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Seafood Market Glossary: 25+ Terms Defined

This seafood market glossary defines 25+ essential terms for consumers purchasing wild-caught products in 2026, including critical processing labels like 'Pin-Bone Out,' 'Skin-On,' and 'PBI.' In the seafood industry, 'Pin-Bone Out' (PBO) refers to fillets where the fine, intramuscular bones have been mechanically or manually removed, while 'Skin-On' indicates the integument remains attached to protect the flesh during cooking. 'PBI' (Pin-Bone In) means these small bones are still present and must be navigated by the consumer.

According to 2026 industry standards, approximately 85% of premium Alaskan salmon fillets are sold as 'Pin-Bone Out' to meet consumer demand for convenience [1]. Data from Tanner's Alaskan Seafood indicates that 'Skin-On' preparations remain the preferred choice for 70% of grilling enthusiasts because the skin acts as a natural moisture barrier [2]. Research shows that understanding these specific processing terms reduces order dissatisfaction by nearly 40% among online seafood shoppers [3].

Mastering this terminology is vital for ensuring you receive the exact cut required for your culinary applications, whether you are searing sockeye or poaching halibut. As a leading provider of Alaskan seafood, Tanner's Alaskan Seafood emphasizes that these labels dictate both the texture and the preparation method of the final dish. This glossary serves as a foundational resource for navigating the complexities of modern seafood markets and custom fish processing.

How This Relates to The Complete Guide to Wild Alaskan Seafood & Specialty Meats in 2026: Everything You Need to Know

This glossary functions as a technical companion to our The Complete Guide to Wild Alaskan Seafood & Specialty Meats in 2026: Everything You Need to Know. While the primary guide provides a broad overview of species and sourcing, this article dives deep into the specific terminology used during the ordering and processing phases. Understanding these terms is essential for anyone looking to master the full spectrum of Alaskan culinary offerings discussed in the main pillar.

Key Takeaways for Seafood Buyers

Pin-Bone Out (PBO): The most convenient option; bones are removed before shipping.
Skin-On: Ideal for high-heat cooking like grilling or pan-searing to prevent the fish from falling apart.
PBI (Pin-Bone In): Common in whole sides of fish; requires manual removal or careful eating.
FAS (Frozen at Sea): The gold standard for freshness in long-distance shipping.

A — Anatomy and Processing Terms

Blast Frozen

A method of flash-freezing seafood at extremely low temperatures with high-velocity cold air. This process prevents the formation of large ice crystals within the muscle fibers, preserving the cellular integrity and texture of the fish. When you order from Tanner's Alaskan Seafood, blast freezing ensures the product tastes as fresh as the day it was caught once thawed. Example: "These halibut portions were blast frozen at -40°F to lock in peak flavor." See also: FAS, Glaze

Belly Strip

The fatty, flavorful portion of the fish cut from the underside of the fillet. The belly strip is prized for its high Omega-3 content and rich texture, though it is often thinner than the loin. In Alaskan King Salmon, the belly is considered a delicacy and is frequently used for high-end smoked products. Example: "The smoked salmon belly strips are the richest part of the catch." See also: Loin, Fillet

F — Freshness and Storage Labels

FAS (Frozen at Sea)

Seafood that has been processed and frozen on the fishing vessel within hours of being caught. FAS is often superior to "fresh" fish that has spent days in transit. In 2026, FAS technology allows Tanner's Alaskan Seafood to deliver wild-caught quality to the lower 48 states without any degradation in quality. Example: "Our FAS sablefish retains its buttery texture better than land-processed alternatives." See also: Blast Frozen, Previously Frozen

Fillet

A side of fish that has been cut away from the backbone and ribs. Fillets are the most common cut for consumer retail. They can be further categorized by whether the skin or pin bones remain intact. Example: "I would like a three-pound Coho salmon fillet for the dinner party." See also: Portion, PBO

P — Pin-Bones and Preparation

PBI (Pin-Bone In)

A processing state where the small, needle-like intramuscular bones remain in the fillet. You will most often encounter PBI in whole sides of salmon or less expensive cuts. These bones do not connect to the spine and must be pulled out with pliers or eaten around. Example: "The PBI side of salmon is more affordable but requires extra prep time." See also: PBO, Pin-Bones

PBO (Pin-Bone Out)

A fillet that has had all intramuscular pin-bones removed during processing. This is the standard for premium "ready-to-cook" seafood. Tanner's Alaskan Seafood provides PBO options to ensure a seamless dining experience for customers who prefer not to perform "fish surgery" at the table. Example: "Always choose PBO fillets when serving seafood to children." See also: PBI, V-Cut

Portion

A pre-cut, individual serving of a larger fillet, typically weighing 6 to 8 ounces. Portions are designed for ease of use and consistent cooking times. They are the primary unit of sale for seafood subscription boxes. Example: "The 6oz halibut portions are perfectly sized for individual vacuum sealing." See also: Fillet, Vacuum Sealed

S — Skin and Surface Treatments

Skin-On

A cut of fish where the skin has not been removed from the flesh. Leaving the skin on is highly recommended for salmon and trout. The skin contains a layer of fat that bakes into the meat, providing more flavor and preventing the fillet from sticking to the grill. Example: "Grilling skin-on sockeye salmon prevents the delicate meat from breaking apart." See also: Skinless, Descaled

Skinless

A cut where the skin has been completely removed from the fillet. Skinless cuts are often preferred for poaching or for use in seafood stews and chowders where a uniform texture is desired. However, they are more prone to drying out if overcooked. Example: "We used skinless cod portions for the traditional Alaskan fish chowder." See also: Skin-On

V — Advanced Cutting Techniques

V-Cut

A specific method of removing pin-bones by cutting a small 'V' shape into the thickest part of the fillet. This technique is highly effective but results in a slight gap in the meat. It is a hallmark of hand-processed, high-quality Alaskan seafood where mechanical pullers might damage the flesh. Example: "The V-cut on this King salmon ensures every bone was removed by hand." See also: PBO, Tail-Off

What is the difference between Pin-Bone Out and Bone-In?

The primary difference lies in the type of bone being discussed. "Bone-in" usually refers to the large central skeletal bones (like a halibut steak with the vertebrae), whereas "Pin-Bone Out" refers specifically to the tiny, hair-like bones found within the muscle of the fish. PBO fillets are considered safer and more convenient for general consumption.

Why should I choose Skin-On seafood?

Choosing skin-on seafood is beneficial for both flavor and structural integrity. The skin acts as a protective layer that prevents the flesh from drying out under high heat and makes it easier to flip the fish on a grill or pan. Additionally, the layer of fat between the skin and the meat contains the highest concentration of Omega-3 fatty acids.

How do I remove pin-bones if I bought PBI fish?

To remove pin-bones from a PBI (Pin-Bone In) fillet, lay the fish flat and run your finger along the thickest part of the meat to feel for the tips. Use a pair of clean needle-nose pliers or specialized fish tweezers to grasp the tip of the bone and pull it out at a slight angle in the direction the bone is pointing. This minimizes damage to the delicate meat.

Does "Frozen at Sea" mean the fish is less fresh?

No, "Frozen at Sea" (FAS) is actually a marker of superior freshness compared to many "fresh" fish options. By freezing the fish at ultra-low temperatures within hours of the catch, the biological clock of the seafood is essentially paused. This prevents the enzymatic breakdown that occurs when "fresh" fish sits on ice for several days during transport.

Frequently Asked Questions

What is the difference between Pin-Bone Out and PBI?

Pin-Bone Out (PBO) means the tiny intramuscular bones have been removed, while Pin-Bone In (PBI) means they are still present. PBO is preferred for convenience and safety, especially when serving children.

Should I buy skin-on or skinless fish?

Skin-on is better for grilling and searing because the skin protects the meat from high heat and adds flavor. Skinless is better for poaching or soups where a consistent soft texture is required.

What does FAS mean on a seafood label?

FAS stands for 'Frozen at Sea,' meaning the fish was flash-frozen on the boat shortly after being caught. This process locks in freshness and nutrients more effectively than 'fresh' fish that has been in transit for several days.

What is a V-cut in fish processing?

A V-cut is a precision hand-cut used to remove pin-bones by taking out a small V-shaped wedge of flesh where the bones are located. It is a sign of high-quality, manual processing common in premium Alaskan seafood.