Fish

Question 1

Types of fish

Answer 1

Shellfish- crustaceans- have legs and a shell, Crabs, prawns.

Shellfish-molluscs – have hard outer shell no legs e.g. scallops, cockles.

Oily fish – contains between 10 – 20% fat in their flesh e.g. mackerel, herring

White fish – less than 5% fat in their flesh e.g. haddock, cod, and sole.

Question 2

What is fish made up of

Answer 2

Water, protein, fat , minerals

Question 3

Oily fish provides

Answer 3

Omega 3 essential fatty acids

Question 4

Cooking of fish time

Answer 4

Shorter cooking time than meat

Question 5

Buying shellfish must have

Answer 5

Tightly closed shells, fresh smell

Question 6

Smoked or salted fish must have when buying

Answer 6

Smokey smell, firm flesh , shiny skin

Question 7

Fresh fist must look

Answer 7

Moist, firm, bright gills, clear eyes, shiny scales, fresh smell

Question 8

Different preservation types for fish 8

Answer 8

Frozen, chilled, smoking, canned, salting, pickled, marinated, drying.

Question 9

Ways to buy fish

Answer 9

Fishmonger, supermarket, freezer section

Question 10

Ways to buy fish

Answer 10

Canned, smocked, dried, pickled, frozen.

Question 11

White fish contains

Answer 11

High protein, little fat , minerals, low calorie to meat

Question 12

Oily fish contains

Answer 12

HBV, moderate good fat, minerals

Question 13

More fish causes less disease if the

Answer 13

Heart

Question 14

Ways to cook fish

Answer 14

Grilling, shallow frying (dry coat with egg), deep frying, steaming, poaching, baking, microwaving.

Question 15

Guidelines on fish

Answer 15

2 portions a week , 1 oily, 1 white.