clams,oystersscallops andmussels21-25'sEnpapillote1/8"x1/8"x1/8"Roe1-2" x1/8"x1/8"ConnectiveTissueFishDonenessBoilingshellfishFishSteak1 pt.5FatFish3 days infillet form5 daysroundgreenshrimpDressedFishcalamariServeskinside upFatcontentleanfish16 Tlobsters,crabs,shrimpPoachingfishEyesClearfirmnessof fleshclams,oystersscallops andmussels21-25'sEnpapillote1/8"x1/8"x1/8"Roe1-2" x1/8"x1/8"ConnectiveTissueFishDonenessBoilingshellfishFishSteak1 pt.5FatFish3 days infillet form5 daysroundgreenshrimpDressedFishcalamariServeskinside upFatcontentleanfish16 Tlobsters,crabs,shrimpPoachingfishEyesClearfirmnessof flesh

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.


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