This document defines various technical terms related to seafood, including carotenoids, mollusks, gutting, entrails, and others. It then provides information on different types of round fish (those with cylindrical bodies) such as catfish, kingfish, mahi mahi, and salmon. It also covers flat fish that swim horizontally, including butterfish and halibut. Mollusks described are clams, mussels, octopus, oysters, scallops, and squid. Finally, it discusses various crustaceans like crabs, crayfish, lobster, and shrimp.

2. TECHNICAL TERMS

3. CAROTENOIDS- any of a class
of yellow to red pigments found
especially in plants, algae, and
photosynthetic bacteria

4. MOLLUSKS- any one of a large
group of animals (such as snails
and clams) that have a soft body
without a back bone and that
usually live in a shell

5. GUTTING- to take out the guts or
entrails of
ENTRAILS-a person or animal's
intestines or internal organs,
especially when removed or
exposed.

6. CASSEROLE- any food, usually
a mixture, cooked in such a dish

7. FILLETS- a boneless cut or slice of
meat, fish, especially the beef
tenderloin

8. BREAD CRUMBS- bread
crumbled into small fragments,
as for use in cooking

9. DRIZZLE- to pour in fine steam

10. THAWING- TO FREE FROM THE
PHYSICAL EFFECTS OF FROST
OR EXTREME COLD

12. ROUND FISH
this is a fish with a long, cylindrical
body, and an eye located at each
side of the head

13. DIFFERENT TYPES OF
ROUND FISH

14. CATFISH- it is a fresh
water fish and has no
scales.

15. KING FISH (SURMAI) it
has a texture somewhat
like salmon and extremely
tasty.

16. MAHI-MAHI- their flesh
is off white or light pink in
color. it is sweet in flavor
and has firm texture.

17. REDS SNAPPER- they
have a lean pink flesh that
becomes white on
cooking.

18. SALMON- is a popularly
consumed fish. it is considered
to be healthy fish as it is said to
have high protein and omega-3
fatty acids and vitamin D

19. STRIPED BASS- the striped
bass that we find is usually
the aqua farmed striped bass
and weighs from 1 to 5
pounds

20. TILAPIA- It is typically a
name given to fresh water,
aqua farm raised fish.

21. FLAT FISH
has flat body structures and swims
deep down in the sea in a
horizontal position.

22. DIFFERENT TYPES OF
FLAT FISH

23. BUTTER
FISH/POMPFRET/
POMPANO- this fish has no
scales and has a smooth skin

24. HALIBUT- this is the largest
flat fish and can weigh up to 300
pounds. they have lean, firm
flesh is white with a sweet mild
flavor

25. MOLLUSKS
THESE ARE THE SHELLFISHES
WHICH HAVE SOFT MEAT
WITHOUT ANY BONES BUT WITH A
HARD OUTER SHELL

26. CLAMS- it is a bivalve mollusks,
possessing a symmetrical
hinged shell to protect it from
predators and the elements

27. MUSSELS- it is a type of
bivalve mollusk that has an
oblong, dark blue, green or
brown shell.

28. OCTOPUS- octopus meat is
quite tough and requires
moist-heat cooking for a long
time to make it edible

29. OYSTER-Any of a number of
bivalve mollusks with rough
irregular shells. several kinds
are eaten (especially raw) as
delicacy and maybe farmed for
food or pearls

30. SCALLOPS- a scallops is a
mollusk, same as clams and
oyster. they are edible
shellfish found both in bays
and oceans

31. SQUID- this is also
commonly known as
calamari. the squid’s
tentacles, body tube and fins
are edible.

32. CRUSTACEANS
these are also from the shellfish
family and have hard outer crust
body with other body parts like legs
and claws joined to it.

33. CRABS- these can be found
all over the world in fresh,
frozen or canned form.

34. CRAW/ CRAY FISH- these
are freshwater crustaceans
resembling small lobster.

35. LOBSTER- they have a
brown or gray outer shell
which turns red when
cooked

36. SHRIMP/PRAWN- They are
found widely around the
world in both fresh and salt
water. They are widely caught
and farmed for consumption.