Four Fish 10 Tuna Flashcards
Breezy Point Tip
an isolated peninsula beach fronting Jamaica Bay. It is the westernmost tip of the Rockaway Peninsula. “We passed the jetty at Breezy Point and started the difficult part of the hundred-mile journey to the ocean trench called the Hudson Canyon, or, by those familiar with it, just ‘the Canyon.’ “ (193) MD - Map of rockaway peninsula. It’s breezy because it fronts Jamaica Bay. Breezy point is like
Rockaway Peninsula
The Rockaway Peninsula, commonly referred to as The Rockaways or Rockaway, is the name of a peninsula on Long Island, New York, all of which is located within the New York City borough of Queens. MD -
The Hudson Canyon
The Hudson Canyon is an extension of the Hudson River Valley. The canyon runs from the New York/New Jersey Harbor up to 400 nautical miles out to sea, at points reaching depths of 3,500 meters (10,500 feet). “An underwater continuation of the Hudson River that dates back to the last Ice Age, the Canyon is nearly as deep as the Grand Canyon and one of largest ocean canyons in the world.” (193) MD - 10,500 (1.98 miles) about 2 miles deep! Marianna’s Trench is about 7 miles deep.
Ocean Canyon/deep-sea canyons
Deep-sea canyons are steep-sided valleys cut into the seafloor of the continental slope, sometimes extending well onto the continental shelf. These submarine canyons vary in size, shape, and morphological complexity; some were scoured by the flow of rivers during past low sea level periods, but most formed via other erosional processes, such as mud slides, debris flows, and turbidity currents. MD
roil
(of a liquid) move in a turbulent, swirling manner: the sea roiled below her “Its [The Hudson Canyon’s] roiling currents confuse baitfish and make it an attractive formation for tuna, bringing them in from their more distant wanderings.” (193)
finlet
small fins, generally between the dorsal and the caudal fins also between the anal fin and the caudal fin. “It was a yellowfin tuna, and, true to its name, its dozen-odd finlets running down the aft ridges of its torso glowed canary bright in the darkness.” MD - piglet - little fin draw pictures of finlet.
scombridae
The Scombridae family of the mackerels, tunas, and bonitos includes many of the most important and familiar food fishes. Scombroids’ size, speed, and popularity are related to their high degree of adaptation to a pelagic, nomadic existence. “The forty-eight species of the family scombridae that are known collectively by the word ‘tuna’ are among the fastest, most powerful fish in the world.” (199) MD rolling stone with scum on the beach and one without rolling across the pelagic zone. rolling stone gathers no moss - think of moss as scum the scombrids live a pelagic nomadic existence which is the reason for their dae - they are eaten everyday, tuna is eaten everyday. also the m and b in the name mackerel and bonito.
nigiri
Nigiri is a combination of sushi and sashimi. It is a dish of raw slices of fish (sashimi) served over oblong mounds of vinegar rice (sushi). “All this began to change in the nineteenth century, when an abundant catch of tuna one season prompted a Tokyo street-stand sushi chef to marinate a few pieces of tuna in soy sauce and serve it as ‘nigiri sushi.’” (202) MD side view of knee alongside knee giri, picture the knee cap (a raw slice of sih over the knee joint that is a mound of vinegar rice
adenosine triphospate (ATP)
a compound consisting of an adenosine molecule bonded to three phosphate groups, present in all living tissue. The breakage of one phosphate linkage (to form adenosine diphosphate, ADP) provides energy for physiological processes such as muscular contraction. “Hard-swimming fish like tuna use large amounts of a chemical called adenosine triphosphate (ATP) to store and expend energy.” (204) MD - compound present in all living tissue - body with a bunch of teepees. adenosine + 3 phosphates forming a teepee and containing energy and when one of the phosphates breaks off, the energy is released.
inosine monphosphate
a compound that is a component of umami “What my brother tasted was a biochemical phenomenon that can be experienced with many high-speed, fatty fish but which is particularly true of tuna. Hard-swimming fish like tuna use large amounts of a chemical called adenosine triphosphate (ATP) to store and expend energy. After death ATP is converted to inosine monophosphate (IMP), a chemical associated with the “fifth” flavor Japanese call umami, or “tastiness.” It is a flavor that even nonfish eaters find pleasant on the tongue. When cooked, however, IMP breaks down and combines with other chemicals present in fish flesh and produces flavors that people like my brother find unpalatable. In addition, the odors that might be emitted by not-so-fresh fish are neutralized in Japanese sushi techniques by soy, ginger, and wasabi.” (204) IMP - I am pee - picture someone eating a lot of goat broth who doesn’t speak english well and says imp.
umami
a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate. ‘it can be described as a pleasant “brothy” or “meaty” taste with a long lasting, mouthwatering and coating sensation over the tongue.’ (wikipedia) MD - u mami fed you a sea urchin. Sea urchin looks like a tongue. umami corresponds with the tongue (one of the categories of taste. MSG Urchin tongue licking the glutes of a of the pig. Glutes and
carpaccio
an Italian hors d’oeuvre consisting of thin slices of raw beef or fish served with a sauce. “Eight slices of whale arranged raw on a plate for the reasonable price of about twenty U.S. dollars.” (206) MD - Italian, named after Vittore Carpaccio (see Carpaccio, Vittore) (from his use of red pigments, resembling raw meat).
mackerel
a migratory surface-dwelling predatory fish, commercially important as a food fish. MD - “return of the mack” mark morrison - in order to return, he had to be migratory (didn’t stay in one place) return of the mack is a commercial success - the fish is commercially important as a food product and the lyric of the song are shallow not deep (surface dwelling- it’s migratory, and a commercially important as a food fish.
tuna
any of 15 species of large vigorous fish in the family Scombridae. There are a number of varieties of tuna—15 species to be exact—but you are most likely to come across just these four: bluefin, yellowfin (also referred to as ahi), skipjack, and albacore. MD DescriptionA tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna up to the Atlantic bluefin tuna. The bluefin averages 2 m, and is believed to live up to 50 years. Tuna - picture an expired can of tuna with scum over the top and in it are 15 different species of tuna. also include screenshot pic of tuna.
bonito
a smaller relative of the tunas, with straight, diagonal stripes on back and important as a food and game fish. MD - bonito - effeminate, so smaller in size Screen shot. draw a bonito with lipstick
pelagic zone (open ocean)
The pelagic zone is the area of the ocean outside of coastal areas. This is also called the open ocean. The open ocean lies over and beyond the continental shelf. It’s where you’ll find some of the biggest marine life species. MD - think of pelagic, a magic trick in which the person is made to dissappear and ends up outside of everybody’s view, outside of the coastal area.
glutamate flavoring
Glutamate flavoring is a generic name for the flavor-enhancing compounds based on glutamic acid and its salts. These compounds provide an umami (savory) taste to food. MD - Pig but in a glutes of pig, for carnitas with organge juice (acid and salt) made of glutamtes the flavor enhancing compounds based on glutamic acid and its salts carnitas - with orange (acid) and salt
continental shelf
the area of seabed around a large landmass where the sea is relatively shallow compared with the open ocean. MD - think of the continental shelf as a shelf connected to a large landmass holding relatively shallow parts of the sea.
sushi
a Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg. But, there are also vegetarian options. And, it is usually served with wasabi, pickled ginger, and soy sauce, and dressed in seaweed (nori). A common misconception is that sushi is all about the fish, but that is wrong. The word actually means “vinegar rice,” and the rice is the key ingredient that makes a dish a sushi dish. And, since it is a general word for anything that comes with vinegared rice, sushi comes in many different varieties. She poured vinegar, salt, and sugar over the man’s medium grain rice. rather than sushi, he put some seafood over it. But, it does not need to contain raw fish to be sushi. MD -
why sushi is not fishy
the fish that are used in sushi such as tuna live a pelagic, nomadic existence. Traveling long distances requires lots of ATP for energy. When the fish die, the ATP in all their tissues begins to convert into IMP which is a flavor component of umami. Furthermore, the soy sauce, wasabe and ginger neutralize any fishy odors emitted by not so fresh fish. When fish are cooked, the IMP combines with other chemicals in the fish’s tissues to make fishy compounds. MD - “What my brother tasted was a biochemical phenomenon that can be experienced with many high-speed, fatty fish but which is particularly true of tuna. Hard-swimming fish like tuna use large amounts of a chemical called adenosine triphosphate (ATP) to store and expend energy. After death ATP is converted to inosine monophosphate (IMP), a chemical associated with the “fifth” flavor Japanese call umami, or “tastiness.” It is a flavor that even nonfish eaters find pleasant on the tongue. When cooked, however, IMP breaks down and combines with other chemicals present in fish flesh and produces flavors that people like my brother find unpalatable. In addition, the odors that might be emitted by not-so-fresh fish are neutralized in Japanese sushi techniques by soy, ginger, and wasabi.” (204) MD - ATP (alive tp) to IMP (immobilized or dead). Alive fish with lots of ATP dead fish with IMP, cooked fish with IMP + chemicals = fishy.
