Seafood Product Knowledge - Seafood Counter Terminology
Languages: English
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Description: The seafood counter can be an intimidating place for customers. Not only are there many varieties of seafood to choose from, but there are also many different forms they can purchase them in, including fresh, frozen, and live. As a result, customers may need help determining what all the various labels mean before they decide what to purchase. This subject will cover common seafood labels and terms, like fresh frozen and farm raised so that employees can provide knowledgeable customer service. Note that this subject should be taken before any other Seafood Product Knowledge subjects.
Languages: English
Media Editing: This subject does not contain any editable media.
Description: The seafood counter can be an intimidating place for customers. Not only are there many varieties of seafood to choose from, but there are also many different forms they can purchase them in, including fresh, frozen, and live. As a result, customers may need help determining what all the various labels mean before they decide what to purchase. This subject will cover common seafood labels and terms, like fresh frozen and farm raised so that employees can provide knowledgeable customer service. Note that this subject should be taken before any other Seafood Product Knowledge subjects.
Languages: English
Media Editing: This subject does not contain any editable media.
Description: The seafood counter can be an intimidating place for customers. Not only are there many varieties of seafood to choose from, but there are also many different forms they can purchase them in, including fresh, frozen, and live. As a result, customers may need help determining what all the various labels mean before they decide what to purchase. This subject will cover common seafood labels and terms, like fresh frozen and farm raised so that employees can provide knowledgeable customer service. Note that this subject should be taken before any other Seafood Product Knowledge subjects.
Topics
Common Seafood Labels and Terms
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When working at the seafood counter or in the seafood department, customers may ask you questions like, “What’s the difference between ‘fresh’ and ‘fresh frozen’ fish?” or, “What does it mean if a fish is labeled ‘farm raised’?” In this topic, you’ll learn about a variety of common seafood labels and terminology so that you can effectively answer these types of customer questions.
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Questions (level 1, 2, 3)
PDF module (This module was created in a tool that is not supported by our Content Studio offering.)
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This topic is currently available in English.
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Seafood labeled “wild caught” was harvested from its natural habitat by commercial fishermen, from locations including oceans, rivers, lakes, or nearby shores.
Seafood labeled “farm raised” was raised in commercial environments in one of three formats: in a pond, in re-circulating tanks, or in nearshore coastal waters.
Seafood labeled “fresh” has never been frozen.
Seafood labeled “fresh frozen” was frozen while it was fresh, typically at its highest freshness.
Seafood labeled “previously frozen” was frozen when it arrived at the store and then thawed and put on sale.
The term “shellfish” is used to describe a variety of animals that live in water (fresh or salt) and have a shell or a shell-like exterior. They can be divided into two types: crustaceans and mollusks.
The term “white fish” refers to several varieties of fish that have white flesh and a mild flavor. They are different than “whitefish” which is a specific type of fish found in the Great Lakes and often used to make gefilte fish.
The term “oily fish” is used to refer to fish that have a richer flavor and higher fat content. When cooked, they’re also typically firmer and moister, not dry and flaky like white fish.
Preview of PDF module for “Common Seafood Labels and Terms”.
