Fatcontentleanfish1/8"x1/8"x1/8"DressedFish3 days infillet form5 daysroundRoeFishSteakFatFish1 ptFishDonenessPoachingfish1-2" x1/8"x1/8"greenshrimpServeskinside upConnectiveTissueclams,oystersscallops andmusselsEnpapillote16 T21-25's.5calamarilobsters,crabs,shrimpEyesClearfirmnessof fleshBoilingshellfishFatcontentleanfish1/8"x1/8"x1/8"DressedFish3 days infillet form5 daysroundRoeFishSteakFatFish1 ptFishDonenessPoachingfish1-2" x1/8"x1/8"greenshrimpServeskinside upConnectiveTissueclams,oystersscallops andmusselsEnpapillote16 T21-25's.5calamarilobsters,crabs,shrimpEyesClearfirmnessof fleshBoilingshellfish

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