Day 5

Question 0

The sweet milk-chocolate identifying mark of the bass fish family

Answer 0

Hershey’s kiss gill plate

Question 1

Obvious difference between the wild stripes bass and the hybrid stripped bass.

Answer 1

hybrid stripped bass has broken lines.

Question 2

The toxin common to most reef and rock fish

Answer 2

Ciguatera toxin

Question 3

Largest variety of jack

Answer 3

Great amber jack

Question 4

Canned tuna

Answer 4

Albacore tuna

Question 5

Tuna types can be cooked to less than 145 degrees

Answer 5

Bluefin, yellowfin, big-eye

Question 6

Non-bony fish also known as poor mans lobster

Answer 6

Monkfish

Question 7

Sometimes called “Berliner” this fish can be substitute Florida but is historically less expensive.

Answer 7

Vermillion snapper

Question 8

Jaws would probably not be a good eating variety. Mako and dog fish would be.

Answer 8

Shark

Question 9

The bass is commonly cooked and served whole.

Answer 9

Black sea bass

Question 10

Also know as golden bass, this fish looks like bass, cuts like bass and taste like bass, but is not bass.

Answer 10

Tile fish

Question 11

This non bony is the source of caviar

Answer 11

Sturgeon

Question 12

Larger cousin of the pompano or something you need to have when learning to drive

Answer 12

Permit

Question 13

This not bass shares the reef fish description with snapper and bass

Answer 13

Grouper

Question 14

The wings of this fish have small spines as defense mechanisms

Answer 14

Skate

Question 15

This popular jack is found mostly around Florida

Answer 15

Pompano

Question 16

This red snapper has an oil color tint in the dorsal fin area and pale yellow stripes

Answer 16

Vermillion snapper

Question 17

This tuna is the largest species

Answer 17

Blue fin

Question 18

Jacks are good fish to clean because they done have these

Answer 18

Scales

Question 19

This non bony fish gets softer when cooked

Answer 19

Skate wings