C&F - Shipping term for cost and freight. When quoted, a C&F price means price delivered.
Caviar - Sturgeon eggs which have been preserved in salt. Caviar comes in many
grades and types and must be transported and held fresh at temperatures
between 25F and 30F. (See Roe)
Cello Wraps - Fillets wrapped together in cellophane or polyethylene film. Each wrap
is usually labeled with the type of fish, the packer and the brand. Six
polywraps per 5-lb. box is standard.
Chunks - Cross-sections of large dressed fish, having a cross-section of
backbone as the only bone. They are similar to a beef or pork roast and
are ready for cooking.
Ciguatera - A neurotoxin found in certain types of reef fish. The toxin accumulates
in the flesh as a result of eating some forms of algae, or preying on
fish that eat the algae.
Croquettes - Patties containing a mixture of breading or breadcrumbs or other
binder; usually at least 35% seafood, such as combination of fish and
crabmeat. May have all one kind of seafood, such as shrimp or crabmeat,
or a combination. Product forms include breaded; pre-cooked or browned;
I.Q.F., 2 oz. each, dry-pack.
Crustaceans - Shrimp, crabs, crawfish and lobsters. (Also see Shellfish).
Cryogenic - Extremely cold freezing process, using liquid nitrogen or carbon
dioxide, often used to freeze high-value items like shrimp or
soft-shell crabs.
Curing - Using salt or sugar to draw moisture from the flesh of fish or other
meats to make it unattractive to the growth of spoilage bacteria.
Curing was widely used as a preservation method before the advent of
modern refrigeration techniques. Today, curing is used to give a
pleasing flavor to fish and refrigeration is recommended to preserve
this product from spoilage.
Custom Cut - Irregularly-shaped triangle cut from a block of frozen fish. Usually breaded/battered.
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org
