Seafood Handbook Glossary

Glossary of seafood terms from Seafood Handbook: The comprehensive guide to SOURCING, BUYING and PREPARATION, brought to you by the editors of SeaFood Business magazine. Browse terms below and be sure to explore the Seafood Handbook »

Items found: 2

J-cut

A method of removing pin­bones that also removes the nape. J–cut fillets are more expensive than other fillets.

Jimmy

A male blue crab.
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