Deep Skinned- Removing the fat layer underneath the skin on oily species for milder flavor and improved shelf life; also called defatted.
Dorsal- The top of the fish.
Dressed- Whole fish that have been gutted and scaled and generally have their fins removed.
Drip Loss- The loss of weight in whole fish, fillets, or shellfish that occurs as the product gives up moisture. Also, the moisture given up when a frozen product is thawed.
Dry Pack- Scallops that are free of phosphates. Also referred to as Dry Bag.
Ex-Vessel Price- Price received by fisherman for fish, shellfish and other aquatic plants and animals landed at the dock (also referred to as grounds price or 1st receiver).
Farm-Raised- Finfish or shellfish raised in fresh or saltwater pens or ponds or on growing surfaces such as ropes or posts (also known as aquaculture).
FAS- Product that has been Frozen at Sea.
Fillet; Fillet Portion- The edible portion of a fish that is cut away from the backbone on each side of the body; a portion cut from a fillet.
Fletch- A fillet cut from large flatfish, such as halibut, and then further divided into boneless portions.
Formed Fillets- Portions cut from blocks in such a way that they appear to be natural fillets although all are exactly the same size and shape.