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Terms in Meat, Seafood & Fish

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Shrimp
American's most valuable and popular shellfish. This ten-legged crustacean got its name from English word "shrimpe," which means "puny person."
Silver Hake
A small gray and white saltwater fish that is also called the "whiting." This low-fat fish, which is related to both the "cod" and the "hake," has a tender More…
Silver Salmon
This high-fat variety of salmon provides a firm-textured, pink to orange-red flesh. Also called the "coho salmon."
Skate
This kite-shaped fish features edible fins. The flesh is firm, white, and sweet, similar to the texture and taste of scallop. Also called "Skate."
Skil
This saltwater fish has a soft-textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Also "black cod" and "sablefish," although it is More…
Skipjack Tuna
Also called the "oceanic bonito," "watermelon," and "Arctic bonito," this small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The More…
Smelt
A rich and oily mild-flavored fish. Popular varieties of smelt include "Eulachon" and "Whitebait." The eulachon is called the "candlefish" because Indians More…
Snail
Popular since prehistoric times the "escargot", was eaten by ancient Romans who set aside special vineyards where snails could feed and fatten. Now a national dish of France but available More…
Snapper
There are a few hundred species of this lean, firm-textured saltwater fish, 15 or so which are available in the U.S. The most popular snapper is the "red snapper." Some species of More…
Sockeye Salmon
Prized for canning, the sockeye salmon has a firm, red flesh. Also known as the "redeye salmon."
Softshell Crab
The "soft-shell crab" is actually the blue crab caught just after molting (discarding its shell). This crab is found along the Gulf and Atlantic coasts. It is sold in both its More…
Sole
A popular flatfish with a delicate flesh with a firm, fine texture. The best-known variety is "Dover sole" (also called "channel sole)." Much of what is sold as More…
Souse Loaf
Well-cooked pig's head and feet that are chopped into small pieces, marinated in lime juice, chili pepper and salt, then pressed into a loaf.
Spot
A small fish (approximately 1.5 pounds) belonging to the drum family. In 1925, these fish appeared in New York harbor in such vast numbers that they clogged the condenser pumps of the More…
Squid
This ten-armed cephalopod is related to the octopus and the cuttlefish. Squid varies in size from 1 inch to 80 feet in length. The meat is firm and chewy, with a somewhat sweet flavor. More…
Squirrel
An abundant, largely tree based rodent. Red and gray squirrels are commonly eaten in the U.S. The gray squirrel is fatter and has a flavor considered by many as superior to the red More…
Striped Bass
This true bass is found along the Atlantic coast. It features six to eight horizontal stripes and provides a moderately fat, firm flesh with a mild, sweet flavor.
Sturgeon
A name for various migratory species of fish know for its rich, high-fat flavor, firm texture, and excellent roe. Their average weight is 60 pounds, but one freshwater "Beluga" More…
Sucker
A name popularly applied to various types of freshwater fish closely related to carp. Suckers live and feed near the bottoms of streams. They may be cooked in any way appropriate for other More…
Sunfish
Any of a number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors and interesting shapes, popular varieties include "Bluegill," More…
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