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Food Fundamentals > Finfish and shellfish > Flashcards

Finfish and shellfish Flashcards

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1
Q

how often Canadians eat Seafood?

A

finfish 3.7 times/ month

shellfish 1.9 times/ month

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2
Q

What’s the difference between finfish and shellfish?

A

finfish are vertebrate/fish skeleton

shellfish are invertebrate/mollusk or crustaceans

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3
Q

there is two types of fish (different water) what is it

A

fresh water and salt water fish

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4
Q

what is the fish classification according to the fat content

A

lean and fatty fish

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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

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6
Q

what are the subcategories in fatty fish?

A

5g < moderate fat< 10 g of total fat

higher fat > 10g of total fat

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7
Q

what is caviar or roe

A

eggs of vertebrate fish

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8
Q

t/f

caviar is highly perishable

A

true

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9
Q

true or false

caviar is not high in cholesterol?

A

false, caviar has a very high percentage of cholesterol

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10
Q

how do you extend the shelf life of caviar

A

you pasteurize

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11
Q

what is surimi? and what it is his characteristic

A

is cheaper (imitation of the product)

  • skinned
  • deboned
  • minced
  • washed
  • strained
  • shaped
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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

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13
Q

what is the grading by the length of smelt

A
  1. small size
  2. medium size
  3. No 1 size
  4. Extra size
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14
Q

what is the length of smelts that are small size

A

under 100mm

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15
Q

what is the length of smelts that are medium size

A

100 mm or longer but less than 140mm

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16
Q

what is the length of smelts that are No.1 size

A

140 mm or longer but less than 180mm

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17
Q

what is the length of smelts that are extra size

A

180 mm and longer

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18
Q

what is the grade name by weight for whitefish

A
  1. small
  2. medium
  3. large
  4. jumbo
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19
Q

what is the weight of small whitefish

A

under 680g

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20
Q

what is the weight of medium whitefish

A

680g or over but less than 1.35kg

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21
Q

what is the weight of large whitefish

A

1.35 kg or over but less than 1.80 kg

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22
Q

what is the weight of jumbo whitefish

A

1.80 kg or over

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23
Q

what is the description of a whole or round fish

A

intact body

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24
Q

what is the description of a drawn fish

A

inner organs removed

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25
Q

what is the description of a dressed or pan-dressed fish

A

inner organ, head, tail, fin and scales are removed

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26
Q

what is the description of a steak fish

A

sliced from the top

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27
Q

what is the description of a single fillet fish

A

sliced lengthwise from head to tail

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28
Q

what is the description of a sticks fish

A

sliced or minced and shaped

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29
Q

what is the description of a butterfly fillet fish

A

steak from large fish

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30
Q

how do you know if a fish is fresh

A

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

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31
Q

what is rigor mortis?

A

normal muscle contraction that occurs after death and lasts from several hours to day

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32
Q

what happens when the rigidity from rigor mortis disappears?

A

fish become old and the quality deteriorates

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33
Q

during rigor mortis texture and flavour are better, and the flesh is juicier. Why is that?

A

due to increases water holding capacity of the proteins

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34
Q

how is the fish structure?

A

fish muscle is arranged in layers of short fibers (myotomes), separated by very thin sheets (myocommata)

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35
Q

what are myotomes

A

layers of short fibers

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36
Q

what are myocommata

A

thin sheets that separate the myotomes

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37
Q

why fish are tender

A
  1. collagen content : 3% with less hydroxyproline
  2. Gel forming ability of the muscle proteins
  3. muscle structure causes fish flesh to flake
38
Q

true or false

when cooked, collagen breaks down more easily at a lower temperature and converts to gelatin

A

true

39
Q

what is the composition of the fish

A
  1. water: 65-80%
  2. protein: 15-20%
  3. fat: 1-15% ( 15% max - salmon)
  4. cho - insignificant
  5. pigments
40
Q

if a fish has red or dark meat it means what? give an example of a fish that has red meat

A

that they swim a long distance - slow-twitch fibers

ex. salmon

41
Q

if a fish has red or white meat it means what? give an example of a fish that has red meat

A

quick burst o speed of brief duration- fast twitch fibers

ex: sole

42
Q

aside from the red/ dark or white flesh what else can impact the pigment of a fish composition

A

myoglobin, carotenoid and astaxanthin

43
Q

canada’s food guide recommends eating how many times per week fish

A

eat at least 2 times per week

44
Q

why are fish healthy

A 
high quality protein
omega 3 fatty acid
lean meat
vit A , D and B
mineral
45
Q

why omega 3 fatty acids are so important

A 
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
Q

Highest fish in DHA/EPA

A

salmon

47
Q

hazards in eating fish

A

mercury and histamine poisoning

48
Q

why is mercury hazard and what fish does it have

A

toxic to nervous system

Bigger fish have more mercury shark, fresh/frozen tuna, marlin, shordfish, orange roughy

49
Q

true or false

the more popular fishes in Canada are low in mercury

A

true

50
Q

why is histamine poisoning

A

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
Q

how does histidine become histamine

A

as the fish age

52
Q

is gempylotoxin toxic? In what fish this is found

A

it is not toxic, but indesgestible. There is a laxative effect. Found in escolar or butterfish

53
Q

do we need to wash fish?

A

no, because it can spread bacteria

54
Q

how can you prepare fish?

A

dry heat: baking, broiling, grilling, frying

moist heat : poaching, simmering, steaming and microwaving

55
Q

how do you bake a fish

A

rinse and pat dry
moderate heat (180 - 200 degrees celcius)
10 min/ inch of thickness
easily flakes, opaque whitish, tender moist

56
Q

what happens when you overheat the fish

A

it becomes tough, dry

57
Q

how do you grill a fish and what type of fish

A

hot grill provides intense heat -> helps develop a rich flavour
fillets or whole fish

58
Q

what is the fast cooking method for fish

A

grilling

59
Q

how do you broil a fish

A

very similar to grilling but uses oven’s upper intense heat.
cooks quickly and evenly
golden-brown colour is desirable

60
Q

how do you fry a fish (3 types)

A

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
Q

how do you poach a fish

A

low temp 71-82
never boiling liquid
retains flavour and moisture

62
Q

how do you simmer a fish

A

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
Q

true or false

steaming retains the fish’s flavor, shape and texture and you lose fewer nutrients during steaming compares to other methods

A

yes

64
Q

true or false

when doing a steam the size of the fish won’t do a difference in the cooking time

A

False - size and weight will do a difference in the cooking time

65
Q

when a fish is in a microwave what can you add to give more flavour and retain the moisture

A

tomatoes, lemon or organde slices, or herbs

66
Q

fresh fish needs to be consumed in how many days

A

1-2 days

it needs to be stored in the coldest portion of the refrigerator

67
Q

fish that is freezing can be up to how many time in the freezer

A

9 months

68
Q

which of the fishes can be longer in the freezer: lean fish or fatty fish

A

lean fish

69
Q

what happens when you put a fish in the freezer

A

reduction in quality, dryer, tougher, less flavorful

70
Q

canned fish can be consumed until when

A

12 months

71
Q

what is the difference between farmed and wild fish nutrition

A

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
Q

what fish swim more (farmed or wild ) and what arrives to the one that don’t swim a lot

A

wild fish swim more

farmed fish swim less and so they have a more abundant omega 3 fatty acid

73
Q

give examples of mollusks

A

snail, clam, oyster, mussel, squid, scallop

74
Q

give examples of crustacean

A

crayfish, shrimp, lobster, crab

75
Q

what are the shellfish nutritional composition

A

water 75-80 (most abundant)
protein (15-20)
fat
minerals

76
Q

what is the skeletal structure of crustaceans

A
  • 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
Q

what is the skeletal structure of mollusks

A

hard shells, commposed of calcium carbonate, protect from predator

78
Q

a person buys mollusks and they tap on their shell and the shell remains open, is it dead or not

A

is dead, it was alive it would close

79
Q

a person buys mollusks but it is closed, is it dead or alive

A

cannot know

80
Q

what are some clues that the mollusk could be dead or not

A

if they don’t close, if they are broken, if they float, if they have a decaying odor

81
Q

what do you do if a mollusk is dead

A

discard

82
Q

why should lobsters be killed alive

A

because there is a harmful bacteria that release toxin that can multiply rapidly when he is dead

83
Q

what are the varieties of shrimp

A

fresh/frozen
raw/cooked
shell-on/peeled
sand vein removed

84
Q

what is the biggest category of shrimp

A

colossal

85
Q

how to store shellfish

A

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
Q

why you can’t store shellfish in water

A

die and spoil

87
Q

to ensure food safety, shellfish must be cooked to an internal temperature of

A

145F dor 15s

88
Q

mollusks is accounted for how many % of foodborne illness in the US

A

45%

89
Q

shucked shellfish could be kept for how much time in the refrigerator? and the freezer?

A

3 days - refri

3m- freezer

90
Q

cooked shellfish could be kept for how much time in the refrigerator? and the freezer?

A

2 days - refrig

3 m- freezer

91
Q

thawed shellfish could be kept for how much time in the refrigerator? and the freezer?

A

2 days - refrigerator

can’t be freezed

Food Fundamentals (13 decks)

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