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

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

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

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

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

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

A method of presenting seafood atop ice to maintain freshness and visual appeal at fish markets.

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

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

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

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

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

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

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

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

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

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

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

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