Seafood

Question 1

Difference between fish and shellfish

Answer 1

fish = salt & fresh water / lean and fat classification

Shellfish =

a) molluscs - whole/partly shelled with soft body (oyster)
b) crustaceans - covered in crust like shell with segments

Question 2

Discuss fish and shellfish composition.

Answer 2

• low in fat
• easily digestable
• good protein, minerals and Vits.
• contain all EAA, with unsaturated fats with high polyunsaturated fats.
• Table with mild, moderate and full flavour by delicate, moderate and firm texture.
  (Prawns>Can Tuna>Can Salmon)

1. Composition: B6 & B12, Vit D & A, minerals (ph, Z, K)
2. flavour - mild, moderate, full
3. texture - delicate, moderate, firm.

Question 3

Spoilage issue with fish

Answer 3

fresh 16D for 1 day
fresh at 0D for 14-28 days
- bacteria, glycogen and lactic acid & TMAO to regulate osmotic pressure. 
1. eyes (transparent and big)
2. skin (shiny/metalic)
3. scales (bright and tightly attached)
4. gills (bright red & free of slime)
5. flesh (firm and elastic)
6. odour (fresh/mild)

Question 4

Process to ensure fish quality

Answer 4

biosecurity, animal welfare, facility management, environment regulations.
- safety, wholesome & proper labelling

Inspection

1. FSANZ
2. DAF
3. HACCP

Question 5

Factors affecting fish grading

Answer 5

1. apperance
2. discolouration
3. cutting and triming
4. improper boning

Question 6

fish products and by-products

Answer 6

1. Whole or round fish\
   - drawn (only entrails removed)
   - dressed
   - steaks
2. fresh or frozen
3. Shellfish (shell, sucked, headless, cooked)

By-products: fish meal, fish protein concentrate (FPC), roe (eggs)surimi)

Question 7

Methods for fish preservation

Answer 7

drying, smoking, salting, curing, irradiation, canned, frozen, glazed with ice

Question 8

Seafood storage

Answer 8

refrigerated, over ice bath, frozen and properly thawed,