Ankimo(Foie Gras of the Sea)
Monk Fish Liver, usually steamed or coked in a hot pod.
Roe from Capelin
cGMP(current Good Manufacturing Practice)
The Current Good Manufacturing Practices followed by the firms to ensure that the products produced meet specific requirements for identity, strength, quality, and purity.
Edamame is a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time.
Flying Fish Roe
Roe from Flying Fish
Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
GMO(Genetic Modified Organisms)
Combining genes from different organisms is known as recombinant DNA technology, and the resulting organism is said to be "genetically modified," "genetically engineered," or "transgenic." GM products (current or in the pipeline) include medicines and vaccines, foods and food ingredients, feeds, and fibers.
HACCP(Hazard Analysis Critical Control Point)
A systematic approach to the identification, evaluation, and control of food safety hazards.
A biologcal, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
International Boston Seafood Show
The International Boston Seafood Show, co-located with Seafood Processing America, is North America's largest seafood exhibition, attracting close to 18,000 seafood buyers and sellers from across the globe.
MSG, or Monosodium Glutamate is a salt of the amino acid - Glutamic Acid (glutamate). A salt is the chemical name for a molecule held together by opposite charges. Basically one (mono) sodium atom is "stuck" to the amino acid glutamate.
NASFT(National Association for Specialty Food Trade, Inc.)
The National Association for the Specialty Food Trade is a not-for-profit business trade association established in 1952 to foster trade, commerce and interest in the specialty food industry.
The NASFT is an international organization composed of domestic and foreign manufacturers, importers, distributors, brokers, retailers, restaurateurs, caterers and others in the specialty foods business. The organization has more than 2,300 current member companies throughout the U.S. and overseas.
NASFT Product Awards(Also called Sofi Gold Awards)
Held each summer to honor truly outstanding specialty foods. The competition, judged by specialty food retailers, is open to all members of the NASFT.
No pests shall be allowed in any area of a food plant.
A measure of the acidity or alkalinity of a solution.
Sashimi is thinly sliced, raw seafood. Many different kinds of fish (and other types of seafood) are served raw in the Japanese cuisine.
Seaweeds are marine algae: saltwater-dwelling, simple organisms that fall into the rather outdated general category of "plants".
SSOP(Sanitation Standard Operation Procedure)
Each processor should have and implement a written sanitation standard operating procedure.
trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats. Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils.
A measure of the free moisture in a food and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.