Fish, Mollusks, Cephalopods, Crustacean Shellfish/Arthropods Flashcards

1
Q

Describe a Round Fish Type

A
  1. Swims vertically
  2. Eyes on either side of the head
  3. 2 fillets
  4. Types are
    a. Salmon
    b. Trout
    c. Cod
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2
Q

Describe a Flat Fish Type

A
  1. Swims on it’s side
  2. Eyes on the top of it’s head
  3. 4 Fillets
  4. Types are:
    a. Halibut
    b. Dover Sole
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3
Q

Describe a Non-Boney Fish Type

A
  1. Vertebrae that is cartilaginous

2. Types are eel and monk fish

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4
Q

Market Cuts of Fish

A
  1. Drawn - Gutted and scaled whole fish
  2. H & G - Head off and gutted
  3. Filleted - One fillet of the fish
    3a. Skin on or off
  4. PBO - Pin Bone out
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5
Q

Kitchen cuts of fish

A
  1. Supreme = straight slice of fish
  2. Tranche = Bias cut of fish
  3. Steak = Slice straight across round fish to produce a portion with two filets and vertebrae
  4. Pave = Square piece to resemble tile or brick
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6
Q

Fishing Methods

A

Look at Monterey Bay Aquarium Site

  1. Bottom Trawl - type of fishing net that’s pulled along the seafloor. Fishermen commonly use bottom trawls to catch shrimp and bottom-dwelling fish like halibut and sole.
  2. Dredging - Dredges are large, metal-framed baskets that are dragged across the seafloor to collect shellfish like oysters, clams and scallops. High level of by catch.
  3. Gillnetting - Gillnetting uses curtains of netting that are suspended by a system of floats and weights; they can be anchored to the seafloor or allowed to float at the surface. 4. Harpooning - used to catch large fish
  4. Jigging - Jigging is another way of hand-catching fish. A jig is a type of grapnel (or grappling hook) attached to a line, which is manually or mechanically jerked in the water to snag the fish.
  5. Longlining - (50 miles of line with buoy and line with bait)
  6. Pole and troll - Pole-and-line fishermen use a fishing pole and bait to target a variety of fish
  7. Hook and line - Day boats use
  8. Purse Seine - Purse seining establishes a large wall of netting to encircle schools of fish. Fishermen pull the bottom of the netting closed—like a drawstring purse—to herd fish into the center.
  9. Seine Net - A seine is a small-meshed net, suspended vertically in the water with floats and weights to enclose and concentrate fish.
  10. Trolling - This hook-and-line method of fishing tows lines behind or alongside a boat
  11. Traps and Pots - Traps and pots are submerged wire or wood cages that attract fish with bait and hold them alive until fishermen return to haul in the catch.
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7
Q

Mollusk

A
Bivalve shellfish - two-part hinged shell
Types:  
1.  Clams
2. Mussels
3.  Scallops
4.  Oysters
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8
Q

PEI Mussels

A

Prince Edward Island Mussels

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9
Q

Mussel Liquor

A

Liquid obtained during the mussel cooking process.

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10
Q

Endangered Fish

A
  1. Cod
  2. Bluefin Tuna
  3. Orange Roughy
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11
Q

Three largest consumers of fish

A
  1. Japan
  2. China
  3. Spain
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12
Q

Targeted vs Bycatch

A
Targeted = Catching what is wanted
Bycatch = What is not wanted when fishing (Throwaway)
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13
Q

Clarence Birdseye

A

Started freezing of fish revolution

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14
Q

Fishery

A

Population of Fish

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15
Q

Cephalopods

A
  1. Shellfish with internal shell structure
  2. Main body contains a clear cartilage shell called a pen.
  3. The beak is located inside the head and must be removed
  4. The body is called the mantle

Squid/Calamari
1. Invertebrate
2. 8 arms with 2 rows of suckers on the underside
3. 2 long feeding tentacles
4.East and West Coasts
5.Changes color of skin for protection
6. Avg 7” in length
Octopus
1. CA and Alaska deep waters
2. A few ounces to over 100 lbs
3. Blue blood, eyes on both sides of head
4. 8 arms/2 rows of suction cups on each
Cuttlefish
1. Shallow coast from Thailand to Spain
2. 8 arms/2 long narrow tentacles

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16
Q

Crustacean - Warm Water Shrimp

A
  1. Tropical Waters
  2. South Atlantic and Gulf of Mexico
  3. Pink = sweet
  4. Brown = Briny/Firm
  5. White = sweet/mild
17
Q

Arthropods

A
Shell Fish - Crustaceans
Have an external skelaton
1.  Shrimp
2. Lobster
3. Crab
4. Insects
5. Spiders
18
Q

Lobsters

A

Lobsters are eaten by Cod

Cull lobsters - one armed lobster = less expensive
Roe - egg sack of lobster - lobster coral - in French = Corail
Tomalley - liver
Chelipod - Crusher Claw
Cheliped - Pincher Claw
Mandible - either half of the crushing organ in an arthropod’s mouthparts.
Shell “molts” : Shed smaller shell and grow into larger shell.

19
Q

Shrimp

A

Crustacean: Most farm raised in Vietnam, India and Indonesia.
U16/U20 (Max # of shrimp per lb.)

20
Q

Sodium Tripolyphosphate

A

Preserves - Packed in Water - (STPP) -

21
Q

Scallops

A

Diver Scallops - highest quality

Dry pack better than wet pack - No STPP

22
Q

Caviar

A

Comes from Sturgeon

  1. Anodromous
  2. Swim upriver to spawn
  3. Pre-historic looking
  4. Russian and Iran largest producers.
  5. Caspian Sea
  6. 3 species
    a. Beluga (up to 500 lbs)
    b. Ossetra (40-400 lbs)
    c. Sevruga (up to 150 lbs)
  7. Mallosal: Technique of salting the sturgeon roe to make caviar

Serving:

  1. Blinis: small dollar size buckwheat pancakes
  2. Mimosa: Hard cooked sieved egg whites
  3. Fine brunoise of white onions
  4. With parsley
  5. Can make pasta from waste, much like black ink squid pasta.

Bad caviar substitute:
1.. Lumpfish and paddlefish are cheap substitutes used in the U.S.

23
Q

Oyster Types

A
  1. Belon - Flat Oyster - Osterea Edulis
    a. Southern Brittany, Cancale is the best place for oysters. Oysters spend 50:50 time in fresh and salt water. Below only come from Cancale, Brittany.
  2. Hollow or Creuse - Crassotrea (much deeper well to hold oyster)