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Questions and Answers
What are the two major categories of fish?
What are the two major categories of fish?
What are the two groups of shellfish?
What are the two groups of shellfish?
Parts of a fish include: skin and fins, muscle tissues with fats, skeleton, and ________.
Parts of a fish include: skin and fins, muscle tissues with fats, skeleton, and ________.
viscera
Which of the following is NOT a type of shellfish?
Which of the following is NOT a type of shellfish?
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What are the characteristics of fresh fish?
What are the characteristics of fresh fish?
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Whole fish are sold in the market fresh and sometimes alive.
Whole fish are sold in the market fresh and sometimes alive.
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Dressed fish have entrails, scales, fins, and head intact.
Dressed fish have entrails, scales, fins, and head intact.
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What is a butterfly fillet?
What is a butterfly fillet?
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Fillet refers to the ________ form of fish.
Fillet refers to the ________ form of fish.
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What are fish sticks?
What are fish sticks?
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Fresh shellfish, like crabs and shrimp, must be marketed alive.
Fresh shellfish, like crabs and shrimp, must be marketed alive.
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Lobsters must be light in color with dull eyes.
Lobsters must be light in color with dull eyes.
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Oysters must be soft and easy to open.
Oysters must be soft and easy to open.
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Fresh shrimp should have intact heads and no foul odor.
Fresh shrimp should have intact heads and no foul odor.
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Whole shellfish that are no longer alive are served in their ________ form.
Whole shellfish that are no longer alive are served in their ________ form.
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Shucked shellfish means the shell covering the meat has been removed.
Shucked shellfish means the shell covering the meat has been removed.
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Headless shellfish are typically marketed with their heads attached.
Headless shellfish are typically marketed with their heads attached.
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Study Notes
Categories of Fish
- Fish can be categorized into finfish (vertebrates) and shellfish (invertebrates).
Groups of Shellfish
- Shellfish are divided into two groups: mollusks and crustaceans.
Parts of a Fish
- Main components include skin and fins, muscle tissues with fats, a skeleton, and viscera.
Types of Shellfish
- Common examples include scallops, clams, mussels, Dungeness crab, shrimp, oysters, lobster, and blue crab.
Characteristics of Fresh Fish
- Fresh fish have bulging, clear, and bright eyes.
- Gills should be red and covered with a clear slime.
- Odor should resemble seawater, not foul.
- Flesh must be firm and elastic with complete, shiny, and intact scales.
- Color should be bright and shiny, and belly walls should be undamaged.
Whole Fish
- Whole fish can be sold fresh and sometimes alive in the market.
Dressed Fish
- Dressed fish are whole but with entrails, scales, fins, and head removed.
Butterfly Fillet
- A butterfly fillet is made by slicing a whole fish lengthwise to remove backbones and ribs.
Fillet
- This is the boneless form of fish, offering versatility in cooking.
Steaks
- Fish steaks are slices cut horizontally from a large fish.
Fish Sticks
- Fish sticks are evenly cut portions from large slabs of frozen fillets.
Fresh Shellfish
- Fresh shellfish such as crabs, talangka, shrimps, and mussels must be marketed alive to ensure quality.
Fresh Crabs
- Fresh crabs should have strong, stiff joints and feel heavy for their size.
Lobsters
- High-quality lobsters should be dark greenish-brown with bright eyes and weighty for their size.
Oysters
- Fresh oysters are tough and hard to open; their meat should be creamy in color.
Live Clams
- Live clams should be tightly closed and can only open when cooked.
Fresh Shrimps
- Fresh shrimp must have intact heads; the meat should be firm and free of foul odor.
Market Forms of Shellfish
- Live shellfish like clams, crabs, snails, oysters, and shrimp yield the best market value.
Whole Shellfish
- Whole shellfish, though no longer alive, are presented in their original form.
Shucked Shellfish
- Shucked shellfish are those with the outer shell removed, including oysters, scallops, and clams.
Headless Shellfish
- Headless shellfish are marketed without heads, typically for export, to prevent bacterial spoilage.
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Description
This quiz covers the classifications of fish and shellfish, detailing their characteristics, anatomical parts, and types. Learn about the distinctions between finfish and shellfish, as well as key features of fresh fish. Test your knowledge about the various groups and common examples in each category.
