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| All edible fish and shellfish that live in the water. |
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| Animal that has an outer shell but no backbone and lives in the water, primarily salt water. |
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| Animals that live in the water and have an outer skeleton and jointed appendages. Shrimp, lobster, and crab are examples. |
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| Animals that live in the water and have one or two hard shells. Abalone is an example of a univalve (one shell). Bivalves have two shells that are hinged; clams, oysters, mussels, and scallops are examples. |
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| Marine mollusks that have muscular tentacles around the head, such as octopus and squid. Cephalopods move by expelling water in a jet from under the head. They have highly developed eyes, and usually also have a sac from which ink can be ejected for self-defense or escape. |
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| (individually quick frozen) Process in which each individual piece of food is frozen very quickly. It is commonly used for seafood and vegetables. |
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| The process of removing the digestive tract from shrimp. |
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| Fish that have a backbone and live in either freshwater or salt water and are classified by their shape, either round or flat. Cod, sea bass, tuna, and trout are examples. |
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| Finfish that have a round body shape, one eye on each side of the head, and swim upright. Examples include cod, tuna, and trout. |
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| Finfish that are oval and flat in shape, swim on their side, and have both eyes on the upper side in the front part of the head. Examples include flounder, halibut, and turbot. |
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| Describes the market form of finfish where they are just as they were caught. |
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| Describes the market form of finfish where only the viscera (guts) are removed. |
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| Describes the market form of finfish where the viscera (guts), scales, fins, and often the head are removed. |
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| The boneless pieces cut from the sides of finfish. |
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| The two sides cut away from the backbone of a finfish. |
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| Market form of finfish that is a cross section cut from the fish—generally from a large fish. |
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| Fish fabrication step in which the flesh of the fish is separated from the bones. |
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| Goujonettes (goo-sha-NET) Thin strips of fish cut from the fish fillet. |
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Definition
| Thin strips of fish cut from the fish fillet. |
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Definition
| Thin, rolled fish fillets filled with stuffing. |
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| Shucking The opening or removing of a mollusk’s shell. |
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Definition
| The opening or removing of a mollusk’s shell. |
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Term
| En papillote (en paw-pee-YOTE) |
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Definition
| Cooking method for fish in which the fish, herbs, vegetables, and/or sauce are encased in parchment paper and steamed in a hot oven. |
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| Bouillabaisse (BOO-ya-base) |
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Definition
| A French seafood stew made with assorted fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, and herbs. |
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