CH. 34 & 35 Fish ID and Cookery
Cephalopods
A category of mollusks that are known for their long arms that are covered with suckers, well-developed eyes, and sac which holds and ejects ink.
Beurre Noisette
A classical preparation made from browning butter that is used as a sauce for fish and seafood.
Mollusk
A family of shellfish that includes univalves, bivalves, and cephalopods.
Finfish
All species of fish that have an internal skeleton and swim in water.
Crustacean
An aquatic species that has a hard and segmented exoskeleton , or shell.
Flatfish
Fish that have two eyes on one side of their head and non on the other side and typically swim or lay on the ocean bottom.
Round fish
Fish with one eye on each side of their head that swim through the water with their dorsal fin upright.
Univalves
Shellfish that have only one shell.
Bivalves
Shellfish that have two shells, which clamp shut tightly to protect the tender interior flesh.
Shucked
The act of separating the contents of the bivalve from the shell.
Aquaculture
The farming of fish and shellfish.
Court Bouillon
The preferred liquid for deep poaching fish, seafood, and vegetables that is made by simmering aromatic vegetables, herbs, and spices in water with an acid.
Pin bones
The small bones that are embedded in the fillet and must be removed with pliers or tweezers.
Shellfish
Water creatures that have no bones, but have bodies covered by hard external surfaces such as the bony body of a of a lobster or the hard shell of a clam.
Drawn
fish that have been slit on the belly and had their internal organs removed.
Dressed
fish that is first drawn and then the head and collar are removed.
Entrails
guts or internal organs.