Indicates that the seafood has been cured in an acidic solution, such as vinegar.
Marine Stewardship Council
A London–based initiative founded in 1997 by Unilever and the World Wildlife Fund to offer third–party assurance of a fishery’s sustainability. The MSC program certifies well–managed fisheries that meet baseline sustainability requirements, entitling them to carry an MSC eco–label.
Small steak cut from roasts, usually weighing less than 5 ounces a piece. Also called “round.”
The meat from the largest segment of a crab leg, adjacent to the shoulder.
A toxin that occurs when mercury, released into the air and water from natural and manmade sources, is biologically transformed. The most toxic form of mercury, it is absorbed by fish and found in highest concentrations in large, predatory species like swordfish and sharks. High levels of methylmercury in the bloodstream of unborn babies and young children may harm the developing nervous system.
Fish pieces left over from filleting and trimming, sieved to remove any bones; used for making minced blocks.
The process by which a crustacean sheds its shell to accommodate growth.
A line of fat running laterally down the center of a fillet.