seafood

Question 1

what are the 2 types of fish (vertebrates)

Answer 1

oily fish / fatty fish
and
white fish

Question 2

what are the 3 types of shellfish (invertebrates)

Answer 2

crustaceans
molluscs
other invertebrates (sea urchins)

Question 3

what are examples of oily fish

Answer 3

Salmon, trout, mackerel, sardines, pilchards, sprats, herring, swordfish.
Tuna does not count as an oily fish.

Question 4

what is the nutritional value of oily fish

Answer 4

High in long-chain omega-3 fatty acids.

Good source of vitamin D. (The vitamin D source is very low for what we actually need)

Calcium and phosphorus – if bones eaten.

Question 5

what are examples of white fish

Answer 5

Cod, haddock, plaice, Pollock, coley, dab, flounder, red mullet, whiting.

Question 6

what is the nutritional value of white fish

Answer 6

Flesh is very low in fat (<2%) but depends on cooking method!

A source of omega-3 fatty acids, but at much lower levels than oily fish.

Question 7

what are examples of crustaceans

Answer 7

Crabs, crayfish, lobster, prawn, scampi, shrimp.

Question 8

what are examples of molluscs

Answer 8

Clam, cockle, mussel, oyster, scallop, octopus, squid (calamari), snail, whelks.

Question 9

what are examples of other shell fish invertebrates

Answer 9

sea urchins (echinoderms).

Question 10

what is the nutritional value of shell fish

Answer 10

Low in fat.

Source of selenium, zinc, iodine (this is rich is salt water tings such as seaweed too) and copper.

Some are a source of long-chain omega-3 fatty acids, but at lower levels than oily fish.

Question 11

when are fish and shell fish preserved

Answer 11

Before refrigeration and motorised transportation,

Question 12

what are the 4 ways of preserving fish and shell fish

Answer 12

drying
salting
smoking
fermenting

Question 13

how does drying preserve fish and shell fish

Answer 13

Drying in the sun and wind (very lean fish and shellfish) in cold and hot climates.

Question 14

how does salting preserve fish and shell fish

Answer 14

Salting – before or instead of drying.
Lean fish were salted then air-dried.
Fatty fish immersed in brine (very salty water) then smoked.

Question 15

how does smoking preserve fish and shellfish

Answer 15

Smoking preserves fish and masks stale fishiness.

Question 16

how does fermenting preserve fish and shell fish

Answer 16

Fermenting relies on naturally occurring enzymes and bacteria.

Question 17

what are fish eggs

Answer 17

Ovaries (roes) of fish accumulate vast numbers of eggs for spawning - up to 20,000 in a salmon and several million in a sturgeon (caviar).

Question 18

what are the nutritional qualities of fish eggs

Answer 18

Contain more fat than the fish, large quantities of savoury amino acids

Question 19

what causes the bright pink and yellow colours of fish eggs

Answer 19

attractive pigments: bright pink or yellow carotenoids.

Question 20

what are the health benefits in terms of vitamins, calories, and minerals in seafood

Answer 20

Good source of protein, B vitamins, iodine and calcium

Relatively few calories.

Question 21

what are the health benefits for oily fish in terms of unsaturated omega - 3 fatty acids

Answer 21

Fatty/oily fish are rich in long chain, highly unsaturated omega-3 fatty acids which humans cannot make very efficiently from other fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). (there’s Not many other sources of DHA than in oily fish)

• Development and function of brain and retina
• Anti-inflammatory
• Reduces blood triglyceride levels
• Freshwater fish < Farmed fish < Ocean fish (for omega - 3 levels)

Question 22

what are the health hazards with infectious and toxic producing microbes in seafood, found prior to cooking

Answer 22

Raw or undercooked shellfish trap bacteria and viruses as they filter water for food. We eat the digestive tract, sometimes raw!

Prevent infections by bacteria and parasites by cooking to 60oC.
Botulism bacteria produce a deadly nerve toxin.

Some viruses require temperatures >82oC to be eliminated.
Hepatitis viruses A and E cause liver damage.

Some chemical toxins produced by microbes can survive cooking, even though the microbes are destroyed, and cause food poisoning.

Question 23

whats the health hazard of heavy metals being found in seafood
and what are these heavy metals found

Answer 23

Mercury, lead, cadmium and copper interfere with O2 absorption and transmission of nervous system signals.

Question 24

what are organic pollutants found in seafood and why are they dangerous

Answer 24

Dioxins and polychlorinated biphenyls (PCBs) cause liver damage, hormonal disturbances and cancer in lab animals.

Question 25

parasites are a health hazard in seafood, what are parasites

Answer 25

Animals that take up residence on ‘hosts’ and use them for shelter and nourishment, including tapeworms and flukes.

Question 26

what is the health hazard of cooking seafood at high temperatures

Answer 26

Cooking at high temperatures transforms proteins and related molecules into highly reactive products that damage DNA and may initiate cancer.

Steam or poach fish rather than grill, fry or BBQ.

Question 27

what can be does to avoid damage to seafood when cooking it at high temperatures

Answer 27

Before cooking at a high temperature, apply a marinade – the moisture and acidity reduces carcinogen production.

Question 28

what is the recommended amount of fish to eat weekly

Answer 28

2 or more portions of fish a week, including 1 portion (140g) of oily fish.

Question 29

how much oily fish should be consumed weekly

Answer 29

4 or more portions of oily fish per week.

2 or less portions of oily fish per week for women who are planning a pregnancy, or currently pregnant, or breastfeeding.

Question 30

how much high mercury fish such as swordfish, shark and marlin should be consumed weekly and why

Answer 30

1 portion or less per week.

Children, pregnant women and women trying to get pregnant should not eat these fish. Hg (mercury) can affect a child’s nervous system.

Question 31

what are the recommendations for white fish consumption

Answer 31

No limits, except for sea bream, sea bass, turbot, halibut and rock salmon – may contain similar levels of pollutants to oily fish.

For those who regularly eat lots of fish, avoid eating the above fish and brown meat from crabs too often.

For women who are pregnant or trying for a baby, have less than 4 cans of tuna a week or less than 2 tuna steaks per week.
Tuna has higher levels of mercury than other fish.

Question 32

what are the recommendations for shellfish consumption

Answer 32

No need to limit the amount of white crab meat.
No recommended amounts for other shellfish.

Question 33

who should avoid fish liver oil supplements and why

Answer 33

Women should avoid these when pregnant or trying for a baby due to the high levels of vitamin A (retinol) present.

Question 34

when do seafood allergies develop

Answer 34

May develop at any point in a person’s life.
Once these allergies are developed , there usually lifelong and rarely outgrown

Many seafood allergies are actually intolerances

Question 35

what are the milk to moderate symptoms of a seafood allergy

Answer 35

Hives (rash)
Tingling mouth
Swelling of lips, face, tongue, throat
Itching
Nausea and vomiting
Abdominal pain
Diarrhoea

Question 36

what are the severe symptoms of a seafood allergy

Answer 36

Difficulty or noisy breathing, wheezing
Persistent cough
Chest tightness
Hoarse voice
Difficulty swallowing
Dizziness or collapse
Anaphylaxis

Question 37

what forms of food may contain fish and shell fish that someone with a seafood allergy may not know about

Answer 37

Asian foods: prawn fried rice, stocks and sauces.

Rice dishes: paella, fried rice, sushi rolls.

Dips or pates: taramasalata, salmon and caviar or roe (fish eggs).

Anchovies: pizza toppings, salads, sauce.

Sauces: Worcestershire, oyster and fish sauces used in casseroles or stir fries.

Supplements: e.g. glucosamine, chondroitin, fish oil

Question 38

what is the Marine stewardship council (MSC)

Answer 38

An international non-profit organisation that recognises and rewards efforts to protect oceans and safeguard seafood supplies for the future.

Question 39

what does the blue fish label mean

Answer 39

Wild, traceable, sustainable.

It’s only applied to wild fish or seafood from fisheries that have been certified to the MSC Fisheries Standard, a science-based set of requirements for sustainable fishing.

Question 40

what is sustainable fishing

Answer 40

means leaving enough fish in the ocean, respecting habitats and ensuring people who depend on fishing can maintain their livelihoods.