Fish Cuts and Fish Processing

Question 1

is made by cutting out the backbone instead of removing the foillet from the bone

Answer 1

butterfly fillets

Question 2

refers to the small pockets of flesh found below each eye

Answer 2

cheeks

Question 3

small to medium-sized round fish cuts as when making butterfly fillets

Answer 3

canoe fillets

Question 4

are singled-serving cross-sectional portions of a fish that are made by cutting straight through a whole or dressed medium-sized round fish

Answer 4

cutlets or darnes

Question 5

are taken from a large skinless fillet of larger round and flatfish

Answer 5

escalopes

Question 6

are long narrow strips, around 10 cm long and 1 cm wide that are cut from a fillet of a round fish

Answer 6

goujons

Question 7

are cut from a fillet of a large round fish, like cod, haddock, hake or monkish

Answer 7

loins

Question 8

are portions of large flatfish, like halibut, turbot, and brill, that are boneless,

Answer 8

paves

Question 9

are taken from a single fillet of any small to medium-sized flatfish by cuttong it in half lengthwise

Answer 9

quarter cut fillets

Question 10

are boneless cuts of fish taken from larger species of roundfish like salmon, haddock, cod, hake, and tuna, as well as flatfish such as halibut, brill and turbot.

Answer 10

steaks

Question 11

also known as fillet steaks, are boneless cuts of larger round fish and flatfish like salmon, cod, halibut, turbot and snapper

Answer 11

surpremes

Question 12

_ of large round fish such as salmon, sea bass cod, and monkish consist of the parts nearest the tail fin and always include the backbone

Answer 12

tails

Question 13

there are bones-in steaks of flatfish like flounder, halibut and sole

Answer 13

troncons

Question 14

the skinned _ of skate and rays are often sold in markets and groceries as well as specialty seafoods shops.

Answer 14

wings

Question 15

this traditional and easy method of fish processing makes use of coarse salt to preserve and enhance certain qualities of finfish and shellfish, inculding their taste, texture and structure

Answer 15

salting

Question 16

types of salting

Answer 16

pickle salting
brime salting
dry salting

Question 17

is a method of preserving finfish and sometimes shellfish in which fish is salted, precooked, dried and smoked.

Answer 17

smoking

Question 18

preserves the fish by drawing out its water content, thus inhibiting the growth of microorganisms that promote the spoilage

Answer 18

drying or natural dehydration

Question 19

in this method, chemical preservatives including salt and vinegar, smoke and other substances are used to reduce the water content of finfish and shellfish

Answer 19

curing

Question 20

is an artificial drying method that uses mechanical devices such as an oven to produce heat, which draws out the moisture from seafood

Answer 20

dehydration

Question 21

is a temporary preservation method that keeps fish in good quality for at least 24 hours

Answer 21

corning

Question 22

means smoking fish at a temperature of 70 degrees Celcius(158 to 176 degrees Fahrenheit)

Answer 22

hot smoking

Question 23

prevent the spoilage of finfish and shellfish. Vinegar, which kills some bacteria that promotes spoilage can be used to cook various seafood.

Answer 23

cooking

Question 23

this method involves packing fish in airtight containes such as jars or tin cans to keep out air and microorganisms.

Answer 23

canning

Question 24

this method involves packing fish in airtight containes such as jars or tin cans to keep out air and microorganisms.

Answer 24

canning

Question 25

in this method, the sugar in fish are allowed to convert into alcohols and carbon dioxide using certain yeasts and or bacteria.

Answer 25

fermentation