Terminology

In the context of fish, “PBO” stands for “Pin Bone Out”. It refers to a specific type of fish product where the pin bones have been removed during processing, making it easier for consumers to eat the fish without worrying about bones.

Pin bones are the small, needle-like bones that run along the lateral line of the fish. They can be difficult to remove, and leaving them in the fish can make it difficult and potentially dangerous to eat. Removing the pin bones during processing makes the fish more convenient and safer to eat, which is why PBO products are often preferred by consumers.

In the fish industry, you may see “PBO” listed on packaging or menu items to indicate that the pin bones have been removed. This is particularly common for certain types of fish, such as salmon or trout, where pin bones are more prevalent and can be harder to remove.

In the context of fish, “FC” stands for “Frozen Count”. FC is a measure of the quantity of fish or seafood that is sold based on its weight and the number of pieces in each package.

Frozen seafood is often sold by the count rather than by weight, which allows for greater consistency in portion size and helps to ensure that customers receive the same number of pieces in each package. The frozen count is determined by weighing a sample of the seafood and then dividing the total weight by the average weight of each individual piece.

For example, if a package of frozen shrimp is labeled as “16/20 FC”, it means that there are between 16 and 20 individual shrimp in each pound of the package. The FC measurement can vary depending on the size and type of seafood, and it is important to check the label or ask the seller if you are unsure of the FC measurement for a particular product.

In the context of fish, “RC” stands for “Real Count”. RC is a measure of the quantity of fish or seafood that is sold based on the actual number of pieces in each package, rather than an estimate based on weight or size.

Real count is used as a way to provide greater transparency and accuracy in the seafood industry. With RC, customers can be confident that they are receiving the exact number of pieces they paid for, without any guesswork involved. This is particularly important for high-value seafood products where accuracy and consistency are critical.

For example, if a package of shrimp is labeled as “26/30 RC”, it means that there are exactly 26 to 30 individual shrimp in the package, and the customer can count them to confirm. Real count is often used for premium seafood products like lobster, crab, or scallops, where the precise number of pieces in each package is important for both the seller and the buyer.

Real count is generally more accurate than other methods of measuring seafood, but it can also be more time-consuming and expensive. However, it provides customers with a higher level of confidence in the quality and quantity of the seafood they are purchasing.

In the context of fish, “H&G” stands for “Head and Gut”. H&G refers to a specific type of fish product that has been cleaned and prepared by removing the head and gut of the fish.

H&G fish is typically sold as a whole fish, with the head and internal organs removed, but with the skin, bones, and sometimes the tail still intact. This type of fish product is commonly used by professional chefs and restaurants, as it provides a versatile ingredient that can be cooked in a variety of ways.

Removing the head and gut from a fish can be a time-consuming process, so H&G fish is often more expensive than other types of fish products. However, it is also a preferred option for many chefs who value the freshness and quality of the fish.

In addition to H&G, there are other types of fish products that are commonly sold in the seafood industry, including fillets, steaks, and whole fish with the head and tail still attached. Each type of fish product has its own unique characteristics and uses, and it is important to choose the right type of product based on your specific needs and preferences.

In the context of fish, “G&G” or “G&Gilled” stands for “Gutted and Gilled”. This term refers to a specific type of fish product that has been cleaned and prepared by removing the internal organs and gills of the fish.

G&G fish is often sold as a whole fish, with the head, tail, and scales still intact, but with the internal organs and gills removed. This type of fish product is commonly used by both home cooks and professional chefs, as it provides a convenient ingredient that is ready to be cooked.

Removing the internal organs and gills from a fish can be a messy and time-consuming process, so G&G fish is often more expensive than other types of fish products that require more preparation. However, it is also a preferred option for many consumers who value the convenience and quality of the fish.

In addition to G&G, there are other types of fish products that are commonly sold in the seafood industry, including fillets, steaks, and whole fish with the head and tail still attached. Each type of fish product has its own unique characteristics and uses, and it is important to choose the right type of product based on your specific needs and preferences.

In the context of fish, “G&D” stands for “Gutted and Descaled”. This term refers to a specific type of fish product that has been cleaned and prepared by removing the internal organs and scales of the fish.

G&D fish is often sold as a whole fish, with the head and tail still intact, but with the internal organs and scales removed. This type of fish product is commonly used by both home cooks and professional chefs, as it provides a convenient ingredient that is ready to be cooked.

Removing the internal organs and scales from a fish can be a messy and time-consuming process, so G&D fish is often more expensive than other types of fish products that require more preparation. However, it is also a preferred option for many consumers who value the convenience and quality of the fish.

In addition to G&D, there are other types of fish products that are commonly sold in the seafood industry, including fillets, steaks, and whole fish with the head and tail still attached. Each type of fish product has its own unique characteristics and uses, and it is important to choose the right type of product based on your specific needs and preferences.

In the context of fish, “glace” or “protecting glace” refers to a thin layer of ice that is used to protect the fish during storage and transportation.

When fish are caught and processed, they are typically cleaned, gutted, and packed in ice to help preserve their freshness. However, this ice can sometimes melt during transit, which can cause the fish to become waterlogged and lose some of their quality.

To prevent this from happening, some fish are coated with a thin layer of ice, known as glace or protecting glace, before they are packed and shipped. This layer of ice helps to insulate the fish and keep them fresh and protected during transportation.

The glace is typically removed before the fish is sold or cooked, and can be easily thawed by placing the fish in a bowl of cold water for a few minutes.

Glace is commonly used for certain types of fish that are particularly delicate or difficult to transport, such as fresh tuna or salmon. While it adds a layer of protection to the fish, it can also add to the overall weight of the product and increase the cost.

In the context of fish, “IQF” stands for “Individually Quick Frozen”. This term refers to a specific method of freezing fish and other seafood products.

In the IQF process, each piece of fish is individually frozen at a very low temperature, typically between -30°C and -40°C (-22°F and -40°F), in order to freeze it quickly and prevent the formation of ice crystals. This helps to preserve the texture, flavor, and nutritional value of the fish.

IQF fish is typically sold in small, individually frozen portions that can be easily thawed and used as needed. This makes it a convenient option for home cooks and professional chefs who want to prepare fish dishes without having to thaw and use an entire block of frozen fish.

In addition to fish, many other types of seafood products are also available in IQF form, including shrimp, scallops, squid, and more. IQF seafood products are widely available in supermarkets and specialty food stores, and are a popular choice for consumers who want to enjoy high-quality seafood without the hassle of thawing and preparing large quantities.

In the context of fish, “freeze burning” refers to a type of damage that can occur to fish when they are improperly frozen and stored.

When fish are frozen, the water inside their cells forms ice crystals, which can cause damage to the cell walls and lead to a loss of texture, flavor, and nutritional value. This is why it is important to freeze fish quickly and at very low temperatures in order to minimize the formation of ice crystals.

If fish are frozen too slowly, or if they are stored at a temperature that is too high, they may experience “freeze burning”. This occurs when the outer layer of the fish becomes dehydrated and discolored, often taking on a whitish, grayish, or yellowish appearance. Freeze-burned fish may also have a dry, tough, or stringy texture and a bland or off-flavor.

Freeze-burned fish is generally considered to be of lower quality and may be sold at a reduced price, or used in lower-value products such as fish meal or pet food. To avoid freeze burning, it is important to freeze fish quickly and store it at a temperature that is low enough to prevent the formation of ice crystals.

To avoid freeze burning in fish, it is important to follow proper freezing and storage procedures. Here are some tips to help prevent freeze burning:

1. Freeze the fish quickly: To minimize the formation of ice crystals, the fish should be frozen as quickly as possible. This can be achieved by using a blast freezer or by placing the fish in a single layer on a tray and placing it in the coldest part of the freezer.
2. Use a freezer that is cold enough: The freezer should be set to a temperature of -18°C (0°F) or lower. This will help to prevent the formation of ice crystals and minimize the risk of freeze burning.
3. Wrap the fish properly: The fish should be wrapped tightly in plastic wrap or aluminum foil to prevent air and moisture from getting in. This will help to keep the fish fresh and prevent freezer burn.
4. Store the fish properly: Once the fish is frozen, it should be stored in an airtight container or freezer bag to prevent freezer burn. The container or bag should be labeled with the date and contents.
5. Thaw the fish properly: When it is time to thaw the fish, it should be done slowly in the refrigerator or by placing the fish in a sealed bag in cold water. Avoid thawing fish at room temperature or in warm water, as this can cause the fish to lose quality and increase the risk of spoilage.

By following these tips, you can help to prevent freeze burning and ensure that your fish stays fresh and flavorful.

In the context of fish, “skin on” refers to a fish that has had its skin left intact, rather than being removed during processing. Fish with the skin left on are typically sold whole or in fillets, and the skin is often left on for culinary and aesthetic purposes.

There are several reasons why a fish may be sold with the skin on. For one, the skin can help to hold the flesh together during cooking, which can be especially important for delicate or flaky fish. Additionally, the skin can provide a crispy texture when cooked, which is often desired in dishes like pan-fried or grilled fish.

The skin of some types of fish, such as salmon and trout, is also rich in healthy omega-3 fatty acids. Leaving the skin on can help to retain these nutrients and provide an additional health benefit to the consumer.

Fish with the skin left on may be sold fresh or frozen, and can be prepared in a variety of ways, including grilling, baking, broiling, or pan-frying. When cooking fish with the skin on, it is important to ensure that the skin is thoroughly cleaned and scaled before cooking to remove any dirt or debris.

In the context of fish, the skin plays an important role in protecting the fish and keeping it healthy. The skin is the fish’s outer layer, and it helps to prevent harmful substances from entering the fish’s body, while also keeping essential fluids and nutrients inside.

The skin of a fish is made up of several layers, including the epidermis, which is the outermost layer, and the dermis, which is the thicker layer beneath the epidermis. The skin also contains scales, which are small, flat plates that overlap like shingles on a roof. Scales help to protect the skin from damage and provide an additional layer of defense against predators.

The color and texture of a fish’s skin can vary depending on the species and environmental factors. Some fish have brightly colored or patterned skin, while others have more muted tones. The texture of the skin can range from smooth and slippery to rough and scaly.

In addition to its protective function, the skin of some fish is also edible and can be consumed as part of the fish. Fish skin is a good source of protein, healthy fats, and other nutrients, and is often used in cuisines around the world. Fish skin can be fried, grilled, or baked and is sometimes served as a crispy snack or appetizer.

In the context of fish, “breaded” refers to a method of coating fish with bread crumbs or a similar substance before cooking. This can be done to add flavor, create a crispy texture, or to help hold the fish together during cooking.

To bread fish, the fish is typically first dredged in a mixture of flour and seasonings, such as salt, pepper, and herbs. It is then dipped in beaten egg or milk, which helps the bread crumbs adhere to the fish. Finally, the fish is coated in bread crumbs, which may be seasoned or unseasoned depending on the desired flavor.

Breaded fish can be prepared in a variety of ways, including frying, baking, or broiling. Frying is a popular method for creating a crispy crust, but can also add extra calories and fat to the dish. Baked or broiled breaded fish is typically a healthier option, but may not have the same crispy texture as fried fish.

Breading is often used in the preparation of fish dishes like fish and chips, fish sandwiches, or fish fillets. It can be used with a variety of fish types, including cod, haddock, and tilapia, among others. Breaded fish can also be served with a variety of sauces or dips, such as tartar sauce or aioli, to add extra flavor.

In the context of fish, PND stands for “peeled and deveined”. This term is typically used to describe shrimp, rather than fish, and refers to the process of removing the outer shell (peeling) and the digestive tract (deveining) from the shrimp.

Peeled shrimp have had the shell removed, leaving only the meat of the shrimp exposed. Deveined shrimp have had the digestive tract removed, which is a black or brown vein that runs along the back of the shrimp. Deveining is not necessary from a health standpoint, but it is often done for aesthetic reasons, as the vein can be unappetizing in appearance.

PND shrimp are commonly used in a variety of recipes, including shrimp scampi, shrimp cocktail, and shrimp stir-fry. They can be prepared in a variety of ways, such as boiling, grilling, or sautéing, and are often seasoned with herbs, spices, or sauces to add flavor.

In the context of fish, HLSO stands for “headless shell-on”. This term is typically used to describe shrimp, rather than fish, and refers to the process of removing the head of the shrimp while leaving the shell intact.

HLSO shrimp are commonly used in a variety of recipes, including shrimp scampi, shrimp cocktail, and shrimp stir-fry. They can be prepared in a variety of ways, such as boiling, grilling, or sautéing, and are often seasoned with herbs, spices, or sauces to add flavor. The shell provides a protective layer around the shrimp during cooking, which can help to retain moisture and flavor.

HLSO shrimp can be more expensive than peeled shrimp, as they require additional processing to remove the head while leaving the shell intact. However, some people prefer HLSO shrimp because the shell can provide additional flavor and texture to the dish. Additionally, the shell can be used to make shrimp stock, which can be used as a base for soups, stews, and sauces.

In the context of fish, HOSO stands for “head-on, shell-on”. This term is typically used to describe shrimp, rather than fish, and refers to the process of leaving the head and shell intact on the shrimp.

HOSO shrimp are often considered more flavorful than other types of shrimp, as the head and shell can add additional flavor and texture to the dish. They are commonly used in a variety of recipes, including shrimp scampi, shrimp cocktail, and shrimp stir-fry. They can be prepared in a variety of ways, such as boiling, grilling, or sautéing, and are often seasoned with herbs, spices, or sauces to add flavor.

HOSO shrimp can be more expensive than other types of shrimp, as they require additional processing to leave the head and shell intact. However, some people prefer HOSO shrimp because they believe the head and shell can add more depth of flavor to the dish. Additionally, the head can be used to make shrimp stock, which can be used as a base for soups, stews, and sauces.

In the context of fish, HOSO stands for “head-on, shell-on”. This term is typically used to describe shrimp, rather than fish, and refers to the process of leaving the head and shell intact on the shrimp.

HOSO shrimp are often considered more flavorful than other types of shrimp, as the head and shell can add additional flavor and texture to the dish. They are commonly used in a variety of recipes, including shrimp scampi, shrimp cocktail, and shrimp stir-fry. They can be prepared in a variety of ways, such as boiling, grilling, or sautéing, and are often seasoned with herbs, spices, or sauces to add flavor.

HOSO shrimp can be more expensive than other types of shrimp, as they require additional processing to leave the head and shell intact. However, some people prefer HOSO shrimp because they believe the head and shell can add more depth of flavor to the dish. Additionally, the head can be used to make shrimp stock, which can be used as a base for soups, stews, and sauces.

In the context of fish, HOSO stands for “head-on, shell-on”. This term is typically used to describe shrimp, rather than fish, and refers to the process of leaving the head and shell intact on the shrimp.

HOSO shrimp are often considered more flavorful than other types of shrimp, as the head and shell can add additional flavor and texture to the dish. They are commonly used in a variety of recipes, including shrimp scampi, shrimp cocktail, and shrimp stir-fry. They can be prepared in a variety of ways, such as boiling, grilling, or sautéing, and are often seasoned with herbs, spices, or sauces to add flavor.

HOSO shrimp can be more expensive than other types of shrimp, as they require additional processing to leave the head and shell intact. However, some people prefer HOSO shrimp because they believe the head and shell can add more depth of flavor to the dish. Additionally, the head can be used to make shrimp stock, which can be used as a base for soups, stews, and sauces.