Gaping - The separation of the individual flakes of meat in a
fillet. Gaping can be a natural feature of the fish flesh or a result of
poor handling. Also refers to the opened shell of live shellfish. Severe
gaping indicates the animal is dead and that the shellfish should not be
Garfish - (
Gastropod - A type of mollusk, the
shell of gastropods is of one piece and usually coiled or spiraled, or
completely absent, hence why the are also known as univalves.
Periwinkles, conches, whelks, limpets, and abalones, are examples of the
former, sea slugs (knows as sea cucumbers) an example of the latter.
They are generally not as important culinary as bivalve mollusks.
Gefilte Fish: This popular Jewish dish consists of ground fish mixed
with eggs, matzo meal, and seasonings that have been formed into balls
or patties then simmered in vegetable or fish stock. The fish used is
usually carp, pike, or whitefish.
Gel Pack - A coolant package
filled with a combination of water and a gel-type material used for
shipping seafood. Coolants are often dyed blue so any leakage is
Gem Scallop - (Occurs from as shallow as 20m out to at least 400m,
but most common in IOO-150m. Quite abundant in some localities. Smaller
than the scallop, about 6-8cm across the shell, but as both valves are
curved the edible meat is of reasonable size. Also known as
Gemfish - Average size 60-90 cm,
weighing 2.5-4.5 kg but many grow to over 175 cm in length. Occurs
around New Zealand and southern Australia with a related species in
Japan. Blueish back, silvery sides and belly; skin smooth. Distinguished
from the related barracouta by two lateral lines, a deeper body, more
silvery skin. Found throughout New Zealand coastal waters, more common in the south, 150-200 m. Trawled
incidentally throughout its range, no major grounds known. Main season
February-July. Flesh white. Delicate texture, flakes easily. High fat
content. Excellent smoked. Suitable for most cooking methods. Does not
have the pinbone structure found in barracouta.
Geoduck - Pronounced gooey-duck,
these are enormous Pacific soft-shell clams. It is mostly found in
Pacific Northwest, and can weigh up to 12 pounds—though they average 3
pounds. It is the largest intertidal, burrowing bivalve in the world,
with a shell of only 6 inches, and a neck that can extend up to a foot
and a half. Difficult to obtain, the are rarely marketed. When found,
the neck can be cut or ground for chowders, and the body meat can be
prepared like abalone, which it resembles. Clam Trivia: Based on fossil
records, geoducks are among the oldest animals in the word.
Glaze: Protective coating of ice
on frozen product to prevent dehydration. There are laws against
Glazed - Indicates fish has been
dipped in water after freezing. Ice forms a glaze around the fish or
meat, protecting it from damage by freezer burn. Fish or shellfish may
be "reglazed," or "double-glazed" to ensure adequate protection.
Goatfish: Goatfish is so named
because of its two long "whiskers" that resemble a goat's whiskers. The
meat is firm and lean. This fish is normally available only on the East
Coast and through the Florida Keys.
Goosefish: This large low-fat,
firm-textured salt-water fish has a mild, sweet flavor that compares
with lobster. Also called "angler fish," and "monkfish."
Grading - A term for incremental
measurement of seafood products, such as counts per pound of shrimp or
weight range of fillets.
Gravlax - Fillets of salmon rubbed
with a mixture of coarse salt, sugar and white pepper, placed meat side
against meat-side with mustard and dill and pressed with weights in a
chilled environment for at least 24 hours.
Green - Term used for uncooked or
raw seafood (usually crustaceans / shrimp/prawns)
Green Headless - Raw, heads-off,
unshelled shrimp; does not indicate actual color.
Green Sheet: The name by which
most people refer to the Market News Reports issued by the National
Marine Fisheries Service from New York.
Greening - A rare condition
affecting shrimp; caused by thermal abuse and/or contaminants in the
Grenadiers - Most species small,
averaging 15-30 cm, but a few grow to over 60 cm. Several genera and
over 20 species in New Zealand waters. A commonly caught species, the
javelin fish (Lepidorhynchus denticulatus) can be distinguished from
most other grenadiers by its silvery body, and from hold by its black
ventral surface and blunt snout. Grenadiers or macrourids can be an
important trawl by-catch and are generally captured in waters deeper
than 200 m. The largest group of grenadier species are the rattails (Coelorinchus
spp), abundant in 200-800 m, together with the javelin fish. They are
potentially commercial, but macrourids are probably more important as
food for other fish. Hold is sometimes referred to as blue grenadier but
is related to the hakes and is not one of the grenadiers. Flesh white,
delicate texture, medium moisture. Flesh of some species is similar to
red cod or ribaldo.
Grey Mullet - (
Grill: to cook an item in the
lower section of the oven where heat contacts the item from above.
This method is good for browning the topside of a fillet or other
seafood. Also known as "Broil"
Groper - (
Groundfish: Broadly, fish that are
caught on or near the sea floor. The term includes a wide variety of
bottomfishes, rockfishes, and flatfishes. However, the National Marine
Fisheries Service sometimes uses the term in a narrower sense. The term
usually applies to cod, cusk, haddock, hake, pollock and Atlantic ocean
Grouper: This true sea bass, found
in the Gulf of Mexico and the Atlantic, has a lean firm flesh. Its skin
has a strong flavor and should be removed prior to cooking. Groupers
have the ability to change to the color of their surroundings.
Gutted - Fully eviscerated.