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.
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.
Scrod - Also spelled schrod. Small Atlantic cod, haddock or pollock whole, 2.5 pound or less. Available whole dressed or as fillets.
Sections - The three walking legs and one claw on one side of king, snow or Dungeness crab, all attached at the shoulder.
Shatterpack - A box of frozen fish fillets separated by interleaved polyethylene
sheets. Fillets can be separated by dropping the box, "shattering" the
pack.
Shellfish - Two major groups of seafood are called shellfish. Mollusks include
clams, oysters, mussels, conch, snails and scallops. Crustaceans
include shrimp, crabs, lobster and crawfish. Squid and octopus are
generally considered shellfish as well.
Skinned - Some species of fish are skinned rather than dressed, such as catfish and eels.
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.
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.
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.
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
