Seafood

Question 1

What are the different charateristics of fish

Answer 1

Fresh/salt water
Temperature/tropical
round/flat
lean/oily
soft/firm
bony/carilaginous
shellfish

Question 2

What are the different classifications of verterbrates

Answer 2

Finfish
Cartilaginous - Shark

Bony
Round - gurnard snapper
Flat - flounder, sole

Question 3

Whata re the different classifications of invertebrates

Answer 3

Shellfish
Crustrations - hard external shell crayfish, crabs
Echinoderm - kina jellyfish
Molluscs - soft bodied animal with a shell
- Univalves 1 shell paua, sea snails
-Bivales 2 shells oysters mussels
-cephalopods internal shell octopus, squid

Question 4

What are the good quality points for fresh chilled whole finfish

Answer 4

Smell - fresh seaweedy
scales - plentiful, shiny, flat
skin - fresh clear free of seaslime
flesh - firm resilient
eyes - bulging, clear, bright, black pupils
gills - bright red, thin mucus
gut - cleaned lining intact

Question 5

What are the warning quality points for fresh chilled whole fish

Answer 5

smell - strong ammonia
scales - dry, dull, raised
skin - damaged, discolored slime
flesh - mushy, gaping from bones, elasticity lost
eyes - sunken, cloudy, dull
gills - dark, mucus thickening
Gut - torn lining, discoloration

Question 6

What are the food safety considerations when dealing with fish

Answer 6

Handle with care
Check quality on delivery
avoid cross contamination - clean sanitise prep areas and equipment, separate from other foods during storage and prep, hand washing
rinse to remove scales or foreign material
keep cool moist and covered during prep
thaw in fridge
do not refreeze

Question 7

How do you store fresh fish

Answer 7

temp 1c
separate from other food, wrap, label and date & on a drip tray, 1-3 days
If necessary wrap in plastic and surround in ice

Question 8

How do you store frozen fish

Answer 8

Better stored at -30 than - 18c less damage to cell structure
buy as required, wrap well, label date and store for 2 months maximum.