Finfish and shellfish Flashcards
1
Q
how often Canadians eat Seafood?
A
finfish 3.7 times/ month
shellfish 1.9 times/ month
2
Q
What’s the difference between finfish and shellfish?
A
finfish are vertebrate/fish skeleton
shellfish are invertebrate/mollusk or crustaceans
3
Q
there is two types of fish (different water) what is it
A
fresh water and salt water fish
4
Q
what is the fish classification according to the fat content
A
lean and fatty fish
5
Q
what are the subcategories in lean fish?
A
very low fat < 2.5g of total fat AND
2.5g < low fat < 5 g of total fat
6
Q
what are the subcategories in fatty fish?
A
5g < moderate fat< 10 g of total fat
higher fat > 10g of total fat
7
Q
what is caviar or roe
A
eggs of vertebrate fish
8
Q
t/f
caviar is highly perishable
A
true
9
Q
true or false
caviar is not high in cholesterol?
A
false, caviar has a very high percentage of cholesterol
10
Q
how do you extend the shelf life of caviar
A
you pasteurize
11
Q
what is surimi? and what it is his characteristic
A
is cheaper (imitation of the product)
- skinned
- deboned
- minced
- washed
- strained
- shaped
12
Q
what do you need to fish in Canada?
A
fishing license
fisheries opening and closures
fishery quotas and requirements
reports and allowable catch information
13
Q
what is the grading by the length of smelt
A
- small size
- medium size
- No 1 size
- Extra size
14
Q
what is the length of smelts that are small size
A
under 100mm
15
Q
what is the length of smelts that are medium size
A
100 mm or longer but less than 140mm
16
Q
what is the length of smelts that are No.1 size
A
140 mm or longer but less than 180mm
17
Q
what is the length of smelts that are extra size
A
180 mm and longer
18
Q
what is the grade name by weight for whitefish
A
- small
- medium
- large
- jumbo
19
Q
what is the weight of small whitefish
A
under 680g
20
Q
what is the weight of medium whitefish
A
680g or over but less than 1.35kg
21
Q
what is the weight of large whitefish
A
1.35 kg or over but less than 1.80 kg
22
Q
what is the weight of jumbo whitefish
A
1.80 kg or over
23
Q
what is the description of a whole or round fish
A
intact body
24
Q
what is the description of a drawn fish
A
inner organs removed
25
what is the description of a dressed or pan-dressed fish
inner organ, head, tail, fin and scales are removed
26
what is the description of a steak fish
sliced from the top
27
what is the description of a single fillet fish
sliced lengthwise from head to tail
28
what is the description of a sticks fish
sliced or minced and shaped
29
what is the description of a butterfly fillet fish
steak from large fish
30
how do you know if a fish is fresh
by the smells - if it smells like sea it is fresh
by the colour - red grills
by the eyes - if it is bulging and jet-black eyes with the translucent cornea
by the skin- bright and shine skin with tight scales, belly free of swelling
body- firm and stiff
31
what is rigor mortis?
normal muscle contraction that occurs after death and lasts from several hours to day
32
what happens when the rigidity from rigor mortis disappears?
fish become old and the quality deteriorates
33
during rigor mortis texture and flavour are better, and the flesh is juicier. Why is that?
due to increases water holding capacity of the proteins
34
how is the fish structure?
fish muscle is arranged in layers of short fibers (myotomes), separated by very thin sheets (myocommata)
35
what are myotomes
layers of short fibers
36
what are myocommata
thin sheets that separate the myotomes
37
why fish are tender
1. collagen content : 3% with less hydroxyproline
2. Gel forming ability of the muscle proteins
3. muscle structure causes fish flesh to flake
38
true or false
when cooked, collagen breaks down more easily at a lower temperature and converts to gelatin
true
39
what is the composition of the fish
1. water: 65-80%
2. protein: 15-20%
3. fat: 1-15% ( 15% max - salmon)
4. cho - insignificant
5. pigments
40
if a fish has red or dark meat it means what? give an example of a fish that has red meat
that they swim a long distance - slow-twitch fibers
| ex. salmon
41
if a fish has red or white meat it means what? give an example of a fish that has red meat
quick burst o speed of brief duration- fast twitch fibers
| ex: sole
42
aside from the red/ dark or white flesh what else can impact the pigment of a fish composition
myoglobin, carotenoid and astaxanthin
43
canada's food guide recommends eating how many times per week fish
eat at least 2 times per week
44
why are fish healthy
```
high quality protein
omega 3 fatty acid
lean meat
vit A , D and B
mineral
```
45
why omega 3 fatty acids are so important
```
essential fatty acid
immune system response
inflammatory response
fetal development (neuronal, retinal)
cardiovascular health ( prevent heart and brain stroke)
weight management
cognitive function in those with very milk Alzheimer
healthy aging process
```
46
Highest fish in DHA/EPA
salmon
47
hazards in eating fish
mercury and histamine poisoning
48
why is mercury hazard and what fish does it have
toxic to nervous system
| Bigger fish have more mercury shark, fresh/frozen tuna, marlin, shordfish, orange roughy
49
true or false
the more popular fishes in Canada are low in mercury
true
50
why is histamine poisoning
it gives an allergic reaction.
Symptoms :
- tingling, burning and swelling around the mouth or in the throat; rash, itching
- low BP
- headache, dizziness, nausea, vomiting, diarrhea, heart palpitations, and respiratory distress
51
how does histidine become histamine
as the fish age
52
is gempylotoxin toxic? In what fish this is found
it is not toxic, but indesgestible. There is a laxative effect. Found in escolar or butterfish
53
do we need to wash fish?
no, because it can spread bacteria
54
how can you prepare fish?
dry heat: baking, broiling, grilling, frying
| moist heat : poaching, simmering, steaming and microwaving
55
how do you bake a fish
rinse and pat dry
moderate heat (180 - 200 degrees celcius)
10 min/ inch of thickness
easily flakes, opaque whitish, tender moist
56
what happens when you overheat the fish
it becomes tough, dry
57
how do you grill a fish and what type of fish
hot grill provides intense heat -> helps develop a rich flavour
fillets or whole fish
58
what is the fast cooking method for fish
grilling
59
how do you broil a fish
very similar to grilling but uses oven's upper intense heat.
cooks quickly and evenly
golden-brown colour is desirable
60
how do you fry a fish (3 types)
sautéing, stir frying -> use less oil, high heat stir frequently
pan frying and deep frying -> need more oil to immerse the fillet or whole fish
for deep frying -> coat fish first, then heat the oil to 175 to 195 degrees C before placing the fish into it
61
how do you poach a fish
low temp 71-82
never boiling liquid
retains flavour and moisture
62
how do you simmer a fish
use a low temperature to gently cook fish
bring the liquid to a low temperature until tiny bubbles just begin to form at the surface of the liquid
creates a flavorful broth
63
true or false
steaming retains the fish's flavor, shape and texture and you lose fewer nutrients during steaming compares to other methods
yes
64
true or false
when doing a steam the size of the fish won't do a difference in the cooking time
False - size and weight will do a difference in the cooking time
65
when a fish is in a microwave what can you add to give more flavour and retain the moisture
tomatoes, lemon or organde slices, or herbs
66
fresh fish needs to be consumed in how many days
1-2 days
| it needs to be stored in the coldest portion of the refrigerator
67
fish that is freezing can be up to how many time in the freezer
9 months
68
which of the fishes can be longer in the freezer: lean fish or fatty fish
lean fish
69
what happens when you put a fish in the freezer
reduction in quality, dryer, tougher, less flavorful
70
canned fish can be consumed until when
12 months
71
what is the difference between farmed and wild fish nutrition
wild fish - more diverse diet. richer in vitamins and minerals
farmed fish- made from monocrops, cause of their grey color, so colarants are added so they will be pink
72
what fish swim more (farmed or wild ) and what arrives to the one that don't swim a lot
wild fish swim more
| farmed fish swim less and so they have a more abundant omega 3 fatty acid
73
give examples of mollusks
snail, clam, oyster, mussel, squid, scallop
74
give examples of crustacean
crayfish, shrimp, lobster, crab
75
what are the shellfish nutritional composition
water 75-80 (most abundant)
protein (15-20)
fat
minerals
76
what is the skeletal structure of crustaceans
- hard outer shells protecting their body
- segmented bodies protect muscle and organs giving structural support
- periodically shed their shells through molting as they grow larger
77
what is the skeletal structure of mollusks
hard shells, commposed of calcium carbonate, protect from predator
78
a person buys mollusks and they tap on their shell and the shell remains open, is it dead or not
is dead, it was alive it would close
79
a person buys mollusks but it is closed, is it dead or alive
cannot know
80
what are some clues that the mollusk could be dead or not
if they don't close, if they are broken, if they float, if they have a decaying odor
81
what do you do if a mollusk is dead
discard
82
why should lobsters be killed alive
because there is a harmful bacteria that release toxin that can multiply rapidly when he is dead
83
what are the varieties of shrimp
fresh/frozen
raw/cooked
shell-on/peeled
sand vein removed
84
what is the biggest category of shrimp
colossal
85
how to store shellfish
First, brush the shell to remove dirt, after, soak them in saltwater for 2 hours in fridge to remove inside sand and then, store in an open container in the fridge. Place a damp towel on top (humidity).
86
why you can't store shellfish in water
die and spoil
87
to ensure food safety, shellfish must be cooked to an internal temperature of
145F dor 15s
88
mollusks is accounted for how many % of foodborne illness in the US
45%
89
shucked shellfish could be kept for how much time in the refrigerator? and the freezer?
3 days - refri
| 3m- freezer
90
cooked shellfish could be kept for how much time in the refrigerator? and the freezer?
2 days - refrig
| 3 m- freezer
91
thawed shellfish could be kept for how much time in the refrigerator? and the freezer?
2 days - refrigerator
| can't be freezed
