Free on board; the abbreviation is usually followed by a city’s name. It is used with quoted prices and indicates that any shipping charges beyond the f.o.b. point are the buyer’s responsibility.
A term used for top–quality solid canned tuna, each can containing three to four large pieces of premium cuts.
A shrimp that has been peeled with the exception of the last tail section.
The fattiest part of a fish, mostly along the belly walls and lateral line. The fat line is often removed for milder flavor and improved shelf life.
Trimming the fillet to remove the “frill” of small bones around the edge.
A portion of flesh taken from either side of a fish, cut parallel to the central bones. The main bones, fins and belly flaps are usually removed from finished fillets.
A term used for layer–packed shrimp.
Headed and gutted haddock, split and lightly salted in brine, then cold smoked. Traditionally cooked in butter or cream, the dish originated in Findon, Scotland, where it was known as Findon haddock, which evolved to finnan haddie.
Rectangles of fish cut from a frozen block, usually 1 by 3 inches, weighing 1 to 2 ounces each, breaded/battered.