Term
Seafood is now the only major food source that is still hunted.
Over 20,000 known species of edible fish, shellfish and sea mammals.
250 species are harvested in the U.S. |
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Definition
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Term
Categories of fish:
FDA classifies fish three common methods |
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Definition
vertebrate, invertebrate= live in fresh/salt water,fat/lean
salt or freshwater
lean or fat |
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Term
| Finfish are classified as: |
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Definition
vertebrate= the presence of a backbone
because they obtain oxygen from water through gills |
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Term
| Sea mammals get their oxygen from |
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Definition
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Term
| Finfish are found in ____waters? |
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Definition
| fresh waters of rivers, lakes, streams and salt waters of oceans and seas. |
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Term
| What are types of sea mammals? |
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Definition
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Term
| Shellfish are classified as |
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Definition
invertebrate= they have external skeletons or shells
ex:
crustaceans= shrimp, crab, lobster, crayfish
mollusks=
bivalves= clams, oysters, mussels, scallops
(2 hard shells hinged together)
univalves= conch, abalone
(1 hard shell)
cephalopods= octopus,squid
(rubbery soft inner shell) |
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Term
NOTES:
Majority of U.S. fish are from salty waters, some come from freshwater
saltwater fish have a distinct flavor |
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Definition
most common=
saltwater fish = halibut, cod, flounder, haddock, mackerel, red snapper, salmon, shark, tuna
freshwater fish = catfish, perch, pike, trout |
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Term
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Definition
fatty,
lean fish has less than 5% fat |
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Term
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Definition
collagen, amino acid content, muscle structure
(lower amts of collagen)
(less amino acids- making it tender)
(muscles are short=arranged into myotomes, connective tissue are called myocommata) |
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Term
| Fish flesh varies- pigment colors are |
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Definition
white, pink, red
the fishes pigment depends on how much the fish relied on quick or slow movements
high fat/red/dark pigmt= "slow twitch fibers"
white= "fast twitch fibers" |
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Term
| The concentration of _____ contributes to the overall color of flesh. |
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Definition
myoglobin
more myoglobin proteins are necessary because they carry oxygen |
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Term
| Inspection of finfish is ____ |
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Definition
| voluntary, based on wholesomeness and sanitary conditions |
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Term
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Definition
U.S. Grade A
U.S. Grade B
substandard
quality based on appearance, texture, flavor, odor and absence of defects |
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Term
U.S.departmt of Commerce
online publication
has a list of departmt certified shippers- label has to include info such as |
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Definition
harvesters name
address
certification #
date and location of harvest and type
and quantity of shellfish
have to keep certificate for 90 days |
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Term
| Forms of fresh or frozen fish: |
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Definition
whole, drawn, dressed, steaks, fillets, fish sticks
*know cuts |
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Term
variety of finfish-
there are ___types of salmon |
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Definition
2-
there are also 5 types:
chinook, coho, chum, pink, sockeye |
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Term
| ______ for aroma is the safest and easiest method of determining if fish is fresh. |
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Definition
sniffing
"sniff test"
also look for firm flesh, bright skin, shiny and bulging eyes
tight scales, stiff body- no gas belly |
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Term
| Avoid fish that look ____and ____ apart. |
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Definition
spongy, gape
fish should be stored on ice immediately |
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Term
A stiff body on a fish is preferred. Indication that fish is in
__________. |
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Definition
rigor mortis= can last a couple of hours to days
-fish has a better texture and flavor, the water holding capacity of the proteins is increased.
do not subject fish to stress
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Term
| A _____ solution is to prevent moisture loss in fish. |
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Definition
phosphate (treatment)
-it increases the pH of the tissue, it denatures the proteins and makes them more capable of binding water. |
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Term
| Without the phosphate solution fish looses ___% of its water binding capacity within 5 days. |
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Definition
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Term
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Definition
| eyes flatten and become concave, pupils turn gray or creamy brown, cornea becomes opaque and discolored, red gills turn paler brown- sometimes removed. |
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Term
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Definition
seperation of myotomes
also when does it happen?
sign of aging, rough handling |
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Term
Mercury contamination:
occurs naturally in environment
released in air pollution
when it falls into water what is it called? |
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Definition
methyl mercury
-min amt of mercury is found in all fish but not harmful to humans, however if accumulated in large quantities= health risk
-pregnant, nursing women at risk |
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Term
| FDA fish recommendation for pregnant, nursing women and children under 8 should not eat: |
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Definition
shark, swordfish, king mackerel, tilefish
because they contain mercury |
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Term
Tuna contains healthy types of fat which reduce the risk of heart disease |
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Definition
pregnant women should eat 2-3 servings per wk
omega 3 fatty acid are present in high levels in some fish |
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Term
Protein in fish is high = 18-20 %
finfish is low in fat
shellfish contain carbs in the form of glycogen -1-3%
fat in fish is a good source of omega 3 fatty acids
fish is also a good source of vit B
iodine in saltwater fish
sardines hve good source of calcium |
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Definition
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Term
Cod, dock, pollock produce bad texture when minced
due to a chemical called_____ |
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Definition
TMAO- trimethylamine oxide
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Term
Tuna has 6 species, all canned and sold in U.S.
-yellow fish
skipjack
bluefin
oriental tuna,
little tuna
albacore= most expensive |
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Definition
Comes in 3 different styles=
fancy or solid packed= whole pieces
chunk=large pieces
flake=fine pieces |
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Term
| Most expensive kind of salmon |
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Definition
chinook (king) salmon
-often packed with bones, which increases calcium content |
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Term
| Sardines are always packed with bones and come packed in ____,_____,_____. |
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Definition
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Term
| One of the oldest ways of perserving fish is _____ |
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Definition
cured
fish may be cured by drying,salting, or smoking.
curing also hardens the outer surfaces
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Term
| most familiar form of cured fish____ |
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Definition
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Term
| _____ are tiny, bony fish that have been cured with salt. |
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Definition
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Term
| What kinds of fabricated fish are there? |
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Definition
fish sticks
fishcakes
nuggest
fillets
=made with less popular species, 60-90% of edible meat, ground, seasoned, shaped and breaded |
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Term
| "minced meat" a fabricated fish product usually made from Alaskan pollack? |
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Definition
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Term
| What are Fish eggs called? |
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Definition
caviar, aka: roe
the eggs of vertebrate fish, available from female fish during spawning season
-the most expensive,largest grained come from the beluga sturgeon |
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Term
| Freshwater roe (caviar) is preserved in a brine solution and is kept ______. |
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Definition
| unrefrigerated, has been pastuerized to extend its shelf life |
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Term
| There are several different shellfish forms: |
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Definition
alive or processed.
-they are highly perishable and maintain quality when kept alive |
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Term
| How do you tell if mollusks are alive? |
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Definition
| tapping on the shell, if the shell does not close tightly it is dead and should be discarded-if it remains open mollusk is dead, or if there is an odor |
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Term
| What is the "R" -month rule? |
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Definition
| shellfish should only be eaten during the mths with the letter r in their names- it is said that the warmer months are common for having more bacterial illnesses |
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Term
| Shellfish can also be sold raw within their shells, their shelf life is longest when sold with their shells on |
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Definition
Removal of shell can be via steam, pressure or flames
to remove the meat place shellfish in brine solution
can be sold fresh, canned, salted,smoked, dried, or chilled |
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Term
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Definition
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Term
| oysters can be bought alive or dead? |
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Definition
live in the shell
or shucked then chilled, frozen or canned
shucked oysters that are plump and full-bodied are best
serving= 1 cup per person |
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Term
clams are bought same as oysters
should be tightly closed and no odor
clams may be soft or hard shell
they have a long tube like neck- should be checked for |
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Definition
should be eaten within a day
should not be eaten raw
the larger the clam the tougher the meat
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Term
The only part of a scallop that is eaten is the creamy white abductor muscle- used to open and close the shell
usually shucked and sold fresh, frozen, or canned
sweet tasting
1/2-2 in big |
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Definition
3 varieties of scallop-
bay scallops- small, sweet, and delicate
sea scallops= large
calico scallops= least expensive and tiny and bland |
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Term
| Mussels should be scrubbed free of barnacles and are colored? |
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Definition
black or dark blue
- do not remove the black threads (used to keep the shells to the ocean) it will kill the mussel |
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Term
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Definition
| abalone- massive muscle foot |
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Term
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Definition
lobsters
main kind: Northern lobster, spiny or rock lobster
female lobster is preferred for its finer taste
also contain "coral" or lobster roe= considered a delicacy |
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Term
| The majority of the lobsters meat is where? |
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Definition
tail
lobsters have one larger claw- the larger claw has more meat
norther lobsters with one or both claws missing ="culls"
least expensive
should remain alive until cooked
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Term
| Shrimp are sold ____ or _____. |
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Definition
headless or raw with shell on
also cooked shell-on, or peeled |
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Term
| Shrimp in their shells must be peeled first. medium or large shrimp are then ____. |
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Definition
deveined
-removing the dark-colored "sand vein" that runs along the shrimps back.
after cleaning, shrimp are pressed in paper towels |
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Term
| Shrimp are available in what sizes? |
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Definition
small, medium, large medium, large, jumbo
purchased by "count per pound"
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Term
| large jumbo shrimp are called |
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Definition
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Term
| scampi (shrimp) are what? |
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Definition
| large broiled shrimp seasoned with butter/garlic |
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Term
| What are the glass like beads called, sometimes found in canned shrimp? |
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Definition
struvite crystals
-formed during canning, from heat sterilization
(consist of magnesium ammonium phosphate) |
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Term
How are crabs sold?
where is most of their meat at? |
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Definition
live, raw, and cooked
claws and legs
most expensive crab?
king crab
soft shell blue crabs are a delicacy |
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Term
| What is molting for a crab? |
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Definition
they shed their shell and have a soft exterior until the new surface is harded
takes several days
canned crab have a blue tint- caused by the crabs copper in blood combing with ammonia in its flesh= harmless |
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Term
| What are the names for crayfish? |
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Definition
crayfish, crawdads, crawfish
average wt 4 ounces
found in freshwater
tails serve as a source of meat |
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Term
| Main mistake of preparing fish and shellfish is to ____ |
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Definition
overcook
-results in flakiness, dryness, and toughness |
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Term
| Methods to prepare fish with dry-heat methods |
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Definition
| baking, broiling, grilling and frying |
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Term
| Baking fish should be placed in a shallow pan, baking time will vary depending on shape and thickness of fish |
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Definition
bake up to 10 min per inch
can also wrap the fish in foil, parchmt paper or grape leaves to prevent moisture loss |
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Term
| How do you determine a fishs doneness? |
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Definition
| gentle press with fork without falling apart, opaque look |
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Term
Broiling a dressed or fillet finfish or fishsteaks are best broiled at 5 inches or less below the heat source
Grilling can be done outside or in the oven-grilling is not recommended for delicate fish, better suited for fatty fish
Place a fat coating such as mayo or oil to prevent sticking
Frying is best for shrimp or scallops- can saute on high for a short time |
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Definition
deep-frying is the most popular method
preparing batter or breaded lean fish or shellfish dipped in batter then seasoned
heat the oil at 350d F, fry fish alone because of fishy taste |
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Term
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Definition
| poaching, simmering, steaming, microwaving |
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