Podcast
Questions and Answers
Which of the following best describes a 'pelagic fish'?
Which of the following best describes a 'pelagic fish'?
What is the primary function of chitinous armor found in some shellfish?
What is the primary function of chitinous armor found in some shellfish?
What distinguishes a bivalve from a univalve mollusk?
What distinguishes a bivalve from a univalve mollusk?
What are 'mycommata' in the context of fish anatomy?
What are 'mycommata' in the context of fish anatomy?
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What happens to the collagen in the connective tissue of fish when it's cooked?
What happens to the collagen in the connective tissue of fish when it's cooked?
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What is the key characteristic of 'fat fish' compared to 'lean fish'?
What is the key characteristic of 'fat fish' compared to 'lean fish'?
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What is 'rigor mortis' in the context of fish spoilage?
What is 'rigor mortis' in the context of fish spoilage?
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Which of the following best represents the typical moisture content of a finfish?
Which of the following best represents the typical moisture content of a finfish?
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Which of the following best describes mariculture?
Which of the following best describes mariculture?
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What is the primary reason for shrimp heads being removed when transported long distances?
What is the primary reason for shrimp heads being removed when transported long distances?
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When preparing fish, what is the correct order of the following steps?
When preparing fish, what is the correct order of the following steps?
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How should fresh shucked oysters appear?
How should fresh shucked oysters appear?
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What is the purpose of using a brine solution on shelled shrimp?
What is the purpose of using a brine solution on shelled shrimp?
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Which method could be used to remove scales from fish according to the text?
Which method could be used to remove scales from fish according to the text?
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When is it best to cook shellfish?
When is it best to cook shellfish?
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What step is involved in cutting, when preparing fish?
What step is involved in cutting, when preparing fish?
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Which of the following would be considered a method of preserving fish?
Which of the following would be considered a method of preserving fish?
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What is described as a characteristic of male crabs?
What is described as a characteristic of male crabs?
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Study Notes
Seafood Classification
- Seafood encompasses aquatic animals used for food, including marine and freshwater species.
- Vertebrates (Finfish):
- Round fish (cod, haddock, whiting) found near the sea.
- Flatfish (sole, plaice).
- Pelagic fish (mackerel, cream dory) caught in the open ocean; fat fish have body oil, lean fish have oil mostly in the liver.
- Shellfish:
- Crustaceans (crabs, lobsters, shrimps) have hard, segmented chitinous armor.
- Mollusks (mussels, oysters, clams, abalone) have soft, unsegmented bodies protected by calcified shells; bivalves have two, univalves have one shell.
- Invertebrates:
- Octopus, squid are examples of seafood invertebrates without backbones.
Seafood Structure, Composition, and Nutritive Value
- Fish flesh comprises muscular tissues (bundles of white muscle fibers), connective tissues (mycommata containing collagen that swells/shrinks), and fat (stored for energy; varying by season, feed, size, age).
- Fat content classifications:
- Fat fish (5%–20% fat).
- Medium-fat fish (2%–5% fat).
- Lean fish (<2% fat).
Seafood Spoilage
- Fish spoil faster than meat due to bacteria and enzymes in their intestinal organs active after rigor mortis (muscle stiffening).
- Spoilage begins after rigor mortis passes.
Seafood Types and Sources
- Marine fish (saltwater).
- Inland fish (lakes, rivers, ponds).
- Aquaculture (cultivation in inland waters like Laguna Lake, e.g., milkfish).
- Mariculture (cultivation in saltwater).
Qualities of Fresh Seafood
- Fresh seafood comes in several forms: whole, shucked, cooked, cooked meat, shelled.
- Characteristics of fresh seafood: whole shrimps (alive or not), shucked oysters (translucent), cooked shellfish (shells), cooked meat (packed), shelled shrimps (uncooked).
Preparing Fish and Shellfish
- Fish cleaning steps:
- Soak fish before scaling.
- Scrape scales from tail to head with a knife.
- Fish cutting steps:
- Remove head, pectoral fins, dorsal and ventral fins, pelvic fins, tail.
- Evisceration:
- Slit open belly and remove entrails.
- Rinsing:
- Rinse thoroughly with clean, cool water.
- Fish slicing (drawn, dressed, deboned, steaks, fillets, sticks, split).
Preserving Fish
- Common methods include salting, drying/dehydration, smoking, fermentation, freezing, canning, refrigeration, vacuum packaging.
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Description
Explore the fascinating world of seafood classification, including vertebrates, shellfish, and invertebrates. This quiz also covers the structure, composition, and nutritive value of various seafood species, highlighting their importance in our diet.
