Seafood Terminology Everyone Should Know

 

Feel like a fish out of water when seafood slang gets thrown around? No worries, we’ve got you covered. If you’re clueless about the difference between sashimi and sushi, join the club! These are popular dishes showing up on menus, and it’ll be much easier to order at a restaurant if you know what you’re ordering.

Crudo

(crew-dough)

The Italian version of sashimi that simply means “raw.” Crudo is raw or almost raw fish that’s thinly sliced and served with the typical Italian accompaniments: extra-virgin olive oil, lemon or lime juice and fresh herbs or salt. The flavoring choices are crucial to enhancing the dish opposed to diluting the flavor.

course: appetizer

Roe

(ro)

Extremely similar to caviar. If you order a dish that includes roe, prepare your palette for the colorful eggs of certain fish and marine animals. There are so many different types of roe and preparations, it’s difficult to describe a single flavor profile. If you’re new to roe, ease into it with salmon roe. You’ll experience a slight fishy flavor that quite literally pops in your mouth (might take awhile to get used to.) Whether it’s cooked or raw, roe is typically used as a bright, flavorful garnish for everything from scrambled eggs to raw tartares.

course: garnish

Sashimi

(suh-shee-me)

A Japanese delicacy of thinly sliced raw fish–typically tuna or salmon–served with a variety of traditional accompaniments. Daikon radish, soy sauce, fresh ginger and wasabi paste are the go-tos that best highlight the sashimi’s flavors. Sashimi is often considered the finest dining in Japanese cooking and is typically served prior to dishes with strong flavors.

course: appetizer

Sushi

(soo-shee)

One of the prettiest and most ornate foods you’ll see. Unlike sashimi,sushi refers to any dish served with cold vinegared rice. People often associate sushi with raw fish, but it can also be served with cooked meat or none at all. Veggies like sliced cucumber, avocado and carrots are common fillings, but there are so many different variations. Because the ingredients and presentation of sushi widely varies, everything from fruit to picked vegetables could be in a roll. If you’re a sushi newbie, opt for cooked (tempura) fish opposed to raw.

course: appetizer or entree

Ceviche

(seh-vee-chay)

Mmm! One of our most popular dishes for a reason. Ceviche is raw seafood marinated in lemon, lime, grapefruit or orange juice with sliced chili peppers. A variety of seasonings and herbs give a pop of flavor. The process of curing fish in citrus juice makes the fish opaque and firm, as if it’s been cooked. Each country has its own variation of ceviche, but we think it’s best served fresh with soda crackers.

course: appetizer

Razor Clams

(ray-zer clams)

Sounds dangerous. These long, narrow saltwater clams look like razors when they’re closed, hence the killer name. Don’t let the name fool you, these babies are safe and so delicious! They’re served raw or lightly cooked and topped with a combination of toasted bread crumbs, seasonings, nuts, spices and peppers. The perfect starter and sangria’s favorite sidekick.

course: appetizer

Conch Fritters

(konk fritters)

If you’ve never tried this Bahamanian favorite, you’re in for a treat. Small balls of conch snail and seasonings fried in batter will take you to heaven and back. There isn’t one specific way to make this dish, so preparation could include different kinds of seafood, cheese and vegetables. These fritters are typically served with a dipping sauce, such as lemon aioli. The definition of finger food.

course: appetizer

Drooling? Us too. Trying new seafood is sometimes scary, but an adventure your tastebuds will love. If you’re just starting on your seafood journey, Jacksonville is a great place to begin. Your seafood will be as fresh as possible because we’re surrounded by water, and freshness is key to the flavors of every dish mentioned. Bon appetit!

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