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Definition
| An inspection mark on Fish |
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Definition
| A shellfish that has not internal skeletal structure |
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Definition
| A mollusk that has a single shell |
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Definition
| A mollusk that has two shells that are hinged together |
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Definition
| A mollusk that has a thin internal shell |
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Definition
| The meat being removed from the shell of a clam or oyster |
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Definition
| A shellfish that has a hard outer shell and jointed skeleton, like a lobster |
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Definition
| To remove the intestinal track of a shrimp |
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Definition
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Definition
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Definition
| The cut of fish that has the shortest shelf life |
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Definition
| A fish that has had the gills and intestines removed |
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Definition
| Fish that have had their fins, scales, and sometime the heads removed |
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Definition
| Cross-section cuts of fish |
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Definition
| Fish that is dressed then cut so the two sides lay open, yet are attached by the skin |
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Definition
| Leftover pieces of fish from a larger fish |
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Definition
| Pieces of leftover fish that are pressed together |
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Definition
| The loss of moisture that occurs as fish thaws |
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Definition
| Fish that has been placed in airtight containers |
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