Chapter 9 Fish And Shellfish

Question 0

The presence of a backbone indicates that the animal is a _________

Answer 0

Vertebrae

Question 1

What is the only major food source still hunted?

Answer 1

Fish and shellfish

Question 2

The two types of vertebrae

Answer 2

Finfish and sea mammals

Question 3

How do finfish receive oxygen?

Answer 3

Through their gills

Question 4

How do sea mammals obtain their oxygen?

Answer 4

Surface of water/air

Question 5

This classification of fish/shellfish have no backbone

Answer 5

Invertebrae

Question 6

Name the two types of invertebrae

Answer 6

Shellfish (crustaceans and mollusks) & cephalopods (octopus and squid)

Question 7

What is a crustacean?

Answer 7

Soft (segmented) body in hard outer shell

Question 8

What is a mollusk?

Answer 8

Soft segmented body within a shell (ie clams, muscles, oysters)

Question 9

Distinguish the fish/shellfish of saltwater vs freshwater

Answer 9

In saltwater, they have more distinct flavors. In freshwater youll find fish like catfish and halibut

Question 10

Lean fish have how many g of fat?

Answer 10

<2.5 grams

Question 11

Fatty fish have how many grams of fat?

Answer 11

> 10 grams

Question 12

Moderately fatty fish have between ___ & ____ grams of total fat

Answer 12

5-10

Question 13

What are the 3 things that make finfish tender?

Answer 13

Collagen, amino acid content, and muscle structure

Question 14

Fish are approximately _____% collagen (compared to meat which is 15%)

Answer 14

3

Question 15

The higher/lower the amino acid content, the less ______ there is, which provides structure.

Answer 15

Lower; hydroxyproline

Question 16

Hydroxyproline provides _____

Answer 16

Structure

Question 17

Higher fat content of a fish lightens/darkens the color of the fish flesh.

Answer 17

Darkens

Question 18

The more oxygen required in a fish, the more/less myoglobin is in there.

Answer 18

More

Question 19

What makes a fish’s flesh flaky?

Answer 19

Short muscle fibers

Question 20

What area of the fish is the red flesh found? What is it high in?

Answer 20

Toward the tail; high myoglobin, high unsaturated fat, and slow twitch muscle fibers

Question 21

What area of the fish is more white flesh found? What is is high and low in?

Answer 21

Between nose and tail; has more fast twitch muscle fibers, less myoglobin

Question 22

How long are the short muscle fibers of a fish?

Answer 22

< 1 inch long

Question 23

Myotomes are made up of ______, which are ______.

Answer 23

Myocommata; they are connectibe tissue that is low in hydroxyproline

Question 24

The _________ have a gel forming ability which helps ________

Answer 24

Fish protein of myotomes; helps break down myocommata which makes the fish flake

Question 25

PUFA

Answer 25

Polyunsaccharated fatty acid

Question 26

Fish is high in ______ fatty acids which help people with ______

Answer 26

Omega 3; inflammation

Question 27

It is recommended to eat fish at least _______ per week

Answer 27

2x per week

Question 28

Is inspection and grading of fish voluntary or involuntary?

Answer 28

Voluntary

Question 29

Grading of fish is based on:

Answer 29

Wholesomeness and if it was raised in good conditions

Question 30

NMFS

Answer 30

National Marine Fisheries Service

Question 31

How should you select your finfish from the grocery store?

Answer 31

Base selection on appearance (pink gills, eyes still popping out, black pupils, no slime), odor (should smell like ocean not fishy), touch (press on the fish and it should bounce back, if not then its old)

Question 32

Define a fish as: whole, drawn, dressed, steaks, fillets, fish sticks

Answer 32

Whole= whole fish, drawn= guts removed, dressed= head, tail, fin, and scales removed, steaks= cut dressed fish from top to bottom, fillets= sliced lengthwise

Question 33

What is wholesomeness?

Answer 33

Being able to safely eat it

Question 34

The three omega 3 fatty acids

Answer 34

PUFA, EPA, & DHA

Question 35

Caviar is high in _____

Answer 35

Cholesterol

Question 36

Tissue being already broken before you buy it is a sign of ____

Answer 36

Spoilage

Question 37

Mercury is a ________ that attacks ________

Answer 37

Neurotoxin; nerves and developing tissue

Question 38

______ is highly toxic to humans and mammals

Answer 38

Mercury

Question 39

Name the four fish most likely to have mercury? Why do they have more mercury than other fish?

Answer 39

Shark, swordfish, king mackerel, and tilefish. Because they are at the top of the food chain, live longer, and have more time to absorb the mercury from the water.

Question 40

Who should limit their consumption of fish with mercury? What should it be limited to?

Answer 40

Pregnant women, children under 8 years of age, women who are lactating, and women thinking of becoming pregnant

Question 41

Sardines are high in _____ and _____

Answer 41

Ca (because you eat the bones), and omega 3 fatty acids

Question 42

Different species of fish mushed together (such as surimi which is imitation crab)

Answer 42

Fabricated fish

Question 43

What is the R month rule?

Answer 43

Shellfish can only be eaten in the months that contain the letter R because the other months are too hot which promotes microbial growth

Question 44

How do you select mollusks?

Answer 44

They must be alive, they must be closed (partially open gives more chance for microbes, and they might be dead if its open), and they need to open after cooking. Do not open and eat a shellfish if it is still tightly closed after cooking

Question 45

How do you open an oyster?

Answer 45

Hold oyster flatter shell up, with a folded towel, and place the top of the knife near the hinge at the pointed end. Move the tip of the knife around to the front side. Pry and push the tip to bore into the shell until it pops open.

Question 46

Differentiate between a male and female lobster. Which one is preferred and why? What is the delicacy found in the male? Delicacy in the female?

Answer 46

Females are preferred (they have a finer color and contain eggs called coral which are a delicacy). Delicacy in a male is the green liver.

Question 47

How to peel a shrimp

Answer 47

Hold upside down and by the tail to peel it, devein it by slitting a shallow line down its back, pull out vein with tip and rinse with cold running water

Question 48

Dry heat preparation methods for fish

Answer 48

Baking, broiling, grilling, frying, sautéed, and deep fried

Question 49

What is napping/masking the fish?

Answer 49

Covering the whole top of the fish with sauce

Question 50

What is 'stripping the fish'?

Answer 50

Covering just the middle section of the fish with sauce

Question 51

How do you pool a fish?

Answer 51

Put sauce completely underneath the fish

Question 52

Moist heat preparation methods for fish. Which one shoukd you never do and why? Talk about raw fish

Answer 52

Poaching, simmering, steaming, clambakes, microwaving. Never boil because it will disintegrate the fish. CDC encourages people to never eat raw fish, but ceviche is ok since it has a lot of acid.

Question 53

How should you store fresh finfish?

Answer 53

Refrigerate