Chapter 9 fish Flashcards
vertebrate, fresh water, lean
perch, pike, catfish
vertebrate, fresh water, fatty
lake trout
vertbrate, salt water, lean
halibut, haddock, cod, swordfish
vertebrate, salt water, fatty
atlantic salmon, herring, mackerel
invertebrate, crustaceous
shrimp, lubster, crab, crayfish
invertebrate, mollusk, bivalve
clam, mussel, oyster, scallop
invertebrate, mollusk, univalve
abalone, snail
invertebrate, mollusk, cephalopod
octopus, squid
fish with very low fat (less than 2,5g)
haddock, shrimp, tuna (yellow), clam, cod, squid
fish with low fat (2,5g-5g)
oyster, pink salmon, catfish, sea trout
fish with moderate fat (5g-10g)
atlantic salmon, herring, spanish mackerel, tuna (bluefin), lake trout
fish with higher fat (more than 10g)
king salmon, atlantic mackerel
steps of cheap seafood
alaskan pollack, skinned, deboned, minced, washed, strained, shaped into
characteristics of fresh fish
- odours of sea and not ammonium
- red gills
- bulging and jet black eyes with translucid cornea
- bright and shiny skin with tight scales
- belly free of swelling
why texture and flavor are better after rigor mortis
flesh is juicier du to increased water holding capacity of proteins
3 reasons fish are tender
- collagen: 3% vs 15%
- level of content of hydroxyproline
- muscle structure, cause fish flesh to flake
how the shot fibers are arranged
myotomes
what separated the myotomes which are thin sheets of connective tissue
myocommata
what pigments are in pink salmon and trout that are in the insect and the crustaceous that they eat
carotenoids, astaxanthin
type of fiber and colour of fish that do long distance swimming such as salmon
red or dark flesh (because more myoglobin)
slow twitch fibers
type of fiber and colour of fish that do quick burst of speed of bried duration
white flesh
fast twitch fiber
type of minerals in fish
calcium, phosphorous, iodine, fluorine (salty fish)
why omega 3 important (6)
- immune system response
- inflammatory response
- fetal development (neuronal, retinal)
- cardiovascular health (prevents brain and heart strokes)
- healthy aging process
- cognitive function in those with very mild alzeihmers
quantity of EPA and DHA per day
0,30-0,45 g
type of fish high in mercury (8)
fresh/frozen tuna, shark, escolar, swordfish, king mackerel, tilefish, marlin, orange roughy
which type of tuna should you choose to not have mercury problem and which should you not take
- canned light tuna (younger/smaller, less Hg in them)
2. albacore tuna (older, larger)
examples of 6 ounces fish that have the right amount of DNA for one day (5)
salmon, whithefish, herring, anchovie, trout
examples of 12 ounces fish that have the right amount of DNA for one day (5)
atlantic mackerel, sardines, trout, mussels, pollock, salt cod
causes of histamine poisoning
- the fish has not been chilled right after it had caught (put in ice bath of water), so the bacteria stays on the skin fish
- need to be allergic
what cause reaction of histidine to histamine
histidine decarboxylase enzyme (found in the bacteria)
where do we find histidine in some fish
skin, grills, gut
temprature where the bacteria is active (histatidine poisonning)
30 degree celsius
composition of indigestible oil in muscle tissues (20% of the weight)
- high amount of wax esters
consequence of indigestibles oils in muscle tissue
cause gempylotoxin (not toxic but indigestible), laxative effect, dramatic short-lived gastrointestinal responses in some people
temperature + time of baking fish
moderate heat (180-200 C) 10 minutes/ inch of thickness
consequences of overheating fisk in baking
- tightens protein bonds
- protein mesh shrinks
- water squeezed out
- tough, dry fish flesh
storage of fresh fish
- in the coolest area of the refrigerated (less than 4 degree)
- wrap tightly to prevent the contact with oxygen and prevent odors in contact with other food
storage of fresh shellfish
- consume the same day
2. kept alive in a cool salty wet environment
disadvantages of freezing fresh fish (4)
- reduction in quality
- dryer (keep airtight)
- less flavorful
- tougher (low water holding capacity)
lean or fatty fish stay longer in the freezer and why
lean because there is the lipid oxidation for fatty fish
what wild salmon eat
smaller fish that are high in EPA and DHA
what are farmed salmon when they are mature
fed fish oil pellets
application in the US that recommand fish
Monterey Bay Aquarium- Seafood Watch
3 best choice according to monterey bay aquarium
- wild pink salmon
- wild sockeye salmon
- atlantic salmon farmed in recirculating/indoor tanks
a good alternative to salmon
land-based farm Arctic Char, rainbow trout
the main reason to choose wild salmon instead of farmed salmon
environmental’s concern (main difference between these two)
differences between farmed and wild salmon about calories and PBC (chemicals stored in fat of fish)
farmed salmon is higher in calories and in PBC (because eat smaller fish that have PBC)
change in % of the proportion of farmed and wild salmon
farmer pass from 49% to 62% in 2030 (cheapier to fish, easier for industry)
fish are graded on what
size, weight,color, uniformity
3 types of purchasing fish
intact body
inner organs removed
inner organ, head,tail, fin and scales removed
