Removing the fat layer underneath the skin on oily species for milder flavor and improved shelf life.
A process used to clean and treat clams harvested from closed or specially regulated areas.
To remove the sand vein (intestine) from the tail section of a shrimp, lobster or other crustacean.
Chemical solutions or additives used to preserve seafood shelf life and prevent drip loss.
Fillets cut from both sides of the fish, with the two pieces remaining joined at the back. Also called “butterfly fillet.”
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.”
Gutted fish with head and fins still intact.
Whole fish that have been gutted and scaled and from which the gills have been removed. Usually the fins are removed also.
Indicates that seafood has been dehydrated by natural (air, sun) or mechanical means.