Fish and Shellfish Classification

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.

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.

Fish and Shellfish Classification

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Questions and Answers

What are the two major categories of fish?

What are the two groups of shellfish?

Parts of a fish include: skin and fins, muscle tissues with fats, skeleton, and ________.

Which of the following is NOT a type of shellfish?

What are the characteristics of fresh fish?

Whole fish are sold in the market fresh and sometimes alive.

Dressed fish have entrails, scales, fins, and head intact.

What is a butterfly fillet?

Fillet refers to the ________ form of fish.

What are fish sticks?

Fresh shellfish, like crabs and shrimp, must be marketed alive.

Lobsters must be light in color with dull eyes.

Oysters must be soft and easy to open.

Fresh shrimp should have intact heads and no foul odor.

Whole shellfish that are no longer alive are served in their ________ form.

Shucked shellfish means the shell covering the meat has been removed.

Headless shellfish are typically marketed with their heads attached.