Dab
- This flatfish is variety of
flounder that features a sweet, firm flesh.
Dahn Line - From a surface buoy a
vertical drop line is positioned alongside underwater pinnacles in
depths to 2500 m. Bluenose, groper and bass are taken on the lower part
of the line which has numerous baited hooks attached.
Danish Seine - A single or pair
boat operation where an area of seafloor of approximately 2 square
kilometres is swept as two encircling ropes leading to a trawl-like net
are retrieved by the operating vessel(s). Fish within the area of the
ropes are herded back into the net during hauling.
Daurade - The French name for any
of several freshwater or saltwater fish including the American porgy and
the Japanese sea bream. In general, bream can be grilled, baked or
fried. Not to be confused with dorado, another name for mahi-mahi.
Deep Skinned - Removing the fat
layer underneath the skin on oily species for milder flavor and improved
shelf life.
Defatted - See deep-skinned.
Demersal - Living on or near the
sea bottom.
Depuration - A process used to
clean and treat clams harvested from closed or specially regulated
areas.
Dermal Denticle - Tiny teeth that make
up a sharks skin. Dermal denticles are small, hard, tooth-like
structures, also called placoid scales. They have the same structure
as a tooth, having an outer layer of enamel, dentine and a central
pulp cavity. Sharks' teeth and skin are composed of this type of
scale.
Devein - To remove the sand vein
(intestine) from the tail section of a shrimp, lobster or other
crustacean.
Dip - A number of similar chemicals are used in processing seafoods to
help retain moisture, and sometimes to improve the appearance by
whitening. The use of dips is long established and so far as is known,
harmless. It is common in other parts of the food industry.
Diurnal Migration - The daily
vertical movement of marine organisms usually between deeper water by
day and the midwater or surface by night.
Dogfish - Not a fish, but rather a
general name for several species of smaller sharks, some of which run in
schools. The most famous of these sharks are the spiny dogfish and the
smooth dogfish. The dogfish name refers to the size and shape of the
fish, and the young are even called “pups.” Dogfish can found in the
Pacific and Atlantic Oceans as well as the Mediterranean Sea. Dogfish
has a firm, moderately lean flesh with a fairly strong flavor. They are
used in many cuisines but generally considered trash fish in the U.S.,
and difficult to find in markets here; although they are becoming more
available over time. In the U.K. it is widely used for Fish and Chips.
Dollarfish - This small, high-fat fish has a tender texture and a rich,
sweet flavor. Found off the coast of the Atlantic and the Gulf of
Mexico, this fish is also called the "butterfish."
Dolphin Fish - Also called "Mahi Mahi" and "Dorado." Although this fish
is a dolphin, it is not a mammal. To avoid confusion, the Hawaiian name
"Mahi Mahi" is becoming prevalent. This fish is moderately fat with
firm, flavorful flesh.
Dorsal - The top of a fish.
Dorsal Fin - This is the fin that is
located along the fishes back.
Double Fillet - Fillets cut from
both sides of the fish, with the two pieces remaining joined at the
back. Also called "butterfly fillet."
Double Frozen - Fish or shellfish
that is frozen at sea, thawed for reprocessing in a plant onshore and
then frozen a second time. Also called "twice-frozen" or "refrozen."
Dover
Sole - or English Sole - In the U.S., English Sole is rarely found.
Rather, the “ Filet of Sole” found here is a species of flounder, also
commonly called Lemon Sole. In Europe, this flatfish is a true sole that
has a fine textured, low fat flesh. True English Sole is a small fish,
ranging from 1/4 to 2 pounds, and when it can be found, it is usually
already filleted and labeled “Fillet of Sole.” (Americans use the French
word filet rather than the English word fillet.) English Sole is usually
prepared in ways to protect its fine texture, such as baking, broiling,
poaching and sautéing.
Dragger - A term interchangeable with a fishing trawler boat. Draggers
tow a large net.
Drawn Fish - Entrails, gills and scales removed. Since entrails cause
rapid spoilage, drawn fish have a longer storage life.
Dredging - The fishing vessel tows
a rigid steel framed dredge along the seafloor to gather scallops or, in
the case of oyster capture, a steel ring mesh dredge is used.
Dressed Fish - Completely cleaned but with head on (head removed is
usually called pan-dressed). Both forms are ready for stuffing and are
generally cooked in one piece.
Dried - Indicates that seafood has
been dehydrated by natural (air, sun) or mechanical means.
Drip Loss - Weight loss that
occurs as a seafood product gives up moisture. Also, loss of moisture
during the thawing of frozen seafood.
Dry Pack - A pack form of chopped
clams that contains no clam juice.
Dry Salting - A coating process
used in curing seafood. It helps dry the outside of the product,
allowing it to acquire a denser, firmer texture.
Drum - Any of a variety of fish named for the drumming or deep croaking
noise they make. These fish are firm and low in fat. The drum family
include the black croaker, black drum, hardhead, kingfish, and queenfish.
Dungeness Crab - Typically
associated with the Pacific Northwest, particularly the town of
Dungeness, Washington, where it was first commercially harvested,
Dungeness crab can be found from Alaska to Mexico. A large crab, it can
range from 1 to 4 pounds, and yields excellent meat that is sweet, yet
slightly marine in flavor. One of the most flavorful of all crabs.
Typically it is steamed, and eaten with fingers, by removing the top,
breaking in half, and removing the viscera, and the “deadman’s fingers”
or gills, then serving with drawn butter and a nut cracker or mallet. It
can be served chilled or hot.
