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Skinless breasts of chicken, turkey, or game birds, generally with one wing bone attached. The term also refers to skinless and boneless fish fillets.

An anadromous fish, meaning it matures in saltwater, but migrates to fresh water to spawn. It averages in weight at 55 to 60 pounds, but some specimens grow much larger.

A lean saltwater fish with flesh that is tender, white, and mildly sweet. The Striped Bass is a saltwater fish that migrates to fresh water to spawn.

A mature stone crab has an oval body that is dark, brownish red, and mottled with gray spots and it has two huge claws.

A saltwater fish found in the Atlantic off the U.S. and European coasts. There are five species found in the Atlantic waters near the U.S., but none are particularly good for eating.

A saltwater fish that consists of many species. Some of the common species are red snapper, gray snapper, yellowtail snapper, and mutton snapper.

Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the trout a sweet, mild flavor and a tender, moist texture.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam.

A type of Japanese sushi that consists of vegetables, seafood (either raw or cooked) and seasoned rice rolled in sheets of toasted seaweed referred to as nori.

Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A foodborne illness that is received from improperly prepared or undercooked seafood, most notably raw oysters.

A foodborne pathogen that causes illness from eggs, meat, poultry, and seafood, which have been undercooked, or dairy products, raw fruits and vegetables that have been improperly stored and handled.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.