Week 4

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Across
  1. 3. What happens to a pastry bottom if seafood "purges" its water inside.
  2. 6. The tough abductor muscle that must be removed from a scallop.
  3. 7. A dangerous bacteria associated with raw or undercooked shellfish.
  4. 9. The category for clams and mussels.
  5. 10. The number of days a Shellstock Tag must be kept on file.
Down
  1. 1. A crustacean that should NEVER be packed directly on ice.
  2. 2. The number (e.g., 16/20) that indicates how many shrimp are in a pound.
  3. 4. The type of thermometer used to check the internal temp of fish.
  4. 5. A flat-fish variety found on your Week 4 list.
  5. 8. A fatty "side" of fish that requires pin-bone removal.