Seafood Glossary

Enjoying seafood is an excellent way to eat healthy and enjoy delicious meals. The following is a primer to help consumers select and enjoy seafood items.

General Seafood Conditions

Darkness - to sear fish or shellfish in cast iron skillet or grill to high heat. The object is usually covered with a black spice and usually cooked rare in the middle.

Broil - to cook one item at the bottom of the oven where heat contacts the object from above. This method is good for Browning above side a fillet or other seafood.

Ceviche - also spelled cebiche or seviche. A form of citrus marinated seafood salad. Ceviche from Peru.

Chowder - a rich soup with seafood, vegetables and either a tomato based or dairy based broth.

Bisque - a rich spicy soup with lobster, shrimp or other seafood.

Tenderloin - a decline of fish consisting of a boneless side of the fish, either skin or skin.

Farm raised - seafood grown in confinement and fed with a diet.

Omega 3 - Fish oil is an important source of Omega 3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Omega 3 fatty acids found in fish oil have numerous clinically proven health benefits.

Sustainable - the ability of a population to be harvested and still reproduce enough for populations to remain constant.

Wild caught - seafood that has been naturally and are harvested from the environment.

Seafood Items

Catfish - This fish has white meat and a delicate flavor. Catfish are easy to farm up.

Calamari - squid, prepared a variety of ways. Calamari is popular in many kitchens.

Clams - a large group of crustaceans. The most popular hard clams which are eaten raw, steamed or in dishes such as chowders.

Conch - this term is often applied to species of whelk, caught along the U.S. east coast. Whelk are large molluscs, like snails. The meat is tough but has a distinct taste. Whelk or Conch "meat is popular in Oriental cuisine for dishes such as sushi. It is also popular in Caribbean cuisine and used in chowders and other recipes.

Lobsters - large crustaceans, highly valued as a seafood delicacy. Northern or American lobsters come from Canada and the eastern United States. A second is the spiny lobster or rock lobster, found in the Caribbean and Mediterranean.

Mahi-mahi - mahi-mahi, a colorful pelagic fish. Mahi-mahi is a white fish with a distinctive taste. The meat is rich in omega 3 oils. Mahi-mahi are often grilled or fried.

Mussels - small shellfish, popular in Mediterranean and other dishes.

Oysters - shellfish, often served raw or steamed in the shell.

Shrimp - a term for several species of small crustaceans. Wild American shrimp include white shrimp (Litopenaeus setiferus), brown shrimp (Farfantepenaeus aztecus), pink shrimp (Penaeus duorarum), Royal shrimp (Pleoticus or Hymenopenaeus robustus robustus) and rock shrimp (Sicyonia brevirostris)

Salmon - a group of fish, most sought after are Pacific salmon, of which there are several species. Salmon is wild caught or farm raised. Salmon is known for its attractive orange or pink flesh and omega-3 oil content.

Tilapia - a small, up fish farming, with a mild white meat.

Online resources including www.fresh-seafood.net offer consumers a wide range of information articles, news, recipes and suppliers of top quality fresh seafood that is available locally or shipped to your door.