greenshrimp1-2" x1/8"x1/8"Fatcontent.51 ptlobsters,crabs,shrimpFishDonenessFishSteakConnectiveTissue3 days infillet form5 daysroundServeskinside upPoachingfishBoilingshellfishcalamari1/8"x1/8"x1/8"16 TFatFish21-25'sclams,oystersscallops andmusselsleanfishDressedFishEyesClearfirmnessof fleshEnpapilloteRoegreenshrimp1-2" x1/8"x1/8"Fatcontent.51 ptlobsters,crabs,shrimpFishDonenessFishSteakConnectiveTissue3 days infillet form5 daysroundServeskinside upPoachingfishBoilingshellfishcalamari1/8"x1/8"x1/8"16 TFatFish21-25'sclams,oystersscallops andmusselsleanfishDressedFishEyesClearfirmnessof fleshEnpapilloteRoe

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