chapter 4 part 1 STU

Podcast

Play an AI-generated podcast conversation about this lesson

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?

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

What are the characteristics of fresh squid and cuttlefish?

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

What are the characteristics of fresh crab and lobster?

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' & 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) Signup and view all the answers

The process of ecdysis in arthropods involves shedding the exoskeleton.

True (A) Signup and view all the answers

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

Developing and managing marine and brackish water fisheries (D) Signup and view all the answers

What is aquaculture?

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

What is the purpose of Fisheries Research Institute Malaysia?

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

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

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

What is the name of the law governing Malaysian fisheries?

Fisheries Act No.317 (1985) (A) Signup and view all the answers

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

False (B) Signup and view all the answers

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

True (A) Signup and view all the answers

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

False (B) Signup and view all the answers

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.