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1) Food Fundamentals > Fish and Shellfish > Flashcards

Fish and Shellfish Flashcards

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1
Q

What is the most consumed fish in Canada?

A

Salmon

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2
Q

How often do Canadians eat finfish?

A

3.7 x per month

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3
Q

How often do Canadians eat shellfish?

A

1.9 x per month

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4
Q

What is the difference between finfish and shellfish?

A

Finfish: vertabrate, skeleton
Shellfish: invertabrate

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5
Q

How much fat do fatty fish contain?

A

Moderate fat: 5-10 g

Higher fat: > 10 g

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6
Q

Define caviar or roe.

A

Eggs of vertebrae fish

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7
Q

How much fat do lean fish contain (in 3-ounces of cooked fish)?

A

Very low in fat: < 2.5 g

Low in fat: 2.5 to 5 g

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8
Q

What does the Canadian Food Inspection Agency inspect?

A
  • federally registered fish and seafood establishments
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9
Q

What is caviar/roe high in? How much?

A

cholesterol (94mg/TBSP)

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10
Q

How much water does fish contain?

A

65-85%

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11
Q

How much protein does fish contain? What essential amino acids?

A
  • 15-20%

- Lysine and methionine

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12
Q

How much fat does fish contain?

A

1-15%

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13
Q

How much carbohydrate does fish contain?

A

0%

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14
Q

What are the three ways to classify fish?

A
  • Fat content
  • Texture
  • Flavour
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15
Q

How much carbohydrate does fish contain?

A

Insignificant

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16
Q

What is surimi?

A 
Alaskan Pollack (cheap) -> cheap, deboned, washed, strained
- shaped into shrimp, scallops, lobster tail
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17
Q

Name the 2 organizations responsable of the fish industry in Canada.

A
  • Fisheries and Oceans Canada

- Canadian Food Inspection Agency

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18
Q

Who regulates seafood grading? What does grading depend on?

A
  • CFIA

- Size, weight, colour, uniformity

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19
Q

Are the grading the methods the same for all fish?

A

No, each fish has a different grading method

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20
Q

Differentiate the grading for Atlantic Smelts and Whitefish.

A

Atlantic Smelts: length

Whitefish: weight

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21
Q

Define a whole fish.

A

Intact body

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22
Q

Define a drawn fish.

A

Inner organs removed

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23
Q

Define dressed or pan-dressed fish

A

Inner organ, head, tail, fin and scales removed

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24
Q

Define steaks.

A

Sliced from the top

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25
Q

Define single fillet.

A

Sliced length wise from head to tail

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26
Q

Define sticks.

A

Sliced or minced and shaped

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27
Q

Define butterfly fillet.

A

Steak from large fish

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28
Q

How do you determine the freshness of a fish? (4)

A

1) Sniff test (smell the gut of the fish, sea = fresh, ammonia = not fresh)
2) Red grills (brown is not good)
3) Bulging and jet black eyes with translucent cornea
4) Bright and shiny skin with tight scales, belly free of swelling (bacteria produces gases), firm and stiff body (rigor mortis)

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29
Q

When is the best time to consume a fish? Why?

A

During rigor mortis

Water will be bound to proteins (juicier, better texture, better flavour)

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30
Q

Are shellfish perishable?

A

Highly

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31
Q

How do you know if mollusks are alive?

A

Little bit opening, tap on the shell, if it closes tightly it means it is alive
You should buy them live

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32
Q

Why should lobster be cooked alive?

A
  • Bacteria in the flesh of the lobster, the bacterias proliferate as soon as the lobster dies and starts to produce toxins
  • Bacteria dies during cooking, but toxins stay (so it needs to be cooked alive)
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33
Q

What do you have to remove when you cook sand-vein?

A

Sand vein, if you keep it it will have a sandy taste

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34
Q

Why do shrimps become orange?

A

When the shrimp is cooked there will be denaturation of the proteins and will release carotenoids

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35
Q

How can you purchase shrimp?

A
  • Fresh/frozen
  • Raw/cooked
  • Shell-on/peeled
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36
Q

How is fish muscle arranged? What is it separated by?

A
  • Arranged in layers of short fibers < 1 inch in length (myotomes)
  • Separated by very thin sheets of CT (myocommata)
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37
Q

What is responsable for the tenderness of the fish?

A

Fish structure (collagen is low), causes fish to flake ALSO less hydroxyproline (amino acid)

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38
Q

What is the collagen content in fish?

A

3% with less hydroxyproline

- Less hydroxyproline (amino acid) and less collage = 2 reasons why fish are more tender than meat

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39
Q

What other ability does the muscle protein of fish possess?

A

Gel forming ability

40
Q

Can the fat content in fish vary?

A

Yes depending on starved or fed state

41
Q

What happens if the fat content decreases in fish?

A

Water will increase

42
Q

What types of fibres do red or dark flesh fish have?

A

Slow twitch fibres

43
Q

What are slow twitch fibres used for?

A

Long distance swimming

44
Q

What types of fibres do white fish have?

A

Fast twitch fibres

45
Q

What are fast twitch fibres used for?

A

Quick burst of speed or brief duration

46
Q

What other pigments are in fish?

A

Myoglobin and carotenoids

47
Q

Why are carotenoids in fish?

A

Feed on insects and crustacean containing those pigments

48
Q

What does Canada’s Food Guide recommend in terms of fish?

A

2 servings of fish/week

49
Q

How many grams of protein is in 100 grams of salmon? In 100 grams of chicken breast?

A

Salmon: 25.44 grams
Chicken: 27.39 grams
almost the same amount of protein

50
Q

How does saturated fat and omega-3 fatty acids compare in chicken and salmon?

A

Less saturated fats and more omega-3s in salmon

51
Q

What does the Dietitians of Canada recommend to aim for in terms of EPA and DHA per day?

A

0.3 to 0.45 g of EPA and DHA per day

52
Q

Why are Omega-3 Fatty acids so important?

A
  • Essential fatty acids
  • Immune system response
  • Inflammatory response
  • Fetal development (neuronal, retinal)
  • Cardiovascular health
  • Weight management
  • Cognitive function (Alzheimer’s)
  • Healthy aging process
53
Q

What % of the brain is made up from fat? What % of that is made up from DHA?

A

60% of brain is made up from fat

30% of that is made up from DHA

54
Q

Name the 3 hazards in eating fish

A

1) Mercury
2) Histamine poisoning
3) Escolar or butterfish

55
Q

Why is mercury hazardous?

A

Toxic to nervous system

56
Q

What types of fish contain high mercury?

A

Fresh/frozen tuna, shark, swordfish, marlin

57
Q

Does canned mercury apply to canned tuna?

A

No, generally younger and smaller and have less mercury than fresh or frozen
- EXCEPT IF IT IS ALBACORE TUNA (++ MERCURY)

58
Q

What do histidine decarboxylase enzymes do?

A

Transform histidine from the skin, grills, gut of fish into histamine

59
Q

What is the problem with histamine?

A

Responsable for allergic reactions (tingling, burning, swelling, low BP, headaches, vomiting)

60
Q

Are the types of fish that are popular in Canada high in mercury?

A

No, they are low

61
Q

What is the problem with escolar or butterfish?

A

Indigestible oil made up of high amounts of wax esters gempylotoxin
- Diarrhea (short-term)

62
Q

Name 4 dry-heat ways to preparation techniques.

A
  • Baking
  • Broiling
  • Grilling
  • Frying (Sautéed, deep-fat fried)
63
Q

Name 4 moist-heat preparation techniques.

A
  • Poaching
  • Simmering
  • Steaming
  • Microwaving
64
Q

What heat should you use when you bake fish?

A

180-200 oC

65
Q

How do you prepare fish before baking?

A

Rinse, pat-dry

66
Q

How long should you bake fish?

A

10 minutes/inch of thickness

67
Q

How does baked fish end up?

A

Easily flakes, opaque whitish, tender moist

68
Q

What happens when you overheat baked fish?

A

Overheating -> tightens protein bonds -> protein mesh shrinks -> water squeezed out -> tough, dry fish flesh

69
Q

At what temperature should you poach fish?

A

Low temp: 71-82 oC

Never boiling liquid

70
Q

What is the advantage of poaching fish?

A

Retain flavour & moisture

71
Q

Name 4 ways to store fish.

A

Fresh, frozen, canned or cured

72
Q

Is fish perishable?

A

Yes, highly, precaution to ensure freshness

73
Q

When is fresh fish best consumed?

A

1-2 days after purchase

74
Q

When should evisceration occur (remove all the gut)?

A

Immediate

75
Q

Where should fish be stored in the refrigerator?

A

Store In coldest portion of refrigerator <4°C

76
Q

Why should fresh fish be wrapped tightly?

A

Omega-3 fatty acids will become oxidized and prevent odours from coming in contact with other foods

77
Q

Where can fresh shellfish be kept? Why?

A

Fresh shellfish can be kept alive in cool salty wet environment

78
Q

Why do live oysters, clams and mussels need to be well aerated?

A

They need to breathe

79
Q

How long do frozen fish last?

A

Up to 9 months

80
Q

Do lean fish or fatty fish last longer?

A

Lean fish last longer

81
Q

What are the consequences of freezing fish?

A
  • Reduction In Quality
  • Dryer (keep airtight)
  • Tougher (low water holding capacity)
  • Less flavorful
82
Q

How long do canned fish last?

A

Up to 12 months

83
Q

How can cured fish be stored?

A

Refrigerated
Frozen
Canned

84
Q

What are fresh water finfish? Which one is fatty?

A

Catfish, Perk, Pike

Fatty: Lake Trout

85
Q

What are lean salt water finfish?

A

Halibut Haddock Cod Swordfish

86
Q

What are fatty salt water finfish?

A

Mackerel
Herring
Atlantic
Salmon

87
Q

What are crustaceans (shellfish)?

A

Crab
Crayfish
Lobster
Shrimp

88
Q

What are bivalve mollusk (shellfish)?

A

Clam Mussel Oyster Scallop

89
Q

What are univalve mollusk (shellfish)?

A

Abalone Snail

90
Q

What are cephalopod (shellfish)?

A

Octopus

Squid

91
Q

Name fish that are very low in fat.

A

-Clam -Haddock -Shrimp -Squid

92
Q

Name fish that are low in fat.

A

-Catfish -Oysters -Pink Salmon -Sea Trout

93
Q

Name fish that are moderate in fat.

A
  • Herring
  • Spanish Mackerel
  • Atlantic Salmon
  • Lake Trout -Whitefish
94
Q

Name fish that are high in fat.

A
  • Atlantic Mackerel

- King Salmon

95
Q

What are the two types of shellfish?

A

Crustacean and mollusk

96
Q

What are myotomes?

A

Layers of short fibres in fish muscles

97
Q

What are myocommatas?

A

Large sheets of very thin connective tissue separating the myotomes

1) Food Fundamentals (17 decks)

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