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

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Quahog - A term from the Narragansett Indian used loosely for all sizes of East Coast hard-shell clams, but especially the largest size, also known as the chowder (or large) clam.


Quarter Cuts - Large fillets that have been cut in half.


Queen Scallop - (Chlamys delicatula) 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 Gem Scallop


Quinnat Salmon - New Zealand King 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.




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