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FOODS > FISH/SHELLFISH PT 2 > Flashcards

FISH/SHELLFISH PT 2 Flashcards

1
Q

what is fish an abundant source of

A

18-20% good quality protwin

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2
Q

what are significant sources of fat-soluble vitamins in fish

A

fish fat and liver oil (vitamins A D E K)

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3
Q

what kind of fatty acids do fish have a high content of

A

polyunsaturated fatty acids PUFA, like omega-3s

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4
Q

what are PUFA linked to

A

decreases heart disease risk, reduced inflammation, etc

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5
Q

what happens after rigor mortis for fish

A

much less glycogen, so their pH remans high in death; high probability of microbial growth; spread of skin microflora to tissue after death of fish can cause rapid decay

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6
Q

why is bacterial monitoring of fish really important?

A

because histidine is a predomanniant free amino acid in fish, which can form in large amounts after fish death
additionally, fish decay rapidly even at temps slightly above freezing
fish immediately placed one rice after catching if not kept alive

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7
Q

describe inspection of finfish

A

volunartry (paid for by processor); based on wholesomeness and sanitary conditions (is product properly cleaned and iced?)

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8
Q

who is responsible for inspection of finfish

A

The National Marine Fisheries Service of US Department of Commerce

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9
Q

describe grading of finfish

A

also voluntary (paid for by processor), but only fish that are inspected can be graded; grades A B and substandard

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10
Q

what is grading based on

A

appearance, texture, uniformity, flavor, odor, absence of defects

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11
Q

what is the shellfish certification and who oversees it

A

US Department of Commerce oversees monthly online publication of the Interstate Certified Shellfish Shippers List

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12
Q

true/false: only shellfish from the ICSSL can be sold commercially

A

true

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13
Q

where do ICSSL certified fish come from and what do the containers have

A

come from certified waters (free of excess levels of various containments) + containers have labels with harvesting info and certification number

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14
Q

what are the six ways that fish are sold

A

whole fish, drawn fish, dressed fish, steaks, fillets, fish sticks

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15
Q

define whole fish

A

body entirely intact

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16
Q

define drawn fish

A

entrails (inner organs) removed

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17
Q

define dressed fish

A

entrails, head, tail, fins, and scales removed

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18
Q

define steaks

A

cut by slicing top to bottom

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19
Q

define fillets

A

cut by slicing lengthwise from front to back

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20
Q

define fish sticks

A

uniform portions cut from fillets/steaks or minced fish that has been shaped and breaded

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21
Q

what are the two types of processed fish products

A

canned fish and cured fish

22
Q

describe canned fish

A

shelf life extended by steaming fish and packaging in vacuum-sealed, air-tight container, like tuna, salmon, and sardines

23
Q

describe cured fish

A

drying, salting, smoking; like anchovies, smoked salmon, pickled herring, sturgeon eggs (caviar)

24
Q

whats fabricated fish

A

makes use of less popular, cheaper species, like surimi

25
Q

whats surimi

A

made from whitefish thats skinned, deboned, minced, and shaped into pieces to resemble crab, shrimp or scallops

26
Q

describe selection of shellfish

A

can purchase alive (lobsters, crabs, oysters clams) or processed

27
Q

describe lifeline of shellfish

A

highly perishable, difficult to maintain quality so usually kept alive until last minute (or consumed raw in case of oysters)

28
Q

how do you check if shellfish are alive

A

tap shells, should lose tighter

29
Q

what are some different methods of preparation of fish

A

poaching, simmering, steaming, clambakes, microwaving

30
Q

what are clambakes

A

underground steaming (not actually baking)

31
Q

what does the fishy smell come from

A

trimethylamine, which is a component attached to certain phospholipids

32
Q

how does trimethylamine contribute to fishy smell

A

bacteria and enzymes contribute to deterioration which spilts the trimethylamine from the phospholipid and released hit into a foam that has a fishy odor

33
Q

how do people get rid of fishy smell

A

acids (lemon juice) added to cooked fish convert odorous liquid trimethylamine form into an odorless solid

34
Q

what sushimi

A

raw fish consumed alone

35
Q

whats sushi

A

rice product served with sashimi, cooked fish, roe, vegetables, and/or spices

36
Q

whats nigri

A

pressed rice w something on top, usually fish

37
Q

whats maki

A

rice and fish or other ingredients rolled into seaweed (nori) (seaweed on outside)

38
Q

what uramaki

A

similar to make but fish and veggies on inside of nori and rice on outside (typical sushi)

39
Q

when is raw fish best eaten

A

in winter months

40
Q

whats ceviche

A

raw fish prepared with acidic marinade (lemon or lime juice based)

41
Q

how does ceviche turn white

A

acids denature the proteins and turn the flesh white and muscle tissue is tenderized without heat

42
Q

what are concerns with raw fish

A

CDC warns that consumption of raw seafood can contain biological food hazards, like bacteria viruses parasites

43
Q

when should freshfinfish be eaten

A

within 1-2 days

44
Q

where should fresh finfish be stored

A

coldest part of refrigerator and wrapped well

45
Q

why does finish need to be wrapped well

A

prevent oxidative randicidty of fatty acids

46
Q

when should fresh shelllfish be eaten

A

day of purchas

47
Q

can shellfish be kept alive

A

yes, in cool/salty/wet environment in fridge

48
Q

can lean fish be kept longer than fatty fish

A

yes

49
Q

whats a major problem in fish preservation

A

fat

50
Q

how long are unopened cans of fish shelf stable for

A

up to 1 year

FOODS (47 decks)

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