FISH/SHELL FISH PT 1

Question 1

how many known species of fish are there

Answer 1

> 20,000 known species of edible fish, shellfish, and sea mammals

Question 2

why is it difficult to classify fish

Answer 2

due to the sheer number

Question 3

what are the different possible classification schemes for fish

Answer 3

vertebrate or invetebrate; saltwater or freshwater; lean or fatty; some overlap

Question 4

what are the two kinds of fish in the vertebrae category

Answer 4

finfish and sea mammals

Question 5

describe finfish

Answer 5

have finds and internal skeletons; get O from water through gills; fresh or saltwater; like tuna, cod, salmon

Question 6

describe sea mammals

Answer 6

get O from air above water; dolphin, whale, seal

Question 7

what fish are in the invertebrate category

Answer 7

shellfish, like crustaceans and mollusks

Question 8

what defines a shellfish

Answer 8

have external skeletons or shells, like crustaceans and mollsusk

Question 9

what are two examples of crustaceans

Answer 9

shrimp, crab

Question 10

what are three examples of mollsuks

Answer 10

bivalve (contained within 2 and shells, like clam), univalve (single hard shell, like conch), cephalopod (rubbery soft inner shell, like squid)

Question 11

where are the majority of fish in the US taken from + describe flavor

Answer 11

saltwater; more distinct flavor, except for sole (mild flavor)

Question 12

give 4 examples of saltwater fish

Answer 12

herring, cod, halibut, tuna

Question 13

what are four examples of freshwater fsh

Answer 13

pike, carp, trout, tilapia

Question 14

can some fish live in freshwater and salt? which ones?

Answer 14

yes, salmon, eels

Question 15

how do you identify if a fish is lean or fatty

Answer 15

by relative fat content, even though fish aren’t very fatty to begin with

Question 16

describe lean fish

Answer 16

very low (less than 2.5% by weight) and low fat (less than 5% by weight)

Question 17

whats an example of very low and low fat

Answer 17

very low = haddock and low fat = swordfish

Question 18

describe fatty fish

Answer 18

moderate (<10% by weight) and higher fat (>10g)

Question 19

whats an example of moderate and higher fat fish

Answer 19

moderate = whitefish and higher fat = mackerel

Question 20

why is misrepresentation such a big problem with seafood

Answer 20

because of the vast diversity amongst seafood species, morphological similarities, and loss of dnstigusibale morphological properties after processing

Question 21

what does adulteration and misrepresentation promote

Answer 21

illegal, unreported, and unregulated (IUU) fishing

Question 22

what do fish misrepresentation levels range from

Answer 22

15-31%; 16% misrepresentation of grouper samples and 86% misrepresentation of red snapper samples

Question 23

what do shrimp misrepresentation levels range from

Answer 23

30%

Question 24

what blue carb misrepresentation levels look like

Answer 24

38%

Question 25

how long is the FDA’s seafood list

Answer 25

1977 edible seafood species with approved common, scientific and vernacular name

Question 26

describe COOL

Answer 26

the farm security and rural investment act of 2002 requires large grocery stores and supermarkets to provide information on the production method and country of orgigin labeling (COOL)

Question 27

whats the seafood import mointoring program

Answer 27

established by national oceanic and atmospheric administration to address illegal, unreported, and unregulated harvesting and fraud marketing of 13 imported fish and fishery products; focuses on paperwork; collects information about imported fish at point of entry

Question 28

whats the FDA approved method of molecular identification

Answer 28

DNA barcoding methods; amplified COI gene (cytochrome oxidase 1)

Question 29

describe fish compostion

Answer 29

usually tender

Question 30

why are fish usually tender

Answer 30

low collagen (relative to meat and poultry), less of amino acid hydroxoyproline (so collagen can break down easily at low temps and convert to gelatin), and muscle structure

Question 31

describe length of fish muscles

Answer 31

usually short

Question 32

how are fish muscles arranged

Answer 32

into myotomes, like layers of short fibers, which are separated by mmyocommata (large sheets of thin connective tissue)

Question 33

what does cooking do to connective tissue

Answer 33

gelatinizes it so muscle tissue is really disintegrated into flakey segments

Question 34

what is fish pigment dependent on

Answer 34

how much myoglobin is npresent

Question 35

what does darker red fish pigment indicate

Answer 35

higher concentration of slow-twitch muscle fibers (needed for endurance and long-distance so more myoglobin O stores)

Question 36

what does whiter fish pigment indicate

Answer 36

higher concentration of fast-twitch muscle fibers (for quick bursts of speed, less myoglobin)

Question 37

depending on their diet, what do some fish contain

Answer 37

astaxanthin, a pigment imparting characertic orange-pink color