fish and seashells

• Seafood =

  refers to aquatic animals used as food. They include the marine animals from the sea and those found in inland bodies of water
• vertebrates or finfishes = round fish that live near the sea such as cod, haddock, and whiting.
• shellfishes = crustaceans such as crabs, lobsters and varieties of shrimps. They have hard protective coverings called chitinous armor.
• bivalves = two shells
• univalve = single - shelled
• invertebrates = these are aquatic animals without backbone.
• chitinous armor = hard protective coverings
• mollusks - have soft, unsegmented bodies. These bodies are protected in calcified shells.
• parts of a fish = operculum, dorsal fins, eye, mouth, pectoral fin, pelvic fin, anal fin, lateral line, caudal fin
• muscular tissues = these are bundles of white muscle fibers.
• connective tissues = these are found in between muscle fibers and are called mycommata. They contain the protein collagen which swells, shrinks, and becomes soluble.
• fat fish = contains fat ranging from 5% to 20%
• medium - fat fish = contains fat ranging from 2% to 5%
• lean fish = has less than 2% fat
• marine fish = these are fish obtained from saltwater, mainly the sea
• aquaculture = this is the cultivation of some marine fish in inland waters in man-made fish pens such as the fish pens in Laguna Lake.
• mariculture = this is the culturing fish in bodies of saltwater such as those in coves and shores
• inland fish = these fish are caught in lakes, rivers, ponds, and other inland bodies of water
• good qualities of fresh fish = a mild seaweed like odor, shiny and tight skin, bright red gills, clear full eyes, a firm body
• good qualities of shrimp = tight intact head, transparent firm body, slight seaweed odor
• good qualities of squids = bright color, firm body, plenty of ink
• good qualities of shellfish (clams, mussels, oysters) = clean and fresh, shells tightly closed, shucked oysters
• good qualities of crabs = heavy, shells corners are compact and very thin, slight seaweed smell
• good qualities of lobsters = dark blue when alive, spongy tails and deep-red shells when boiled, male lobsters have a brighter color and larger claws, female lobsters have broader tails and tender flesh
• live fish = are transported and marketed alive.
• drawn fish = the fish has been eviscerated
• whole or round fish = are caught and taken from the water. completely intact as caught
• dressed fish = whole fish with scales, entrails, fins, and head removed
• steak = are the cross-section slices cut from a large, dressed fish; the cross section of backbone generally included
• split fish = is cut open along the dorsal side from head to tail
• deboned = big and small bones are removed so that what is left is practically flesh and skin
• fillet = boneless sides of fish, with skin on or off
• butterfly fillet = the two sides of the fish cut lengthwise aways from the backbone and held together by the uncut flesh and skin of the belly
• sticks = uniform stick cuts from large blocks of frozen fillets
• cubes = these are sticks that are cut further into small squares.
• live = sold just as they come from the sea and must be kept alive until they are cooked
• shucked = the outer shell that covers the meat has been removed
• whole = no longer alive but sold in their original form
• cooked = the market cooks the shellfish and sells them whole, or the meat may be picked from the shell and is packaged chilled or frozen
• preparing fish and shellfish = scaling, cutting, eviscerating, rinsing, slicing the fish