FishSteakFatcontentRoeFatFish.51-2" x1/8"x1/8"1/8"x1/8"x1/8"Boilingshellfishleanfish1 ptFishDonenessEyesClearfirmnessof fleshPoachingfishlobsters,crabs,shrimp16 TEnpapillote21-25'scalamari3 days infillet form5 daysroundConnectiveTissuegreenshrimpServeskinside upclams,oystersscallops andmusselsDressedFishFishSteakFatcontentRoeFatFish.51-2" x1/8"x1/8"1/8"x1/8"x1/8"Boilingshellfishleanfish1 ptFishDonenessEyesClearfirmnessof fleshPoachingfishlobsters,crabs,shrimp16 TEnpapillote21-25'scalamari3 days infillet form5 daysroundConnectiveTissuegreenshrimpServeskinside upclams,oystersscallops andmusselsDressedFish

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