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Questions and Answers
What are the main characteristics of fishes?
Cold-blooded, aquatic, with backbones, fins, and gills.
What distinguishes shellfish from fishes?
Shellfish are invertebrates that dwell in salt and freshwater, without backbones but with carapaces and shells.
What is the general muscle composition of fish?
65-90% water, 10-22% protein, 1-20% fat, and 0.5-5% minerals.
Why is the flesh of fish easily broken down?
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What are the key characteristics of flat fish?
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What are the three ways in which fishes are known to be cooked?
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Where are the eyes located in round fish?
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What type of fish are boneless fish also known as?
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What are the two classifications of mollusks?
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What are the three types of crustaceans?
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What does 'drawn' refer to in the market names and forms of fish?
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What are 'fillet' fishes?
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What is the form of fish that resembles a book?
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What are 'steaks' in terms of fish cuts?
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What are 'cubes' in reference to fish?
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What are 'sticks' in relation to fish?
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What is the main source of the salty taste in fishes?
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What is the main reason why some fishes and shellfish are very expensive and highly perishable?
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What is the approximate protein composition of fish muscle?
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Why is the flesh of fish known to be fragile?
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What distinguishes shellfish from fishes?
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What is the main characteristic of flat fish?
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What distinguishes boneless fish from other types of fish?
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What is the form of fish that has their scales, fins, and sometimes head removed?
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Where are the eyes located in round fish?
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What distinguishes shellfish from fishes?
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What are 'steaks' in terms of fish cuts?
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What are crustaceans?
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What is the market form of fish that resembles a book?
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What are 'fillet' fishes?
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'Cubes' in reference to fish are usually used as:
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What is the form of fish that is sold as soon as they come out of the water referred to as?
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Study Notes
Characteristics of Fishes
- Fishes have a unique muscle composition, which makes their flesh easily broken down.
- The flesh of fish is fragile due to its low collagen content.
Shellfish vs. Fishes
- Shellfish are distinguished from fishes by their external shell or exoskeleton.
- Shellfish do not have a backbone, whereas fishes have a backbone.
Flat Fish
- Flat fish have a unique body shape, with both eyes located on one side of their head.
- Flat fish have a compressed body shape, which allows them to swim efficiently.
Cooking Fish
- Fishes can be cooked in three ways: baking, grilling, and frying.
Fish Cuts
- 'Fillets' refer to fish with their backbone and ribs removed.
- 'Steaks' refer to a cut of fish that is cross-sectioned, usually from larger fish.
- 'Cubes' refer to small, cubical pieces of fish, usually used in soups or stews.
- 'Sticks' refer to long, thin strips of fish, often used in dishes like fish and chips.
Market Forms of Fish
- Fish can be sold in various market forms, including 'drawn' fish, which have their gills and guts removed.
- 'Filleted' fish have their backbone and ribs removed.
- 'Dressed' fish have their scales, fins, and sometimes head removed.
- The 'book' form of fish resembles a book, with the fish cut into a rectangular shape.
Nutrition and Safety
- Fish is a good source of protein, with approximately 20% protein composition.
- The salty taste in fish comes from the natural presence of sodium.
- Some fish and shellfish are expensive and perishable due to their high water content and fragile flesh.
Crustaceans and Mollusks
- Crustaceans include shrimp, crab, and lobster, and are characterized by their hard exoskeleton.
- Mollusks are classified into two types: gastropods (e.g., snails) and cephalopods (e.g., squid).
- There are three types of crustaceans: shellfish, lobsters, and crabs.
Other Facts
- Boneless fish, also known as 'dressed' fish, have their scales, fins, and sometimes head removed.
- Fish with their gills and guts removed are referred to as 'drawn' fish.
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Description
Explore the characteristics and uses of fishes and shellfish. Learn about their nutritional value, perishability, and economic importance. Understand the differences between these aquatic animals and their significance as food sources.
