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Glossary of Terms for Fish, Shellfish, Crustaceans and other Cooking Ingredients & Methods

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Nape - The front and thinnest part of a fillet, around the belly. net weight – Weight of product without packing material or glaze.


Nape cut Fillets: A wide angular cut from the gill cover to the vent eliminating the rib cage, or by slicing it from the fillet.


Net Weight: Net weight is the weight of the product without packing material or glaze. The problem is to determine the net weight without glaze, since most seafoods will drip their own moisture for days.


New Zealand King Salmon - Quinnat Salmon. Average length 40-100 cm; average weight 8-10 kg. Species introduced, not native to New Zealand. Colour of sea-living salmon bright silvery; back greenish-olive with small black spots, belly silvery white. Flesh in lower jaw alongside teeth dusky-grey. Scales very small and easily lost in fish from sea; has a small adipose fin. Found in coastal waters, mainly east coast of South Island of New Zealand. Distribution little understood but probably mostly not far offshore, migrates inshore and up rivers to spawn in late summer and autumn. A salmon farming industry has developed with fish being raised either in fresh water ponds to “pansize” (about 30 cm) or in sea cages up to 5 kg. Farm production is year round with harvesting to suit market requirements. Ocean ranching of salmon is also being developed. Flesh pink/orange colour with firm but good flaking texture and high oil content. Mostly sold whole chilled but with other forms, including smoked, available.



New Zealand Sole - Average size 30-40cm. Graded according to weight from 175 to 600+ gm. Occurs around New Zealand only. Two related and very similar inshore species, Peltorhamphus Iatus and Peltorhamphus tenuis, also present in New Zealand, grow to only about 20cm and are easily mistaken for juvenile P novaezeelandiae. Colour greenish-grey, blind side white. Shape oval, widest part well forward of centre. Mouth concealed by rostral hook, but visible from blind side. Scales rough. Most abundant around South Island in depths to 100m. Caught by trawling; landed all year round. Flesh white, with delicate texture, Upper fillets slightly darker, whiten on cooking.


Norway Haddock: This important commercial fish is a member of the rockfish group. Also known as "ocean perch," although it is not a true perch.





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