged rigor mortis helps to maintain fresh-fish quality, because
intense bacterial spoilage does not begin until after rigor mortis,
with its high acid levels, has passed.
salmonella
Bacteria that causes food poisoning, common to meat, poultry and
seafood. Effects are unpleasant but normally not life-threatening.
Salmonella bacteria are destroyed by proper cooking.
salted
The process of mixing fish with dry, food-grade salt such that the
resulting brine drains away.
sashimi
Japanese-style raw fish cut into various forms and served with dipping
sauces.
scombroid
See histamine.
scrod
Size designation for cod, haddock, pollock and cusk. Means "small,"
usually under a specific poundage. Scrod is not a species of fish;
sometimes spelled schrod.
section
See cluster.
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semibright
Chum salmon that has been harvested in freshwater, on its way to
spawn. Semibrights are also called "brights."
shatterpack
Another name for layerpack. A box of frozen fillets packed so that
all pieces are separated by layers of plastic sheeting. In a less-than-perfect
pack, layers may stick together. To break the layers apart, the
box might have to be dropped to "shatter" the layers.
shelf life
The expected amount of time a seafood product will remain in high-quality
condition for consumption. In general, the higher the fat content,
the more prone the product is to spoilage and flavor changes. Most
of these changes are retarded by cold temperatures.
shrink
Natural weight loss of seafood due to seepage or fluids draining
from product, also called drip or purge. Also, loss of seafood product
or profitability due to other means, such as discarding seafood
too old to sell.
silverbright
A term referring to chum salmon that have been harvested at sea
rather than in freshwater.
slacked out
Frozen seafood that has been thawed.
smoked
Fish cured by the action of smoke produced from slowly burning wood
or other material, to partly dry the product and impart a smoky
flavor.
snap-n-eats
Crab legs that have been cooked, frozen and scored through the shell
so they can be hand-cracked for easy eating.
sook
A female blue crab.
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split
A fish cut open from the throat or nape to the tail. Gills, guts
and roe have been removed, head or backbone may be removed. Also,
P&D shrimp cut into two separate halves, attached only at the
tail fin. Cooked, frozen red king or snow crab legs or claws, split
to expose meat for easy access.
spp.
A taxonomic abbreviation signifying more than one species.
steak
A cross-sectional slice of a fish, usually 1/2 to 2 inches thick
and containing a section of the backbone.
STP
An additive, sodium tripolyphosphate, used on fish and shrimp to
retain moisture.
stuffing
Mixtures of foods and seasonings that may be packed into body cavities,
rolled into fillets or otherwise stuffed into or between the seafood.
subcutaneous Beneath the skin of a fish.
sulfites
An additive used to delay melanosis, or black spot, on raw shrimp.
A small percentage of the population is allergic to sulfites, causing
the FDA to carefully monitor residual amounts that may be present.
surimi
An odorless, white fish paste made from minced fish meat (usually
pollock) which has been washed to remove fat, blood, pigments and
odorous substances and mixed with cryoprotectants (such as sugar
and/or sorbitol) for a good frozen shelf life.
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surimi seafood
Analog shellfish products made from surimi that has been thawed,
blended with flavorings, stabilizers and colorings and then heat
processed to make fibrous, flake, chunk and composite molded products,
most commonly imitating crab meat, lobster tails and shrimp.
sushi
Thin, Japanese-style slices of raw fish placed on boiled rice, flavored
with rice wine vinegar and rolled in seaweed (nori). The rolls are
sliced into bite-sized portions.
tail
The thin, tapered, tail-end portion of fillets. Also applies to
meaty tail section of lobster and shrimp.
tray pack
A seafood packaging form in which a product is prepackaged on a
shallow, clear or foam-plastic tray, overwrapped with transparent,
plastic film. An absorbent paper pad, covered with plastic to avoid
sticking to the product, is sandwiched between the product and the
tray to draw off moisture.
trimmed
Finfish on which the fins and tail have been removed.
tripolyphosphate
An additive, used as a dip, that reduces natural drip loss in fillets.
V-cut
A method of removing pinbones by making a V-shaped cut along both
sides of the pinbone strip, leaving most of the nape.
vein
Also called the sand vein. The intestinal tract that carries waste
from a shrimp's stomach along the dorsal side of the tail for excretion.
Deveining is done primarily for the sake of appearance and texture.
Lobster tails also have veins that should be removed.
viscera
Intestines. Eviscerated means gutted.
watermarked
Describes the darkened, dulled skin of a salmon as it sexually matures
and enters freshwater prior to spawning.
wetlock
Wax-coated cardboard used for shipping fish packed on ice.
wheel
Cross-sectional center cut from large species like sharks and swordfish
from which steaks are then cut.
whole fish
The complete fish just as it comes from the water, also called landed
or round weight.
yield
The percent of meat recoverable from a fish or shellfish.
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