chapter 4 part 1 STU

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Questions and Answers

What are the common types of seafood available in the market?

  • Lobster / Crab (correct)
  • Prawn / Shrimp (correct)
  • Shellfish (correct)
  • Squid / Cuttlefish (correct)
  • Octopus (correct)
  • Fish (correct)

What are the three benefits of choosing fresh seafood?

Taste good, Good buy for your money, Avoid food poisoning

What are the characteristics of fresh fish?

  • Dull-coloured gills (grey, brown, or green)
  • Shiny, with scales that adhere tightly (correct)
  • No fishy or ammonia smell (correct)
  • Firm & elastic when pressed gently with the finger (correct)
  • Bright, clear, full eyes that are often protruding (correct)
  • Faded characteristic colors & markings start
  • Soft flesh & will slip away from the bone
  • Flesh: intact & translucent (correct)
  • Moist appearance, with no browning around the edges (correct)
  • Cloudy eyes, pink & sunken
  • Bright red or pink gills, free from slime (correct)

What are the characteristics of fresh prawn and shrimp?

<p>Raw shrimp meat firm &amp; have a mild odour (B), Meat colour: white with red or pink tints (C), Cooked shrimp meat firm &amp; have no bad odour (D), Shells of most varieties translucent with a grayish green, pinkish tan, or light pink tint (E)</p> Signup and view all the answers

What are the characteristics of fresh squid and cuttlefish?

<p>Eyes that are clear &amp; full (B), The skin of fresh squid is cream-coloured with reddish-brown spots (C), Skin should be untorn (D), Meat very firm (E)</p> Signup and view all the answers

What are the characteristics of fresh crab and lobster?

<p>Feel the shell hardness by pressing with your fingers (A), If refrigerated they are not active, but should still be moving. (B), Do not select soft shell (ecdysis?) (C), Select male crabs if possible. (D), Cooked lobsters / crabs in the shell should be bright red in color and have no disagreeable odour. (E), Shell outlook - Do Not select very 'clean' &amp; whitish colour (F), Smell - No bad smell. (G), Lobsters' tails should curl tightly underneath the body when it is picked up (H), Casting off the outer cuticle (I), Live - show leg movement (J)</p> Signup and view all the answers

The process of ecdysis in arthropods involves shedding the exoskeleton.

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

What is the major function of the Marine Fisheries Department of Sarawak (MFDS)?

<p>Developing and managing marine and brackish water fisheries (D)</p> Signup and view all the answers

What is aquaculture?

<p>Farming of aquatic resources, including fish, mollusks, crustaceans, and aquatic plants.</p> Signup and view all the answers

What is the purpose of Fisheries Research Institute Malaysia?

<p>The Fisheries Research Institute Malaysia focuses on developing freshwater aquaculture and protecting aquatic resources.</p> Signup and view all the answers

What is the function of the Malaysian Fisheries Development Authority (LKIM)?

<p>Improving the socio-economic standard of living of fishermen and fishing communities and developing the country's fisheries industry.</p> Signup and view all the answers

What is the name of the law governing Malaysian fisheries?

<p>Fisheries Act No.317 (1985) (A)</p> Signup and view all the answers

Regulations for inland fisheries and aquaculture are issued by federal government authorities.

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

A permit is required to set up a marine culture system in Malaysia.

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

A permit is NOT required to take cockles and cockle seeds from cultured cockle beds.

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

Flashcards

Fresh Seafood

Seafood that is recently caught or harvested, ensuring quality and safety.

Choosing Fresh Fish

Identifying fish with clear eyes, bright gills, and firm flesh.

Fish Eyes

Indicators of freshness; should be bright, clear, and protruding.

Fish Gills

Should be bright red or pink; dull-colored gills indicate spoilage.

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Fish Smell

Fresh fish should have no fishy or ammonia smell.

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Fresh Prawns

Identified by firm meat and shells with no black edges.

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Fresh Squid

Should have clear eyes and firm meat with unbroken skin.

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Fresh Crab Selection

Choose crabs with a hard shell and no bad smell.

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Ecdysis

The process of molting the exoskeleton in arthropods.

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Fresh Shellfish

They should respond when touched and should smell sweet.

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Freshly Cooked Shellfish

Should be opened; if closed, they should not be eaten.

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Aquaculture

The farming of aquatic organisms, including fish and plants.

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Fisheries Agencies in Malaysia

Organizations managing and regulating marine and freshwater resources.

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Fisheries Act No.317 (1985)

The law governing fisheries in Malaysia.

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Malaysian Fisheries Research Institute

An institute dedicated to the development and conservation of aquatic resources.

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Fisheries Development Authority of Malaysia

Supervises fishermen associations and their activities.

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Marine Aquaculture Regulations (1990)

Rules for setting up marine culture and fishing practices.

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Cockles Conservation Regulations (2002)

Licensing procedure for the capture of cockles and cockle seeds.

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Shellfish Appearance

Fresh shellfish should be plump, covered with mucus, and not fishy.

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Soft Shell vs Hard Shell Crab

Choose hard shells for freshness; soft shells indicate ecdysis.

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Aquatic Taste Benefits

Choosing fresh seafood enhances taste and promotes health.

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Factors Affecting Seafood Quality

Indicator signs include smell, look, feel, and movement.

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Freshly Caught Seafood

Seafood that retains its natural taste and nutritional value.

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Identifying Fresh Fish Fillets

Should appear moist, not browned, and flesh should be intact.

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Conditions for Freshly Caught Lobster

Should be active with curled tail; bright red when cooked.

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Differences in Seafood Preparation

Various forms require different quality checks for freshness.

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Aquaculture Importance

Crucial for sustainable seafood supply and environmental management.

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Evaluation for Aquaculture Permits

Involves assessing marine culture systems and proposed sites.

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Study Notes

Learning Unit 4: Seafood & Fisheries Resources P1

  • Learning Objectives:
    • Selecting fresh seafood in a market.
    • Understanding fisheries agencies in Malaysia.
    • Explaining fish catching methods.

Common Seafood

  • Available in markets:
    • Fish
    • Prawns/shrimp
    • Squid/cuttlefish
    • Shellfish
    • Lobster/crab
    • Octopus

Choosing Fresh Seafood

  • Benefits of fresh seafood:

    • Good taste
    • Good value for money
    • Reduced risk of food poisoning

  • How to choose fresh fish:

    • Eyes: Bright, clear, and full (avoid cloudy, pink, or sunken eyes).
    • Gills: Bright red or pink, free from slime (avoid dull-coloured gills like grey, brown, or green).
    • Flesh: Firm and elastic when pressed (avoid soft flesh that slips away from the bone).
    • Skin: Shiny, with tight scales (avoid faded colours or loose scales).
    • Fillets/Steaks: Moist appearance, no browning (avoid dry or browned edges). Flesh should be intact and translucent.
    • Smell: No fishy or ammonia smell.

  • How to choose fresh prawns/shrimp:

    • Raw: Firm meat with a mild odour.
    • Cooked: Firm meat, no bad odour. White meat with possible red/pink tints.
    • Shells: Translucent with a greyish-green, pinkish-tan, or light pink tint (avoid blackened edges or black spots)

  • How to choose fresh squid/cuttlefish:

    • Eyes: Clear and full.
    • Skin: Intact and untorn.
    • Meat: Very firm.

  • How to choose fresh crab/lobster:

    • Shell hardness: Check for firmness by pressing with fingers
    • Avoid soft shells (ecdysis - molting).
    • Avoid very clean/white shells.
    • Sex: Select males if possible. Check for no bad odour.

Ecdysis (Molting) Process

  • Molting in arthropods:
    • Enables regeneration of damaged tissue and missing limbs over a series of moults
  • Crab moulting duration: Less than 1 hour.

Fisheries Agencies in Malaysia

  • Government Bodies:

  • Ministry of Agriculture and Agro-based Industry

  • Department of Fisheries (DoF)

  • State Authorities (Inland Fisheries and Aquaculture).

  • Federal Agencies (Marine Fisheries)

  • Governing Act: Managed under Fisheries Act No. 317 (1985) and its regulations.

  • Marine Aquaculture: Regulated by the Fisheries (Marine Culture Systems) Regulations (1990).

  • Licensing procedure exists for cockles and cockle seeds

  • Selecting shellfish:

    • Touch live shellfish to check for a response to ensure they are alive
    • Check for response from slightly gaping shells
    • Soak in salt water
    • Open shellfish should be fresh. Closed shellfish, when cooked, should not be eaten

  • Aquaculture: Farming aquatic resources (fish, mollusks, crustaceans, and plants).

  • Marine Fisheries Department of Sarawak (MFDS): Established in 1965, responsible for developing and managing marine and brackishwater fisheries in Sarawak.

  • MIMA (Maritime Institute of Malaysia): Deals with national, regional, and global maritime issues..

  • Fisheries Research Institute Malaysia: Conducts research on freshwater and marine aquaculture, and conservation.

  • Malaysian Fisheries Development Authority (LKIM): Improves socio-economic conditions, develops the country's fisheries industry.

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