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Flashcards in Seafood Deck (29):
1

Storing fresh fish, temp & time

29-32 degrees for 1-2 days.
Crushed ice preferred

2

Storing frozen fish, how long?

lean fish 6 months,
fat fish 2 months

3

thawing frozen fish in reefer, how long?

18-36 hrs

4

fish fat content range

0.5 - 20%

5

lobster weight actual yield

1 lb yields 1/4 lb

6

what is the green sack inside lobsters called?

tomalley

7

classifications of shellfish

mollusks & crustaceans
bivalves (pair of shells), univalves (single shell), cephalopods (octopus, squid)

8

5 steps in preparing blue crab

1: cut off head
2: pull out stomach sac
3: pull back one side of top shell
4: pull off gills
5: cut off apron

9

Anadromous vs catadromous

Anadromous = lives in salt water, moves to fresh
catodromous = lives in fresh, moves to salt water

10

3 types of clams

littleneck (sm)
cherrystones (med)
quahogs or chowders (lg)

11

cooking lobster, how long?

5-6 min per lb

12

small fish ____ oz or less can be cooked from frozen?

8oz

13

storing cooked lobster, time & temp

30-34 degrees, 1-2 days

14

raw shrimp in shell, actual yield

1lb yields 1/2 lb

15

signs of fish doneness

just seperates into flakes
bone no longer pink, flesh separate from bone
flesh opaque

16

4 fish high in omega-3

salmon, mackeral, tuna, sardines

17

storing fresh shucked oysters in reefer: temp & time

30-34 degrees, 1 week

18

bay scallops & sea scallops, how many per lb?

bay = 32-40
sea = 10-15

19

how many varieties of oysters: names

eastern, Olympia (sm), belon, Japanese or pacific (lg)

20

shucked oyster sizes per gallon

counts (xl) 160
xtra selects (lg) 161-210
selects (med) 211-300
standards (sm) 301-500
very small over 500

21

how long to store live oysters

1 week

22

Lobster sizes

chicken = 1 lb
quarters = 1 1/4 lb
selects = 1 1/2 - 2 1/4 lb
jumbos = over 2 1/2 lb

23

7 basic market forms of fish

whole, drawn, dressed, steaks, fillets, butterflied & sticks

24

examples of fatty fish

salmon, tuna, trout, butterfish, mackerel

25

examples of lean fish

flounder, sole, cob, red snapper, bass perch, halibut, pike

26

signs that fish is fresh

shiny scales, moist & pillable fins, no off-odors, gills red or pink, flesh firm & elastic

27

how long to store opened canned fish

2-3 days

28

cooking fish fumet style

fish is partially submerged into liquid

29

cooking fish en papillote

in paper