|
|
|
1
|
Leftover pieces of fish
|
|
4
|
Shellfish that has no internal skeletal system
|
|
6
|
Hard outer shell and a jointed skeleton
|
|
7
|
Shellfish with a thin inner shell
|
|
9
|
The sides of fish
|
|
10
|
Fish that have their gils and entrails removed
|
|
11
|
Shellfish with a single shell
|
|
12
|
Loss of moisture that occurs as a fish thaws
|
|
13
|
Cross section cuts of dressed fish
|
|
14
|
The whole fish
|
|
|
|
|
|
|
2
|
Shellfish with two shells
|
|
3
|
Small pressed together leftover pieces of fish
|
|
5
|
Cut so that the sides are open, but attached by skin
|
|
8
|
To remove the shell from a shellfish
|
|
10
|
Drawn fish that has scales and sometimes head removed
|
|
|
|
