Fish Icing and Cooling Methods Quiz

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What is the most common and useful way of chilling the fish catch?

Drying

Icing (correct)

Freezing

Salting

Why is it important to place fish surrounded with ice on the sides, top, and bottom?

To prevent the fish from smelling bad

To speed up the melting of the ice

To make the fish slippery

To ensure uniform cooling of the fish (correct)

What ratio of ice to fish is recommended for longer trips?

1:1

1:2 (correct)

1:3

1:4

How should big and small fish be arranged when packing mixed fish?

Big fish at the bottom and small fish on top Signup and view all the answers

What is another term used for a mixture of seawater and crushed ice for chilling fish?

Slush ice Signup and view all the answers

Why must gutted fish be filled up with ice in the belly cavity?

To keep them cold and fresh Signup and view all the answers

What are some advantages of using CSW (Chilled Sea Water) over wet ice for chilling fish?

Fish in CSW are less likely to suffer from physical damage compared to wet ice. Signup and view all the answers

Which factor does the amount of ice used for chilling fish depend on?

The length of the trip Signup and view all the answers

What is another method used for chilling fish aside from CSW and wet ice?

Using refrigerated air Signup and view all the answers

Why is air chilling with finned evaporators and fans commonly employed in big commercial boats?

To circulate chilled air for fish preservation Signup and view all the answers

Despite its advantages, what is a limitation of CSW chilled fish compared to wet iced fish?

CSW chilled fish do not necessarily keep longer than wet iced fish. Signup and view all the answers

What is a characteristic of air blowers used for chilling fish in big commercial boats?

They consist of a finned evaporator and fan for circulating chilled air. Signup and view all the answers

Fish Icing and Cooling Methods Quiz

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Questions and Answers

What is the most common and useful way of chilling the fish catch?

Why is it important to place fish surrounded with ice on the sides, top, and bottom?

What ratio of ice to fish is recommended for longer trips?

How should big and small fish be arranged when packing mixed fish?

What is another term used for a mixture of seawater and crushed ice for chilling fish?

Why must gutted fish be filled up with ice in the belly cavity?

What are some advantages of using CSW (Chilled Sea Water) over wet ice for chilling fish?

Which factor does the amount of ice used for chilling fish depend on?

What is another method used for chilling fish aside from CSW and wet ice?

Why is air chilling with finned evaporators and fans commonly employed in big commercial boats?

Despite its advantages, what is a limitation of CSW chilled fish compared to wet iced fish?

What is a characteristic of air blowers used for chilling fish in big commercial boats?

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