Fish and Seafood

Question 1

what are the two main divisions for fish?

Answer 1

fin fish and invertebrates

Question 2

what are the subcategories fro fin fish?

Answer 2

fresh vs saltwater, lean vs fatty

Question 3

what are the subcategories for invertebrates?

Answer 3

crustaceans or mollusks (bivalve, univalve, cephalopod)

Question 4

very low fat = ___, low fat = ___, moderate fat = ___, high fat = ___

Answer 4

<2.5g/2.5-5/5-10/>10

Question 5

caviar/roe

Answer 5

eggs of vertebrate fish, highly perishable, high in CHO and salt

Question 6

surimi:

Answer 6

alaskan pollock–>skinned–>deboned–>minced–>washed–>strained–>shaped

Question 7

what are Fisheries and Oceans responsible for?

Answer 7

regulating licences, opening and closing of fisheries, quotas, requirements, reports, allowable each information

Question 8

what is the CFIA responsible for?

Answer 8

regulating inspections and compliance with standards contributing to quality, safely, identification, etc.

Question 9

who is responsible for grading?

Answer 9

CFIA

Question 10

what factors are considered for grading?

Answer 10

size, weight, colour, uniformity

Question 11

describe the types of fish available for purchase:

Answer 11

whole (intact body), drawn (organs removed), dressed (organs, heat, tail, fins, scales removed), steaks (vertical slices), fillet (horizontal slices), sticks (flaked/minced and shaped), butterfly fillet

Question 12

how to determine freshness:

Answer 12

red gills, sea smell (ammonia smell = bad), bulging black eye with a translucent cornea, shiny bright skin, tight scales, belly free of swelling, firm/stiff (rigorous mortis)

Question 13

shellfish: highly ___, purchase ___ or ___

Answer 13

perishable/alive/processed

Question 14

mollusks should be discarded when:

Answer 14

they don’t close, they’re broken, they float, they have decaying odour

Question 15

shrimps can be purchases ___ or ___, ___ or ___, ___ on or off, ___ removed

Answer 15

fresh/frozen/raw/cooked/shell/sand vein

Question 16

what factors explain the tenderness of fish?

Answer 16

only 3% collagen, less hyroxyproline in connective tissue, flakey muscle structure

Question 17

short muscle fibres are arranged in ___ with ___ separating them

Answer 17

myotomes/myocommata

Question 18

red pigment in fish shows ___ while white pigment shows ___

Answer 18

slow twitch (long distance swimmers)/fast twitch (short bursts of speed

Question 19

what makes fish so healthy?

Answer 19

omega-3 fatty acids, lean, high quality PRO, vitamin A, vitamin D, Ca, P, I, Fl

Question 20

what are the benefits of consuming omega-3?

Answer 20

boost immune system, inflammatory response, feel development, cardiovascular health, cognitive function, healthy ageing

Question 21

mercury

Answer 21

toxic to the nervous system, usually lower levels in fatty fish

Question 22

fish that are known to be high in mercury:

Answer 22

shark, swordfish, orange roughy, king mackerel, tilefish, marlin, Escobar, tuna (except light canned tuna)

Question 23

histidine in fish can be transformed by ___ produced by bacteria into ___ which can cause an allergic reaction

Answer 23

histidine decarboxylase/histamine

Question 24

symptoms of histamine allergic reaction:

Answer 24

tingling, burning, swelling of out, rash, itching, low blood pressure, headaches, dizziness, vomiting, heart palpitations, respiratory distress

Question 25

gempylotoxin

Answer 25

in escobar/butterfish, indigestible and causes a laxative effect

Question 26

dry heat methods:

Answer 26

baking, broiling, grilling, frying

Question 27

moist heat methods:

Answer 27

poaching, simmering, steaming, microwaving

Question 28

storage life: ___ refrigerated (fresh), ___ (shellfish), up to ___ (frozen), up to ___ (canned)

Answer 28

1-2days/day of purchase/9mo/12mo

Question 29

wild salmon is usually higher in ___ than farmed salmon

Answer 29

omega-3