Round Fish
Round fish are referred to as this in the scientific world, where the organism is defined by having a spine.
What is a vertebrate?
Flat fish swim in this position, which is why the underside of their bodies are light colored.
What is Horiziontal?
Mollusks are sectioned into these three categories.
What is Univalves, Bivalves, and Cephalopods.
This is the market term given to a fish that is intact, has the internal organs, and is in the form that it has been taken from the sea.
What is Round or Whole?
This is the French name for Chicken
What is Poulet?
This is where the eyes of round fish are located on the body?
What is both sides?
This is where the eyes of flatfish are located on the body?
What is on one side or the top side?
These organisms are mollusks defined by a single shell.
What is a Univalve?
This is the term for fish that are cleaned in a manner where the viscera (internal organs) are removed and nothing else.
What is Drawn?
Shellfish are designated with this scientific term, meaning without a spine or backbone. Instead they are outfitted with shells or carapaces.
What is an Invertebrate?
This is the term given to the tiny bones that must be removed with tweezers or pliers.
What are pin bones?
In terms of ocean water, this is where most flatfish live.
What is the bottom of the Ocean?
Cephalopods are marine mollusks with distinct heads, well developed eyes, a number of appendages, and a thin internal shell. This is called a "Cuttlebone" in cuttlefish, and this term found in squid.
What is a Pen?
The quality and freshness of fish is determined by many of these factors. Name 4 of the 7 qualities that we have discussed.
What are Smell, Eyes, Gills, Texture, Moisture, Fins and Scales, and Movement.
Unlike connective tissue in other meat, the connective tissue in fish is this, making long cooking times unnecessary.
What is Weak?
On round fish, this is the term given to the fin on the top of the fish's body.
What is dorsal?
The bodies of flat fish are colored darker on the top and lighter on the bottom to give them this defense technique.
What is camouflage?
These three types of univalves are the most popular in the culinary world.
What are snails, abalone, and conch?
The USDA grades fish on a voluntary basis, and are given one of these three quality grades.
What is A, B, or C?
Chicken muscle tissue is made up of 20% protein, 7% fat, 1% minerals, and this percentage of water.
What is 72%
This scientific term is given to the part of the fish that covers the gills.
Operculum
What is Pectoral Fin?
This is the name for the muscle that holds the bivalve to the shell. This muscle is what we actually eat in a scallop.
What is the adductor muscle?
This French term refers to the small section of backbone attached to the cross-section slice of the market form, "Steak."
What is the Darne?
This is a marketing term used to indicate the product was previously frozen.
What is Fancy?