A term for incremental measurement of seafood products, such as counts per pound of shrimp or weight range of fillets.
Fillets of salmon rubbed with a mixture of coarse salt, sugar and white pepper, placed meat side against meat–side with mustard and dill and pressed with weights in a chilled environment for at least 24 hours.
Raw, heads–off, unshelled shrimp; does not indicate actual color.
A rare condition affecting shrimp, caused by thermal abuse and/or contaminants in the breading.
Hazard Analysis Critical Control Point; a mandatory food–safety program implemented by the seafood industry in December 1997 to minimize risk to public health. HACCP requires suppliers to write up and follow a program detailing all points in their manufacturing process where hazards exist; these are the critical control points.
Products that have been smoked for up to several weeks.
Fish from which the head has been removed.
Organic substance produced in the tissue of a fish that has not been properly cooled after harvest. Histamine concentrations produce food–poisoning symptoms in humans. Poorly handled mahimahi, tuna and bluefish are the most commonly implicated species. Also called scombroid poisoning due to its association with the tuna family.