Here is a dictionary listing of basic terminology when prepping and breaking down fish and seafood. Terms are both industry and retail terms.
Anal Fin – The fin along the midline of the body beneath the anus, usually on the back half of the fish.
Bleeding – Severing the artery of a fish before it dies to pump out its blood, which improves the color in some species, and flavor in others.
Boned – When all the major bones have been removed. Pinbones may or may not be present.
Cheeks – Area of fish in front of the gills.
Collar – The bones on the fish that are just behind the gills.
Deveined – Shrimp that has the black sand vein removed.
Dorsal Fins – Median fins located along the back of a fish that are typically supported by rays giving the fin a fan-like look.
Drip Loss – Loss of weight when the fish gives up moisture, sometimes referenced to thawed frozen fish.
Fillet – A section of fish cut parallel to the bones. Skin may or may not be present.
Frozen-at-Sea – Seafood that is cleaned, processed, and frozen at sea.
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Gill – Respiratory organ of a fish.
Gutted – A fully eviscerated fish.
Headed – Fish head removed; everything else is still on fish.
IQF – ‘Individually quick frozen’ – frozen separately, then packed.
Pectoral Fin – The fin found on the sides – behind the gill opening.
Pin Bones – Small bones found along the midline. Also called secondary bones.
Roe – The eggs of a female fish.
Shucked – Seafood that is removed from the shell.
Steak – A section of the fish cut crosswise through the fish.
Whole – Complete fish.
Yield – Edible portion of fish or seafood.