Fish Anatomy and Composition

Study Notes

Fish Composition

Fish is a good source of protein and energy, comparable to meat.
Saltwater fish are high in iodine and phosphorus, but lower in iron and calcium compared to freshwater fish.
Canned fish has a higher calcium content than other types.

Fish Structure

Fish are divided into four main parts: head, body, tail, and fins.
63% to 65% of a fish is considered edible, consisting primarily of flesh and skin.

Inedible Portions of Fish

35% to 38% of a fish is inedible, including the skeleton, tail, entrails, fins, and parts of the head and entrails.
Some cultures utilize inedible portions in cooking.

Components of Fish Flesh

Muscular Tissues: Made up of bundles of white muscle fibers.
Connective Tissues: Found between muscle fibers, these tissues are called mycommata.
Fat: Fish store fat for energy; fat content varies with season, diet, size, and age.
- Fat Fish > 5% to 20% fat
- Medium Fat Fish > 2% to 5% fat
- Lean Fish > Less than 2% fat.

Fish Spoilage

Fish spoils faster than meat due to bacteria and enzymes present in the intestinal system, which break down the flesh after rigor mortis.

Typical Finfish Composition

Contains up to 84% moisture
Has 15% to 25% protein
Fat content ranges from 0.1% to 5.7%
Carbohydrates comprise 1% to 3.5% of a typical finfish.

Description

Explore the fascinating anatomy and composition of fish in this quiz. Learn about the nutritional value, edible and inedible portions, and the structure of fish flesh. Test your knowledge on how these elements contribute to different culinary practices!