Fish Flashcards
1
Q
Oily fish
A
- Trout
- Sardines
- Salmon
2
Q
Shellfish
A
- Lobster
- Mussels
- Crab
3
Q
Protein
A
- Almost the same amount of HBV protein as meat
- Growth
- White fish: 17-20%
- Oily fish: 17-20%
- Shellfish: 17-20%
4
Q
Fat
A
- Unsaturated fat found in oily fish
- Provides energy
- Helps brain development
- White fish: 0%
- Oily fish: 13%
- Shellfish: 2.5%
5
Q
Vitamins
A
- Vitamin B - Releases energy
- Vitamin A - Oily fish. Healthy eyes
- Vitamin D - Healthy bones
- White fish: B group
- Oily fish: A,D,B group
- Shellfish: B group
6
Q
Minerals
A
- Calcium: Shellfish and tinned fish with soft bones, good for healthy bones
- Iron: Oily fish and shellfish, healthy blood
- Iodine in all fish, controlls the release of energy
7
Q
Water
A
- White fish: 70-80%
- Oily fish: 65%
- Shellfish: 72%
8
Q
Carbohydrates
A
None
9
Q
White fish
A
- Haddock
- Whiting
- Cod
10
Q
Buying fresh fish
A
- Reliable source
- Eyes should be bright and bulging
- Gills should be bright red
- Markings should be bright and clear
- Skin should be moist and unbroken
- Scales should not come off easily
- Fish should not have am unpleasant smell
11
Q
Fish can be bought…
A
- Whole ungutted fish
- Gutted fish
- Fillets
- Steaks and cutlets
12
Q
Storing fresh fish
A
- Place it on crushed ice and keep it in a fridge
- Cover
- Separate it from ready-to-eat foods
- Wash
- Eat within 24 hours
13
Q
Preparing fresh fish
A
- If the skin is being left on, remove scales by scraping with a knife
- Cut off the head
- Slit the underside and remove the gut
- Remove the fins and tail using scissors
- Remove any black membrane with salt
- Rinse and dry
14
Q
Cooking fish
A
- Poaching: Simmer gently in stock, milk or water. Suitable for all types of fish
- Steaming: Use a steamer or steam between two plates over boiling water
