Class #9: Fish & Seafood

Question 1

What is the most consumed fish in Canada?

Answer 1

Salmon

Question 2

How often do Canadians eat finfish and shellfish?

Answer 2

Finfish: 3.7x/month

Shellfish 1.9x/month

Question 3

True or False: Finfish are vertebrates, and obtain O2 from water using gills.

Answer 3

True

Question 4

Which of these fish are very low fat?

a. Mackerel
b. Herring
c. Trout
d. Cod

Answer 4

D

Question 5

Which of these fish are high fat?

a. Bluefin Tuna
b. Catfish
c. King Salmon
d. Pink Salmon

Answer 5

C

Question 6

Which of these fish are low fat?

a. Clam
b. Shrimp
c. Squid
d. Oysters

Answer 6

D

Question 7

True or false: Roe is the eggs of lobsters.

Answer 7

False, Roe/Caviar are the eggs of vertebrate fish

Question 8

What is Surimi made of?

Answer 8

Alaska pollock/Pacific whiting, which has been skinned, deboned, minced, washed, strained, and shaped. Then treated with sorbitol, sucrose and coloring.

Question 9

True or False: Surimi has higher cholesterol than regular crab meat.

Answer 9

False. Less cholesterol, but also no omega 3’s

Question 10

How is a drawn fish processed?

Answer 10

Inner organs removed

Question 11

What is the difference between filets and steaks?

Answer 11

Filets are when the fish is sliced lengthwise, steaks are made when the fish is sliced from the top.

Question 12

What has been removed from a dressed/pan dressed fish?

Answer 12

Inner organs, heat, tail, fin, scales all removed.

Question 13

Name 4 ways to determine if a fish is fresh

Answer 13

• Red Gills
• Bulging, clear eyes
• Bright and shiny skin, belly free of gas
• Firm and stiff body

Question 14

Why should lobster be cooked alive?

Answer 14

Lobster meat has naturally occurring bacteria, once the lobster is dead the bacteria can multiply and release toxins not killed by heat.

Question 15

Which of these fish have a delicate texture?

a. Grouper
b. Seabass
c. Lobster
d. White fish

Answer 15

D

Question 16

Which of these fish have a firm texture?

a. Crab
b. Sole
c. Tilefish
d. Mussels

Answer 16

C

Question 17

Which of these fish have a mild flavour?

a. Mullet
b. Lobster
c. Smelt
d. Trout

Answer 17

B

Question 18

Which of these fish have a full flavour?

a. Clams
b. Monkfish
c. Squid
d. Scallops

Answer 18

A

Question 19

What are three characteristics of fish meat that make it tender?

Answer 19

• 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

Question 20

How is fish graded?

Answer 20

Based on weight or length.

Question 21

Which fish is the highest in omega 3?

a. Herring
b. Bass
c. Bluefish
d. Smelt

Answer 21

A

Question 22

Which fish is high in mercury?

a. Tilefish
b. Scallops
c. Squid
d. Salmon

Answer 22

A

Question 23

Which fish is high in mercury?

a. Marlin
b. Shrimp
c. Bass
d. King Mackerel

Answer 23

D

Question 24

Describe the mechanism of histidine/scromboid poisoning.

Answer 24

• 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

Question 25

What undesirable compound does butterfish/escolar contain?

Answer 25

Gempylotoxin, not toxic but has mild GI effects and is indigestable

Question 26

What happens when you overcook fish?

Answer 26

Protein bonds tighten, protein mesh shrinks, squeezing out water.

Question 27

Why is it not recommended to wash fish?

Answer 27

Cross contamination

Question 28

When should you consume fresh fish?

Answer 28

within 1-2 days

Question 29

When should you consume shellfish?

Answer 29

the same day purchased

Question 30

What happens when you freeze fish?

Answer 30

Quality goes down because it is drier, and tougher.