Day 2

Question 0

FAS

Answer 0

Frozen at Sea

Question 1

IQF

Answer 1

Individually Quick Frozen

Question 2

The fin found under the Gill Plate

Answer 2

Pectoral Fin

Question 3

Also known as the tail fin

Answer 3

Caudal Fin

Question 4

Fin Found under front

Answer 4

Pelvic fin

Question 5

Muscle fibers in a fish

Answer 5

Myotomes

Question 6

Connective tissue

Answer 6

Myocommata

Question 7

Fish sold with the viscera removed

Answer 7

Drawn

Question 8

The fin found on the upper region of the fish

Answer 8

Dorsal fin

Question 9

A boneless side of a fish, sometimes with the skin off

Answer 9

Filet

Question 10

45 degree bias cut

Answer 10

Tranche

Question 11

Square cut from a fillet also what is done to the roads ever so often

Answer 11

Pave

Question 12

NMFS

Answer 12

National Marine Fisheries Service

Question 13

A term noting the different forms which fish can be purchased

Answer 13

Marketing forms

Question 14

Proper storage a for a flat fish

Answer 14

Pigment side down, to the right, 45 degree angle, on a draining pan

Question 15

Proper storage of live crustaceans

Answer 15

Covered in seaweed on a perforated pan, or ph balance tank

Question 16

Eight key points used to check freshness of fish

Answer 16

1. ) clear, bulging eyes
2. ) 28-32 degrees
3. ) responds to light pressure
4. ) general overall appearance
5. ) no belly burns
6. ) gills need to be red to maroon, moist, and smell like the sea
7. ) overall smell
8. ) scales adhere tightly to the body