Class #9: Fish & Seafood Flashcards
What is the most consumed fish in Canada?
Salmon
How often do Canadians eat finfish and shellfish?
Finfish: 3.7x/month
Shellfish 1.9x/month
True or False: Finfish are vertebrates, and obtain O2 from water using gills.
True
Which of these fish are very low fat?
a. Mackerel
b. Herring
c. Trout
d. Cod
D
Which of these fish are high fat?
a. Bluefin Tuna
b. Catfish
c. King Salmon
d. Pink Salmon
C
Which of these fish are low fat?
a. Clam
b. Shrimp
c. Squid
d. Oysters
D
True or false: Roe is the eggs of lobsters.
False, Roe/Caviar are the eggs of vertebrate fish
What is Surimi made of?
Alaska pollock/Pacific whiting, which has been skinned, deboned, minced, washed, strained, and shaped. Then treated with sorbitol, sucrose and coloring.
True or False: Surimi has higher cholesterol than regular crab meat.
False. Less cholesterol, but also no omega 3’s
How is a drawn fish processed?
Inner organs removed
What is the difference between filets and steaks?
Filets are when the fish is sliced lengthwise, steaks are made when the fish is sliced from the top.
What has been removed from a dressed/pan dressed fish?
Inner organs, heat, tail, fin, scales all removed.
Name 4 ways to determine if a fish is fresh
- Red Gills
- Bulging, clear eyes
- Bright and shiny skin, belly free of gas
- Firm and stiff body
Why should lobster be cooked alive?
Lobster meat has naturally occurring bacteria, once the lobster is dead the bacteria can multiply and release toxins not killed by heat.
Which of these fish have a delicate texture?
a. Grouper
b. Seabass
c. Lobster
d. White fish
D
Which of these fish have a firm texture?
a. Crab
b. Sole
c. Tilefish
d. Mussels
C
Which of these fish have a mild flavour?
a. Mullet
b. Lobster
c. Smelt
d. Trout
B
Which of these fish have a full flavour?
a. Clams
b. Monkfish
c. Squid
d. Scallops
A
What are three characteristics of fish meat that make it tender?
- Low collagen
- Less hydroxyproline in connective tissue (Collagen breaks down to gelatin at a lower temp)
- Short muscle fibres, arranged into myotomes & separated by thin sheets of CT (myocommata)=flaking
How is fish graded?
Based on weight or length.
Which fish is the highest in omega 3?
a. Herring
b. Bass
c. Bluefish
d. Smelt
A
Which fish is high in mercury?
a. Tilefish
b. Scallops
c. Squid
d. Salmon
A
Which fish is high in mercury?
a. Marlin
b. Shrimp
c. Bass
d. King Mackerel
D
Describe the mechanism of histidine/scromboid poisoning.
- Histidine normally present in fish converts to histamine if fish improperly stored
- Bacteria which is active at warmer temps contain histidine decarboxylase enzymes, facilitate conversion
