Scientific name: Lagenorhynchus obscurus
See also Dolphin.

Scientific name: Epinephelus marginatus
See Sea perch and Grouper.

Scientific name: Carcharhinus obscurus

Bakau Beach, Gambia
(Photo: © Johnny Jensen)

Scientific name:
Herring gibbed and salted at sea and repacked ashore: method used in several other countries see e.g. Milker herring (U.S.A.), Brailles (France).
See also Salted on board.

Scientific name: Myliobatis aquila

Scientific name: Cancer pagurus
See also Crab.

Danmarks Akvarium, Denmark
(Photo: © Johnny Jensen)

Scientific name: Anguillidae
Variation in appearance at different times has led to a number of popular names; the Larger yellow eel is also known as Broad-nosed eel, Frog-mouthed eel; the Silver eel (breeding dress) is also called Sharp-nosed eel. Recommended trade name Eel.
Young eel called: Elver.

Scientific name: Zoarces viviparus

Denmark Aquarium, Denmark
(Photo: © Johnny Jensen)

Scientific name: Torpedinidae

Scientific name: Cybiosarda elegans
See Tuna.

Scientific name: Callorhinchus callorynchus

Scientific name:
Young Eel; used for food. Marketed alive or canned (cooked in hot brine and covered with oil).

Scientific name: Lethrinus spp.

Scientific name: Parophrys vetulus
See also Sole.

Scientific name:
Fermented products such as Shiokara.

Scientific name:
Sauce prepared from vinegar, oil, wine and various spices and flavouring ingredients: used especially in Spanish speaking countries. Very similar to Marinade (France).

Scientific name: Thaleichthys pacificus
See Smelt.

Fraser River, British Columbia, Canada
(Photo: © Johnny Jensen)

Scientific name: Anguilla anguilla
Ways of marketing: see Eel.

1.2 Kg - Søtorup Lake, Denmark
(Photos: © Johnny Jensen)

Scientific name: Homarus gammarus
For marketing see Lobster.

Nordsø Akvariet, Denmark
(Photo: © Johnny Jensen)

Scientific name:
Haddock headed and split so that the bone is on the right side of the fish, brined for up to 30 minutes and lightly smoked, a lighter cure than the Finnan haddock.

Scientific name:
Dried pilchard product, S.W. England; similar to Fumadoes (Spanish).
See Pressed pilchard.

Scientific name:
Light salted pickle cured cod, containing more moisture (45 to 48%) than the Gaspé cure; prepared late in the year in Gaspé and New Brunswick.

Scientific name:
Fish in which the main reserves of fat are in the body tissues (e.g. Clupeidae, Thunnidae etc). As distinguished from White fish.

Scientific name:
Light salted fish product prepared by brine curing.
Also called Fessikh.

Scientific name:
Paste prepared from salted fish that has been macerated, sometimes to a smooth consistency, and allowed to ferment or ripen. Spices and colouring may be added. For example, Trassi udang (Indonesia), Shiokara, Gyomiso or Uo-miso (all Japan).
See also Fish paste.

Scientific name:
Liquid made through the fermenting of whole fish by their own enzymes (e.g. the gastric juices) and by certain micro-organisms in prescence of salt; for example: Nam pla (Thailand), Nuoc-mam (Vietnam, Cambodia), Shottsuru (Japan).

Scientific name: Aluterus schoepfii
Generally refers to Balistidae (N. America), which also are named Triggerfish.
Some references may list these species under the family name Monacanthidae.
See also Triggerfish.

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.
Single fillet or Side is the flesh removed from one side of a round fish e.g. cod; two such fillets are obtained from each fish; the bellywall, though trimmed, is sometimes left on; term Side particularly used for single fillets of salmon.
The Japanese term 'Katami' means that the one half of the fish is with bone.

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.
Full nape fillet (U.S.A.): a single fillet which includes belly flap and often rib bones.
Commercial or Quarter nape fillet: belly flap removed, essentially boneless.

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.
Block fillet is the flesh cut from both sides of the same fish, the two pieces remaining joined together along the back; usually made from the smaller sizes of fish, e.g. small haddock, whiting, herring (Denmark, Germany, Sweden); one block fillet is obtained from each fish; also called Angel fillet (for haddock in U.K.) and Butterfly fillet; may also be called Cutlet (particularly when smoked). In some species fillet is left joined along belly flap, e.g. Mackerel block fillet.

Scientific name:
Strips of flesh cut parallel to the central bone of the fish and from which fins, main bones and sometimes belly flap have been removed; presented without or with skin.
Crosscut fillet (G.B.) is the designation used for fillets of flat fishes; they may include the belly flap; two such fillets are obtained from each fish. If each of these fillets is taken off in two pieces, They are known as Quartercut fillets; four such fillets are obtained from each flat fish.

Scientific name:
Type of isinglass formerly used in clarification of beer; see Isinglass.

Scientific name:
Headed and gutted haddock, split and lightly salted in brine, cold smoked for a few hours; may be sold trimmed, i.e. with inedible parts such as flaps and tail cut off; heavier smoke than for Pale cure.
Pieces of cooked finnan flesh may be canned (N. America).
See also Smokie (hot-smoked small haddock).

Scientific name: Balaenoptera physalus
See also Rorqual and Whales.

Scientific name:
Flesh of cod, coalfish or other white fish made into rissoles by mixing with binding materials and spices, then roasted, fried or hot-smoked, after cooling. Also packed in cans or glass jars usually with vinegar and spices.
Marketed as semi-preserve or canned.
Also called Brisoletten.

Scientific name:
Flesh of cooked fish, minced and mixed with cucumbers, onion, spices and other ingredients, packed in jelly, dissolved by heat. Product similar to corned beef. Minimum fish content 60%.
See also Fish in jelly.

Scientific name:
In U.K. term 'au naturel' designates a canned product prepared by cooking fish in its own juice.
In French, the term 'au naturel' refers to canned fish in light brine, sometimes vinegar and flavouring agents added.

Scientific name:
Flesh of white fish such as cod or haddock added to a mixture of milk, fish broth, flour or other binding ingredients and seasoning, made into balls and cooked.
Marketed as semi-preserves, canned (topped up with fish broth or sauces) or frozen.
In Norway particularly from coal-fish (called 'Sideboller').

Scientific name:
Cooked fish product made from fresh or salted fish, mixed with potatoes, seasoning and sometimes egg and butter; onions are also sometimes added; the cooked fish, mixed with cooked potato and minced is made into small cakes; sometimes dipped into egg and breadcrumbs and fried in deep fat. Fish content may range from 35% to 50% by weight.
Most spp. of white fish are used e.g. cod, haddock, coalfish and sometimes salmon; shellfish meat, such as crab, is also used to make crab cakes in a similar way; various other flavours may be added e.g. tomato.
Marketed cooked, cooked and frozen, or frozen ready for frying, also canned.

Scientific name:
In North America a mixture of cooked fish or shellfish and potatoes in broth made from pork, flour, seasoning and fish stock, e.g. Clam chowder, Haddock chowder, similar to Fish soup, but usually thicker.
Marketed canned or dehydrated.

Scientific name:
Product prepared in U.S.A.: headed and gutted white fish, such as cod and haddock, washed, brined and steamed: the bones removed and the cooked flesh broken up into flakes and canned.

Scientific name:
Fish meal prepared for human consumption; see also Fish protein concentrate.
If the product is required to be tasteless and odourless, or nearly so, quite elaborate extracting processes must be employed on the raw fish, or the finished meal, to remove all oil and most trace constituents.

Scientific name:
Gelatinous liquid glue prepared from Fish waste, e.g. skin, bones, etc.; the skins of fish are useful source of glue, particularly those of white fish spp.

Scientific name:
Pieces of fish or minced fish cooked or heated in acidified brine or with vinegar or fried or smoked and packed in gelatin and pectin or aspic (dissolved by heat); in Germany usually with cucumbers, onions and spices and must contain 50% fish.

Scientific name:
Certain fish livers are used for preparation of medicinal products (high vitamin A and D content) and sometimes as food; e.g. livers from cod and allied spp., halibut, tunas, certain sharks (blue shark, porbeagle) also mackerel. Livers of lower vitamin A and D content such as those from rays, spotted dogfish and basking shark can be used for industrial products.

Scientific name:
Oil extracted from Fish livers (mostly white fish), and used for various industrial purposes, some have valuable content of vitamins A and D: e.g. Cod liver oil, Halibut liver oil.

Scientific name:
Fish liver mixed with salt, spices or other flavouring ingredients and ground.
Marketed canned.
See also Fish liver.

Scientific name:
Fish and fish-processing offal dried , often after cooking and pressing (for fatty fish), and ground to give a dry, easily stored product that is a valuable ingredient of animal feeding stuffs. In Europe, mainly capelin, mackerel and Norway pout are used for fish meal production. In Japan principal species are sauries, mackerels, sardines; in Peru anchoveta, in U.S.A menhaden. Various types are distinguished commercially, such as White fish meal, Herring meal, Cod meal, Whole or full meal, etc. Some high grade meal is used for human consumption, and small quantities of meal are used for fertilisers.

Scientific name:
Pieces of fish flesh (not minced) formed into small irregular shapes, weighing up to 0,9oz. May be formed from fillets, fillet pieces or fish blocks. Breaded, fried or raw, breaded. Marketed frozen.

Scientific name:
Oils of the drying and semi-drying types extracted from all parts of the body of fish (Fish liver oils from the liver only); they are extracted mainly from Fatty fish, such as herring, where the oil content is mainly in the body and not in the liver: may also be extracted from Fish waste. Fish oils are used in the manufacture of edible fats, soaps and paints, for leather dressing and linoleum manufacture, also Fish stearin.

Scientific name:
Fish mixed with salt, with or without spices or flavouring ingredients, ground to fine consistency of lowered moisture content, often with added fat; used as sandwich spread (Fish spread).
Fish used may be pre-treated (salted, smoked); also prepared from Roe.
Marketed mainly semi-preserved, but also canned.
See also Fermented fish paste, Quenelles, Shellfish paste.

Scientific name:
Fish, often minced and sometimes mixed with vegetables, particularly potato, and baked; may have pastry casing.
Marketed fresh or frozen.

Scientific name:
A piece of fish cut to reasonable size for the individual for retail sale; may be all or part of a Fillet, or Steak, may be fresh, fried or frozen.
In U.S.A. portions are rectangular-shaped unglazed masses of cohering pieces of fish flesh, cut from frozen fish blocks. Portions weigh not less than 1½oz. (about 40 g) and are at least ⅜ in (1 cm) thick. Portions may be raw, battered or breaded, fried or uncooked, then quick frozen after packing.