Chemicals used in processing seafood to help retain moisture and improve appearance. Also called dips. Any additives used must be listed on product labels. Excessive use of some additives may cause toughening of seafood products or produce off-odors during cooking.
Finfish or shellfish raised in fresh or saltwater pens or ponds or on growing surfaces such as ropes or posts. “Farmed” seafood is grown in highly controlled conditions where water and feed quality can be closely monitored to ensure peak production and quality.
Small undeveined, breaded shrimp ranging in size from 40 to over 100–count per pound. Also called “mini–shrimp” or “mini–rounds.”
A mixture of dry ingredients (such as flours or starches) and water in a ratio suitable for coating.
Sometimes referred to as batter–fried. Products that have been coated in batter and then immersed in hot oil to secure the batter. These products are then usually frozen.
Deterioration in the belly cavity due to enzyme action bisulfite (sodium bisulfite). Also called shrimp dip and shrimp powder. Used mostly by shrimp trawlers to prevent melanosis, or black spot.
A darkening between a shrimp shell and the tail muscle; it develops as the product deteriorates. It is more properly known as melanosis.
Freezing by circulating cold air over batched product placed in trays or racks. Continuous operations are available with rotating belts or spiral screens.
Cutting an artery behind the gills while the fish is still alive; bleeding, properly done, improves quality and shelf life of fish.
A procedure of the U.S. Food and Drug Administration that requires automatic detention of imported products and 100 percent approval by the FDA before distribution in the United States.