Basket Shrimp
Small undeveined, breaded shrimp ranging in size from 40 to over 100–count per pound. Also called “mini–shrimp” or “mini–rounds.”
Batter
A mixture of dry ingredients (such as flours or starches) and water in a ratio suitable for coating.
Batter-Dipped
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.
Belly Burn
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.
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.
Blast Freezing
Freezing by circulating cold air over batched product placed in trays or racks. Continuous operations are available with rotating belts or spiral screens.
Bleeding
Cutting an artery behind the gills while the fish is still alive; bleeding, properly done, improves quality and shelf life of fish.
Blocklisting
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.
Blocks
Frozen, compressed slabs of fish fillets, usually without skin and bone, used as raw material for value–added products. Blocks usually weigh 16 1/2 pounds.
Boned
All primary bones have been removed, although some secondary bones may remain.