Country of Origin Labeling
Legislation adopted as part of the 2002 Farm Bill that requires U.S. retailers to label seafood products as to their country of origin and whether they’re wild or farmed. COOL is enforced by the U.S. Department of Agriculture.
The number of shrimp per pound in a given package; i.e., 16/20 means each net–weight pound consists of 16 to 20 shrimp. The larger the count, the smaller the shrimp. Scallop meats are also sold by a count per pound.
The tainting that can occur when cooked seafoods come into direct or indirect contact with raw seafoods and other raw foods or contaminated surfaces and utensils.
An accelerated form of blast freezing in which products are exposed to sprays of liquid nitrogen or CO2 at minus 150º F or colder. Used for IQF products.
Using salt or smoke to draw moisture from the flesh of fish or other meats to retard the growth of bacteria.
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.