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
