Chapter 9 Fish And Shellfish Flashcards Preview

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Flashcards in Chapter 9 Fish And Shellfish Deck (54):
0

What is the only major food source still hunted?

Fish and shellfish

1

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

Vertebrae

2

The two types of vertebrae

Finfish and sea mammals

3

How do finfish receive oxygen?

Through their gills

4

How do sea mammals obtain their oxygen?

Surface of water/air

5

This classification of fish/shellfish have no backbone

Invertebrae

6

Name the two types of invertebrae

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

7

What is a crustacean?

Soft (segmented) body in hard outer shell

8

What is a mollusk?

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

9

Distinguish the fish/shellfish of saltwater vs freshwater

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

10

Lean fish have how many g of fat?

<2.5 grams

11

Fatty fish have how many grams of fat?

>10 grams

12

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

5-10

13

What are the 3 things that make finfish tender?

Collagen, amino acid content, and muscle structure

14

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

3

15

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

Lower; hydroxyproline

16

Hydroxyproline provides _____

Structure

17

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

Darkens

18

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

More

19

What makes a fish's flesh flaky?

Short muscle fibers

20

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

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

21

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

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

22

How long are the short muscle fibers of a fish?

< 1 inch long

23

Myotomes are made up of ______, which are ______.

Myocommata; they are connectibe tissue that is low in hydroxyproline

24

The _________ have a gel forming ability which helps ________

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

25

PUFA

Polyunsaccharated fatty acid

26

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

Omega 3; inflammation

27

It is recommended to eat fish at least _______ per week

2x per week

28

Is inspection and grading of fish voluntary or involuntary?

Voluntary

29

Grading of fish is based on:

Wholesomeness and if it was raised in good conditions

30

NMFS

National Marine Fisheries Service

31

How should you select your finfish from the grocery store?

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)

32

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

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

33

What is wholesomeness?

Being able to safely eat it

34

The three omega 3 fatty acids

PUFA, EPA, & DHA

35

Caviar is high in _____

Cholesterol

36

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

Spoilage

37

Mercury is a ________ that attacks ________

Neurotoxin; nerves and developing tissue

38

______ is highly toxic to humans and mammals

Mercury

39

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

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.

40

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

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

41

Sardines are high in _____ and _____

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

42

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

Fabricated fish

43

What is the R month rule?

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

44

How do you select mollusks?

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

45

How do you open an oyster?

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.

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?

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.

47

How to peel a shrimp

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

48

Dry heat preparation methods for fish

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

49

What is napping/masking the fish?

Covering the whole top of the fish with sauce

50

What is 'stripping the fish'?

Covering just the middle section of the fish with sauce

51

How do you pool a fish?

Put sauce completely underneath the fish

52

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

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.

53

How should you store fresh finfish?

Refrigerate