Cooking Seafood Glossary of Terms

Salmon: a group of fish, most sought after are Pacific salmon, of which there are several species. Salmon are available wild caught or farm raised. Salmon is known for it's visually appealing orange or pink flesh and high Omega 3 oil content.

While wild salmon are caught in North America, northern Europe, and elsewhere, much of today’s salmon supply is farmed. Atlantic salmon are farmed around the world and account for more than 95% of all the pen-raised salmon (the remainder is Cohoe), and five large companies produce half the world’s farmed salmon. (It takes about 30 to 36 months to raise an Atlantic salmon from an egg to a market size of about 10 pounds.) While farming makes salmon accessible to more people, it does not produce as fine a product as wild salmon: fish live in tanks with their own waste instead of flowing streams and rivers, and are fed antibiotics. A synthetic carotenoid pigment is added to their feed to achieve the reddish-orange color that wild salmon get naturally from eating caretonid-rich shrimp and other natural feed. In addition to the Atlantic salmon:

Salmonella: A microorganism causing food poisoning in humans, salmonella is very common and is found on meat, poultry and rarely, seafood. Normal cooking destroys salmonella.

Salted - The process of mixing fish with dry, food-grade salt such that the resulting brine drains away.

Sand Flounder - (Rhombosolea plebeia). Average size 25-35 cm. Occurs around New Zealand only. Colour brownish to greenish grey, blind side white. Adult diamond-shaped, but juveniles more rounded and easily confused with young yellowbelly flounders. Distinguished from yellowbelly by larger eyes, colour, and adult angular shape. Found throughout New Zealand coastal waters down to 100 m. Caught by trawl and set net. Available throughout the year. The most abundant flounder species in New Zealand. Upper side fillets slightly darker than under side but whiten on cooking. Flesh moist, with delicate texture.

Sardine - A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat. The sardine is a silver color and has a rich flavored flesh that is dark colored. Fresh sardines should be put on ice immediately and eaten as soon as possible, but in the U.S. they are often hard to find fresh. They are generally found canned in olive oil, soy oil or water. Sardines are popular as an appetizer and are good broiled or grilled.

Sashimi - Japanese-style raw fish cut into various forms and served with dipping sauces. Only high quality fish are used. Fat level must be high and taste, firmness, and texture are very important.

Sautéing - Cooking over high heat in a shallow pan. A perfect piece of sautéed fish is golden brown on the outside and moist and tender on the inside. Season the fish with a little salt and pepper, then dip it in flour, shaking off the excess. In a nonstick pan, add a teaspoon of oil and arrange the fish in a single layer. Turn the fish over when the bottom is nicely browned, and continue cooking until it flakes easily with a fork.

Scallop - A very popular bivalve mollusk with matching fan-shaped shells frequently used serve dishes in such as the famous Coquilles St. Jacques. There are hundreds of species of scallops around the world, but three of them dominate scallop sales in the U.S.: North Atlantic sea scallops, bay scallops and the Japanese sea scallop. The most common portion eaten in the U.S. is the round adductor muscle, the disc-shaped white meat which connects a scallop's tissue to its shell. In most other countries, however, scallops are eaten with the roe attached to the adductor meat. Live scallops, which are eaten whole like clams or oysters, are also increasingly popular. Generally, the bigger the scallop, the more expensive it is. Fresh bay scallops are available on the East Coast in the fall, whereas fresh sea scallops are best mid-fall to mid-spring.

Scampi: Another name for large shrimp, usually about 1 oz. or larger. Outside the U.S., the term is also applied to lobster. Also a method of preparation, usually with shrimp, that includes butter and garlic.

Scampi - (Metanephrops challengeri). Average size 25-30 cm overall; end of tail to tip of rostrum about 16-21 cm, abdomen about 3 cm in diameter. Large scampi weigh over 100 gm. Is a lobster and not a prawn; corresponds with Norway lobster and Dublin Bay prawn. Whitish or pinkish with darker orange stripes at joints. Rostrum is long and upward curved with strong spines; large eyes. Widely dispersed around New Zealand, 200-750 m.

Scrod: Also spelled schrod. Small Atlantic cod, haddock or pollock whole, 2.5 pound or less. Available whole dressed or as fillets.

Sea Bass - Chilean Sea Bass, Mero, Patagonian Toothfish. A round saltwater fish whose flesh has a firm white flesh, flaky texture and rich, oily flavor—putting it in great demand in the U.S., Japan and China. The name “Chilean sea bass” stems from the fact the fish was first commercially harvested in Chilean waters, and a more attractive marketing name was sought than its actual name, Patagonian toothfish—a unique species and not a bass at all. Now, however, sea bass are also fished off the coasts of Argentina, South Africa, an Australia plus assorted other waters in the southern latitudes. It can be cooked by broiling, baking, frying or steaming and makes a good fish for cooking whole. If the fish has been properly cooked, the meat will appear opaque but will still be moist.

Sea Perch - (Helicolenus spp). Average length 25-35 cm, average weight 400-650 gm. Occurs around New Zealand and southern Australia. Related to northern hemisphere redfish. Helicolenus percoides is reddish-orange with brown and yellow dorsal patterns; Helicolenus barathri is redder in colour. Moderate scales. Head and gill spines less developed than in the red scorpion fishes; the dorsal colour pattern distinguishes them from several unrelated red or orange perches. Sea perch occur around New Zealand, 200-600 m, possibly more common in the south. A moderate by-catch by trawlers and line vessels. There are unrelated perches which include orange perch, butterfly perch, red-banded perch, and splendid perch. They are quite similar to sea perch and are sometimes caught with them. Orange perch (Anthias pulchellus) has orange shading above to silver below; widespread but uncommon in 200-400 m; is a small by-catch of trawling. Flesh white, medium texture. Suited to all cooking methods.

Sea Urchin - A sea animal that can grow up to 10 inches in diameter and consists of a hard shell that is covered by prickly spines, similar to a porcupine. The sea urchin is considered a delicacy in Japan, Korea and other Asian countries. It is mostly harvested for its eggs, which range in color from cream to orange.

Seafood - Any type of fish or shellfish that comes from the sea and is edible.

Sections: The three walking legs and one claw on one side of king, snow or Dungeness crab, all attached at the shoulder.

Semibright - Chum salmon that has been harvested in freshwater, on its way to spawn. Semibrights are also called "brights."

Set Net - A wall of netting constructed of fine twine and held erect by a float line is anchored on the seafloor for periods of several hours. Fish are snared as they endeavour to swim through the meshes.

Shad - The largest member of the herring family, it has a slight oiliness and a mildly sweet flavor that resembles pompano and salmon. Shad is an anadromous fish, which means that it is born in freshwater, migrates to saltwater to mature and then returns to freshwater to spawn. It is hard to fillet because of its many small bones, so it may be desirable to purchase one already filleted. Otherwise, it can be steamed or baked at a low temperature for more than six hours, until the bones disintegrate. Female shad is more in demand than male because it is fatter and larger, and because it contain the desired roe.

Shatterpack: A box of frozen fish fillets separated by interleaved polyethylene sheets. Fillets can be separated by dropping the box, "shattering" the pack.

Shelf Life - The expected amount of time a seafood product will remain in high-quality condition for consumption. In general, the higher the fat content, the more prone the product is to spoilage and flavor changes. Most of these changes are retarded by cold temperatures.

Shellfish: Two major groups of seafood are called shellfish. Mollusks include clams, oysters, mussels, conch, snails and scallops. Crustaceans include Shrimp, Crab, Lobsters, lobster and crawfish. Squid and octopus are generally considered shellfish as well.

Shortfinned Eel - (Anguilla austrails). Average adult size: Shortfin 40-50 cm (males), 50-80 cm (females). Shortfin occurs in New Zealand and southeast Australia. Shortfin has shorter dorsal fin, smaller more slender head, and smaller mouth than longfin. shortfin abundant in coastal ponds, lakes and swamps and in some inland lakes. On reaching maturity they migrate to the sea to breed. The maturing shortfin adults change to greenish bronze with distinctly metallic silvery-grey belly. The shortfin matures at an earlier age (average female 19 years). The migrant eels have a much higher fat content. Caught mainly by fyke nets, some by traps and pots. . Flesh white, with firm texture. Fat content variable but generally lower than fat content of European eels. Makes excellent smoked product.

Shouldered - A form of preparation where the head, viscera, and belly flaps are removed by a cut made from the back of the head to the rear of the belly cavity.

Shrimp: a term for several species of small crustaceans. Wild American shrimp include white shrimp (Litopenaeus setiferus), brown shrimp (Farfantepenaeus aztecus), pink shrimp (Penaeus duorarum), royal red shrimp (Pleoticus robustus or Hymenopenaeus robustus) and rock shrimp (Sicyonia brevirostris) See also Prawn

Shrimp Paste - An Asian paste made from grinding fermented shrimp and salt together, which may be dried to be shaped into cakes or kept in a soft, paste form. Made from shrimp meat that is either ground and salted or with meat placed whole in jars where it is allowed to ferment, shrimp paste has a very strong aroma and provides a very salty, fishy flavor when used in foods. It ranges in color from grayish-pink to brownish and is used sparingly in Asian soups, sauces, curries, marinades, and rice dishes so it does not overpower the flavor of the main ingredients being prepared.

Shrink - Natural weight loss of seafood due to seepage or fluids draining from product, also called drip or purge. Also, loss of seafood product or profitability due to other means, such as discarding seafood too old to sell.

Silver Warehou - (Sertolella punctata). Average length 40-60cm, average weight 2.5kg. Occurs around New Zealand and the southern coasts of Australia and South America. Blue-grey above and silvery-white below, head dark, with a coloured point extending towards dorsal fin; a dark pectoral blotch, and some spots along the side - fewer in large fish; skin pitted. More slender shape than the blue and white warehous. The white warehou is uniformly greyish white, has no apparent scales or pits, no pectoral blotch, and has a relatively larger eye. Both silver and white warehous are caught by trawling and are available all year round. Both silver and white warehou have white flesh of firm texture. Suited to all methods of cooking. Silver warehou has high fat content.

Silverbright - A term referring to chum salmon that have been harvested at sea rather than in freshwater.

Silverside - (Argentina elongata). Average size about 25 cm weighing 100 gm. Closely related to the European species. Occurs around New Zealand and southern Australia with similar species in northern temperate waters. Pale yellowish grey, with a bright silver band along each side. Large but thin and loose scales. Demersal. Caught by trawling as a by-catch. Fish too small for most permitted mesh sizes. Flesh very translucent and delicate texture.

Skate - A saltwater fish found in temperate waters throughout the world. It is part of the ray family and is related to the shark. Skate has a flat body with triangle shaped wings on each side of its body. The wings are the edible part of the fish and are boneless. The meat of the skate has a mild, sweet flavor with a gelatin-like texture. If not available, catfish, shark or sturgeon can be substituted.

Skinned: Some species of fish are skinned rather than dressed, such as catfish and eels.

Smoked Fish - Fish fillets that have been cured with smoldering, aromatic wood. The smoke from the burning wood gives the fish a distinctive smoky flavor and scent. Trout, salmon, herring, cod, and mackerel are some of the fish that are popular choices for smoking. Smoked fish is sold in fish markets and some supermarkets.

Smooth Oreo Dory - (Pseudocyttus maculates). Average length 35-45 cm, average weight about 1 kg. Distributed around New Zealand and southern coasts of Australia, South Africa and South America. Despite the name, it is not a member of the family Zeidae (true dories) which are marketed as dory, but belongs to a closely related family. Grey with large dark spots, more prominent in small fish. Scales very small, easily dislodged. Distinguished from other oreos by the very small scales, small fin spines and generally rounded, smooth body form. Occurs around the south of New Zealand, 600m to over 1000 m. Distribution tends to overlap black oreo dory and spiky oreo dory. New Zealand’s second most abundant oreo dory. Caught by deepsea trawling. Available all year. Firm white fillets which are larger and thicker than fillets of black oreo dory. Does not flake easily, holds together with cooking. Suitable for most cooking methods.

Snail - or Escargot. A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating; but it grows slowly and is difficult to raise. It has a dull yellowish brown streaked shell with a blotchy flesh, and grows to approximately 1- 1/2 to 1 3/4 inches in size. The French petit-gris is a smaller variety, growing to about 1 inch, and is currently grown in the United States. Its shell and flesh are brownish gray in color. Fresh snails can be found in specialty markets throughout the year and are generally boiled first and then baked or broiled in the shell. Canned and packaged snail shells are also available in many supermarkets.

Snap-n-eats - Crab legs that have been cooked, frozen and scored through the shell so they can be hand-cracked for easy eating.

Snapper - (Chrysophrys auratus). Average size 30-50cm weighing 0.5 to 5.5kg, but smaller fish are common in shallow water. Occasionally grow to over 80cm and more than 10kg. Occurs around New Zealand and Australia with a very similar species in Japan. Golden pink to reddish above, with numerous small blue spots on the upper sides, paler to white below: individuals vary from pale pink to dark red-bronze. Strong teeth: moderate firm scales. Only species of sea bream family found in New Zealand and easily recognised. Very important commercially. Caught mainly by trawling, Danish seining and longlining: some by set netting. A very popular food fish. Flesh white, medium texture. Suitable for most cooking methods, including smoking. In season, October-December, has excellent roes: very suitable for smoking.

Snoek - (Thyrsttes) Also known as Barracouta. Average length 60-90 cm, average weight 1-3 kg. Very widely distributed in temperate regions of the Southern Hemisphere, found around New Zealand and the southern coasts of Australia, South Africa and South America. Not related to the tropical barracudas. Dark blue back, silver sides and belly, and smooth skin. Can be distinguished from the related gemfish by a single lateral line. Caught mainly by trawling, and available all year round. Darkish flesh of medium moisture and medium to low fat content. Whitens on cooking. Long bones with an irregular bone structure. Often canned, which softens the bones and makes them edible. Very suitable for smoking.

Snow Crab - This crustacean, also known as the Queen Crab or Spider Crab, is harvested in the cold waters off Canada’s North Atlantic coasts. Whole legs can be found frozen, as well as the meat, pulled from the shells, in many food stores. The meat is mild and sweet, with a firm texture. Orangey-pink on the surface and white inside, the crabmeat is composed of fine filaments. Whole legs are cooked in a variety of ways, including steaming, and served with drawn butter. The removed meat is usually served cool, in salads, or added to a variety of dishes. It is the inspiration for the dyed, whitefish based mock-crabmeat (surimi).

Soft Shell Crabs - Soft Shell Crabs, in season from April to mid-September (with their peak in June and July), are blue crabs that have shed their hard shells.

Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion

Sole - True soles belong to the Soleidae family. The highest value sole, the true Dover sole, Solea solea, is fished in the eastern North Atlantic off Europe. Small quantities of true Dover are exported to white tablecloth restaurants in the U.S., primarily on the East Coast. The popular Dover sole, Microstomus pacificus, which is fished off the West Coast and Alaska, is a flounder that sells for considerably less than its European namesake. Dover sole is the most common flounder sold on the West Coast. Although Dover can reach 10 pounds in size, most are 1 to 1- 1/2 pounds.

Soused - The cooking of fish in vinegar (or lemon juice) with herbs and spices for seasoning.

Southern Blue Whiting - (Micromesistius australis). Average size about 40 cm weighing 400 gm. Occurs around southern New Zealand and southern South America; a similar but smaller species occurs in the northern hemisphere. Grey, faintly bluish above, with many small black spots, silver-white below; small, loose scales. Distinguished from small hake by three dorsal and two anal fins, but similar to some other deepwater cods. The Russian name for this fish, poutassou, is used in a number of other countries. Deepwater, mainly demersal, but becoming increasingly pelagic in the spring spawning season. Caught by trawling. Flesh white, delicate texture, moist with low fat, and flakes easily. Similar flesh to hold. The flesh is firmer than the flesh of the blue whiting from the northern hemisphere and is free from parasites.

Spiny Lobster - or Rock Lobster. Spiny lobsters provide what most consumers buy as “lobster tails”—a big tail, bursting with meat. “Spiny lobster” and “rock lobster” are interchangeable terms. Both refer to some 40 species of clawless lobster found around the world. They generally range from 1 to 5 pounds, but can grow to 15 pounds. The vast majority of spiny lobster sold in the U.S. is sold as frozen tails, although much of the world harvest is sold live to Asian markets. Spiny lobster are marketed as either warmwater or coldwater, with the latter getting a premium because of their preferred flavor, texture and reputation for superior processing.

Split - A fish cut open from the throat or nape to the tail. Gills, guts and roe have been removed, head or backbone may be removed. Also, P&D shrimp cut into two separate halves, attached only at the tail fin. Cooked, frozen red king or snow crab legs or claws, split to expose meat for easy access.

Sprat - (Sprattus antipodum). Average size about 8-12cm, grow to 15 cm. Restricted to New Zealand only. Dark blue above, silver below. Laterally compressed and a row of scutes along belly midline; these two features distinguish the species from anchovy, pilchard and small mullet. Pelagic and common in inshore waters around South Island and in localised patches around North Island. Tends to be a bottom or midwater species except during summer when surface shoals may appear. Found all year; extends to deeper water in summer and retreats to close inshore for spawning during winter. No developed fishery at present. Sometimes caught for bait. Flesh darkish, oily. Suitable for canning.

Squid - or Calamari. Also called by its Italian name, calamari, this cephalopod has ten arms and is related to both the octopus and cuttlefish. Squid are mollusks, just like clams, mussels and oysters. The difference is squid have an internal shell, which is called a pen. Squid can usually be found from 2 to 3 inches long up to 10 inches. Although almost a hundred species of squid are fished commercially, two species, the Japanese flying squid and the Argentine shortfin squid account for over half the world harvest. Squid is the second most widely consumed shellfish in the world but is more popular in Asian and Mediterranean cuisines than in U.S., with the exception of fried calamari, a staple appetizer at many restaurants, and in sushi. As with octopus, the the ink can be used to color or flavor dishes such as Black Pasta or Calamares en su Tinta (“squid in their ink”).

Steak: Slices of dressed fish smaller than chunks. They yield an edible portion of about 86% to 92%. They are ready for cooking. Salmon, halibut, swordfish and other large fish are commonly processed and sold as steaks.

Steaming - Cooking over the hot vapors of water, wine or other liquid. Season the fish with your favorite spices, then place it in a steamer basket with enough room for each piece to lie flat. Check the fish for doneness after 10 minutes.

Stone Crab - A very popular crab from the American south, its name comes from its stone like, oval shell. Only the claws are eaten, and they are harvested by simply twisting off one claw and releasing the crab to grow a new one. This re-growth can take 1 or 2 years. The female crabs are not allowed to be de-clawed. In Florida, where most Stone crabs are harvested, the season runs from October 15th to May 15th. The claws are sold precooked and frozen to prevent the meat from sticking to the shell. It’s sold by size, with Jumbo being the largest typically available—around 1/3 of a pound a claw. It’s traditionally served cooked, chilled, cracked, and with mustard sauce.

STP - An additive, sodium tripolyphosphate, used on fish and shrimp to retain moisture.

Striped Bass - A lean saltwater fish with flesh that is tender, white, and mildly sweet. The striped bass is a saltwater fish that migrates to fresh water to spawn. It is a versatile fish that can be prepared in many ways, but when grilling, it is best to place the fish in a fish basket because it does not hold together well. Trout, grouper, snapper, or monkfish can be used for substitutes if striped bass is not available. To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque, but will still be moist.

Stuffed Fish: Whole dressed fish which is stuffed with dressing/stuffing before cooking. Some species, such as flounder, are available in stuffed frozen form for convenience.

Stuffing - Mixtures of foods and seasonings that may be packed into body cavities, rolled into fillets or otherwise stuffed into or between the seafood. subcutaneous – Beneath the skin of a fish.

Sturgeon - An anadromous fish, meaning it matures in saltwater, but migrates to fresh water to spawn. It averages in weight at 55 to 60 pounds, but some specimens grow much larger. The fish roe from the sturgeon is considered the “true caviar” and is probably more important than its flesh. The sturgeon has a rich, high fat flesh that is very firm, similar to meat, and is delicately flavored. On a limited basis, fresh sturgeon is available whole (less than eight pounds), or cut into steaks or chunks. Most of the sturgeon caught in U.S. waters is smoked.

Sulfites - An additive used to delay melanosis, or black spot, on raw shrimp. A small percentage of the population is allergic to sulfites, causing the FDA to carefully monitor residual amounts that may be present.

Sunfish - A North American freshwater fish, which consists of many varieties that are noted for their unique shapes and brilliant colors. The varieties include white and black crappies, and several types of bass, such as largemouth, smallmouth, redeye, rock and spotted.

Surimi: The Japanese term for fish paste. Surimi is restructured fish flesh, usually pollock or some other economically-priced finfish, bound together, and flavored and/or colored. Surimi products are usually colored and shaped to resemble crab, lobster, scallops, shrimp or other more expensive seafood species, and may contain varying amounts of these shellfish for flavoring. The FDA recently approved disjunctive ("and/or") labeling for surimi, so the actual proportions of each species may be difficult to determine.

Surimi Seafood - Analog shellfish products made from surimi that has been thawed, blended with flavorings, stabilizers and colorings and then heat processed to make fibrous, flake, chunk and composite molded products, most commonly imitating crab meat, lobster tails and shrimp.

Sushi - Thin, Japanese-style slices of raw fish placed on boiled rice, flavored with rice wine vinegar and rolled in seaweed (nori). The rolls are sliced into bite-sized portions.

Sustainable: the ability of a population to be harvested and still reproduce enough for population levels to remain constant.

Swordfish - The firm, juicy white meat of swordfish is a favorite of chefs in the U.S., the world’s largest single market for swordfish. A big, voracious predator, swordfish can exceed 1,000 pounds. With a thick, meaty texture and full flavor, swordfish can be served simply or with fresh herbs, marinades or salsas. Perfect for high-heat cooking methods such as grilling and broiling, swordfish can also be baked with excellent results. The key is cooking swordfish quickly, so it retains its moisture and doesn’t dry out. Although the U.S. is a major market for swordfish, American fishermen catch just 5% of the annual worldwide swordfish catch. Japan is the world’s leading producer, followed by Taiwan.

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