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Wholesale Fish and Seafood Terminology
The following are some fish and seafood terminology that will help you out during your wholesale shopping.

Belly Burn: Belly burn is when a fish’s ribs jut into the stomach cavity. This can be a sign that processing did not take place soon enough after the fish was removed from the ocean. Improper removal of the guts can also cause belly burn.

Block: A block is a consistently shaped piece of fish. Blocks can be melded fillets, melded fillets and bits of fish, or just melded bits of fish. Many fast food restaurants like the convenience and uniformity of block fish.

Brine Freezing: Brine freezing is when seafood is allowed to soak in saltwater. It is a method of preserving the freshness of seafood. Brine freezing is often performed on crabs.

Cryogenic: Cryogenic preservation uses liquid nitrogen or carbon dioxide to quickly freeze seafood. Certain shellfish, such as shrimp and crabs, are treated this way because they are expensive.

Drawn Fish: These are fish from which the guts, gills, and scales have been removed. Drawing fish makes them significantly less perishable.

Dressed Fish: These are fish that have been cleaned, but they still have a head. If the head has been removed, it is called a pan-dressed fish. Both dressed and pan-dressed fish are usually cooked whole.

Fletch: A fletch is a boneless fillet of fish. Fletches are larger fillets and are cut from tuna, swordfish, and halibut.

Roe: Roe is fish eggs. Certain kinds of roe, such as salmon and sturgeon, are sold in markets as delicacies.

Sections: Sections are portions of crab. One section includes three legs and one claw, and they should all be attached to a shoulder.

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STANDARD LISTINGS:   FISH-AND-SEAFOOD-WHOLESALE IN/NEAR REDDING
Thunderbird Mountain Trading Write review for this local business
705 Us Highway 101, Garberville, CA 95542
(707) 247-3100  

Working with wholesale fish and seafood can be a very profitable line of work to get involved with. This is why many people open seafood markets and restaurants around the world. When you are purchasing the fresh shell fish, salmon, oysters, and lobster tails at discount rates, you can make a great deal of profit selling them. Furthermore, there is a demand for fish and seafood suppliers all over America. This means a lot of money can be made in this field. Especially if you have a large company that imports and exports wholesale seafood to many buyers.

As with many other fields of industry, it is important to know what you are dealing with before trying to get involved. As for wholesale fish and seafood, there are a few things you should know before entering this business. While you do not need a specific college degree for selling jumbo shrimp, lobster tails, and mussels, it is important to know what rates these meats commonly go for. A bachelor's degree in business would surely be helpful. This is especially true if you are opening your own market of restaurant that sells sushi, frozen fish, dried oysters, clams, and/or tuna steaks. After all, you need to know how to do business properly and effectively when dealing with crab meat, fresh fish, live lobsters, shrimp and other shell fish.

You will likely work with suppliers and wholesale distributors at times if you are employed in this field. More than likely you will deal with plenty of customers as well in this business.




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