The Blood Line is located along the backbone of the fish, an edible portion that is somewhat stronger in flavor. Some enjoy the stronger flavor and others do not and prefer to remove the blood line prior to cooking and based on preference.
Bushel of Clams (approximate)
Little Necks 400 Clams Top Necks 200
Cherrystones 150 Clams Chowder 100
Butterfly Fish Fillet
Butterfly Fillet the fillet cut along both sides of the center bone of the fish with the two pieces remaining joined by the skin of the back of the Fish.
Butterfly shrimp is a cut on the underside of the shrimp down the middle but not cut all the way through with the two pieces being held together by the back of the shrimp and the shell left on the tail.
Cakes can be made with any choice of seafood. Seafood is blended with ingredients such as vegetables and seasonings in a batter that is sautéed, fried or baked.
The Carapace is the shield covering the upper surface of part of the body of various crustacean species. This would include the shell forming the upper body of crabs and front portion of prawns and lobsters.
Cleaned shrimp have been peeled and washed and a process that removes some or all the vein.
Individual pieces such as oyster, clams, crabs, etc.
Devein is the removal of the vein (digestive tract) from the tail section of a shrimp, lobster or other crustaceans.
Dressed Fish has been gutted and scaled with gills removed and head on and ready for stuffing and generally cooked in one piece.
Fish fillet is sliced away from the bone cut lengthwise parallel to the backbone of the fish. Although considered boneless some species have smaller intramuscular bones called “Pin Bones”.
The Seafood industry has made technological advances in the freezing of seafood products. As the demand for seafood has grown so has the preference for frozen seafood products and the following are examples of the terminology.
Headed & Gutted
The whole fish that has been gutted and head removed
Kited Fish Fillet
When the fish is filleted in the same manner as the butterfly cut, with the two remaining pieces being joined by the skin of the belly of the fish.
This is the prime part of a fillet from a large round fish. This portion of meat is cut lengthwise from either side of the backbone.
This is a Dressed fish which has its fins, tail, and head removed.
Crab, Crawfish, Langostino, Lobster, Shrimp
Any Invertebrate sea creature which includes Abalone, Clams, Conch, Mussels, Octopus, Oysters, Snails.
The steak is a thick, cross-section cut of a large fish (i.e. Swordfish, Tuna, Wahoo) that includes a piece of the backbone
Whole Fish / Fish In The Round
Whole Fish or Fish In The Round are fish sold just as they come from the water, also called landed or round weight. They must be dressed before cooking.
P/D: Peeled and deveined tail-off
PBI: Pin Bone In
PBO: Pin Bone Out
PDI: Peeled and deveined and individually frozen shrimp.
PDTO: Peeled and deveined tail on.
S/O: Scale off
W/R: Whole round
Delicate: Velvety, soft, and elegant
Meaty: Pliant and flavorful
Dense: Thick, moist and juicy
Firm: Consistent uniformity
Flaked: Large or medium Layered sections
Medium: Even light bodied consistency
Tender: Delicate, moist, breaks apart easily
Velvety: Rich Silky uniform smoothness
Bold: Distinctive and assertive
Briny: Delicate essence of the sea
Buttery: Smooth creamy consistency
Mellow: Soft sweet richness
Mild: Moderate, gentle uniformity
Moderate: Complete, light, and pleasing
Nutty: Roasted aromatic bouquet
Rich: Robust, Full bodied elegance
Succulent: Rich, moist and luscious
Sweet: Pleasant, unfettered pureness
Bake: Baking is cooking by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
Blackened: Blackened seafood is coated with spices and sautéed quickly over high heat, so the outside becomes charred and the inside is still moist and tender
Braising: Done in a large non-stick skillet or a Wok and oil over medium heat with a selection of ingredients of choice
Broiled: Broiling seafood is done by cooking in direct heat under an open flame or electric element or flame infra-red cooking element
Grilled: Cooked on an open flame, Electric Grill or grill plate. Selection should be of a firm texture to insure the product being cooked does not come apart when turning when cooking.
Frying: Cooking in oil of a deep fryer or on the surface of a deep pan and characterized by crispness and texture and either in a prepared batter or not
Microwave: Placing the seafood in a microwave-safe dish with a cover and seasonings of choice with a small amount of liquid to keep the seafood moist and cook as directed.
Pan Seared: Searing is done by grilling, baking, braising, roasting, or sautéing where the surface of the food is cooked at high temperature until a caramelized crust form.
Poached: Poaching is done by simmering a choice of liquid ingredients over medium heat and not to a boil until the seafood is cooked through but not overcooked and can be prodded with a fork.
Raw: Raw fish dishes are prepared in several different ways, such as Sushi, Poke, Ceviche, Crudo, and Tartare as popular choices.
Steamed: Steamed fish can be prepared by personal choice of ingredients and cooked in a steamer with a rack elevated above the boiling water
Stir-Fry: Stir-fry can be accomplished in a sauce pan or Wok with ingredients of choice
Making stock is done by boiling body parts of the seafood in spices of choice to make a reserve liquid for sauces or soups.
Tempura: This is a is a Japanese style of deep-frying that uses a featherlight batter and very hot oil to produce a light, crisp crust.
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