|
Fish according to Cannon
D
deep-skinned: Removing the fat layer underneath the skin on oily species for milder flavor and improved shelf life.
Diamond Cut: A rhombus-shaped cut from a block of whole fillet; sides may be squared off or cut with a tapered edge. Usually breaded/battered. Also called French cut.
dip: A number of similar chemicals are used in processing seafood to help retain moisture, and sometimes to improve the appearance by whitening. The use of dips is long established and so far as is known, harmless. It is common in other parts of the food industry.
dorsal: The top of a fish.
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."
dragger: A term interchangeable with a fishing trawler boat. Draggers tow a large net.
dressed Fish: Completely cleaned but with head on (head removed is usually called pan-dressed). Both forms are ready for stuffing and are generally cooked in one piece.
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.
E
eviscerated: Gutted.
ex-vessel price: Price received by fishermen for fish, shellfish and other aquatic plants and animals landed at the dock.
F
FAS: Frozen at sea.
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.
filet: French spelling for fillet (see Fillet)
fillet: A slice of fish flesh of irregular size and shape, which is removed from the carcass by a cut, made parallel to the backbone, usually 2 to 12 oz. Some fillets, especially of fresh fish and those used to make up the larger frozen blocks, may be larger than 12 oz. However, for most institutional foodservice and home uses, frozen fish fillets over 12 oz. are not generally available. Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, and rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed.
fingers: Irregular-shaped pieces of fish, similar to a long, thin fillet, breaded or battered, raw or pre-cooked. Weight per piece varies, usually available portioned (1 to 3 oz.), or in bulk.
Finnan Haddie: A medium-sized haddock split down the back with backbone left on, then brined and hot smoked.
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.
formed fillets: Portions cut from blocks in such a way that they appear to be natural fillets, although all are exactly the same size and shape.
freezer burn: Dehydration caused by the evaporation loss of moisture from product. It is recognized by a whitish, cottony appearance of the flesh, especially at the cut edges or thinner places.
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, from zero to -30 degrees or at times lower, in such a manner as to preserve the inherent quality. See Blast and Plate Freezing
|
