Fish and Shellfish Flashcards
1
Q
What is the most consumed fish in Canada?
A
Salmon
2
Q
How often do Canadians eat finfish?
A
3.7 x per month
3
Q
How often do Canadians eat shellfish?
A
1.9 x per month
4
Q
What is the difference between finfish and shellfish?
A
Finfish: vertabrate, skeleton
Shellfish: invertabrate
5
Q
How much fat do fatty fish contain?
A
Moderate fat: 5-10 g
Higher fat: > 10 g
6
Q
Define caviar or roe.
A
Eggs of vertebrae fish
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
8
Q
What does the Canadian Food Inspection Agency inspect?
A
- federally registered fish and seafood establishments
9
Q
What is caviar/roe high in? How much?
A
cholesterol (94mg/TBSP)
10
Q
How much water does fish contain?
A
65-85%
11
Q
How much protein does fish contain? What essential amino acids?
A
- 15-20%
- Lysine and methionine
12
Q
How much fat does fish contain?
A
1-15%
13
Q
How much carbohydrate does fish contain?
A
0%
14
Q
What are the three ways to classify fish?
A
- Fat content
- Texture
- Flavour
15
Q
How much carbohydrate does fish contain?
A
Insignificant
16
Q
What is surimi?
A
Alaskan Pollack (cheap) -> cheap, deboned, washed, strained - shaped into shrimp, scallops, lobster tail
17
Q
Name the 2 organizations responsable of the fish industry in Canada.
A
- Fisheries and Oceans Canada
- Canadian Food Inspection Agency
18
Q
Who regulates seafood grading? What does grading depend on?
A
- CFIA
- Size, weight, colour, uniformity
19
Q
Are the grading the methods the same for all fish?
A
No, each fish has a different grading method
20
Q
Differentiate the grading for Atlantic Smelts and Whitefish.
A
Atlantic Smelts: length
Whitefish: weight
21
Q
Define a whole fish.
A
Intact body
22
Q
Define a drawn fish.
A
Inner organs removed
23
Q
Define dressed or pan-dressed fish
A
Inner organ, head, tail, fin and scales removed
24
Q
Define steaks.
A
Sliced from the top
25
Define single fillet.
Sliced length wise from head to tail
26
Define sticks.
Sliced or minced and shaped
27
Define butterfly fillet.
Steak from large fish
28
How do you determine the freshness of a fish? (4)
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)
29
When is the best time to consume a fish? Why?
During rigor mortis
| Water will be bound to proteins (juicier, better texture, better flavour)
30
Are shellfish perishable?
Highly
31
How do you know if mollusks are alive?
Little bit opening, tap on the shell, if it closes tightly it means it is alive
You should buy them live
32
Why should lobster be cooked alive?
- 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)
33
What do you have to remove when you cook sand-vein?
Sand vein, if you keep it it will have a sandy taste
34
Why do shrimps become orange?
When the shrimp is cooked there will be denaturation of the proteins and will release carotenoids
35
How can you purchase shrimp?
* Fresh/frozen
* Raw/cooked
* Shell-on/peeled
36
How is fish muscle arranged? What is it separated by?
- Arranged in layers of short fibers < 1 inch in length (myotomes)
- Separated by very thin sheets of CT (myocommata)
37
What is responsable for the tenderness of the fish?
Fish structure (collagen is low), causes fish to flake ALSO less hydroxyproline (amino acid)
38
What is the collagen content in fish?
3% with less hydroxyproline
| - Less hydroxyproline (amino acid) and less collage = 2 reasons why fish are more tender than meat
39
What other ability does the muscle protein of fish possess?
Gel forming ability
40
Can the fat content in fish vary?
Yes depending on starved or fed state
41
What happens if the fat content decreases in fish?
Water will increase
42
What types of fibres do red or dark flesh fish have?
Slow twitch fibres
43
What are slow twitch fibres used for?
Long distance swimming
44
What types of fibres do white fish have?
Fast twitch fibres
45
What are fast twitch fibres used for?
Quick burst of speed or brief duration
46
What other pigments are in fish?
Myoglobin and carotenoids
47
Why are carotenoids in fish?
Feed on insects and crustacean containing those pigments
48
What does Canada's Food Guide recommend in terms of fish?
2 servings of fish/week
49
How many grams of protein is in 100 grams of salmon? In 100 grams of chicken breast?
Salmon: 25.44 grams
Chicken: 27.39 grams
almost the same amount of protein
50
How does saturated fat and omega-3 fatty acids compare in chicken and salmon?
Less saturated fats and more omega-3s in salmon
51
What does the Dietitians of Canada recommend to aim for in terms of EPA and DHA per day?
0.3 to 0.45 g of EPA and DHA per day
52
Why are Omega-3 Fatty acids so important?
- Essential fatty acids
- Immune system response
- Inflammatory response
- Fetal development (neuronal, retinal)
- Cardiovascular health
- Weight management
- Cognitive function (Alzheimer's)
- Healthy aging process
53
What % of the brain is made up from fat? What % of that is made up from DHA?
60% of brain is made up from fat
| 30% of that is made up from DHA
54
Name the 3 hazards in eating fish
1) Mercury
2) Histamine poisoning
3) Escolar or butterfish
55
Why is mercury hazardous?
Toxic to nervous system
56
What types of fish contain high mercury?
Fresh/frozen tuna, shark, swordfish, marlin
57
Does canned mercury apply to canned tuna?
No, generally younger and smaller and have less mercury than fresh or frozen
- EXCEPT IF IT IS ALBACORE TUNA (++ MERCURY)
58
What do histidine decarboxylase enzymes do?
Transform histidine from the skin, grills, gut of fish into histamine
59
What is the problem with histamine?
Responsable for allergic reactions (tingling, burning, swelling, low BP, headaches, vomiting)
60
Are the types of fish that are popular in Canada high in mercury?
No, they are low
61
What is the problem with escolar or butterfish?
Indigestible oil made up of high amounts of wax esters gempylotoxin
- Diarrhea (short-term)
62
Name 4 dry-heat ways to preparation techniques.
* Baking
* Broiling
* Grilling
* Frying (Sautéed, deep-fat fried)
63
Name 4 moist-heat preparation techniques.
* Poaching
* Simmering
* Steaming
* Microwaving
64
What heat should you use when you bake fish?
180-200 oC
65
How do you prepare fish before baking?
Rinse, pat-dry
66
How long should you bake fish?
10 minutes/inch of thickness
67
How does baked fish end up?
Easily flakes, opaque whitish, tender moist
68
What happens when you overheat baked fish?
Overheating -> tightens protein bonds -> protein mesh shrinks -> water squeezed out -> tough, dry fish flesh
69
At what temperature should you poach fish?
Low temp: 71-82 oC
| Never boiling liquid
70
What is the advantage of poaching fish?
Retain flavour & moisture
71
Name 4 ways to store fish.
Fresh, frozen, canned or cured
72
Is fish perishable?
Yes, highly, precaution to ensure freshness
73
When is fresh fish best consumed?
1-2 days after purchase
74
When should evisceration occur (remove all the gut)?
Immediate
75
Where should fish be stored in the refrigerator?
Store In coldest portion of refrigerator <4°C
76
Why should fresh fish be wrapped tightly?
Omega-3 fatty acids will become oxidized and prevent odours from coming in contact with other foods
77
Where can fresh shellfish be kept? Why?
Fresh shellfish can be kept alive in cool salty wet environment
78
Why do live oysters, clams and mussels need to be well aerated?
They need to breathe
79
How long do frozen fish last?
Up to 9 months
80
Do lean fish or fatty fish last longer?
Lean fish last longer
81
What are the consequences of freezing fish?
* Reduction In Quality
* Dryer (keep airtight)
* Tougher (low water holding capacity)
* Less flavorful
82
How long do canned fish last?
Up to 12 months
83
How can cured fish be stored?
Refrigerated
Frozen
Canned
84
What are fresh water finfish? Which one is fatty?
Catfish, Perk, Pike
| Fatty: Lake Trout
85
What are lean salt water finfish?
Halibut Haddock Cod Swordfish
86
What are fatty salt water finfish?
Mackerel
Herring
Atlantic
Salmon
87
What are crustaceans (shellfish)?
Crab
Crayfish
Lobster
Shrimp
88
What are bivalve mollusk (shellfish)?
Clam Mussel Oyster Scallop
89
What are univalve mollusk (shellfish)?
Abalone Snail
90
What are cephalopod (shellfish)?
Octopus
| Squid
91
Name fish that are very low in fat.
-Clam -Haddock -Shrimp -Squid
92
Name fish that are low in fat.
-Catfish -Oysters -Pink Salmon -Sea Trout
93
Name fish that are moderate in fat.
- Herring
- Spanish Mackerel
- Atlantic Salmon
- Lake Trout -Whitefish
94
Name fish that are high in fat.
- Atlantic Mackerel
| - King Salmon
95
What are the two types of shellfish?
Crustacean and mollusk
96
What are myotomes?
Layers of short fibres in fish muscles
97
What are myocommatas?
Large sheets of very thin connective tissue separating the myotomes
