Across
- 1. A fish which has not been filleted, sold completely intact, exactly how it was caught.
- 3. Scientific term for 'shellfish'.
- 6. A whole fish sold with the head removed.
- 7. A class of arthropods with an exoskeleton and two-parted limbs. Includes Lobsters, Crabs, Crayfish, and Prawns.
- 8. A term used in the seafood industry to mean 'sustainable'.
- 11. Very fresh seafood, suitable for eating raw
- 15. A class of marine molluscs including Squid, Cuttlefish, and Octopus.
- 16. Refers to seafood caught in natural marine environments, such as oceans, lakes, and rivers.
- 20. Another way of filleting a whole fish. Rather than taking the fillets away from the backbone, the bone is taken out. The result is two fillets that stay connected, usually with the head and tail left on.
Down
- 2. Is the whole side of a fish cut away from the central back bone and rib cage.
- 4. A fish that has been scaled, gilled, and gutted.
- 5. A section sliced horizontally through the whole fish, leaving the bones in. When used in relation to Prawns, this term refers to a peeled Prawn with the tail left attached.
- 9. Any shellfish with a double hinged shell, many of which are commonly referred to as clams. Includes many of our most popular shellfish, such as Oysters, Scallops and Mussels.
- 10. Fish with the bones meticulously removed using specialised tweezers.
- 12. A fish with its scales removed. This is generally done by your fishmonger, using a special tool.
- 13. Options available with both the skin on and skin off.
- 14. Refers to a seafood species reared and harvested in controlled water environments.
- 17. A fish with the guts (viscera) removed. Ready to cook whole after a simple wipe down of the inner cavity.
- 18. Fillets from very large fish, such as Swordfish or Tuna, are usually sliced vertically into boneless 'steaks' that are a suitable portion size for 1 person.
- 19. A fish with the gills removed. Gills are removed because they can impart a bitter flavour to fish.