Deep-Skinned
Removing the fat layer underneath the skin on oily species for milder flavor and improved shelf life.
Depuration
A process used to clean and treat clams harvested from closed or specially regulated areas.
Devein
To remove the sand vein (intestine) from the tail section of a shrimp, lobster or other crustacean.
Dip
Chemical solutions or additives used to preserve seafood shelf life and prevent drip loss.
Double Fillet
Fillets cut from both sides of the fish, with the two pieces remaining joined at the back. Also called “butterfly fillet.”
Double-Frozen
Fish or shellfish that is frozen at sea, thawed for reprocessing in a plant onshore and then frozen a second time. Also called “twice–frozen” or “refrozen.”
Drawn
Gutted fish with head and fins still intact.
Dressed
Whole fish that have been gutted and scaled and from which the gills have been removed. Usually the fins are removed also.
Dried
Indicates that seafood has been dehydrated by natural (air, sun) or mechanical means.