Ounces (oz) - 16 oz makes 1 pound
Pound (lb or #) - the most common scale to measure seafood in the US
Case – product dependent, weight and quantity will vary (25lbs, 50lbs, 75lbs, 100lbs, 150lbs, 200lbs)
#/# (example 3/5) - this means the one product is 3-5 pounds in size
Fresh - fish has been chilled, but never frozen
Refreshed - a thawed fish that was initially frozen
Blast Frozen - a chilling process where fish is cooled below zero within seconds
Frozen - fresh fish frozen
Thawing - the process of allowing frozen fish to warm back to malleability
As Is or Scaled
As is or Fish has all of its surface scaled removed.
Whole Fish / Round Fish / Fish in the Round
Whole head on with viscera (guts), tail, everything intact.
Whole head on, tail, everything except that it has the viscera (guts) removed.
This is a Dressed fish which has its fins, tail, and head removed.
H&G (Headed & Gutted)
Whole, head-off, gutted.
Bullets -or- Rounds
H&G with fins and tail removed
SGO (Scaled, Gutted, Head Removed)
Whole, Scaled, Gutted and Head Removed
Head removed and gutted, the collar is also removed
G&G (Gilled & Gutted)
Gills removed and guts removed
Skin On or Skin Off
A cut fish can be orderd with all of its skin on, or with the skin already removed
Top Back Loin
Taken from larger fish like Tuna, Swordfish, etc, this is the back loin without the belly portion. No bones.
This is the prime part of a fillet from a large round fish. It is the part of the fillet which is above the spine, sometimes called the top back loin. Loins are typically cut from fish like Tuna, Swordfish, and Marlin. where a rounder fish is split into four sides (ie. tuna, swordfish)
A fillet is an entire side of a fish with the backbone out. Round fish yield two fillets (one from each side). Flat fish yield 4 fillets (2 from each side). Fillets from larger fish can be further portioned into supremes or escalopes. They may be skin-on or skin-off.
A Fletch is part of a large Fillet from a large flatfish. It can be half, quarter, or less of the full fillet.
Steak or Darne
Is a thick, cross-section cut from a round fish, perpendicular to the spine. Steaks often retain part of the backbone.
Wheel - the fish is cut through the middle including all 4 loins and the spine
CC (Center Cut) - a choice of the center portion of the fish
Tail cut - making a steak from the narrower tail portion of the fish, which usually yields thicker steaks with a potential of more sinew
Saku Block - A special part of the tuna
A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut, and is considered the best and choicest cut of fish. Also called a pavé, a supreme cut removes all bones in the filet.
This is a steak-cut (bone-in) from a flatfish such as flounder, halibut, sole, or turbot. In the US these are called a Steak cut.
A paupiette is a fillet that is stuffed and rolled.
A cravatte is a fillet tied into a knot.
Delice is a fillet that is neatly stuffed and folded.
Strips 2″ x ¼” from the fillets of small fish such as sole or plaice.
A braided or platted fillet.
Used with small fish like trout, sardines, mackerel or herring, this cut is made by leaving the two fillets attached by the skin. Thus you get the whole fish minus the head and rib bones.
Same as a butterfly fillet except that the head is left on.
Sizing for : Shrimp , Scallops & Clams
(These are industry terms for sizing):
U12 - Under 12 pieces will make 1 pound. So a U12 shrimp is larger than a U20 shrimp (a U20 shrimp means a little under 20 shrimps make 1 pound)
16/20 - 16 to 20 pieces will equate 1 pound
21/25 - 21 to 25 pieces will equate 1 pound
Forms of Squid
Tubes - the body of the squid. No tentacles.
T & T - Tubes and Tentacles. This is the whole squid without the ink sack.
Rings - sliced sections of the tube, so they form rings.
Mantles - squid bodies
Sizing for Squid
3/5" - Antiquated sizing measure for squid. It is not standard in the USA to use even numbers. 3/5 means 3-5" squid mantles
2/4" - 2-4" squid mantles
4/6" - 4-6" squid mantles