Structure, composition and Nutritive Value of Fish

Question 1

10 parts of fish

Answer 1

Nostril
Eye
Dorsal Fins
Lateral line
Mouth
Gill cover
Pelvic Fin
Pectoral Fin
Anal Fin
Caudal Fin

Question 2

5 fins

Answer 2

Dorsal fins
Caudal fin
Pectoral fin
Anal fin
Pelvic fin

Question 3

Sold in the form as it was caught

Answer 3

Whole fish

Question 4

Whole fish that have been gutted but requires cleaning

Answer 4

Drawn fish

Question 5

Fish that has been scaled and entrails removed

Answer 5

Dressed fish

Question 6

Are fish that have been sliced or cut crosswise

Answer 6

Fish steaks

Question 7

Are the boneless portions cut from the sides

Answer 7

Fish fillets

Question 8

Is a double fillet, with the backbone and other bones removed by splitting the fish down the back or the belly

Answer 8

Butterfly Fillets

Question 9

A form of fish product cured by smoking, drying, salting, or pickling

Answer 9

Cured fish

Question 10

Fish is smoked at a temperature no higher than 80 degrees

Answer 10

Cold-smoked

Question 11

Fish is thoroughly cooked, and the consumer can take it without further cooking

Answer 11

Hot-smoked

Question 12

Air or heat dried and salted

Answer 12

Dried fish

Question 13

A dry salted or brine cured type of fish product

Answer 13

Salted fish

Question 14

Oily fishes are a natural source of: (3)

Answer 14

B-complex vitamins
Vitamin D
Vitamin A

Question 15

Fish is a song source of minerals such as: (4)

Answer 15

Selenium
Zinc
Iodine
Magnesium