| A | B |
|---|
| finfish | have fins and backbones |
| shellfish | have shells instead of backbones |
| lean fish | has very little fat in their flesh. often called white fish bcause of the color of their flesh |
| fat fish | flesh that is fattier than lean fish. Usually pink, yellow or gray (mackerel, catfish and salmon) |
| mollusk | shellfish that has soft bodies that are partially or fully covered by hard shells (oysters, claims, and scallops) |
| crustacean | covered by firm shells and have segmented (divided into sections) bodies (shrimp, lobsters and crabs) |
| drawn fish | has had the entrails (insides) removed |
| dressed fish | has entrails, head, fins & scales removed. Ready for cooking |
| fish steak | cross sectional slices taken from a dressed fish |
| fish fillet | sides of the fish cut lengthwise away from the backbone. Fillets have few, if any, bones. |
| deveined | shrimp sold without intestinal tract |
| broiled or baked | fat fish such as mackerel, catfish, salmon & trout cooking methods |
| fried, poaced or steamed | lean fish such as swordfish, halibut, flounder, haddock & red snapper methods of cooking |
| crab | blue & dungeness are the most common species sold in the United States |
| shucked | oysters or clams (fresh or frozen) that are removed from the shell |
| oil | to prevent baked fish from drying out, brush pieces with sauce or this |
| poaching | cooking fish in simmering liquid |
| alive | shellfish purchased in the shell must be cooked while _______ |
| iodine | saltwater fish are one of the most important sources of |
| panfrying | coating fish with crumbs or batter and frying in a small amount of fat until browned describes |
| oysters or clams | when purchased fresh, this animals's shell should be tightly closed or should close when you touch it |
| clams or oysters | When purchased shucked, this animal should be plump, creamy in color, and odorless |
| scallops | The bay variety of this animal is small and creamy white or pink. The deep sea variety is larger and white |
| shrimp | the shell covering this animal should be firmly attached and the animal should be odorless |
| lobster | when this animal is alive, its tail should snap back quickly after it is flattened. |
