| A | B |
|---|
| fillets | the sides of the fish |
| whole | form of fish with shortest shelf life |
| drawn | gills and entrails (guts) removed |
| dressed | fins, scales, and possibly heads removed |
| steaks | cross-section cut of fish |
| butterflied | fish cut so that two sides lay open (like a book) |
| cubes | leftover pieces from large fish |
| sticks | pieces of fish that are pressed together |
| drip loss | loss of moisture as fish thaws |
| vacuum packed | placed in airtight containers |
| PUFI | seal of inspection |
| mollusk | shellfish with no internal skeletal structure |
| univalve | mollusk with a single shell (conch) |
| bivalve | mollusk with two shells hinged together (oyster) |
| calamari | squid |
| shucked | remove meat from shell (oyster) |
| crustacean | shellfish with hard out shell and jointed skeleton (crab or lobster) |
| devein | remove the intestinal tract of shrimp |
| escargot | snail |
