Fish and Shellfish: lecture 1

Vocabulary flashcards covering the biological classifications, market forms, quality indicators, fabrication cuts, convenience products, and culinary preparation methods of fish and shellfish.

Fish

A classification of animals that have fins, gills, and an internal skeleton made of bones or cartilage.

Sustainable Fish

Fish that are not endangered or overharvested, which communicates ecological responsibility and increases perceived menu value.

Lean Fish

Fish that contain very little fat and typically have light-colored flesh and a mild flavor, including walleye, tilapia, cod, perch, haddock, and sole.

Fatty Fish

Fish that contain a higher fat content rich in omega-3 fatty acids and typically have dark-colored flesh that is more flavorful, including catfish, trout, herring, salmon, mackerel, and tuna.

Round Fish

A fish characterized by a cylindrical body, an eye located on each side of its head, and a backbone that runs from head to tail in the center of the body.

Flat Fish

A thin, wide fish with both eyes located on one side of the head and a backbone running from head to tail throughout the lateral line of the body.

Cartilaginous Fish

A fish that possesses an internal skeleton composed of cartilage rather than bones.

Whole Fish

A market form of fish that has not been treated or had any parts removed, yielding more waste per pound than fabricated fish.

Drawn Fish

A fabricated fish that has had only its viscera (internal organs) removed.

Dressed Fish

A fabricated fish that has been scaled and has had the viscera, gills, and fins removed.

Pan-Dressed Fish

Also known as a headed and gutted fish; a dressed fish that has had its head removed.

Fish Steak

A cross-sectional cut taken from a dressed fish.

Fish Fillet

A lengthwise cut of flesh sliced away from the backbone of a fish.

Butterfly Fillet

Two single fillets from a dressed fish held together by the uncut back or belly flesh of the fish.

Wheel

The round center cut of a large fish from which fish steaks are cut.

Fish Loin

A lengthwise cut of flesh taken from either side of the backbone of a large round fish.

Cerimi

An imitation shellfish convenience product made from fish that is colored, flavored, shaped, and commonly used as a less expensive substitute for crab.

Caviar

Processed, salted, and dried roe harvested specifically from sturgeon species.

Beluga Caviar

The most expensive caviar, harvested from Caspian sturgeon that can weigh up to $1{,}750\,\text{pounds}$, characterized by large, fragile, dark gray eggs, whose sale is banned in the United States.

Austere Caviar

A variety of caviar harvested from sturgeon that features medium-sized, oily eggs ranging in color from golden yellow to brown.

Savruga Caviar

A type of caviar harvested from small sturgeon featuring small, light to dark gray eggs.

Sashimi

Very thin slices of raw fish served accompanied by garnishes and sauces.

Sushi

A dish made of vinegar-seasoned rice garnished with raw fish, cooked seafood, eggs, or vegetables.

Ceviche

Extremely thin slices of raw fish marinated in lemon or lime juice, where acid denatures the proteins without heat, resulting in firm, opaque flesh.

Um Papiote

A moist heat cooking method where fish is enclosed in parchment paper with aromatics and seasonings to steam in its own juices.

Poke

A customizable Hawaiian dish composed of raw chunks of marinated fish tossed over ice and topped with vegetables and umami-rich sauces.

Regulatory Fish Encyclopedia

A standardized reference source that provides market and common names for domestic and imported fish species.