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Fish according to Cannon
G
gaping: The separation of the individual flakes of meat in a fillet. Gaping can be a natural feature of the fish flesh or a result of poor handling.
gel pack: A coolant package filled with a combination of water and a gel-type material used for shipping seafood. Coolants are often dyed blue so any leakage is obvious.
glazed: Indicates fish has been dipped in water after freezing. Ice forms a glaze around the fish or meat, protecting it from damage by freezer burn. Fish or shellfish may be "re-glazed," or "double-glazed" to ensure adequate protection.
grading: A term for incremental measurement of seafood products, such as counts per pound of shrimp or weight range of fillets.
Groundfish: Broadly, fish that are caught on or near the sea floor. The term includes a wide variety of bottom fishes, rockfishes, and flatfishes. However, the National Marine Fisheries Service sometimes uses the term in a narrower sense. The term usually applies to cod, cusk, haddock, hake, Pollock and Atlantic ocean perch.
gutted: Fully eviscerated.
H
HACCP: Hazard Analysis Critical Control Point; a mandatory food-safety program implemented by the seafood industry in December 1997 to minimize risk to public health. HACCP requires suppliers to write up and follow a program detailing all points in their manufacturing process where hazards exist; these are the critical control points.
H&G: Headed and gutted.
hard-smoked: Products that have been smoked for up to several weeks.
histamine: Organic substance produced in the tissue of a fish that has not been properly cooled after harvest. Histamine concentrations produce food-poisoning symptoms in humans. Poorly handled Mahi Mahi, tuna and bluefish are the most commonly implicated species. Also called scombroid poisoning due to its association with the tuna family.
honeycombing: Similar to gaping but use when referring to fish steaks. Can be a natural feature of the fish flesh or a result of poor handling.
I
immersion freezing: Referred to also as Brine Freezing. Freezing by placing seafood products in direct contact with a refrigerant. The refrigerant can be applied as a bath or spray, in batch- or continuous-type freezing operations prior to packaging for subsequent frozen storage.
IPW: Individually poly-wrapped.
IQF: Individually quick-frozen. The same as frozen, but indicates the individual forms have been frozen separately, usually by cryogenic means. This prevents the forms from sticking together and facilitates use.
J
J-cut: A method of removing pinbones that also removes the nape. J-cut fillets are more expensive than other fillets.
K
Kg; Kilo; Kilogram: A metric weight equivalent to 2.2046 lbs. In the U.S. it is usually calculated as 2.2 lbs. Imported product is often sold by the kilogram. Kipper: To cure (herring, salmon, etc.) by cleaning, salting and drying or smoking.
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