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Questions and Answers
What compound is primarily responsible for the characteristic odor of stale fish?
What compound is primarily responsible for the characteristic odor of stale fish?
Which of the following fish are noted for their high protein content?
Which of the following fish are noted for their high protein content?
What is the typical fat content in most fish varieties?
What is the typical fat content in most fish varieties?
Which part of the fish is likely to contain the highest concentration of oil-soluble vitamins?
Which part of the fish is likely to contain the highest concentration of oil-soluble vitamins?
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What type of minerals are typically found in the edible portions of fish?
What type of minerals are typically found in the edible portions of fish?
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What is the main form of carbohydrates found in shellfish?
What is the main form of carbohydrates found in shellfish?
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What percentage of the daily allowance for Vitamin B can an average serving of fish meat provide?
What percentage of the daily allowance for Vitamin B can an average serving of fish meat provide?
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What is the primary role of protein in the body, as sourced from fish?
What is the primary role of protein in the body, as sourced from fish?
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What distinguishes fish from shellfish?
What distinguishes fish from shellfish?
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What characteristic differentiates fresh fish eyes from stale fish eyes?
What characteristic differentiates fresh fish eyes from stale fish eyes?
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Which term refers to the cultivation of fish in freshwater environments?
Which term refers to the cultivation of fish in freshwater environments?
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Which factor indicates that fish is stale regarding its gills?
Which factor indicates that fish is stale regarding its gills?
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What happens to fish immediately after death?
What happens to fish immediately after death?
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How does the flesh of fresh fish compare to that of stale fish?
How does the flesh of fresh fish compare to that of stale fish?
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What are the effects of rigor mortis on fish muscles?
What are the effects of rigor mortis on fish muscles?
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Which market form of fish is described as having the scales, entrails, fins, and head removed?
Which market form of fish is described as having the scales, entrails, fins, and head removed?
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What is a common example of a crustacean?
What is a common example of a crustacean?
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What is a key characteristic of butterfly fillets?
What is a key characteristic of butterfly fillets?
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What primarily causes spoilage in fish after death?
What primarily causes spoilage in fish after death?
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What indicates that the belly walls of stale fish are not in good condition?
What indicates that the belly walls of stale fish are not in good condition?
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Which kind of fish is cultivated as an example of mariculture in the Philippines?
Which kind of fish is cultivated as an example of mariculture in the Philippines?
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Which property of fish indicates it is fresh when submerged in water?
Which property of fish indicates it is fresh when submerged in water?
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Why is fish considered an important part of the Philippine diet?
Why is fish considered an important part of the Philippine diet?
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When cooking fish, what is the primary reason for cooking it thoroughly?
When cooking fish, what is the primary reason for cooking it thoroughly?
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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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Description
This quiz explores the classification of fish and shellfish, including their categories and characteristics. It also discusses the availability of different fish types and their importance as a food source. Test your knowledge on marine biology and aquaculture!
