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Cordon Bleu Wine Management - Culinary Concepts > Fish > Flashcards

Fish Flashcards

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1
Q

What is a “TAC” in regards to fishing?

A

Total allowable catch. Established through scientific assessments of the state of fish stocks

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2
Q

How do you define the process of managing fish stocks?

A

The population or total mass of a fishery resource. Such stocks are usually identified by their location of the resource in the ocean

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3
Q

What is an example of unsustainable fishing?

A

Bottom trawling

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4
Q

What is an example of sustainable fishing?

A
  • “La Peche Raisonnable” - small scale fishing with boats smaller than 10m
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5
Q

What is the importance of seasonality in terms of fish production?

A
  • Quality
  • Protect reproduction period
  • E.g. oyster season is september - april, outside these months they reproduce, taste creamy
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6
Q

What aspects do you look at to recognise the quality of fresh fish?

A

Flesh - firm, no bruising, rebound when pressed
Eyes - Clear, bulging, bright, moist
Gills - Bright maroon/red, moist
Smell - Non-offensive
Humidity - Scales tightly attached, clear mucus coating

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7
Q

How do you tell the freshness of shellfish?

A
  • tightly closed
  • heavy for their size
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8
Q

Describe hook, line and troll fishing

A
  • Most selective of techniques
  • Dishing rod, controlled by one person
  • Can be used for many types of fish
  • Can have multiple hooks attached to the one line
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9
Q

Describe long line fishing

A
  • Multiple hooks attached to a line
  • Line is dragged from a boat, with boys attached to each hook
  • Catches multiple fish at the same time
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10
Q

Describe drift net fishing

A
  • A net is hung off the side of a boat or close to the shore
  • Specific sized holes to capture certain sized fish
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11
Q

Describe Purse Seines fishing

A
  • Net is placed around a group of fishing, keeping the fish in a certain area
  • Fisherman then captures the fish with a hand-held filet
  • this allows fragile species such as anchovies, sardines, bonito to be captured with care
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12
Q

Describe trap fishing

A
  • A bait is set inside of a trap
  • Traps are attached to buoys
  • Traps are brought to the surface and onto the boat
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13
Q

Describe midwater trawler fishing

A
  • Controversial
  • A large cone shaped net is dragged through the ocean, collecting anything in its way
  • Used to fish most ocean species
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14
Q

Describe bottom trawler fishing

A
  • Large net is dragged along the ocean floor, destroying and collecting anything in its way
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15
Q

Describe the characteristics of white and round fish

A
  • E.g. cod, bass, pollack
  • Overall softer, flakey meat
  • Lower fat content
  • Less iodine flavour
  • Only some can be eaten raw
  • Normally roasted, sometimes ceviche
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16
Q

Describe the characteristics of Flatfish

A
  • E.g. turbot, fluke, flounder, halibut
  • Fattier fish, live on ocean floor
  • Firm meat
  • Some can be eaten raw
  • Often roasted, can handle other flavours, sauces due to meaty texture
17
Q

Describe the characteristics of the trout/salmon family

A
  • High fat content and omega 3
  • Meat is orange due to diet
  • Can be eaten raw
  • Wild forms are particularly expensive
  • Can take high grilling, smoking, poaching, curing
18
Q

Describe the characteristics of Blue fish

A
  • E.g. bonito, red tuna, albacore, tuna, sardines, anchovy, mackarel
  • High flavour, fat content
  • High in omega 3 and minerals
  • Small fish are sustainable in large quantities
  • Versatile in cooking techniques
19
Q

Describe the characteristics of cephalopods

A
  • E.g. squid, cuttlefish, octopus
  • High fat content
  • High in iodine
  • can be grilled quickly or slowly braised
  • Can be eaten raw
20
Q

Describe the characteristics of shellfish, molluscs

A
  • E.g clams, sea snails, mussels, lobsters, scallops, prawns
  • High fat, iodine content
  • Sea snails and mussels are very sustainable
  • Steamed, stir fried
21
Q

Describe intensive marine acquaculture in farm raised fish

A
  • High density
  • Use of artificial feeds
  • Use of antibiotics
  • Fish often needs to be transported further distances to reach consumers
  • Can be fed fish or pellets
  • Farmed
22
Q

Describe extensive acquaculture in farm raised fish

A
  • Fish are properly spaced
  • Flowing water is present
  • Don’t need intervention from antibiotics due to natural environment

Cordon Bleu Wine Management - Culinary Concepts (5 decks)

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