The separation of the individual flakes of meat in a fillet. Gaping can be a natural feature of the fish flesh or a result of poor handling. Also refers to the opened shell of live shellfish. Severe gaping indicates the animal is dead and that the shellfish should not be eaten.
A coolant package filled with a combination of water and a gel–type material used for shipping seafood. Coolants are often dyed blue so any leakage is obvious.
Indicates fish has been dipped in water after freezing. Ice forms a glaze around the fish or meat, protecting it from damage by freezer burn. Fish or shellfish may be “reglazed,” or “double–glazed” to ensure adequate protection.
A term for incremental measurement of seafood products, such as counts per pound of shrimp or weight range of fillets.
Fillets of salmon rubbed with a mixture of coarse salt, sugar and white pepper, placed meat side against meat–side with mustard and dill and pressed with weights in a chilled environment for at least 24 hours.
Raw, heads–off, unshelled shrimp; does not indicate actual color.
A rare condition affecting shrimp, caused by thermal abuse and/or contaminants in the breading.