Wholesalers and Distributors of Fresh Fish Key Terms

Understanding the terms wholesalers use to describe fish quality and processing

When shopping through seafood wholesalers and distributors, you'll quickly find their websites and product sheets are chock-full of terminology specific to the industry. If you're not a commercial fisherman, much of this lingo may be confusing and unfamiliar to you. Take the time now to learn about these terms and save yourself time and money in the future. Here are a few common terms you may need.

 

Belly burn

Belly burn refers to a fish that has rib bones literally in its belly. This reveals that the fish was not fresh when it was processed.
Try: "The Smoked Foods Cookbook," as seen at Google Books, discusses belly burn and its causes.

Bleeding

Wholesalers classify fish as bled when a fisherman removes blood from the fish by cutting open an artery. Before processing, tuna is usually treated by bleeding to improve flavor.
Try: Outdoor U explains how fish bleeding is done.

Brine freezing

When a wholesaler or distributor describes seafood as brine frozen, it has been placed in a brine that allows the food to freeze instantly, offering superior freshness compared to traditional freezing methods.
Try: Island Brand Seafood Imports further explains the process of brine freezing and compares it with traditional slow methods of freezing.

Pan-dressed

A pan-dressed fish has been thoroughly cleaned and has had its head removed. It is designed to cook in one piece, without further cutting or cleaning. A "dressed fish" is also cleaned but still has its head.
Try: Asian Online Recipes provides more information on pan-dressing.

Surimi

Surimi is a Japanese term for fish paste or fish pulp (coming from one or more inexpensive fish) that has been flavored and formed into a ball or other shape. Often, surimi is sold under the names "imitation crab" or "imitation lobster."
Try: Healthy Food Media explains surimi and its health benefits.

Tripolyphosphate

Tripolyphosphate (also called STP or Sodium Tripoly) is a sodium-based additive used in fish processing that helps control moisture levels. Often seafood treated with tripolyphosphate is described by wholesalers as "dipped," "treated" or "wet."
Try: The Food and Agriculture Organization of the United Nations (FAO) offers more information about tripolyphosphate.

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