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Refers to practices that maintain fish populations and marine ecosystems, ensuring long-term availability of seafood.

Fisheries caught in their natural habitats, not raised in aquaculture or farm settings.

The cultivation of aquatic organisms (like fish or shellfish) in controlled environments, also known as fish farming.

Non-target species caught unintentionally while fishing for specific fish, often leading to wasteful discarding.

A Japanese technique of killing fish to maintain the quality of its meat, involving a swift spinal cord disruption.

Refers to seafood that is fresh enough to be safely eaten raw, following strict handling and processing standards.

Catching fish at a rate that is unsustainable, leading to depletion of fish stocks and negative ecosystem impacts.

A term used at fish markets for the freshest fish available, often caught and brought to market the same day.

A practice where a seller provides less than the stated weight of fish, often due to improper weighing or deception.

The ability to trace the origin, handling, and movement of fish from catch to consumer to ensure quality and legality.

Marine Stewardship Council certification indicating sustainable fishing practices and traceability of fish products.

A boneless piece of fish meat that has been cut or sliced away from the spine and is ready for cooking or consumption.

Fish sold in its entirety, without alterations such as filleting, usually requiring cleaning and preparation by the buyer.

The process of removing the internal organs of fish before selling or cooking, to prevent spoilage and improve taste.

The current selling price of seafood at the fish market, subject to change based on availability, demand, and quality.

Refers to how recently a fish was caught and how well it has been preserved for sale, affecting its quality and flavor.

Aquatic shelled animals like shrimp, crabs, and lobsters, often sold in fish markets separately from fish.

A common misnomer for morel mushrooms which resemble fish in texture and are sometimes sold in fish markets.

A professional seller of fish and seafood, often knowledgeable about various aspects of the produce and its preparation.