|
Fish according to Cannon
L
landings: Quantities of fish, shellfish, and other aquatic plants and animals brought ashore and sold. Landings of fish may be in terms of round (live) weight or dressed weight. Landings of crustaceans are usually on a live weight basis except for shrimp, which may be on a heads-on or heads-off basis. Mollusks are generally landed with the shell on, but in some cases only the meats are landed (as with scallops). Data for all mollusks are published on meat weight basis.
lateral line: A sensory organ along each side of the head and body of fishes, probably for detecting vibrations, currents and pressure.
layerpack: A box of frozen fillets in which the layers are separated by sheets of polyethylene plastic. Fillets in each layer may overlap and be frozen together.
loin: The central, thick part of a fish fillet, above the belly. Large fillets from fish such as tuna are often called loins. Loins may be cut into steaks.
Lox: Mild-cured salmon (soaked in brine for a long periods, then soaked to remove the salt) that has been cold smoked.
M
marinated: Indicates that the seafood has been cured in an acidic solution, such as vinegar.
Market Cut: Portions, fillets or other cuts with varied sized pieces. This term is commonly used in the retail trade as a pack that allows for consumers to chose the size and weight of their choice.
mince: Fish pieces left over from filleting and trimming, sieved to remove any bones; used for making minced blocks.
molting: The process by which a crustacean sheds its shell to accommodate growth.
muscle line: A line of fat running laterally down the center of a fillet.
N
nape: The front and thinnest part of a fillet, around the belly.
net weight: Net weight is the weight of the product without packing material or glaze.
O
ocean-run: Refers to salmon that are still in the ocean and are therefore bright and firm. Seafood companies to indicate a pack of random-weight products also use "Ocean-run".
omega-3s: Fatty acids found in seafood and other sources. Research has found that these fatty acids have a beneficial effect on the cardiovascular system and many other aspects of human health.
P
pelagic: Migratory species of fish that live near the surface such as tuna.
per capita consumption: Consumption of edible fishery products in the U.S., divided by the total population. In calculating annual per capita consumption, the National Marine Fisheries Service estimates the resident population of the U.S. in July of each year.
pinbones: A strip of small bones found along the midline of many fillets; can be removed with "V" or "J" cuts.
portion: Usually a square or rectangle, cut from a block of frozen fish. Weights vary from 1-1/2 oz. to about 6 oz. May be plain or breaded, raw or pre-cooked. Fish portion packs may bear grading and inspection marks. Raw portions are at least 3/8 inch thick, and contain at least 75% fish. The fish, from which the block is made, must be fillets from only one species, skin on or skinless. Minced fish portion is a term used for portions manufactured from mechanically separated fish flesh. Labels must, and menus should, indicate whether fish portions are "minced fish" or "fillet fish" portions.
plate freezing Freezing by use of a refrigerant flowing through hollow metal plates that are in direct contact with prepackaged seafood. Typically the plates are moveable to sandwich the product between two chilled surfaces, compressing it to ensure uniform contact and freezing.
polylined carton: A package lined with plastic on the inside to protect seafood products. "Polybagged" and "polywrapped" are similar forms of plastic packaging.
previously frozen: Frozen seafood that has been slacked out, or thawed for sale in that state; it should be clearly identified as "previously frozen" product to distinguish it from fresh.
processing block: A block of fillet pieces used for fish sticks.
Q
quarter cuts: Large fillets that have been cut in half.
|
