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Fish and Shellfish Flashcards

1
Q

What is the length of the US coastline?

A

95,471 miles

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2
Q

Which state has the longest coastline?

A

Alaska, followed by Florida

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3
Q

How many known species of edible fish, shellfish, and sea mammals?

A

over 20,000

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4
Q

Is it difficult to classify fish and shellfish?

A

Yes

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5
Q

What are the classification schemes?

A

Vertebrate or invertebrate
Saltwater or freshwater
Lean or fatty

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6
Q

Finfish have what?

A

Fins and internal skeltons

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7
Q

Sea mammals

A

Get oxygen from air above water

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8
Q

What is an example of sea mammals?

A

dolphins, whale an seal

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9
Q

what is an example of finfish?

A

Tuna, cod, and salmon

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10
Q

Finfish

A

get oxygen from water through gills

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11
Q

Examples of shellfish

A

crustaceans and mollusks

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12
Q

Shellfish have _____ skeletons or shells

A

external

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13
Q

Bivalve

A

contained within 2 hard shells

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14
Q

Univalve

A

Single hard shell

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15
Q

Cephalopod

A

Rubbery soft inner shell

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16
Q

What are examples of crustaceans?

A

Shrimp and crab

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17
Q

Mollusks fall into what 3 categories

A

Bivalve, Univalave, Cephalopod

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18
Q

The majority of fish in the U.S. are taken from freshwater. True or False.

A

False. A majority is taken from saltwater

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19
Q

Saltwater fish often have a more distinct flavor. True or False.

A

True

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20
Q

What are examples of fish that can live in both environments?

A

Salmon and eels

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21
Q

What are examples of freshwater fish?

A

Tilapia, pike, and trout

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22
Q

What are examples of saltwater fish?

A

Herring, cod, and tuna

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23
Q

Can fish be identified by fat content?

A

Yes. There are lean and fatty

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24
Q

What is a major issue in the seafood industry?

A

Misrepresentation

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25
What is IUU?
Illegal, unreported, and unregulated fishing
26
What is prohibited by the US FDA?
intentional food mislabeling/misbranding
27
Edible fish must be labeled with what?
A recognized market name provided by the FDA seafood list
28
What is SIMP?
The seafood import monitoring program
29
Why was the seafood import monitoring program established?
To address illegal, unreported, and unregulated harvesting and fraudulent marketing of 15 imported fish and fishery products
30
What is a method used for molecular identification?
DNA Barcoding
31
Is DNA Barcoding FDA-approved?
Yes
32
What variation is used for the species identification?
Sequence variation
33
Fish are usually tender. True or False.
True
34
Tenderness is due to what three structural factors?
Low collagen, less of the amino acid hydroxyproline, muscle structure
35
Low collagen content relative to what?
Meat & Poultry
36
What are myotomes?
Layers of short fibers
37
Mytomes are separated by what?
mycommata
38
Pigment depends on what?
It depends on how much myoglobin is present
39
Darker red flesh corresponds with
wild-raised fish
40
Whiter fish corresponds with
farm-raised fish
41
Dark red flesh has a higher concentration of
slow-twitch muscle fibers
42
Whiter fish has a higher concentration of
fast-twitch muscle fibers
43
Slow-twitch muscle fibers are needed for
endurance and long-distance
44
Fast-twitch muscle fibers are needed for
quick bursts of speed
45
What is astaxanthin?
A pigment imparting characteristic orange pick color
46
Depending on their diet some fish can contain
astaxanthin
47
Fish and Shellfish are a good source of protein. True or false.
True
48
What are significant sources of fat-soluble vitamins?
Fish fat and liver oil
49
What has a high content of polyunsaturated fatty acids (PUFA) including omega-3 fatty acids?
Fish and Shellfish
50
Does fish undergo rigor mortis?
Yes
51
Fish has a shorter shelf life than meat. True or False.
True
52
Histidine is a predominant free amino acid in _____.
fish
53
Fish ______ rapidly even at temps slightly above freezing.
decay
54
Why does fish stink?
Because of the bacteria.
55
How is histamine formed in fish?
Bacteria
56
Who is responsible for the inspection of finfish?
The National Marine Fisheries Service of the U.S. Dept. of Commerce
57
Inspection and grading are voluntary. True or false.
True
58
Inspection of fish is based on what?
Wholesomeness and sanitary conditions
59
The grading of fish is based on what?
Appearance, texture, uniformity, flavor, odor, and absence of defects
60
Only shellfish from the ICSLL can be sold commercially. True or False.
True
61
What does ICSSL mean?
Interstate-certified shellfish shippers list
62
Shellfish from this list come from where?
Certified waters
63
Whole fish
body entirely intact
64
Drawn fish
inner organs removed
65
Dressed fish
entrails, head, tail, fins, and scales removed
66
Steaks
cut by slicing top to bottom
67
Fillets
Cut by slicing lengthwise from front to back
68
Fish sticks
uniform portions from fillets or minced fish that has been shaped and breaded
69
What are two processed fish products?
Canned and cured fish
70
What is surimi?
Made from whitefish that is skimmed, deboned, minced, and shaped into pieces to resemble crab, shrimp or scallops
71
Shellfish can be purchased alive or______.
Processed
72
Why is it kept alive until the last minute?
It is highly perishable
73
Amandine
With almonds
74
Florentine
With spinach
75
A la belle
With mushrooms
76
What is a clambake?
underground steaming
77
The fishy smell comes from where?
Trimethylamine
78
What contributes to the deterioration of trimethylamine?
Bacteria and enzymes
79
Acids can convert liquid trimethylamine into a
odorless solid
80
Sushimi
Raw fish consumed alone
81
What is ceviche?
Raw fish prepared with acidic marinade
82
Meat tissue is tenderized w/out
heat
83
Fresh finfish should be eaten within
1-2 days
84
Lean fish can be kept longer than fatty fish. True or false.
True
85
What is a major problem in the preservation of fish?
Fat

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