- Battered - Product is covered, usually with egg or flour
and partially cooked prior to freezing.
- B/F-Block Frozen - Blocks are uniformly shaped masses of
cohering fish fillets or a mixture of fillets and minced fish flesh, or
entirely minced fish flesh ranging in weight from 13 to 16 lbs. intended
for further processing into fish sticks and portions. Larger blocks may
contain whole dressed fish for subsequent thawing, processing or resale.
- Block-Boned/Boneless - Product has been processed to
remove backbone and rib bones.
- Fillet block
- Product skinless fillets
- H&G block - Product headed and gutted
- Mince block - Product minced fish flesh
- Piece block
- Product chunks/pieces
- Breaded - Product is covered in breadcrumbs and
- Brine Freezing - Freezing seafood by soaking in liquid
- Bushel - Measure equal to 8 gallons or 32-quart capacity.
- Butterfly Fillet - Fish is cut along both sides with the
two pieces remaining joined by the skin of the back.
- Butterfly Shrimp - Peeled and deveined shrimp with the
shell left on the last (tail) segment.
- Candling - Skin is removed by an automated skinner. After
skinning the fillets, the flesh is run by bright lights and inspected
- Croquettes - Patties containing a mixture of breading or
breadcrumbs or other binder, usually at least 35% seafood, such as
combination of fish and crabmeat.
- CPND - Cooked,
Peeled & Deveined
- CPTO - Cooked
Peeled Tail On
- Curing - Using salt or sugar to draw moisture from the
flesh of fish, also used to enhance flavor.
- Custom Cut - Irregularly shaped triangle cut from a block
of frozen fish.
- DWT - Dressed
- Dressed Fish - Completely cleaned, but with head on (head
removed is usually called pan-dressed). Catfish - deheaded, eviscerated
and skinned. Dressed in NZ commonly refers to a HG or HGT fish which has
the head cut which carries further back, the angle is more severe into
the belly ( giving lower H&G recovery ) also known as a J cut, for red
- Ex-vessel Price - Price received by fishermen for fish,
shellfish and other aquatic plants and animals landed at the dock.
- FAS - Frozen
- Fillet - A slice of fish flesh of irregular size and
shape that is removed by a cut made parallel to the backbone.
- Fillet - Fillet with the nugget (belly flap attached to
skinless belly flap off
skinless belly flap on
skinless bone in
- Fillets skin
on belly flap on
- Fillets skin on belly flap off
- Fillets skin
- Fillets skin
on bone in
- Fingers - Irregular-shaped pieces of fish, similar to a
long, thin fillet, breaded or battered, raw or pre-cooked, usually
machine cut from fish block, then coated and fried.
- Fletch - Large boneless fillet of halibut, swordfish or
- FOB/FOT - Free on board/Free on truck. Charges beyond the
termination point are the buyer's responsibility.
- GG - Gilled and gutted. Completely cleaned, but with head
- GGS - Gilled,
- Glaze - Protective coating of ice on frozen product, used
to prevent dehydration.
- Groundfish - Fish caught on or near the sea floor. The
term usually applies to cod, cusk, haddock, hake, pollock and Atlantic
- H+G - Headed
- HGT - Headed,
- HOSO - Head-On
- HLSO -
- H/O - Head-on
- H/L - Headless
- INTL -
- IQF -
Individually Quick Frozen
- IWP -
- J - Cut - Trimming a fillet removing both the nape and
- Kirimi - Take the head and tail off, leave in the guts
(called kirimi), and then freeze the fish or portion cut from a fillet,
then tempura fried.
- Kg, Kilo, Kilogram - Metric weight equivalent to 2.2046
lbs. Imported product is often sold by the kilogram.
- Kipper - To cure (herring, salmon, etc.) by cleaning,
salting and drying or smoking.
- Layer Pack - Product, usually fillets, put into a carton
in layers with a sheet of polyethylene between each layer of product.
- Loin - The boneless portion cut lengthwise from either
side of the backbone of a large, round-bodied fish.
- Lox - Smoked
- Molting - The shedding of the exoskeleton of crustaceans,
allowing for new growth.
- Net Weight - The weight of product less the amount of
packing material or glaze.
- Nugget - The belly flap of a fish, usually removed
manually from the fillet.
- Ocean Run - Industry term for a pack of random weight and
size products. Catchweight, or random
- Pasteurizing - A process (usually heating) to kill most
pathogenic organisms, reduce the total microbial flora, and inactivate
- Precooked - Portion that has been cooked or partially
cooked, so the product requires only heating or minimal cooking prior to
- Pinbones - Fine bones found along the middle of fillets.
- P&D - Peeled
- PUD - Peeled
- PB/I - Pin
- PBI - Pin Bone
- PBO - Pin Bone
- PND - Peeled &
- PTO - Peeled
- PPV - Peeled
- RHSO - Raw
Headless Shell On
- RPD - Raw
Peeled & Deveined
- RPTO - Raw
Peeled Tail On
- Scampi - Another name for large shrimp, usually about 1
oz. or larger. Outside the U.S., the term is also applied to lobster.
Also a method of preparation, usually with shrimp, that includes
butter and garlic.
- Sections - The three walking legs and one claw on one
side of king, snow or Dungeness crab, all attached at the shoulder.
- Shank fillet - Fillet where the nugget has been
- Shatterpack - A box of frozen fish fillets separated by
interleaved polyethylene sheets. Dropping
the box, "shattering" the pack, can separate fillets.
- Skinned - Some species of fish are skinned rather than
dressed, such as catfish and eels.
- S/O - scale
- Steak - Slices of dressed fish smaller than chunks.
They yield an edible portion of about 86% to 92%. They are ready for cooking.
- Stuffed Fish - Whole dressed fish which are stuffed
with dressing/stuffing before cooking.
- Surimi (Japanese for formed fish)
is frozen minced fish which is produced from Skinless fishes such as
Alaska Pollock, Hake, Pacific Blue Whiting, Threadfin Beam and etc. In
Southeast Asia, the overwhelming majority of Surimi Raw Material comes
from Threadfin Beam, Big Eye, Ponyfish, Lizard, Yellow Goatfish and
- Tails - Fish portion that resembles the tail of a fish,
boneless, usually breaded or batter-dipped, raw or precooked. The term
is also applied to shrimp and spiny lobster with reference to their
meaty tail sections.
Batter - A light Japanese-style batter.
- Ton - In international seafood sales, usually refers to
a metric ton (2,205 lbs.).
- Whole or Round Fish - Fish sold just as they come from
the water. They must be dressed before
- Yield - The percentage of a fish that is edible or
List prepared by Aquafind USA