BASIC FOODS - finals! (seafood)

Flatfish

finfish that are oval, compressed fish, such as flounder, with both eyes on the same side of its head when mature

they are lean and all live in saltwater

round fish

thick bodies, symmetrical fish. they are wither from saltwater or freshwater and lean or oily

cartilaginous or nonbony fish

have no bones, only cartilage. their skin have no scales

monkfish, ray, or skate and shark are examples of this

crustaceans

are shellfish with segmented body covered by exoskeleton consisting of hard upper shells and soft under shell.

examples of this is lobsters, crabs, shrimp, and crawfish

mollusks

are those with unsegmented body usually enclosed in a shell

univalves

a types of mollusk that have only a single hard shell

ex conch and abalone

bivalve

contained within two hard shells that hinged together

ex clams, oysters, mussels, scallops

cephalopod

means "heat-foot", referring to the fact that these animals have tentacles or legs attached to the head, surrounding the mouth

a type of mollusk that has legs that hang directly beneath their heads

comes from the two Greek words for "head" - kephale and "foot" - pod

collagen

a component of fish that is a pearly white, tough, and fibrous protein that provides support to muscles.

compared to meat/poultry, fish muscle has lower amount of connective tissue

hydroxyproline

a type of amino acid a fish possess

myotomes

short muscle fiber which is separated by very thin sheets called the myocommata

fresh and mild

the odor of a fresh fish

clean, shiny, bulging

the eyes of a fresh fish

red or pink

the gills of a fresh fish

firm, elastic

the texture of flesh of a fresh fish

shiny, tight on skin

the scales of a fresh fish

strong fishy flavor

the odor of not so fresh fish

cloudy, sunken

the eyes of a not so fresh fish

gray or brown

the gills of a not so fresh fish

soft, dents easily

the texture of flesh of a not so fresh fish

loose, not shiny

the scales of a not so fresh fish

whole/round fish

a market form of fish that is completely intact, as caught

drawn fish

a market form of fish that have their viscera removed

dressed fish

a market form of fish that the head, tails, fins and scales have been removed in addition to the viscera

steaks

crossed-section slices, each containing a section of backbone

fillets

boneless sides of fish, with skin on or off

sticks

cross section slice of fillets

butterfly fillet

both sides of a fish still joined, but with bones removed

oyster/bivalves

have rough, irregular shells. the bottom shell is slightly bowl shaped and top shell is flat

their flesh is extremely soft and delicate and contains a high percentage of water

littlenecks

a type of hard-shell clam that is the smallest, most tender for eating raw or for steaming.

cherrystones

a type of hard-shell clam that is medium sized, can be eaten raw and are good for steaming, tougher than littlenecks

chowder

a type of hard-shell clam that is the longest, and is also called quahogs. they are tough, chopped for cooking for frying

soft-shell clams

sometimes called longnecks because of the long tube that protrudes from between the shells

have steamers because they are usually served steamed with their own broth and with melted butter for dipping

mussels

the most common type of this resembles small back or dark-blue clams

shells are not as heavy as clamshells

flesh is yellow to orange in color and firm but tender when cooked

scallops

creamy white in color and have a sweet flavor

bay scallops

small, with delicate flavor and texture; expensive

sea scallops

larger, not as delicate, but still tender unless overcooked

squid

usually referred to on menus by either italian name, calamari

soft bodies animals somewhat resembling octopus but they have 10 tentacles, 2 of them are longer than the others

octopus/eight feet

firm textures, even chewy; but the larger sizes are usually considered too tough to eat

northern lobster

perhaps the most prized of all shellfish.

large flexible tail, four pairs of legs, two large claws

shell is dark green/bluish green but turns red when cooked

meat from tail, claws, and legs are eaten. white and sweet

500g of this yields about 125g of cooked meat

shrimp

small crustaceans that look somewhat like tiny, clawless lobsters

classified by count per pound

500g of raw fish yield about 250g peeled, cooked of this

alaskan king crab

largest of crabs (2.7 to 9)

expensive

alaskan snow crab

queen crab

smaller than king crab

often used as less expensive substitute

dungeness crab

west coast crab, weighing (0.7 to 1.8k)

sweet meat

blue card

small crab from east coast, weighing about 140g

used as frozen crab meat

soft-shell crab

molting blue crab, harvested before the new shell has hardened

sauteed or fried and eaten shell and all; only the gills and head are removed

stone crab

popular in the southeast

only the claws are eaten