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.