A type of cut that the two fillet joined together by the underside skin

The characteristics of fresh shrimps are

___________ have oil all over their body while lean fish oil are concentrated in the ________.

The two types drying are _________ that needed sunlight and _______ that uses natural force.

A type of preservation which uses Salt (NaCl) as preservation agent.

It is the hydrolization of protien in tissue of seafood. Kimchi (with shrimp), Bagoong, and patis are example of this type of preservation.

He is the one who explains how salting in food preservation works

FIFO is a storing practices in preservation. What does FIFO means?

Two general method of cooking

A process of removing the big and small bones of fish.

A market form of fish that is dead but head, tails, fins and viscera are still attached.

A market form of fish that has been eviscerated scales, fins, head and tail have removed.

A type of seafood that doesn't have backbone. i.e. squid, octopus and other related species

A type of seafood that contains hard shell ( chitinous armour) to protect soft tissues.

Fish from salt seas are good sources of ________________.

Canned fish are good sources of ________.