1. Cross-section slices, each containing a section of backbone 2. Boneless side of fish, with or without skin 3. Viscera, scales, head, tail and fins removed 4. Completely intact, as caught 5. Viscera removed 6. Both sides of a fish still joined, but with bones removed 7. Cross-section slices of fillets 8. Are animals with segmented shells and jointed legs (shrimps, crabs) 9. They have a pair of hinged shells (clams, J. oysters 10. Fish with external shells but no internal bone structure. They have hard outer shells.
A. Shellfish B. Crustaceans C. Bivalves D. Butterflied fillets E. Steaks F. Dressed G. Fillets H. Whole or round I. Drawn J. Stick or trances
