Seafood Glossary
Want to join us in learning to learn more about seafood? Here’s where you can read up on
our wide — and ever-expanding — range of topics designed to help you learn all about seafood, our industry and the ocean.
- All natural
- ASP
- B Vitamins
- Bivalve
- Bleeding
- Brine freezing
- British Retail Consortium (BRC)
- Bycatch
- Canadian Food Inspection Agency (CFIA)
- CAPP
- Catch
- Chicken Haddie
- Cod
- Continental shelf
- Cooking times
- Copper
- Dried
- Ecosystem
- FCC
- Fillet
- Flounder
- FRCC
- Fresh
- Fresh Frozen
- Frozen at Sea (FAS)
- GEAC
- Grading
- Grand Banks
- Greenland Halibut (Turbot)
- Grilling
- Groundfish
- Haddock
- Hake
- Hazard Analysis Critical Control Point (HACCP)
- Headed and Gutted (H&G)
- Herring
- Individually Quick Frozen (IQF)
- Iron
- Jig
- Kedgeree
- Landings
- LCC
- Lobster
- Mackerel
- Magnesium
- Marine Stewardship Council (MSC)
- Mollusk
- Monkfish
- Moratorium
- Mussel
- NAFO
- Niacin
- No additives
- Omega 3
- Omega 6
- Pantothenic acid
- PEISPA
- Pelagic
- Phosphorus
- Pinbones
- Plaice
- Pollock
- Popsicle Lobster
- Potassium
- Precooked
- Preservatives
- Product of Canada
- Protein
- Quality Management Program (QMP)
- Quota
- Ray
- Redfish/perch
- Roe
- Sauté
- Scallop
- Selenium
- Shatterpack
- Shellfish
- Shrimp
- Skin on
- Skinless
- Snow crab
- Squid
- Stock
- Vertical integration
- Vitamin A
- Vitamin D
- Whelk
- WWF
- Yellowtail Flounder
- Zinc