fish and shellfish

Question 1

2 classifications of fish?

Answer 1

finfish: vertebrates
- fresh water and salt water

shellfish: invertebrates
- crustacean and mollusk

Question 2

ex of lean and fatty fish?

Answer 2

v low fat: clam haddock shrimp squid

low fat: catfish oyster pink salmon sea trout

moderate fat: herring spanish mackerel atlantic salmon lake trout whitefish

high fat: atlantic mackerel king salmon

Question 3

what is surimi

Answer 3

alaskan pollack

Question 4

what is caviar or roe

Answer 4

vertebrate fish

c high in cholesterol

Question 5

what is seafood graded on

Answer 5

CFIA

size weight color uniformity

Question 6

what is white fish graded on?

Answer 6

size

small, med, large, jumbo

Question 7

how to test fish freshness

Answer 7

sniff test

red grills

bulging and get black eyes wiht translucent cornea

birhgt and shin skin. tight scales

belly free of swelling

firm and stiff

Question 8

how should lobsters be cooked?

Answer 8

alive

Question 9

what should be removed in shrimp?

Answer 9

sand vein

Question 10

fish structure?

Answer 10

fish muscle is arrangedin layers of:

short fibers <1inch in length(myotomes)

separated by sheets of CT (myocommata)

Question 11

why are fish tender?

Answer 11

less than 3% collagen

muscle structure causes fish to flake

gel forming ability of muscle proteins

Question 12

fish comp?

Answer 12

water: 65to80

pro 15 to 20

fat 1to 15 (depending on species)

CHO: insignificant

pigments:

• red/dark flesh: slow twitch fibers (long distance)
• white: fast twitch (quick short distance)

-carotenoids in salmon and trout

Question 13

what are CFG fish recommendations?

Answer 13

2 servings per week at least

Question 14

why are fish healthy

Answer 14

high quality pro

omega 3 FA

lean meat

A and D vit

B vit

min: P Ca, I, fluorine

Question 15

why is omega 3 FA important?

Answer 15

essential FA

immune system response

inflammation

fetal development (nerual, retinal)

cardiovasc health

weight management

Question 16

hazards to eating fish?

Answer 16

mercury = toxic to nervous system. but fish in canada are relatively low in Mg

histmine:
-skin grills gut

gempylotoxin in muscle tissue
- not toxic but indigestible = laxative = gastro problems

Question 17

when should eivsceration of fresh fish happen?

Answer 17

immediated

Question 18

when should fresh shellfish be consumed?

fresh fish?

Answer 18

on the day of. should be kept in cool salty environment

1-2 days of purchase