Frozen, compressed slabs of fish fillets, usually without skin and bone, used as raw material for value–added products. Blocks usually weigh 16 1/2 pounds.
All primary bones have been removed, although some secondary bones may remain.
Fillets from which the pinbones have been removed.
A fillet cut that removes most of the nape and leaves a small portion of the pinbones, which break down when cooked and become indistinguishable from the rest of the fillet.
A food component consisting of flour, bread crumbs, cracked meal or a blend of flour and other ingredients used as a coating.
Often referred to as “pickled” or “wet salted.” The process of immersing a fish in a solution of food–grade salt and water for a period of time to allow the fish tissue to absorb a quantity of the salt.
Packaging in which whole–cooked lobster is frozen in brine and packed in a sealed plastic “bubble” with water. Also called “popsicle” pack.
A fish fillet or shrimp that has been split. A butterfly fillet is cut along both side with the two pieces remaining joined by a piece of skin and flesh. Butterfly shrimp is peeled and deveined with the shell left on the last tail segment.
All marine life other than the target species captured by a fishing vessel. Also known as discards, bycatch can include the wrong size of the target species, other species of fish, starfish, shellfish, jellyfish, sea birds, turtles and marine mammals.
Cooked and peeled shrimp. Can be deveined as well.