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Glossary

Treasure Coast Seafood Glossary

Seafood Terms, Phrases, & Abbreviations

TERMINOLOGY

Blood Line

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

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

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.

 

Carapace

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

Cleaned shrimp have been peeled and washed and a process that removes some or all the vein.

 

Count (ct.)

Individual pieces such as oyster, clams, crabs, etc.

 

Devein

Devein is the removal of the vein (digestive tract) from the tail section of a shrimp, lobster or other crustaceans.

 

Dressed Fish

Dressed Fish has been gutted and scaled with gills removed and head on and ready for stuffing and generally cooked in one piece.

 

Fish Fillets

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”.

 

Frozen Seafood

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.

  • Frozen At Sea (FAS): FAS are products frozen on the vessel when caught. FAS products are considered to have an advantaged in quality because they are frozen directly after being caught and brought aboard the vessel.
  • Twice-frozen or Double Frozen: Fish or shellfish that has been frozen at sea, then thawed for reprocessing ashore and frozen a second time after processing with minimal quality loss.
  • Individually Quick Frozen (IQF): This method is done in a manner where each individual fish / portion / fillet is frozen separately. This minimizes ice crystal formation that impacts the texture of the fish while locking in flavor. This is the reason why frozen fish is often “fresher” than “so-called” fresh fish.

 

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.

 

Loin

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.

 

Pan-Dressed Fish

This is a Dressed fish which has its fins, tail, and head removed.

 

Shellfish (Crustacean)

Crab, Crawfish, Langostino, Lobster, Shrimp

 

Shellfish (Mollusks)

Any Invertebrate sea creature which includes Abalone, Clams, Conch, Mussels, Octopus, Oysters, Snails.

 

Steak

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.

ABREVIATIONS

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.

Sknls: Skinless

Sk/on: Skin-on

Sk/off: Skin-off

S/O: Scale off

W/R: Whole round

TEXTURE

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

FLAVOR

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

COOKING TERMS

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

 

Stock:
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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