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Food Basics12 (CSCA)

CSCA - Fish and Shellfish

CHERRYSTONE A quahog under three inches across.
CONCH A Caribbean univalve. Comes canned or frozen, the fresh is often made into fritters and salads by locals. Many people from the Caribbean Islands feel that the best Conch comes form the islands farther south.
INK SAC Found in a cephalopod, in the body right behind the eyes. Contains the ink, which a Cephalopod uses as a defensive mechanism. This ink can be used in sauces, to color pasta, etc.
LITTLENECK A quahog under two inches across. May be eaten on the half shell, or stuffed and baked.
MANTLE The body of a Cephalopod.
ORZO Rice-shaped pasta.
PAUPIETTE A thin slice of meat spread with a forcemeat or other filling and rolled up. Veal is most often used, but beef, lamb, and turkey escalopes are suitable. Can also be made with thin slices of tuna, filet of sole, whiting, anchovy, or cabbage leaves.
QUAHOG A hard-shelled East coast clam. Names very depending on the size. The largest being the chowder clam, sometimes referred to as a quahog.
STEAMER Sometimes thought of as soft shell clams. Found on the East coast. They have a protruding siphon and cannot close their shells.
TENTACLE The appendages on a Cephalopod.
TOP NECK A quahog approximately 4-inches across, usually equal to 4 clams per pound.
Created by: CSCAStudy