| A | B |
|---|
| A' la meuniere | A classic method for sauteing fish. |
| Anadromous | Fish that live in salt water but spawn in fresh water. |
| Bivalves | A mollusk with a pair of hinged shells, such as clam and oyster. |
| Calamari | Italian for squid. |
| Catadromous | Fish that live in fresh water but spawn in the ocean. |
| Cephalopods | A member of the class of mollusks that includes octopus and squid. |
| Cockle | A type of small bivalve mollusk from a different family than clam. |
| Coral | The roe or eggs of certain shellfish. |
| Court Bouillon | Water containing seasonings, herbs, and, usually, an acid; used for cooking fish. |
| Crayfish | A freshwater crustacean resembling a small lobster; also called crawfish. |
| Crustaceans | A sea animal with a segmented shell and jointed legs, such as lobster and shrimp. |
| Drawn | With entrails removed. |
| Enpapillote | In paper, the fish item, flavoring ingredients and sauce in tightly enclosed parchment paper. |
| E'tuver | To stew or cook slowly; to gently cook a food covered with fat and a little water. |
| Fat Fish | Fish with high fat content. |
| Fin Fish | Fish with fins and internal skeletons. |
| Fish Carpaccio | Very thin slices of firm, meaty fish served with garnishes and typically with a piquant sauce. |
| Fish Tartare | A mixture of chopped raw fish, condiments, and seasonings. |
| Flaking | An indication of doneness of cooked fish, when the flesh breaks apart into its natural separations. |
| Flat Fish | A flat type of fish, such as flounder and sole, with both eyes on one side of the head. |
| Langoustine/langostino | Prawn, a type of crustacean. A smaller relative of the rock lobster, marketed as rock shrimp. |
| Lean Fish | Fish with low fat content. |
| Mollusks | Soft-bodied sea animals, usually inside a pair of hinged shells, such as clam and oyster. |
| Prawn | Large shrimp or langoustine. |
| Rock Shrimp | Small crustacean resembling shrimp, also referred to as langoustine or langostino |
| Round Fish | A round-shaped fish, such as cod and trout;distinct from flatfish, such as flounder. |
| Scampi | Large shrimp, broiled with garlic butter. |
| Seviche | Preparation of raw seafood marinated in an acid mixture, which coagulates the protein so the texture of the raw fish resembles cooked fish. |
| Shellfish | Fish with external shells but without internal bone structure. |
| Surimi | A processed seafood product manufactured to resemble shellfish such as crab. |
| Sushi | A seasoned japanese short-grain rice that is often, but not always garnished with raw fish. |
| Tomalley | The liver of lobsters and some other shellfish. |
| Truite au bleu | Poached trout that was alive until cooking time and that turns blue when cooked in court bouillon. |
| Univalves | A mollusk with a single shell, such as abalone. |
