Understanding Fish and Shellfish Flashcards

Mollusks

• Mollusks are marine animals with soft bodies, often enclosed in hinged shells.

Eastern Hard-Shell Clam

• The largest variety of Eastern hard-shell clam is known as chowder clam.

Calamari

• The Italian term for squid commonly found on menus is calamari.

Lobster Roe

• Tomalley refers to the roe or eggs of a lobster.

Lean Fish

• Monkfish is classified as a type of lean fish, indicative of its low fat content.

Haddock Classification

• Haddock is not a flatfish; this is a false classification.

Moist-Heat Cooking

• Moist-heat cooking methods are not primarily intended to tenderize tough fish.

Shrimp Designation

• Shrimp labeled "21/25" do not weigh 1¼ oz each; this statement is false.

Scallops

• Sea scallops represent the largest varieties of scallops.

Baked Clams Texture

• Toughness in baked clams is not due to insufficient cooking time; this assertion is false.

Frozen Fish Storage

• Frozen fish must be kept at 0°F (-18°C) or colder, properly wrapped to avoid freezer burn, and consumed within two months for fatty fish or six months for lean fish.

Processed Seafood

• Surimi is a processed seafood product rather than a genuine type of shellfish or fin fish.

Dressed Fish Definition

• Dressed fish refers to fish that has been scaled, gutted, and had its head, fins, and tail removed.

Lobster's Green Liver

• The soft green liver of a lobster is referred to as tomalley.

Shellfish Definition

• Shellfish are characterized by hard outer shells and the absence of a backbone or internal skeleton.

Classifications of Shellfish

• Shellfish are classified into two main groups:
  • Mollusks:
    • Bivalves (two hinged shells, e.g., clams, oysters)
    • Univalves (single shell, e.g., abalone, conch)
    • Cephalopods (e.g., octopus, squid)
  • Crustaceans:
    • Animals with segmented shells and jointed legs.

Oysters Overview

• Oysters possess rough, irregular shells with a bowl-shaped bottom and flat top.
• They have soft, delicate flesh with high water content and are available year-round, tasting best in fall, winter, and spring.
• Varieties include:
  • Eastern Oysters: Various local names based on origin; flavors vary with environment.
  • Olympia: Small oysters from the Pacific.
  • Belon: European flat oysters known for their intense flavor.
  • Japanese or Pacific: Usually large oysters, with kumamoto as a smaller variety.

Market Forms of Oysters

• Oysters can be sold in several market forms:
  • Live, in the shell.
  • Shucked (either fresh or frozen) with size grades:
    • Extra Large: 160 or fewer per gallon.
    • Large: 161 to 210 per gallon.
    • Medium: 211 to 300 per gallon.
    • Small: 301 to 500 per gallon.
    • Very Small: Over 500 per gallon.
  • Canned: Rarely utilized in food service.