FISHING_SB_COVER_FISHING_SB_COVER 10/09/2014 9:47 ΠΜ Page 1

CAREER PATHS FISHING & Seafood Industry

Student’s Book
Career Paths: Fishing & Seafood Industry is a new educational resource for fishing and

Virginia Evans – Jenny Dooley – Mark Glendale

seafood industry professionals who want to improve their English communication in a work
environment. Incorporating career-specific vocabulary and contexts, each unit offers step-
by-step instruction that immerses students in the four key language components: reading,
listening, speaking, and writing. Career Paths: Fishing & Seafood Industry addresses
topics including types of fish, parts of a ship, nautical language, storage, and types of
factory ships.

The series is organized into three levels of difficulty and offers over 400 vocabulary terms
and phrases. Every unit includes a test of reading comprehension, vocabulary, and listening
skills, and leads students through written and oral production.

Included Features:
• A variety of realistic reading passages
• Career-specific dialogues
• 45 reading and listening comprehension checks
• Over 400 vocabulary terms and phrases
• Guided speaking and writing exercises
• Complete glossary of terms and phrases

The Teacher’s Guide contains teacher’s notes, a full answer key and audio scripts.
The audio CDs contain all recorded material.

ISBN 978-1-4715-2735-7
ESP_Fish_SB1_ESP_Fish_SB1 02/06/2014 1:21 ΜΜ Page 1

Book

Virginia Evans
Jenny Dooley
Mark Glendale
ESP_Fish_SB1_ESP_Fish_SB1 02/06/2014 1:21 ΜΜ Page 2

Scope and Sequence

Unit Topic Reading context Vocabulary Function

1 The Fishing and Webpage catch, fishing, freshwater, handle, harvest, ocean, Using
Seafood Industry package, process, seafood, transport comparatives
2 Parts of a Ship: Excerpt bulwark, hull, keel, mast, propeller, screw, stem, Discussing
Exterior superstructure, waterline, weather deck progress
3 Parts of a Ship: Textbook bulkhead, compartment, deck, hatch, head, ladder, Describing
Interior excerpt overhead, partition, passageway, watertight door order
4 Harvest Methods Textbook bunt, cast net, gill net, net, otter trawl, purse seine, Comparing and
and Gear 1 excerpt pursing cable, tangle, tom, trammel net, trawling contrasting
5 Harvest Methods Product listings basket trap, crab pot, heart, leader, lobster pot, pot, Asking for
and Gear 2 pound net, soak, trap net, weir clarification
6 Harvest Methods Job postings dredge, hand line, hand pick, hook-and-line fishing, Describing
and Gear 3 longline, pole and line, rake, setline, tongs, troll line experience
7 Types of Fish 1 Encyclopedia bottomfish, cod, flounder, goosefish, groundfish, Describing
excerpt haddock, hake, halibut, pollock, sea bass, sole expectations
8 Types of Fish 2 Report anchovy, cobia, herring, mackerel, mahi-mahi, opah, Describing
pelagic fish, sardine, swordfish, tuna change
9 Mollusks Order form abalone, clam, conch, geoduck, mollusk, mussel, Politely asking
octopus, oyster, shellfish, squid someone to wait
10 Crustaceans Webpage American lobster, blue crab, cancer crab, crustacean, Confirming
king crab, molt, pandalid shrimp, penaied shrimp, information
shell, spiny lobster
11 Nautical Textbook cable, depth, distance, fathom, foot, gross ton, knot, Estimating
Measurements excerpt nautical mile, speed, weight time
12 Nautical Training abaft, aft, astern, below, bow, forward, inboard, Directing fast
Directions handbook outboard, port, starboard, stern, topside movement
excerpt
13 Safety Safety poster dogged, emergency escape, flashlight, hooked, life Describing
preserver, lifeboat, personal floatation device, ring importance
buoy, survival craft, water light
14 First Aid Pamphlet bandage, bleeding, blister, burn, chest compression, Correcting
CPR, defibrillator, first aid, fracture, pulse, rescue an error
breathing, shock, splint
15 Weather Webpage fog, hail, hurricane, ice, icing, precipitation, rain, Introducing
snow, swell, typhoon, wave, weather bad news
ESP_Fish_SB1_ESP_Fish_SB1 02/06/2014 1:21 ΜΜ Page 3

Table of Contents

Unit 1 – The Fishing and Seafood Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Unit 2 – Parts of a Ship: Exterior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Unit 3 – Parts of a Ship: Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Unit 4 – Harvest Methods and Gear 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Unit 5 – Harvest Methods and Gear 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Unit 6 – Harvest Methods and Gear 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Unit 7 – Types of Fish 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Unit 8 – Types of Fish 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Unit 9 – Mollusks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Unit 10 – Crustaceans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Unit 11 – Nautical Measurements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Unit 12 – Nautical Directions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Unit 13 – Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Unit 14 – First Aid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Unit 15 – Weather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
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Book

Virginia Evans
Jenny Dooley
Mark Glendale
ESP_Fish_SB2_ESP_Fish_SB2 02/09/2014 10:29 ΠΜ Page 40

Scope and Sequence

Unit Topic Reading context Vocabulary Function

1 Fishing Webpage beam trawler, fishing vessel, fleet, hold, otter board, Asking for an
Vessels 1 otter trawler, pair trawler, side trawler, stern trawler, opinion
trawler, trawler/purse seiner, wet fish trawlers
2 Fishing Company American style, bait, dredger, gillnetter, hook, Japanese Discussing
Vessels 2 inventory style, lift netter, longliner, pole-and-line vessel, timing
seiner, trap setter, troller
3 Fishing Magazine factory barge, factory ship, factory squid jigger, fish Describing
Vessels 3 article processing vessel, freezer trawler, home port, longline pros and cons
factory vessel, mother ship, onboard, purse seine freezer
vessel, super seiner
4 Processing Employee bone-in, boneless, bread, debone, fillet, fin, gut, head, Asking about
Finfish manual mechanical separation, mince, nonmechanical separator, experience
scales, skinless, washing, batter
5 Processing Article backfin, boil, claw, claw cracker, cocktail claw, cooler, Giving a
Crustaceans flake, lump, market form, meat bone separator, reminder
pasteurized, retort, steam, topshell
6 Processing Article beard, bill, blowing, shell liquor, half shell market, live, Warning
Mollusks bivalve, meats per gallon, pop the hinge, shuck, someone about
shucking knife, wet storage danger
7 Freshwater Newspaper bass, carp, catfish, commercial, contaminant, DDT, off- Discussing
Fish article flavor, parasite, perch, pike, recreational, shelf-life, trout, frequency
whitefish
8 Sanitizing Poster CIP, clean, COP, foam, hardness, high pressure, iron, Making a
microorganism, pH, sanitize, sanitizer, salt, soil recommendation
9 Wastewater Textbook BOD, discharge, effluent, filter, FOG, offal, pollutant, Asking about
excerpt screen, settling basin, TSS, viscera, waste treatment importance
10 Waste Email biodiesel, by-product, carotenoid pigment, compost, Expressing
Utilization consumption, fertilizer, maximize, mince, pharmaceutical, interest
roe, waste utilization, yield
11 Fish Oil and Webpage antioxidant, bycatch, carbon treatment, crude fish oil, Correcting an
Meal cuttings, evaporation, fish meal, fish oil, grinding, error
presscake, pressliquor, stickwater
12 Handling Employee manual bacteria, bruise, chill, contamination, cut, enzyme, fresh, Reacting to bad
Fresh Fish handle, oxidation, shelf life, spoilage, temperature effect news
13 Packaging Email chilled, communication, containment, convenience, Requesting more
MAP technique, packaging, perishable, preserve, information
protection, rancidity, retail, vacuum packaging
14 Storage and Textbook fast freezing, fatty, freeze, freezing rate, gaping, intrinsic Expressing
Freezing excerpt value, lean, prefreezing treatment, rigor mortis, sharp confusion
freezing, storage life, storage, ultrarapid freezing
15 Transportation Contract adequate, carrier, controls, distribution, dry ice, inspect, Introducing
and excerpt insulation, railcar, refrigerant, seal, shipper, yourself on the
Distribution transportation phone
ESP_Fish_SB2_ESP_Fish_SB2 02/09/2014 10:29 ΠΜ Page 41

Table of Contents

Unit 1 – Fishing Vessels 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Unit 2 – Fishing Vessels 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Unit 3 – Fishing Vessels 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Unit 4 – Processing Finfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Unit 5 – Processing Crustaceans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Unit 6 – Processing Mollusks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Unit 7 – Freshwater Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Unit 8 – Sanitizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Unit 9 – Wastewater . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Unit 10 – Waste Utilization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Unit 11 – Fish Oil and Meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Unit 12 – Handling Fresh Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Unit 13 – Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Unit 14 – Storage and Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Unit 15 – Transportation and Distribution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
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Book

Virginia Evans
Jenny Dooley
Mark Glendale
ESP_Fish_SB3_ESP_Fish_SB3 02/09/2014 10:59 ΠΜ Page 80

Scope and Sequence

Reading
Unit Topic Vocabulary Function
context
1 Navigation Course celestial navigation, chart, degrees, electronic navigation, Correcting
description fix, bearing, GPS, LOP, knot, latitude, longitude, minutes, an error
nautical mile, plot, radar, radio beacon, range, position,
seconds
2 Tides, Winds, Textbook apparent wind, back, Beaufort Scale, current, drift, ebb, Stating a
and Currents excerpt flood, high tide, low tide, relative velocity, set, tide, true negative opinion
wind, veer, wind, wind speed
3 Rules of the Textbook blame, burdened, collision, COLREGs, give way, head on, Politely requesting
Road excerpt high seas, liability, privileged, responsible, right of way, someone’s
rules of the road, stand on, underway attention
4 Towing, Course anchor, anchoring, cable, catenary, chain, fouled, in step, Discussing
Mooring, and description mooring, mooring line, pier, shod, shot, towing, towing problems
Anchoring hawser, tug
5 Wire Manual core, fishhook, galvanized, kink, lay, length of lay, seizing, Asking for
excerpt splice, strand, wear, wind, wire, wire rope help
6 Marlinspike Manual against the sun, bight, bitter end, coil, coil down, fake Giving
Seamanship 1 excerpt down, flemish down, line, marlinspike seamanship, part, a warning
take a turn, whipping, wire, with the sun
7 Marlinspike Pamphlet bend, bowline, breaking strain, hitch, knot, loop, parcel, Correcting
Seamanship 2 secure, SF, SWL, turn, worm, spar yourself
8 Blocks and Encyclopedia block, fall, fitting, frame, gun tackle, luff, purchase, runner, Asking for
Tackle entry sheave, shell, single-whip, tackle, twofold purchase help
9 Aquaculture Letter aquaculture, cage system, disease, enclosure system, Asking for
flow-through system, interbreed, offshore, open-ocean, an opinion
pen, pond system, recirculating system, submersible,
wild
10 Smoked and Webpage bacteria, brine, cold-smoking, cure, dry, halophile, hot- Asking for
Dried fish smoking, preservation, rinse, salt, smoke, spoilage, clarification
threshold, water activity (aw)
11 Allergens and Magazine allergen, CID, decomposition, enzyme, odor, Expressing
Toxins article parvalbumins, puffer fish, rot, scombroid poisoning, toxic, concern
toxic bloom, toxin, tropomyosin
12 Shellfish Textbook biological, E. coli, food-borne, gastroenteritis, hepatitis A, Expressing
Safety excerpt hydrostatic pressure processing , illness, irradiation, relief
listeria, microorganism, pasteurization, raw, salmonella,
virus
13 Warehouses Poster access, food security, grounds, insects, inventory, no- Discussing
and Food vegetation strip, pallet, pest control, rack, rodent, slip improvements
Security sheet, tampering, vermin, warehouse
14 Crews / Job administrative, captain, cook, crew, deckhand, engineer, Discussing
Positions listings fisherman, logistics, master, mechanic, medic, processor, needs
sales, seaman
15 Environmental Magazine | collapse, deplete, ecosystem overfishing, endangered, Describing
Concerns article extinct, fish stock, growth overfishing, moratorium, change
overfishing, recruitment overfishing, resource, sustainable
ESP_Fish_SB3_ESP_Fish_SB3 02/09/2014 10:59 ΠΜ Page 81

Table of Contents

Unit 1 – Navigation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Unit 2 – Tides, Winds, and Currents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Unit 3 – Rules of the Road . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Unit 4 – Towing, Mooring, and Anchoring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Unit 5 – Wire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Unit 6 – Marlinspike Seamanship 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Unit 7 – Marlinspike Seamanship 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Unit 8 – Blocks and Tackle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Unit 9 – Aquaculture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Unit 10 – Smoked and Dried Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Unit 11 – Allergens and Toxins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Unit 12 – Shellfish Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Unit 13 – Warehouses and Food Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Unit 14 – Crews / Positions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Unit 15 – Environmental Concerns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
ESP_Fish_SB1_ESP_Fish_SB1 02/06/2014 1:22 ΜΜ Page 4

1 The Fishing and Seafood Industry

HOME ABOUT US SERVICES

Get ready!
●
1 Before you read the passage,
talk about these questions.
1 What is the process of taking fish process
from harvest to retail sales?
2 Where are most of the fresh
fish in your area caught?

Reading
●
2 Read the webpage. Then, choose the correct answers.
1 What is the purpose of the webpage?
fishing A to discuss the latest technology in the seafood industry
B to provide information on a company’s operations
C to provide general information on the seafood industry
D to compare freshwater fishing and saltwater fishing

2 Which of the following is NOT a part of the company’s operations?

A transporting the seafood to modern facilities
B catching freshwater fish
C putting fish and seafood in packages
D transporting seafood directly to customers’ homes

3 Who prepares fish for transport?

A freshwater fishermen C shipping associates
package
B packaging managers D delivery drivers

Thank you for visiting our official Vocabulary

website. Fishing is our passion. ●
3 Fill in the blanks with the correct words from the word
bank.
Our expert fishermen and women catch
and harvest our high-quality seafood.
Some of them work on freshwater
bodies of water. Other workers fishing seafood catch handle
specialize in catching fish on ocean freshwater ocean package transport
waters. Shipping associates prepare the
1 ____________________________ is the act of catching or harvesting seafood.
fish for transport.
2 To ___________________________________ seafood is to move it from one
The transport of the seafood to our
place to another.
facility is quick. We want our customers
to enjoy fresh seafood in their own 3 ___________________________________ is edible fish or shellfish.
homes. We process, handle, and 4 ___________________________________ is inland water that is not salty.
package our products in modern 5 To ___________________________________ a fish is to touch or hold it.
facilities. We take pride in using the 6 A(n) ___________________________________ is a large body of salt water.
latest packaging technologies. Finally,
7 To ___________________________________ is to trap or snare a fish.
we transport the seafood to a
supermarket near you. 8 To ___________________________________ a fish is to wrap it or place it in
a container.
4
ESP_Fish_SB1_ESP_Fish_SB1 02/06/2014 1:22 ΜΜ Page 5

Speaking
●
4 Read the sentence pairs. Choose the
●
8 With a partner, act out the roles below
sentence that uses the underlined part
correctly. based on Task 7. Then, switch roles.

1 A Spring is the best season to harvest some USE LANGUAGE SUCH AS:
types of fish. Tell me about ... / I agree that ...
B We catch freshwater fish in the ocean. I’ll see if ...
2 A We process the fish after they arrive at our
facility.
Student A: You are a manager. Talk to
B We package fish before we harvest them.
Student B about:

●
5 Listen and read the webpage again.
•
•
news about a harvest
a problem with the harvest
Why does the company transport seafood
to its facilities quickly? • possible solutions to the problem

Listening Student B: You are a manager. Talk to Student A

●
6 Listen to a conversation between two
about the latest harvest.
managers. Mark the following statements
as true (T) or false (F).
Writing
●
1 ___ The speakers discuss how to handle a large
harvest.
9 Use the conversation from Task 8 to fill out
the webpage.
2 ___ The man mentions that the freezer is not
working correctly.
3 ___ The speakers agree to increase the facility’s
hours of operation.

●
7 Listen again and complete the
conversation.

Manager 1: I have good news and bad news.

Manager 2: Oh boy. 1 _____________ _____________ the good
news first.
Manager 1: Well, the 2 _____________ was huge. The bad
news is that our freezer is too small to
hold it.
Manager 2: Hmm. So the harvest was 3 _____________ HOME SERVICES
than normal? ABOUT US
Manager 1: Right. We need to 4 _____________ the fish
immediately.
We are a commercial fishing company. We
Manager 2: I have an idea. Could we keep the
perform many different operations before
factory open longer? our seafood arrives in supermarkets.
Manager 1: Good idea. I can ask for volunteers to These operations include:
work 5 _____________ _____________ .
__________________________________________________________________________
Manager 2: Sounds good. We’ll pay them 6 _____________
their normal wage. __________________________________________________________________________

__________________________________________________________________________

5
ESP_Fish_SB2_ESP_Fish_SB2 02/09/2014 10:30 ΠΜ Page 50

5 Processing Crustaceans claw

claw cracker

lump topshell

retort
Get ready!
●
1 Before you read the passage,
talk about these questions.
1 How do you prepare a crab for eating?
2 What tools are used to process crabs?

Reading
●
2 Read the textbook article. Then, choose the
correct answers.
cocktail claw 1 What is the purpose of the article?
A to compare different types of crustaceans
B to describe the process of harvesting crab
C to explain the health benefits of eating crab
D to teach how to pick meat from claws

2 Which of the following is NOT a step in

processing crab?
A soaking the crabs in warm water
B putting the crabs in a cooler
C removing the legs and claws

Harvesting D taking off the topshell

Crabs
3 Why are crabs cooked in a special container?
A to boil shells C to remove the legs
B to trap the steam D to separate bones
Crab meat is harvested and processed in industrial
plants. When crabs arrive at the plant they are washed Vocabulary
and cleaned. After that, the crabs are placed into a
large cooler. Workers then boil water in special ●
3 Match the words (1-7) with the definitions
(A-G).
containers to cook the crabs. The container is called a
retort, and crabs steam during cooking. The steamed 1 ___ boil 5 ___ pasteurized
crab meat is pasteurized during the cooking process. 2 ___ cooler 6 ___ topshell
The cooked meat is removed by workers or by 3 ___ claw 7 ___ flake
machines. Workers remove the topshell of the body 4 ___ lump
to access the meat. The market forms of crab meat
include lump, backfin, and flake. The claws and the A the outside covering of a crab
legs also contain meat. Cocktail claws are whole crab B to heat a liquid
legs sold in food stores. Crab legs are a popular food
C a small piece of crab meat
because they are easy to eat.
D to heat and then cool a food
Machines are sometimes used in the process. A claw
cracker can remove meat from claws. A meat bone E a container to store cold items
separator removes meat from the bones and shells. F a body part of a crab removed in a whole piece
G meat from the middle of a crab’s body
12
ESP_Fish_SB2_ESP_Fish_SB2 02/09/2014 10:30 ΠΜ Page 51

●
4 Read the sentence pairs. Choose which Speaking
word or phrase best fits each blank.
●
8 With a partner, act out the roles below
1 retort / meat bone separator based on Task 7. Then, switch roles.
A A container used for heating crab is a
USE LANGUAGE SUCH AS:
____________________________________________ .
What are you working on right now?
B A ____________________________________________ processes
harvested animals. What are you going to do next?
Don’t forget to ...
2 claw cracker / market form
A A tool that removes meat from crab claws is
a ____________________________________________ . Student A: You are a manager. Talk to
B Fish meat that is prepared to eat is in Student B about:
____________________________________________ . • what he or she is working on
• the cooked crabs
●
5 Listen and read the article again. What
• the steps of the process
are the steps to processing crabs?

Student B: You are worker at a processing plant.

Listening Talk to Student A about how to prepare crabs.
●
6 Listen to a conversation between a
manager and a worker. Mark the following
statements as true (T) or false (F).
Writing
1
2
___
___
The crabs are still boiling.
The man thinks the batch is too small.
●
9 Use the conversation from Task 8 to fill out
the observation summary.
3 ___ The claw pickers have not been cleaned yet.

●
7 Listen again and complete the
conversation.
Observation
Worker: I’m just waiting for the blue crabs to
1 _____________ down.
Summary
Manager: Sounds good. Those 2 _____________ look
great. Observing Manager: ________________________________________

Worker: Yes, we should have some good

3 _____________ from this batch. Employee: ______________________________________________________
Manager: What are you going to do next?
Worker: I am going to take off the 4 _____________ . Tasks observed: ______________________________________________
Manager: All, right. Don’t forget to use the claw
5 _____________ for the meat. ______________________________________________________________________

Worker: Oh, yeah. I looked on the rack and they ______________________________________________________________________

weren’t there.
Manager: They’re in the 6 _____________ bin by the sink.
Recommendations: _________________________________________
We just cleaned them.
Worker: Great, thanks. I’ll grab one right now. ______________________________________________________________________

______________________________________________________________________

______________________________________________________________________

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Glossary

abaft [ADV-U12] If something moves abaft, is goes closer to the stern of a ship.
abalone [N-COUNT-U9] An abalone is a type of mollusk with an ear-shaped shell that contains several breathing holes.
aft [ADJ-U12] If something is aft, it is toward the rear end of a ship.
American lobster [N-COUNT-U10] An American lobster is an edible crustacean with large claws that lives off the
north Atlantic coast in North America.
anchovy [N-COUNT-U8] An anchovy is a small, common saltwater fish.
astern [ADJ-U12] If something is astern, it is behind a ship.
bandage [N-COUNT-U14] A bandage is a piece of material used to dress a wound.
basket trap [N-COUNT-U5] A basket trap is a type of trap commonly used for catching shellfish.
below [ADV-U12] If something moves below, it moves below the waterline or to a lower deck.
bleeding [N-UNCOUNT-U14] Bleeding is the escape of blood from the circulatory system, and can occur either inside
or outside the body.
blister [N-COUNT-U14] A blister is fluid-filled swelling of the skin that results from a burn or irritation.
blue crab [N-COUNT-U10] A blue crab is an edible crab that is bluish in color and is common on the Atlantic and Gulf
coasts of North America.
bottomfish [N-COUNT-U7] A bottomfish is a name for a group of fish that live and eat on the floor of a lake, river, or
ocean.
bow [N-COUNT-U12] The bow is the front end of a ship.
bulkhead [N-COUNT-U3] A bulkhead is a watertight partition that separates different areas of a ship to avoid flooding.
bulwark [N-COUNT-U2] A bulwark is a barrier that extends up from the shell plating and protects the weather deck.
bunt [N-COUNT-U4] The bunt is the section of a net that holds the trapped fish.
burn [N-COUNT-U14] A burn is a type of physical injury caused by excessive heat, radiation, or exposure to harmful
chemicals.
cable [N-COUNT-U11] A cable is a unit of measurement equal to 100 fathoms.
cancer crab [N-COUNT-U10] A cancer crab is a crab with short claws and an oval-shaped body.
cast net [N-COUNT-U4] A cast net is a circular, weighted net that is hand-thrown.
catch [V –T-U1] To catch fish or shellfish is to trap or snare it.
chest compression [N-UNCOUNT-U14] Chest compression is the rhythmic pressing of the heart of a victim of
cardiac arrest in an effort to simulate a heartbeat and reestablish a normal pulse.
clam [N-COUNT-U9] A clam is a type of mollusk that burrows in the sand or mud and has a hinged shell.
cobia [N-COUNT-U8] A cobia is carnivorous, pelagic fish.
cod [N-COUNT-U7] A cod is a type of groundfish that has a white-colored line marking its body from the gill to the tail
fin.
compartment [N-COUNT-U3] A compartment is an enclosed area, or room, on a ship.
conch [N-COUNT-U9] A conch is a type of mollusk with a large, spiral shell.
CPR [N-UNCOUNT-U14] CPR, or cardiopulmonary resuscitation, is an emergency medical procedure used to
physically maintain blood circulation and brain function for victims of cardiac arrest.
crab pot [N-COUNT-U5] A crab pot is a trap for crabs that is usually round in shape.
crustacean [N-COUNT-U10] A crustacean is a marine animal with a segmented body, an exoskeleton, and paired,
jointed limbs.
deck [N-COUNT-U3] A deck is a floor on a ship that extends all the way from one end of the ship to the other.
defibrillator [ N-COUNT-U14] A defibrillator is a medical device that delivers electrical energy to the heart in an effort
to reestablish a normal pulse.
depth [N-COUNT-U11] Depth is the measurement of the distance downward in a body of water.
distance [N-COUNT-U11] Distance is the measurement of space between two points.

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CAREER PATHS FISHING & Seafood Industry

Student’s Book
Career Paths: Fishing & Seafood Industry is a new educational resource for fishing and

Virginia Evans – Jenny Dooley – Mark Glendale

seafood industry professionals who want to improve their English communication in a work
environment. Incorporating career-specific vocabulary and contexts, each unit offers step-
by-step instruction that immerses students in the four key language components: reading,
listening, speaking, and writing. Career Paths: Fishing & Seafood Industry addresses
topics including types of fish, parts of a ship, nautical language, storage, and types of
factory ships.

The series is organized into three levels of difficulty and offers over 400 vocabulary terms
and phrases. Every unit includes a test of reading comprehension, vocabulary, and listening
skills, and leads students through written and oral production.

Included Features:
• A variety of realistic reading passages
• Career-specific dialogues
• 45 reading and listening comprehension checks
• Over 400 vocabulary terms and phrases
• Guided speaking and writing exercises
• Complete glossary of terms and phrases

The Teacher’s Guide contains teacher’s notes, a full answer key and audio scripts.
The audio CDs contain all recorded material.

ISBN 978-1-4715-2735-7