(These are industry terms for sizing):

Ounces (oz) - 16 oz makes 1 pound

Pound (lb or #) - the most common scale to measure seafood in the US

Case - product dependent, weight and quantity will vary

#/# (example 3/5) - this means the one product is 3-5 pounds in size


(These are industry terms for forms):

Fresh - fish has been chilled, but never frozen

Refreshed - a thawed fish that was initially frozen

Blast Frozen - a chilling process where fish is cooled below zero within seconds

Frozen - fresh fish frozen

Thawing - the process of allowing frozen fish to warm back to malleability




Terms for Processing Whole Fish:












Scaled - removal of all surface scales

As Is - the fish is left completely intact

Dressed - the fish is left completely whole, but it's gutted

SGO (Scaled, gutted, head removed) - scaled, gutted, head removed

H&G (Head&Guts) - head removed and guts removed, the collar is left on

J-cut - head removed and guts removed, the collar is removed

G&G (Gilled&Gutted) - gills removed and guts removed

SGG (Scaled, Gilled, Gutted) - scaled, gills removed, and guts removed


Terms for Processing Fish Steaks:

Wheel - the fish is cut through the middle including all 4 loins and the spine

CC (Center Cut) - a choice of the center portion of the fish

Tail cut - making a steak from the narrower tail portion of the fish, which usually yields thicker steaks with a potential of more sinew

Saku Block - A special part of the tuna


Terms for Processing Fish Fillet/Loins









Fillet/Sides - where a flatter fish is split into two sides (ie. salmon, halibut)

Loins - where a rounder fish is split into four sides (ie. tuna, swordfish)

WF (Whole Fillet) - whole fillet














PBO (Pin Bones Out)- removal of all small pinbones. This process also loosens the meat

CC (Center Cut) - a choice of the center portion of the fish fillet

Trimmed belly - removal of belly membrane and rib bones (billed as whole fillet, this process tends to extend fish shelf-life)

Trim blood - process of trimming out the bloodlines (refers to Tuna only)


Additional Terms

Skin on - leave skin on

Skin off-  takes skin off

Pieces & trimmings - access meaty parts of the fish from creating center cuts and portioning

Portions - a serving of fish, usually 3-5 oz for an entree dish














Grades: 1, 2+, 2, 3+, 3

Every institution has its own grading scale. Royal Hawaiian

Seafood caters to American chefs fish that are graded accordingly

with the chefs' needs. Grade 1 entails the highest quality, 2+ follows, then 2, and so forth.




The most commonly graded fish is tuna. At RHS, our Grade 1 tuna is deep red, consistently colored, and possesses light or invisible sinews; this grade is best utilized as sashimi (eaten raw). Grade 2+ is bright red and consistently colored, but might show a gradient of red to pink; this tuna is most often used for sushi and searing. Grade 2 does not have a bright red, crisp color, its coloring is less consistent, and the texture is slightly softer. This is the preferred grade for cooking, grilling, and poke. Typically, tuna that is Grade 3 or lower is cooked into tuna patties.


Please note that RHS's grades are not determinants of fish quality, and this grading system focuses on aesthetics. Consuming Grade 2 or Grade 3 tuna is just as safe as consuming Grade 1 tuna if the fish is handled properly. To learn more about sushi grading, ask a sushi chef.



Forms of Squid:

(These are industry terms for referencing squid forms):

Tubes - the body of the squid. No tentacles.

T & T - Tubes and Tentacles. This is the whole squid without the ink sack.

Rings - sliced sections of the tube, so they form rings.

Mantles - squid bodies


Sizing for Squid:

(These are industry terms for referencing squid sizes):

3/5" - Antiquated sizing measure for squid. It is not standard in the USA to use even numbers. 3/5 means 3-5" squid mantles

2/4" - 2-4" squid mantles

4/6" - 4-6" squid mantles

















Sizing for Shrimp/Scallops/Clams:

(These are industry terms for sizing):

U12 - Under 12 pieces will make 1 pound. So a U12 shrimp is larger than a U20 shrimp (a U20 shrimp means a little under 20 shrimps make 1 pound)

16/20 - 16 to 20 pieces will equate 1 pound

21/25 - 21 to 25 pieces will equate 1 pound