1. Seafood comprises all bony fishes and the more primitive sharks, skates, rays, sawfish, sturgeons, and lampreys; crustaceans such as lobsters, crabs, shrimps, prawns, and crayfish; mollusks, including clams, oysters, cockles, mussels, periwinkles, whelks, snails, abalones, scallops, and limpets; the cephalopod mollusks
1. Market Forms of Fresh Fish
Whole or round fish are sold just as they come from the water. They must be scaled and eviscerated — or gutted — before cooking. ...
Fillets are the sides of the fish cut away from the backbone and are ready to cook. ...
Steaks are ready-to-cook, cross-sectional slices of large fish.
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Answer:
1. Seafood comprises all bony fishes and the more primitive sharks, skates, rays, sawfish, sturgeons, and lampreys; crustaceans such as lobsters, crabs, shrimps, prawns, and crayfish; mollusks, including clams, oysters, cockles, mussels, periwinkles, whelks, snails, abalones, scallops, and limpets; the cephalopod mollusks
1. Market Forms of Fresh Fish
Whole or round fish are sold just as they come from the water. They must be scaled and eviscerated — or gutted — before cooking. ...
Fillets are the sides of the fish cut away from the backbone and are ready to cook. ...
Steaks are ready-to-cook, cross-sectional slices of large fish.