Had a quick look
Did notice a few I'd like to comment on
* B/F-Block Frozen - Blocks are uniformly shaped masses of
cohering fish fillets or a mixture of fillets and minced fish flesh, or
entirely minced fish flesh ranging in weight from 13 to 16 lbs. intended
for further processing into fish sticks and portions. Larger blocks may
contain whole dressed fish for subsequent thawing, processing or resale.
What your describing here is fish blocks, for us block frozen would
apply to whole H&G fish frozen in a solid block, maybe more applicable
if in your freezing tray / pan once whole fish placed you then fillet
with water to form a block
And for fish block, there's fillet block, piece block and mince block,
and trouble if you mix them,
Butterfly Fillet - Fish is cut along both sides with the two pieces
remaining joined by the skin of the back
A butterfly fillet generally done on a flat fish, ie sold, rather than
finishing with 4 fillets, you finish with 2, but skin off
Croquettes - Patties containing a mixture of breading or breadcrumbs or
other binder, usually at least 35% seafood, such as combination of fish
and crabmeat
A pattie is more applicable to a flat shape, ie hamburger pattie, a
croquette is tube shaped,
Dressed Fish - Completely cleaned, but with head on (head removed is
usually called pan-dressed
This for us is G&G, gilled and gutted
Dressed in NZ commonly refers to a HG or HGT fish which has the head cut
which carries further back, the angle is more severe into the belly (
giving lower H&G recovery )
also known as a J cut, for red fish etc
Your J cut talks of a fillet, never known that to apply to fillets
* Fillets skinless belly flap on
* Fillets skinless belly flap off
Here you could add, skin on, flap on, and off, skinless boneless,
skinless bone in etc
* FOB - Free on board. Charges beyond the termination point are
the buyer's responsibility.
Free on board correct, but more a case of charges from delivery to
vessel ( ie freight, insurance, etc ) are for buyers account, there's
also FOT ex store, free on truck ex store, etc
* Fingers - Irregular-shaped pieces of fish, similar to a long,
thin fillet, breaded or battered, raw or pre-cooked.
Fingers or fish fingers for us, is a consistent shape, usually machine
cut from fish block, then coated and fried
* Kirimi - Take the head and tail off, leave in the guts (called
kirimi), and then freeze the fish
In Japan I understood Kirimi Is a portion cut from a fillet, then
tempura fried, used in the lunch box business
Ocean Run - Industry term for a pack of random weight and size products
For us this is Catchweight, or random weight ctns
* Surimi (Japanese for formed fish) is frozen minced fish which is
produced from Skinless fishes such as Alaska Pollock, Hake, Pacific Blue
Whiting, Threadfin Beam and etc. In Southeast Asia, the overwhelming
majority of Surimi Raw Material comes from Threadfin Beam, Big Eye,
Ponyfish, Lizard, Yellow Goatfish and Red Mullet.
For Surimi something is added, like a gel, it's not a pure minced fish,
that would be a minced fish block,
Kind Regards
Ian Langridge
CSI Seafood Limited
1st Floor, Manly Palms North
54-56 Rawhiti Road, Manly
PO Box 852
Whangaparaoa, 0943, Auckland
NEW ZEALAND
( Phone: +64 9 424 9022
2 Fax: +64 9 424 0140
* E-Mail: ian@csiseafood.co.nz
web: www.oystersnz.com
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of James Hensinger
Sent: Friday, 11 August 2006 7:20 am
To: Seafood HACCP Discussion List
Subject: Processor Abbreviations
Some months ago I mentioned that we were trying to gather a list of
processor terms and many of you helped out. Thank you. We have just
posted a brief listing page to the site. It may be found at:
http://www.aquafind.com/info/Abbrev.php Please take a look and send
your comments.
Additional terms and abbreviations will certainly be welcome.
Thank you,
James Hensinger
Aquafind.com
This archive was generated by hypermail 2b29 : Thu Aug 10 2006 - 12:15:31 PDT