Fish and Seafood Flashcards

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1
Q

What are the three fish groups?

A

White (have less than 5% fat in their flesh)
Shell
Oily (have more than 5% fat in their flesh)

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2
Q

What is the government advice about eating fish?

A

2 portions a week, 1 being oily

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3
Q

What is trawling?

A

When nets are dragged along the sea floor

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4
Q

What is dredging?

A

Baskets or cages are dragged along the sea floor

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5
Q

What is gill netting?

A

A net is lowered into the sea then pulled up when the fishermen see fish swim into it

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6
Q

What is harpooning?

A

Javelin like, long stick, kill fish individually

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7
Q

What is jigging?

A

Using a grappling hook attached to a line

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8
Q

What is long lining?

A

Long lines that run for miles

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9
Q

What is pole and line fishing?

A

Fishing pole and bait to target fish

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10
Q

What is purse seining?

A

Drawing a large net around a school of fish

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11
Q

What are traps and pots?

A

Wire and wood cages with bait

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12
Q

What is cyanide fishing?

A

Explosives to kill or stun fish

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13
Q

What are the advantages of fish farming?

A

Fish can be produced in higher quantities
Fewer transport costs
Fish are protected from predators
Indoor farmed fish are protected from changes in the weather

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14
Q

What are the disadvantages of fish farming?

A

Costs of setting up a fish farm can be expensive
Running costs of a fish farm can be expensive
Sterile water, pesticides and antibiotics may be used to control diseases
Fish may be fed pellets made from less valuable fish therefore other fish have a reduced food supply

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15
Q

Describe and give an example of white fish

A

Has firm white flesh, oil in liver not in the flesh

Plaice, sole, halibut, cod

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16
Q

Describe and give an example of oily fish

A

Has oil in the flesh which is dark

Herring, kipper, salmon, sardine, tuna, kipper, mackerel

17
Q

Describe and give an example of shellfish

A

Soft bodied sea animals that live inside the shells

Mussels, scallops, clams, oysters

18
Q

Describe and give an example of crustaceans fish

A

Jointed sea animals with soft bodies covered by a hard outer skeleton or ‘crust’
Lobsters, shrimps, prawns, crabs, crayfish