Fish Flashcards
What are the nutritive value groups?
Protein - HBV - G+R of body cells.
Fat - Polyunsat - 1g = 9 kcal, Heat & energy.
Carbs - 0% serve with pasta.
Vit B - Healthy nerves.
Iodine - Controls metabolism.
How can fish be classified?
Fish are classified 3 ways: shape, habitat, nutritional value
What are examples of oily fish?
Examples include salmon, tuna, and mackerel.
The good fat is dispersed through the muscles of the fish.
What are examples of white fish?
Examples include cod and whiting.
The fat is stored in the liver of the fish.
What are examples of shellfish?
Examples include lobster and mussels.
Lobster has legs and a shell; mussels have shells.
Who should eat fish?
Children should eat fish for HBV protein.
Obese people should eat white fish for low fat.
Pregnant women should eat oily fish for omega 3.
Who shouldn’t eat fish?
Pregnant women should not eat raw shellfish due to the risk of viruses.
What types of fish are available and what are the cooking methods?
Types include cod, salmon, and mackerel. Cooking methods include boil, fry, grill, steaming, and hot/ cold smoking.
What happens to fish when cooked?
Protein coagulates and shrinks; flesh becomes opaque; vitamin B is lost; bacteria is destroyed.
What are omega-3 fatty acids?
They are polyunsaturated fatty acids containing good fat that must be obtained from food.
Examples include mackerel, salmon, and trout.
What are the functions of omega-3 fatty acids?
They lower triglyceride levels, produce hormones for blood clotting, and help develop the fetus’s brain and nervous system.
What are the causes of spoilage in fish?
The causes include oxidative rancidity, enzymes, and bacteria.
What is oxidative rancidity in fish?
It occurs in oily fish when oxygen reacts with unsaturated fat, causing an unpleasant smell and taste.
How do enzymes cause spoilage in fish?
Enzymes naturally present in fish cause deterioration even at low temperatures, leading to unpleasant taste and smell.
How do bacteria cause spoilage in fish?
Bacteria break down fish muscles quickly after the fish is caught, producing a bad smell.
What are the guidelines when buying fish?
Buy medium size fish for more flavor; buy fish in season for better quality and price; avoid canned fish with dints/leaks.
What are the guidelines for storing fresh fish?
Store in the fridge to slow bacterial growth; unwrap and place on a clean plate with ice; use within 1-2 days.
What are the guidelines for storing frozen fish?
Use a cooler bag to prevent warming; use before expiry; store quickly at -18°C.
What are the methods of smoking fish?
Methods include cold smoking and hot smoking.
What is cold smoking?
Put in brine or rubbed in salt to preserve and flavour. Fish is exposed to smoke from wood chips at temperatures not exceeding 27 degrees; it requires further cooking.
The fish is not cooked at this temperature.
What is hot smoking?
Fish is put in brine or rubbed in salt to preserve and flavour. Fish is exposed to smoke from wood chips, with temperatures gradually increasing to 80 degrees; it is cooked and does not need further cooking.
How is fish classified by shape
Flat fish: plaice, sole
Round fish: tuna, salmon
How is fish classified by habitat
Freshwater: salmon
Saltwater: demersal (near seabed): cod, pelagic (near surface): tuna
Farmed: raising fish in tanks or enclosures: mussels and oysters
How is fish classified by nutritional value
White fish: cod and plaice
Oily fish: salmon and tuna
Shellfish: molluscs: mussels, crustaceans: lobster
