16 TFishSteak3 days infillet form5 daysroundgreenshrimp1/8"x1/8"x1/8"FatcontentPoachingfishclams,oystersscallops andmussels.5RoecalamariEnpapilloteConnectiveTissuelobsters,crabs,shrimp1-2" x1/8"x1/8"EyesClearfirmnessof fleshFishDonenessServeskinside upBoilingshellfishDressedFish1 ptFatFish21-25'sleanfish16 TFishSteak3 days infillet form5 daysroundgreenshrimp1/8"x1/8"x1/8"FatcontentPoachingfishclams,oystersscallops andmussels.5RoecalamariEnpapilloteConnectiveTissuelobsters,crabs,shrimp1-2" x1/8"x1/8"EyesClearfirmnessof fleshFishDonenessServeskinside upBoilingshellfishDressedFish1 ptFatFish21-25'sleanfish

Culinary Seafood - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. 16 T
  2. Fish Steak
  3. 3 days in fillet form 5 days round
  4. green shrimp
  5. 1/8"x1/8"x1/8"
  6. Fat content
  7. Poaching fish
  8. clams, oysters scallops and mussels
  9. .5
  10. Roe
  11. calamari
  12. En papillote
  13. Connective Tissue
  14. lobsters, crabs, shrimp
  15. 1-2" x 1/8"x1/8"
  16. Eyes Clear firmness of flesh
  17. Fish Doneness
  18. Serve skin side up
  19. Boiling shellfish
  20. Dressed Fish
  21. 1 pt
  22. Fat Fish
  23. 21-25's
  24. lean fish