FISH/SHELLFISH PT 2 Flashcards
what is fish an abundant source of
18-20% good quality protwin
what are significant sources of fat-soluble vitamins in fish
fish fat and liver oil (vitamins A D E K)
what kind of fatty acids do fish have a high content of
polyunsaturated fatty acids PUFA, like omega-3s
what are PUFA linked to
decreases heart disease risk, reduced inflammation, etc
what happens after rigor mortis for fish
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
why is bacterial monitoring of fish really important?
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
describe inspection of finfish
volunartry (paid for by processor); based on wholesomeness and sanitary conditions (is product properly cleaned and iced?)
who is responsible for inspection of finfish
The National Marine Fisheries Service of US Department of Commerce
describe grading of finfish
also voluntary (paid for by processor), but only fish that are inspected can be graded; grades A B and substandard
what is grading based on
appearance, texture, uniformity, flavor, odor, absence of defects
what is the shellfish certification and who oversees it
US Department of Commerce oversees monthly online publication of the Interstate Certified Shellfish Shippers List
true/false: only shellfish from the ICSSL can be sold commercially
true
where do ICSSL certified fish come from and what do the containers have
come from certified waters (free of excess levels of various containments) + containers have labels with harvesting info and certification number
what are the six ways that fish are sold
whole fish, drawn fish, dressed fish, steaks, fillets, fish sticks
define whole fish
body entirely intact
define drawn fish
entrails (inner organs) removed
define dressed fish
entrails, head, tail, fins, and scales removed
define steaks
cut by slicing top to bottom
define fillets
cut by slicing lengthwise from front to back
define fish sticks
uniform portions cut from fillets/steaks or minced fish that has been shaped and breaded
what are the two types of processed fish products
canned fish and cured fish
describe canned fish
shelf life extended by steaming fish and packaging in vacuum-sealed, air-tight container, like tuna, salmon, and sardines
describe cured fish
drying, salting, smoking; like anchovies, smoked salmon, pickled herring, sturgeon eggs (caviar)
whats fabricated fish
makes use of less popular, cheaper species, like surimi
whats surimi
made from whitefish thats skinned, deboned, minced, and shaped into pieces to resemble crab, shrimp or scallops
describe selection of shellfish
can purchase alive (lobsters, crabs, oysters clams) or processed
describe lifeline of shellfish
highly perishable, difficult to maintain quality so usually kept alive until last minute (or consumed raw in case of oysters)
how do you check if shellfish are alive
tap shells, should lose tighter
what are some different methods of preparation of fish
poaching, simmering, steaming, clambakes, microwaving
what are clambakes
underground steaming (not actually baking)
what does the fishy smell come from
trimethylamine, which is a component attached to certain phospholipids
how does trimethylamine contribute to fishy smell
bacteria and enzymes contribute to deterioration which spilts the trimethylamine from the phospholipid and released hit into a foam that has a fishy odor
how do people get rid of fishy smell
acids (lemon juice) added to cooked fish convert odorous liquid trimethylamine form into an odorless solid
what sushimi
raw fish consumed alone
whats sushi
rice product served with sashimi, cooked fish, roe, vegetables, and/or spices
whats nigri
pressed rice w something on top, usually fish
whats maki
rice and fish or other ingredients rolled into seaweed (nori) (seaweed on outside)
what uramaki
similar to make but fish and veggies on inside of nori and rice on outside (typical sushi)
when is raw fish best eaten
in winter months
whats ceviche
raw fish prepared with acidic marinade (lemon or lime juice based)
how does ceviche turn white
acids denature the proteins and turn the flesh white and muscle tissue is tenderized without heat
what are concerns with raw fish
CDC warns that consumption of raw seafood can contain biological food hazards, like bacteria viruses parasites
when should freshfinfish be eaten
within 1-2 days
where should fresh finfish be stored
coldest part of refrigerator and wrapped well
why does finish need to be wrapped well
prevent oxidative randicidty of fatty acids
when should fresh shelllfish be eaten
day of purchas
can shellfish be kept alive
yes, in cool/salty/wet environment in fridge
can lean fish be kept longer than fatty fish
yes
whats a major problem in fish preservation
fat
how long are unopened cans of fish shelf stable for
up to 1 year
