Labyrinth Organ - This is an organ that
enables fish to obtain oxygen from the air.
Lake Herring
- One of the most
prized whitefish found in the Great Lakes and in Canada. May be prepared
in any manner suitable for salmon. Also called "cisco" and "chub."
Laminae - Plates. Used here to
describe the plate-like outer covering on oyster shells.
Lampara - Similar to, but much
smaller than, a purse seine with no pursing action. This net is
generally used for catching artificial light attracted schools of small
fish such as anchovy and pilchard.
Landings - Quantities of fish, shellfish, and other aquatic plants and
animals brought ashore and sold. Landings of fish may be in terms of
round (live) weight or dressed weight. Landings of crustaceans are
usually on a live weight basis except for shrimp, which may be on a
heads-on or heads-off basis. Mollusks are generally landed with the
shell on, but in some cases only the meats are landed (as with
scallops). Data for all mollusks are published on meat weight basis.
Langostino - The Spanish word for "prawn."
Larvae - Immature but active stage of
growth.
Lateral Line - A sensory organ
along each side of the head and body of fishes, probably for detecting
vibrations, currents and pressure.
Layer Pack - Product, usually fillets, put into a carton in layers
with a sheet of polyethylene between each layer of product.
Leather Jacket - Average length
20-30 cm, average weight 200-500 gins. Similar species occurs in
Australia. Colour variable; usually greyish brown with some obscure
darker markings. Soft dorsal and anal fins bright yellow. Rough skin.
Widespread around New Zealand in rocky weedy areas from the shore to at
least 60 m. Caught mainly
by trawling; landed all year round. Very white. Flesh texture and
flavour similar to that of flounder or sole. Usually sold headed, gutted
and skinned, as this produces a portion-sized serving.
Lemon Sole - Average size 25-35
cm. Graded according to weight from 175 to 600+ gm with the most common
grades between 300-500 gm. Species restricted to New Zealand only.
Colour grey or brown with irregular faintly darker marbled pattern,
blind side white. Shape oval, widest part well forward of centre. Scales
rough (smooth in all flounders). Occurs in coastal waters all around New
Zealand but most common in the south, to depths of 100m. Caught by
trawling; landed all year round. Flesh white, with delicate texture.
Upper fillets slightly darker, whiten on cooking.
Limpet - A gastropod with a
distinctive pointed Chinese, hat-shaped shell, limpets can be found,
like barnacles, clinging to rocks. Rarely found outside of coastal
areas, and even there only in specialty markets, the meat can be eaten
raw, or lightly sautéed. Like most seafood, it must be cooked lightly to
prevent toughening.
Ling Cod - A North American Pacific coast fish with a mildly sweet flavor and a firm, lean texture.
Little Neck Clam - There are two
species of clams called littlenecks:
- On the East Coast, Little Neck after
Little Neck Bay on Long Island, a quahog less than 2 inches in
diameter)
- On the West Coast, Pacific
littlenecks.
Both of these hard-shell
clams measure less than 2 inches across. They’re usually eaten on the
half shell.
Lobster - This crustacean was used as bait until around 1880. Because
dead lobsters spoil quickly, they should be cooked live if possible.
(Live lobsters curl their tails under when picked up.) Look for curled
tails on precooked lobsters
Logs - Swordfish or mahi mahi
carcasses that have been headed, gutted and tailed, with the belly flaps
trimmed.
Loin - The boneless portion of edible flesh cut lengthwise from either
side of the backbone of a large, round-bodied fish.
Longfinned Eel - (). Average adult size: longfin 50-70 cm (males),
80-120 cm (females). Longfinned Eels occur in New Zealand only. Longfin
is common in lakes and rivers everywhere in New Zealand: On reaching
maturity they migrate to the sea to breed. The migrating Iongfins
are sooty black. The longfin matures an average of 33 years for the
female. The migrant eels have a much higher fat content. Caught mainly
by fyke nets, some by traps and pots. . Flesh white, with firm texture.
Fat content variable but generally lower than fat content of European
eels. Makes excellent smoked product.
Longline - Used in snapper,
groper, ling and bluefin tuna fisheries. The line has numerous baited
hooks attached and is set for varying periods up to several hours on the
seafloor, or in the case of bluefin tuna, in surface-waters.
Lotte - This large low-fat, firm-textured salt-water fish has a mild,
sweet flavor that compares with lobster. Sometimes referred to as "poor
man's lobster." Also called "angler fish," "monkfish," and "goosefish."
Lox - Smoked salmon. Mild-cured
salmon (soaked in brine for a long periods, then soaked to remove the
salt) that has been cold smoked.
