Cooked and peeled shrimp. Can be deveined as well.
Cakes (fritters, dumplings)
A mixture of flour or meal; one or more seafood components and other ingredients such as vegetables and seasonings in a batter that is sautéed, fried or baked.
A process by which fillets are placed on a backlighted, translucent table that reveals the presence of parasites in the flesh.
Some species with large fillets, like grouper, are sold as catch–weight fillets. For example, if you order a 10–pound fillet, what arrives could range from 9 1/2 to 11 pounds. Suppliers do not want to cut up a natural, 11–pound fillet and have small pieces left over.
Fish eggs, or roe (usually sturgeon, salmon or lumpfish), that are sorted, washed in cold water and mixed with fine salt. The salted roe is then allowed to ripen for a time.
Seafood products, normally fillets, that have been wrapped together in cellophane or polyethylene film and typically packed in 5– or 10–pound boxes. Also called cellowrap.
The center third of a fillet.
A larger section (thicker than a steak) taken from the center one-third of the body.
The result of a process in which fish is cooled to a temperature near that of melting ice.
A process used in the harvest of aquacultured species whereby the temperature of the pond water is lowered until the fish die.