Fish.

Question 1

What are the two types of fish according to their origin?

Answer 1

• Freshwater fish.
• Seawater fish.

Question 2

Give examples of freshwater fish.

Answer 2

Salmon and Trout.

Question 3

What are the two types of seawater fish?

Answer 3

Pelagic and Demersal.

Question 4

What is a pelagic fish and give two examples?

Answer 4

A seawater fish that swims near the surface, for example herring and pilchard.

Question 5

What is a demersal fish and give three examples?

Answer 5

A seawater fish which swims near the bottom for example, plaice, cod and hake.

Question 6

What are the three types of fish according to their fat content and type?

Answer 6

• Oily fish.
• Whitefish.
• Shellfish.

Question 7

What is an oily fish, give three examples of an oily fish and one characteristic of an oily fish?

Answer 7

Have more than 5% fat in their flesh e.g. mackerel, herring, and sardine, and have darker outer skin.

Question 8

What is a whitefish and give three examples of a whitefish?

Answer 8

Have less than 5% fat in their flesh, they have oil in their liver e.g. halibut, cod, sole, tilapia, haddock, and hake.

Question 9

What is a shellfish and give two characteristics of a shellfish?

Answer 9

Divided into molluscs and crustaceans, and have small soft-bodied sea animals and external skeletons.

Question 10

Give two examples of molluscs and crustaceans.

Answer 10

Molluscs (mussels, cockles) and Crustaceans (lobster, crab).

Question 11

Give the four points on the Structure and Composition of Fish.

Answer 11

• Less connective tissue than meat so it is much easier to tenderize and quicker to cook.

-The muscle is formed into flakes which separate on cooking.

• There is a lot of wastage with fish i.e. bones, head, fins, and often the skin.
• Roe (which contains eggs) can be eaten from certain species.

Question 12

Fresh fish deteriorates rapidly, they should have: 6 points

Answer 12

• Bright eyes, not sunken.
• Plump, firm flesh.
• Plenty of bright scales, firmly attached, stiff tail.
• Fresh, sea smell.
• Moist skin.
• Crustaceans are usually sold cooked.

Question 13

Why are crustaceans usually sold cooked?

Answer 13

Crustaceans are usually sold cooked as they are scavengers they may be harbouring food poisoning bacteria and must be eaten as soon as possible.

Question 14

Methods of preparation and cooking for:
- Whitefish.

Answer 14

Steamed, poached, grilled or fried, baked. Serve in a roux sauce, in a pie, in pastry, curry.

Question 15

Methods of preparation and cooking for:
- Oily fish.

Answer 15

Bake, fry, grill. Serve with a sharp sauce e.g. tartar.

Question 16

Methods of preparation and cooking for:
- Shellfish.

Answer 16

Serve as a starter e.g. prawn cocktail, in salads, fried in batter.

Question 17

How is fish stored? 3 points.

Answer 17

• Eaten as soon as possible.
• Should be stored in the coldest part of the fridge.
• Well-wrapped to prevent strong odors from contaminating other foods.

Question 18

Give three examples of convenience fish products.

Answer 18

Fish fingers, ready-prepared fish pieces for oven baking, ready-made meals e.g. fish pie.

Question 19

Give the four ways of preserving fish.

Answer 19

• Curing.
• Herrings.
• Salting.
• Canning.

Question 20

What is curing and give two examples of cured fish?

Answer 20

Smoking is carried out over wood smoke, develops flavors, and has a preservative action. Some fish are cooked and smoked others left raw. E.g. haddock, and smoked salmon.

Question 21

What is herring and give two examples of herring?

Answer 21

Kippers (soaked in brine then smoked), roll mops (marinated in vinegar and brine then rolled with pickling spice and pickled.)

Question 22

What is salting and give a fish that can be salted?

Answer 22

Some varieties are salted and dried e.g. cod.

Question 23

What is canning and give three examples of fish that can be canned?

Answer 23

Several varieties of oily fish are canned e.g. tuna, sardine, and pilchard.

Question 24

What are the 8 dietary importance of fish in the diet?

Answer 24

• Protein.
• Fat.
• Fat-soluble Vitamins.
• Water soluble vitamins.
• Minerals: Calcium.
  - Iron.
  - Iodine and fluoride.
  - Sodium, chlorine, potassium, and phosphorous are all
  found in fish.

Question 25

What is the protein in fish like?

Answer 25

Protein is H.B.V. and is readily digested.

Question 26

What is the fat in fish like?

Answer 26

Fat in fish consists mainly of unsaturated fatty acids and essential fatty acids in oily fish.

Question 27

Where do oily fish and white fish keep fat-soluble vitamins A and D in their bodies?

Answer 27

Oily fish contains Vitamins A and D in their flesh.
White fish contain Vitamin A in D in their liver oils, not in their flesh.

Question 28

Do fish contain water-soluble vitamins C and B?

Answer 28

Fish does not contain vitamin C, and most fish contain a small amount of the B group vitamins.

Question 29

Which fish is most suitable for weight loss?

Answer 29

White fish.

Question 30

What are the four other minerals found in fish?

Answer 30

Sodium, chlorine, potassium, and phosphorous are all found in fish.

Question 31

How is calcium provided by fish?

Answer 31

Mainly found in fish bones. If the bones of canned fish are eaten they provide calcium.

Question 32

Are fish a good source of iron?

Answer 32

Fish is a poor source.

Question 33

What types of fish are good sources of iodine and fluoride?

Answer 33

Seawater fish are good sources.