FISH/SHELL FISH PT 1 Flashcards
how many known species of fish are there
> 20,000 known species of edible fish, shellfish, and sea mammals
why is it difficult to classify fish
due to the sheer number
what are the different possible classification schemes for fish
vertebrate or invetebrate; saltwater or freshwater; lean or fatty; some overlap
what are the two kinds of fish in the vertebrae category
finfish and sea mammals
describe finfish
have finds and internal skeletons; get O from water through gills; fresh or saltwater; like tuna, cod, salmon
describe sea mammals
get O from air above water; dolphin, whale, seal
what fish are in the invertebrate category
shellfish, like crustaceans and mollusks
what defines a shellfish
have external skeletons or shells, like crustaceans and mollsusk
what are two examples of crustaceans
shrimp, crab
what are three examples of mollsuks
bivalve (contained within 2 and shells, like clam), univalve (single hard shell, like conch), cephalopod (rubbery soft inner shell, like squid)
where are the majority of fish in the US taken from + describe flavor
saltwater; more distinct flavor, except for sole (mild flavor)
give 4 examples of saltwater fish
herring, cod, halibut, tuna
what are four examples of freshwater fsh
pike, carp, trout, tilapia
can some fish live in freshwater and salt? which ones?
yes, salmon, eels
how do you identify if a fish is lean or fatty
by relative fat content, even though fish aren’t very fatty to begin with
describe lean fish
very low (less than 2.5% by weight) and low fat (less than 5% by weight)
whats an example of very low and low fat
very low = haddock and low fat = swordfish
describe fatty fish
moderate (<10% by weight) and higher fat (>10g)
whats an example of moderate and higher fat fish
moderate = whitefish and higher fat = mackerel
why is misrepresentation such a big problem with seafood
because of the vast diversity amongst seafood species, morphological similarities, and loss of dnstigusibale morphological properties after processing
what does adulteration and misrepresentation promote
illegal, unreported, and unregulated (IUU) fishing
what do fish misrepresentation levels range from
15-31%; 16% misrepresentation of grouper samples and 86% misrepresentation of red snapper samples
what do shrimp misrepresentation levels range from
30%
what blue carb misrepresentation levels look like
38%
how long is the FDA’s seafood list
1977 edible seafood species with approved common, scientific and vernacular name
describe COOL
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)
whats the seafood import mointoring program
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
whats the FDA approved method of molecular identification
DNA barcoding methods; amplified COI gene (cytochrome oxidase 1)
describe fish compostion
usually tender
why are fish usually tender
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
describe length of fish muscles
usually short
how are fish muscles arranged
into myotomes, like layers of short fibers, which are separated by mmyocommata (large sheets of thin connective tissue)
what does cooking do to connective tissue
gelatinizes it so muscle tissue is really disintegrated into flakey segments
what is fish pigment dependent on
how much myoglobin is npresent
what does darker red fish pigment indicate
higher concentration of slow-twitch muscle fibers (needed for endurance and long-distance so more myoglobin O stores)
what does whiter fish pigment indicate
higher concentration of fast-twitch muscle fibers (for quick bursts of speed, less myoglobin)
depending on their diet, what do some fish contain
astaxanthin, a pigment imparting characertic orange-pink color
