Buying, preparing, cooking fish

Question 1

What temperature should fish be kept at

Answer 1

Below 3 and eaten quickly

Question 2

Signs for fresh fish

Answer 2

Bright eyes, sea smell, smooth and soft, scales flat , gills bright red,

Question 3

Signs for no fresh fish

Answer 3

Sunken eyes, strong smell

Question 4

How long should you cook fish

Answer 4

Short time as fish have little connective tissues and coagulation at 60

Question 5

If fish is over cooked it becomes

Answer 5

Tough , dry, moisture squeezed out.

Question 6

Cuts of fish

Answer 6

Steaks, fillets, plier( folded in two), goujon

Question 7

How is white fish cut

Answer 7

Skinned and cut into portions

Question 8

How is oily fish prepared

Answer 8

Skin left on

Question 9

Preparing all fish

Answer 9

Washed under cold water, scales and fins removed,

Question 10

Preparing fish for freezing

Answer 10

Package in blocks or water

Question 11

Preparing fish for chilling

Answer 11

Store in plastic wrap in a bag

Question 12

Preparing fish for salting

Answer 12

Use a lot of salt and keep for a year

Question 13

Buying chilled shellfish look out fors

Answer 13

Smell fresh, firm to touch, no broken shell

Question 14

Frozen shellfish buying to look out for

Answer 14

Tightly fitting package, not torn

Question 15

Cooked prawn buying

Answer 15

Pink and firm, no veins