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.