Fish. Flashcards
What are the two types of fish according to their origin?
- Freshwater fish.
- Seawater fish.
Give examples of freshwater fish.
Salmon and Trout.
What are the two types of seawater fish?
Pelagic and Demersal.
What is a pelagic fish and give two examples?
A seawater fish that swims near the surface, for example herring and pilchard.
What is a demersal fish and give three examples?
A seawater fish which swims near the bottom for example, plaice, cod and hake.
What are the three types of fish according to their fat content and type?
- Oily fish.
- Whitefish.
- Shellfish.
What is an oily fish, give three examples of an oily fish and one characteristic of an oily fish?
Have more than 5% fat in their flesh e.g. mackerel, herring, and sardine, and have darker outer skin.
What is a whitefish and give three examples of a whitefish?
Have less than 5% fat in their flesh, they have oil in their liver e.g. halibut, cod, sole, tilapia, haddock, and hake.
What is a shellfish and give two characteristics of a shellfish?
Divided into molluscs and crustaceans, and have small soft-bodied sea animals and external skeletons.
Give two examples of molluscs and crustaceans.
Molluscs (mussels, cockles) and Crustaceans (lobster, crab).
Give the four points on the Structure and Composition of Fish.
- 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.
Fresh fish deteriorates rapidly, they should have: 6 points
- 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.
Why are crustaceans usually sold cooked?
Crustaceans are usually sold cooked as they are scavengers they may be harbouring food poisoning bacteria and must be eaten as soon as possible.
Methods of preparation and cooking for:
- Whitefish.
Steamed, poached, grilled or fried, baked. Serve in a roux sauce, in a pie, in pastry, curry.
Methods of preparation and cooking for:
- Oily fish.
Bake, fry, grill. Serve with a sharp sauce e.g. tartar.
Methods of preparation and cooking for:
- Shellfish.
Serve as a starter e.g. prawn cocktail, in salads, fried in batter.
How is fish stored? 3 points.
- 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.
Give three examples of convenience fish products.
Fish fingers, ready-prepared fish pieces for oven baking, ready-made meals e.g. fish pie.
Give the four ways of preserving fish.
- Curing.
- Herrings.
- Salting.
- Canning.
What is curing and give two examples of cured fish?
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.
What is herring and give two examples of herring?
Kippers (soaked in brine then smoked), roll mops (marinated in vinegar and brine then rolled with pickling spice and pickled.)
What is salting and give a fish that can be salted?
Some varieties are salted and dried e.g. cod.
What is canning and give three examples of fish that can be canned?
Several varieties of oily fish are canned e.g. tuna, sardine, and pilchard.
What are the 8 dietary importance of fish in the diet?
- Protein.
- Fat.
- Fat-soluble Vitamins.
- Water soluble vitamins.
- Minerals: Calcium.
- Iron.
- Iodine and fluoride.
- Sodium, chlorine, potassium, and phosphorous are all
found in fish.
