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Seafood Vocabulary

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Instructions: Dive into the vocabulary of seafood, from preparation methods to species and culinary traditions

  1. 1.

    In seafood terminology, what does 'shucking' mean?

    A
    Removing the head of a shrimp
    B
    Scaling a fish
    C
    Filleting a fish
    D
    Opening the shell of an oyster or clam with a special knife
  2. 2.

    What is 'sushi-grade' (or 'sashimi-grade') fish?

    A
    Fish that is always from Japan
    B
    Fish that meets standards for safe raw consumption, typically flash-frozen to kill parasites
    C
    Any fresh fish from the ocean
    D
    The cheapest fish available
  3. 3.

    In seafood, what does 'deveining' shrimp involve?

    A
    Removing the shell
    B
    Removing the dark digestive tract that runs along the back of the shrimp
    C
    Cutting the shrimp in half
    D
    Removing the head
  4. 4.

    What is 'bisque' in seafood cuisine?

    A
    A cold seafood appetizer
    B
    A grilled fish dish
    C
    A smooth, creamy, richly flavored soup usually made from shellfish
    D
    A type of breading
  5. 5.

    In seafood terminology, what does 'en papillote' mean?

    A
    On a bed of salt
    B
    Cooked in a sealed pouch of parchment paper to steam in its own juices
    C
    On a plate
    D
    In a frying pan
  6. 6.

    What is 'bouillabaisse'?

    A
    A French dessert
    B
    A French fishing method
    C
    A traditional Provencal fish stew originating from Marseille, made with various fish and shellfish
    D
    A type of bread served with seafood
  7. 7.

    In seafood terms, what does 'bivalve' refer to?

    A
    A cooking tool
    B
    A mollusk with a two-part hinged shell, such as clams, oysters, and mussels
    C
    A type of fish scale
    D
    A fish with two fins
  8. 8.

    What is 'gravlax' in seafood cuisine?

    A
    Smoked trout
    B
    Grilled salmon
    C
    Fried herring
    D
    Salmon cured with salt, sugar, and dill, a Scandinavian specialty
  9. 9.

    In seafood preparation, what does 'butterflying' a shrimp or lobster tail mean?

    A
    Removing the tail fan
    B
    Cooking it with butter
    C
    Adding butterfly-shaped garnish
    D
    Cutting it nearly in half lengthwise and spreading it open flat
  10. 10.

    What is 'roe' in the seafood world?

    A
    Fish or shellfish eggs, sometimes enjoyed as a delicacy like caviar
    B
    A type of coral
    C
    A fishing technique
    D
    A type of seaweed
  11. 11.

    In seafood, what does 'sustainable fishing' refer to?

    A
    Harvesting fish at a rate that allows populations to replenish and ecosystems to remain healthy
    B
    Fishing that earns a profit
    C
    Fishing in deep water only
    D
    Fishing with modern equipment
  12. 12.

    What is 'escabeche' in seafood cuisine?

    A
    A spicy fish soup
    B
    A live fish tank
    C
    A type of fishing net
    D
    A dish of fried fish marinated in an acidic sauce with vegetables, served cold or at room temperature
  13. 13.

    In seafood terms, what is 'court-bouillon'?

    A
    A type of fish sauce
    B
    A seafood restaurant
    C
    A flavored liquid made with water, wine, vegetables, and herbs used for poaching fish
    D
    A fish market
  14. 14.

    What does 'catch of the day' mean in a restaurant?

    A
    A preserved fish dish
    B
    The least expensive fish
    C
    A random fish selection
    D
    The freshest fish available that day, recently caught and featured as a special
  15. 15.

    In seafood terminology, what is 'crudo'?

    A
    Cooked shellfish
    B
    A fried fish preparation
    C
    An Italian dish of thinly sliced raw fish or shellfish dressed with olive oil and citrus
    D
    A fish stew

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