2. Seafood Seafood- edible finfish and shellfish
Types and Market Forms of Fish and Shellfish:
Finfish- have fins, a bony skeleton, and a backbone
Shellfish- no fins or bones but have a shell
Freshwater Fish- Inland waters such as lakes, ponds, and rivers
Saltwater Fish- (seafood) Waters such as oceans and seas
Today many fish farms are able to raise both

3. Types of Fish Light color, mild flavor, and tender texture:
Catfish, Cod, Flounder, Haddock, Halibut, Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, Whitefish
Dark color, more pronounced flavor, and firm texture:
Bluefish, Mackerel, Salmon, Swordfish, Tuna

4. Market Forms of Fish
Drawn- Whole fish w/ scales, gills, and internal organs removed
Dressed or Pandressed- “Drawn” fish w/ head, tail, and fins removed
Filets- Sides of fish cut lengthwise away from bones and backbone (usually boneless)
Steaks- Cross sections cut from large dressed fish (may contain bones)

5. Shellfish Mild, sweet flavor
Mainly found in oceans and seas but some from freshwater
Two types- crustaceans & mollusks
Crustaceans- long bodies w/ jointed limbs/ covered w/ shells
Crabs- Round shell, eight legs, two claws; sold live, cooked, or frozen
Crayfish- (freshwater) “crawfish” look like small lobsters
Lobster- long, jointed body w/ 4 pair of legs & 2 lg. Claws, all covered w/ a hard shell
Average weight is 1 ¼ lb.- 2 ¼ lb.
Fresh lobster is sold and cooked live
Maine is the most popular place for fresh lobster
Shrimp- vary in size and color, usually sold frozen or previously frozen, raw or cooked
Mollusks- soft bodies covered by at least 1 shell
Clams
Mussels
Oysters
Scallops
Squid (calamari)

6. Inspection & Grading
FDA- Food and Drug Administration & National Marine Fisheries Service of the US Dep’t of Commerce

7. Buying & Storing Fish & Shellfish
Buy from a reliable source
Display of fish
Be sure that ice is covering all of the fish
Ready-to-eat fish should not be directly next to fresh fish
Appearance and aroma
Fresh fish- shiny skin & mild aroma/ skin should spring back when touched
Shellfish- must be live to be fresh
If fish smells “fishy” it is NOT good
Store fish in refrigerator (1-2 days) or freezer immediately
Do not put saltwater shellfish in fresh water

8. Market Forms…. Fresh- HOW FRESH IS FRESH???
Frozen- usually sold as filets/ must thaw in refrigerator
Canned- tuna, salmon (oil vs. water)
Cured- smoked, pickled, salted