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Study Guide 001 > Chapter 20: Fish > Flashcards

Chapter 20: Fish Flashcards

1
Q

How are fish classified?

A
  1. Habitat:
    a) Salt water
    - sea
    - e.g tuna, Sword ,Doroado

b) Fresh water
- dams, rivers
- e.g Carp, bass, trout

  1. Flesh:
    a) White flesh
    - 5% less fat
    - e.g hake, kingklip,
    haddock

b) Oily
- darker colour firm
flesh
- 5% more fat
e.g Tuna, salmon, marlin

  1. Shape
    a) Round fish
    - Rounded in shape
    - 2 fillets (1per side)
    - e.g Hake, kingklip, tuna

b) Flat
- Flat
- 4 fillets
- e.g Large halibut, flounder
- e.g Smaller Plaice, sole

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2
Q

Explain the acronym SASSI

A

Southern African Sustainable Seafood Initiative

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3
Q

Traffic light indication

A

Green
- Safe to eat
- Population numbers are
healthy
e.g Abalone, anchovie, hake

Orange
- Legal to sell
e.g Marlin, Monfish, Sole

Red
- Illegal to sell and buy
e.g Galjoen, sawfish, elf

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4
Q

When selecting fish, which tests should be applied?

A
  1. Should smell of the sea
  2. Eyes, bright and shiny
  3. Gills, bright and pinkish red
  4. Skin, shiny and bright
  5. Flesh, firm, plum, springy
    and elastic
  6. Scales, plentiful should not
    come off during handling
  7. Fillets and steaks, firm and
    moist with no browning at
    edges
  8. Frozen fish, solidified,
    uniform in color and free
    from crystals
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5
Q

Explain signs of staleness

A
  1. Unpleasant ammonia
    odour
  2. Limp flesh retaining
    imprints of fingers
  3. Sunken eyes
  4. Gills, dulls and discoloured
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6
Q

Explain the guidelines of storing fish

A
  1. Temperature
  2. Packaging
  3. Labelling / date stamp
  4. Signs of freezer burn
  5. Defrosting
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7
Q

At what temp can be fish be stored?

A

0 -5 degrees for 1-3 days

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8
Q

What is the optimum storage temp for fish

A

0-1

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9
Q

Why should fish be stored in designated refrigerator?

A
  • Prevent x contamination
  • Tainting of flavor and aroma
    on other food
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10
Q

How should fish be stored during the day

A

Covered and on ice

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11
Q

How should fish be frozen

A

-18 degrees
- 3 to 6 months

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12
Q

Explain a probe thermoneter

A

Used to check core temp

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13
Q

Why should fish be well wrapped and covered

A
  • Prevent blood and liquid
    leakage
  • Tainting of aroma and taste
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14
Q

Why should fish be stored in bottom of fridge

A

Prevent drip contamination

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15
Q

How can one prevent freezer burn and fish from drying out during storage

A

By vacuum packing

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16
Q

Which care should be taken during the sous vide of fish

A

Vacuum packed bags should not be punctured

17
Q

Which date stamps / labelling should retail fish carry

A
  1. Use by
  2. Sell by
  3. Indicating cut
  4. Date of received
18
Q

When does freezer burn occur

A
  • Fish incorrectly wrapped or
    packaged, left in freezer too
    long.
19
Q

What is freezer burn

A
  • Meat dehydrates and
    desiccates, meat is unusable
20
Q

How should fish be defrosted

A

By thawing in refrigerator between 0-5

21
Q

Some traditional cuts of fish are?

A
  1. Fillets ( Boneless)
    - Flesh removed the bone
  2. Supreme ( Boneless)
    - Portion size cut from fillets
  3. Goujon (Bone and skinless)
    - Small strips of fillets e.f fish
    finger
    - Crumbed and deepfried
  4. Loin (Boneless)
    - Piece of fillet cut from
    round
  5. Loin steak (Boneless,
    skinless)
    - Slices of loin
    - Cut from large round fish
  6. Darne (Bone in)
    - Known as steak / cutlets
    - 25mm thick
    - Steaks, slice of round fish
    on the bone cut through
    tailcut section
    - Cutlets, slice of round fish -
    on the bone cut through
    middelcut section.
22
Q

List 8 preparation methods of fish

A
  1. Prepare
  2. Washing
  3. Scaling
  4. Gutting
  5. Trimming
  6. Filleting
  7. Skinning
  8. Pin boning
23
Q

How should fish be washed

A
  • Briefly soak flesh to remove
    scales
  • Wash under cold water
24
Q

How do you scale fish

A
  • Use deep sink or inside a
    plastic bag
  • Firm blade or fish scaler
  • Back of knife to prevent
    damaging of skin
  • Hold tail and scrape scales
    towards the head
  • Rinse fish
  • pat down with paper towel
25
Q

How do you gut fish

A
  • Insert knife under tale and
    cut towards the head
  • Fingers to scrape all insides
  • Wash fish inside and
    outside
26
Q

How do you trim a fish

A
  • Remove gills, fins, tail, eyes
    and head
27
Q

How do you fillet round fish

A
  • 2 fillets
  • Work from head to tail
  • Make incision behind the
    head
  • Cut from backbone
    following the vertebrae over
    rib down to the tail
  • Lift fillet as you remove it
  • Trim excess belly fat
28
Q

How do fillet flat fish

A
  • 4 fillets
  • Make incision from head to
    tail
  • Make incision behind head
  • Work from centre, keeping
    knife pressed flat against
    bone
29
Q

How do you skin fish

A
  • Dip fingers in salt for better
    grip
  • Cut through flesh at the tail
    Never through the skin
  • Hold at 45 degree angle
30
Q

How do you pin bone

A
  • Run fingers on the fillet and
    remove any bones
31
Q

What is the golden rule of cooking fish

A
  • Skin side first
  • Crisp up the skin well and
    turn over to finish
32
Q

What are considered as fish’s best friends

A
  1. Butter
    - Fat, succulent and moist
  2. Lemon
    - Acidness balances richness of butter and oil
33
Q

How does one cook oily fish

A

Seared on the outside in a hot pan

34
Q

How does one one cook white flesh

A
  • Cooked through
  • Baked steaming method called en papillote
35
Q

How does one cook whole fish

A
  • Gutted and scored
  • Rub in sal and herbs
  • Scored fish speeds up
    cooking time
36
Q

How do you determine if fish are cooked

A
  1. Do not damage
    appearance of fish
  2. Fish gives in to touch
  3. Little or no resistance
    when pushing in a skewer
    into thickest part
  4. Over cooked fish is opaque
  5. Overcooked fish breaks up
    and are flaky
  6. Overcooked fish becomes
    dry
37
Q

What is the four basic coatings for fish

A
  1. Flour coating
  2. Breadcrumb coating
  3. Batters
  4. Marinating
38
Q

Which garnishes can be used with fish

A
  1. Lemon slices
  2. Lemon wedges
  3. Lemon and herb butter
  4. Garlic butter
  5. Butter curl
39
Q

What are accompaniments for fish?

A
  1. Tartare sauce
  2. Hollandaise
  3. Buerre blanc
  4. Buerre noisette
  5. Buerre noir
  6. Tomato sauce
  7. Chips / french fries

Study Guide 001 (20 decks)

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