Forms of Fish and Seafood and How They Are Available

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Forms of Fish and Seafood and How They Are Available
By Renee Shelton

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Form	Fish or Seafood Associated	Notes
Fresh	Just about all varieties.	Market Forms of Cut Fresh Fish Classifications of Fish and Seafood Fish Purchasing Guidelines Seafood Purchasing Guidelines Proper Storage of Fresh Seafood Proper Storage of Frozen Seafood
Frozen	Just about all varieties.	Proper Handling of Frozen Seafood
Salted	Dry salted: cod, haddock, hake (firm, coarse fleshed fish).	Dry salt or brine, then dried to make a dry product.
Smoked	Popular: salmon, whitefish, eel, trout, herring, oysters, sturgeon, buckling.	Hot and cold smoking processes.
Pickled	Popular: herring, jellied eels.	Cured in a brine of vinegar with sometimes spices then packed in jars. Sometimes smoked after brining.
Canned	Popular: salmon, tuna, sardines, clams, oysters.	Storing canned items

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