Glossary
Fish
Anadromous: Fish that live in the ocean and return to freshwater to spawn. Example: Salmon
Catadromous: Fish that live most of their lives in freshwater but return to the sea to spawn. Example: American Eels
Farmed: Fish or shellfish that are are raised controlled environments, such as ocean pens or tanks.
Flatfish: Fish of the order Pleuronectiformes, that swim on their side, with both eyes on one side of their head. Example: Halibut, Sole, Flounder
Groundfish: In a broad sense, groundfish are all fish that live on or just off the ocean floor. At Fulton Fish Market, groundfish are considered fish of the Gadidae family. Example: Cod, Haddock
Wild: Fish or shellfish that live in their natural, uncontrolled conditions such as the open ocean.
Fishing
Dragging: Method where a dredge or bottom trawl is 'dragged' on or near the sea bed.
Gillnets: A net suspended in the water column vertically by attachment to poles or weights. Fish swim into the nets and are not able to extract themselves from the mesh.
Longline: Method of fishing whereby miles of line is deployed with short lines carrying hooks. The short lines are spaced out and suspended horizontally at a certain depth depending on the target species.
Traps: Method where the target species can enter but cannot escape, usually by funnels or devices of similar design.
Trolling: Method where one or more lines are baited and are pulled slowly behind the fishing vessel. The depth of the lines deployed can be adjusted according to the species targeted.
Fabrication
Butterfly: The fish is cut down the middle and has its organs and bones removed but the two fillets remain attached by the skin.
Dressed: A whole fish with the viscera (guts), gills, scales, and fins have been removed.
Fillet: The meat from the sides of the fish cut parallel to the backbone.
G & G: "Gilled & Gutted" is a fish that has its gills and guts removed.
H & G: "Headed & Gutted" is a fish that has its head and guts removed.
Loin: Sometimes called the top loin or the back loin, the loin is the part of the fillet above the backbone. It is usually the thickest part ot the fillet. It is frequently used to describe sections cut from tuna.
PBO: "Pin Bones Out" refers to a fillet or butterflied fish that has had the small connective bones running through the fillet removed.
Portion: Small, uniform, rectangular cuts of a fillet that are perfect for when you are cooking for one or two people.
Round: A whole fish that still has its internal organs and nothing removed.
Steak: A thick, cross-cut section of fish, cut perpendicular to the spine.