Fish Classification and Availability Quiz

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Questions and Answers

What compound is primarily responsible for the characteristic odor of stale fish?

  • Glycogen
  • Vitamin B2
  • Trimethylamine (correct)
  • Trimethylamine oxide

Which of the following fish are noted for their high protein content?

  • Sardines and anchovies
  • Catfish and tilapia
  • Herring and mackerel
  • Tulingan and talakitok (correct)

What is the typical fat content in most fish varieties?

  • More than 20%
  • Less than 5%
  • Less than 10%
  • Less than 1% (correct)

Which part of the fish is likely to contain the highest concentration of oil-soluble vitamins?

<p>Liver and gut (A)</p> Signup and view all the answers

What type of minerals are typically found in the edible portions of fish?

<p>Magnesium and iron (D)</p> Signup and view all the answers

What is the main form of carbohydrates found in shellfish?

<p>Glycogen (A)</p> Signup and view all the answers

What percentage of the daily allowance for Vitamin B can an average serving of fish meat provide?

<p>1/20 to 1/5 (A)</p> Signup and view all the answers

What is the primary role of protein in the body, as sourced from fish?

<p>Building and repairing tissues (A)</p> Signup and view all the answers

What distinguishes fish from shellfish?

<p>Fish are vertebrates covered with scales, while shellfish are invertebrates encased in a shell. (B)</p> Signup and view all the answers

What characteristic differentiates fresh fish eyes from stale fish eyes?

<p>They appear bright and full. (B)</p> Signup and view all the answers

Which term refers to the cultivation of fish in freshwater environments?

<p>Aquaculture (C)</p> Signup and view all the answers

Which factor indicates that fish is stale regarding its gills?

<p>Dull brown or gray with cloudy slime. (C)</p> Signup and view all the answers

What happens to fish immediately after death?

<p>The muscle becomes soft, gel-like, and sticky. (A)</p> Signup and view all the answers

How does the flesh of fresh fish compare to that of stale fish?

<p>Firm and elastic versus soft and flabby. (C)</p> Signup and view all the answers

What are the effects of rigor mortis on fish muscles?

<p>Muscles become rigid and stiff. (B)</p> Signup and view all the answers

Which market form of fish is described as having the scales, entrails, fins, and head removed?

<p>Dressed fish. (A)</p> Signup and view all the answers

What is a common example of a crustacean?

<p>Lobster (B)</p> Signup and view all the answers

What is a key characteristic of butterfly fillets?

<p>Both sides cut lengthwise but uncut at the belly. (A)</p> Signup and view all the answers

What primarily causes spoilage in fish after death?

<p>Fish enzymes and bacteria (C)</p> Signup and view all the answers

What indicates that the belly walls of stale fish are not in good condition?

<p>Ruptured and viscera protruding. (C)</p> Signup and view all the answers

Which kind of fish is cultivated as an example of mariculture in the Philippines?

<p>Bangus (A)</p> Signup and view all the answers

Which property of fish indicates it is fresh when submerged in water?

<p>Sinks to the bottom. (B)</p> Signup and view all the answers

Why is fish considered an important part of the Philippine diet?

<p>It is one of the cheapest sources of protein. (B)</p> Signup and view all the answers

When cooking fish, what is the primary reason for cooking it thoroughly?

<p>To destroy any bacteria and improve taste. (D)</p> Signup and view all the answers

Flashcards

Types of fish

Fish (vertebrates) and shellfish (invertebrates). Shellfish are further divided into mollusks (like oysters) and crustaceans (like crabs).

Fish scales

Fish are typically covered in scales, distinguishing them from shellfish, which have shells.

Aquaculture

Culturing fish in freshwater.

Mariculture

Culturing fish in saltwater bodies (coves, shores).

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Rigor mortis in fish

The stiffness of fish muscle after death.

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Fish spoilage

Fish deterioration after rigor mortis caused by enzymes and bacteria.

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Importance of fish in Philippines

Fish is a cheap protein source used as an alternative to traditional meats like chicken, pork, and beef.

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Deterioration after death (fish)

Immediate post-death changes in fish include soft, gel-like flesh and stickiness; followed by rigor mortis; and lastly spoilage.

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What makes fish smell?

The characteristic odor of stale fish comes from trimethylamine, a compound formed from trimethylamine oxide found in living fish flesh.

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What are the main sources of spoilage in fish?

Bacteria from the fish's skin, gills, and intestines, as well as enzymes released from its organs, contribute to fish spoilage.

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Fish fat distribution

In fatty fish, fat is not evenly distributed throughout the flesh. It tends to be concentrated in the belly, head, and liver.

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Fish protein

Fish is a good source of high-quality protein, containing 18-20% protein with a balanced amount of essential amino acids.

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Fish as a source of vitamins

Fish liver oils are rich in vitamin A. Other parts of the fish, like liver and gut, also contain significant amounts of oil-soluble vitamins.

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Fish's mineral content

Fish is a good source of magnesium, phosphorous, iron, copper, and iodine. Shellfish is particularly rich in calcium.

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Fish and carbohydrates

Shellfish contains carbohydrates in the form of glycogen, which is broken down into glucose by enzymes, giving it a sweet taste.

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What's the difference between fish and shellfish?

Fish are vertebrates, while shellfish are invertebrates. Shellfish can be further divided into mollusks (like oysters) and crustaceans (like crabs).

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Fresh Fish Eyes

Fresh fish have bright, full, and bulging eyes. This indicates that the fish was recently caught.

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Stale Fish Gills

Stale fish have dull, brown or gray gills with cloudy slime and an offensive odor.

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What does a fresh fish smell like?

A fresh fish has a fresh, seaweedy odor.

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What is a 'dressed' fish?

A 'dressed' fish is a whole fish with scales, entrails, fins, and head removed.

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What is a 'butterfly fillet'?

A 'butterfly fillet' is the two sides of a fish cut lengthwise away from the backbone and held together by the belly skin.

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What is a fish 'filet'?

A 'filet' is a boneless side of the fish cut lengthwise from the backbone.

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What is a 'fish steak?

A 'steak' is a cross-section slice cut from a large, dressed fish.

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Why is fish cooked?

Fish is cooked to destroy bacteria, improve taste, and make it tender.

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Study Notes

Fish Classification

  • Fish are scientifically known as Istiophorus Orientalis
  • Classified into two categories: fish (vertebrates) and shellfish (invertebrates)
  • Shellfish are further categorized into mollusks and crustaceans
  • Mollusks have soft bodies and usually a shell (e.g., oysters, clams, scallops)
  • Crustaceans have segmented bodies and hard shells (e.g., lobsters, crabs, shrimp)

Fish Availability

  • Scaly fish varieties vary geographically and differ in flavor
  • Availability of saltwater fish depends on finding large schools, not reliant on human cultivation
  • Freshwater fish can also be farmed (aquaculture)
  • Philippine aquaculture includes marine fish and bangus (milkfish)
  • Mariculture (cultivating fish in salt water) is developing, focusing on oysters and tahong.

Fish as a Food Source

  • Fish is a significant source of protein in the Philippines, often a low-cost alternative to other meats
  • Fish protein contains all essential amino acids, implying a high biological value.

Fish After Death

  • Fish caught die while in nets or shortly after removal from water (with exceptions of species with accessory breathing organs).
  • Deteriorative changes happen after death, impacting edibility
  • Initial changes include soft, gel-like, sticky muscle tissue, followed by rigor mortis (muscle rigidity)
  • Spoilage is caused primarily by fish enzymes and bacteria, often originating from slime or internal organs.
  • Trimethylamine oxide in living fish flesh converts to trimethylamine, contributing to the stale fish odor.
  • Oxidative deterioration occurs, affecting fish fat (rancidity)

Nutritional Value of Fish

  • Fish is a high-quality protein source (18-20%)
  • Contains essential amino acids in balanced proportions
  • Specific types of fish (e.g., apahap, lapu-lapu, labahita) have notably high protein.
  • Fish fat content is generally low (less than 1% in most types), with varying distribution throughout the fish.

Fresh vs. Stale Fish (Characteristics)

  • Fresh Fish: Shiny, bright, full eyes, bright red gills, firm flesh, fresh odor.
  • Stale Fish: Dull eyes, wrinkled skin, dull/brown/gray gills, soft/flabby flesh, foul odor.

Fish Preparation (Market Forms)

  • Live fish (whole): Transported and sold alive.
  • Dressed fish (whole): Scaled, gutted, and finned fish.
  • Butterfly fillets: Cut lengthwise through the center and held together.
  • Filets: Boneless pieces cut from the side of the fish.
  • Steaks: Slices of fish cut across the backbone.
  • Sticks: Uniform pieces of fish (often frozen).

Fish Cooking Methods

  • Cooking fish destroys harmful bacteria and improves flavor and tenderness.
  • Moderate cooking temperatures are used
  • Dry cooking methods (e.g., broiling, baking, frying) are suitable for fish that are not too fatty.
  • Moist cooking (e.g., boiling) is suitable mainly for fatty fish, but can lead to falling-apart flesh with prolonged boiling.
  • Cooking time is variable, depending on thickness and cooking method. Determining doneness depends on opaque white flaking/crumbly flesh.

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