Questions and Answers
The family of sea animals that includes soft animals that live inside a pair of hinged shells is called?
The largest size of Eastern hard-shell clam is called?
The Italian name for squid, often used on menus, is?
The roe or eggs of a lobster is called?
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Which of the following is a type of lean fish, meaning it is low in fat?
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Haddock is an example of flatfish.
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In fish cookery, moist-heat methods are used primarily to tenderize tough fish.
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Shrimp that are designated '21/25' weight about 1¼ oz each.
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The largest varieties of scallops are called sea scallops.
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If baked clams are tough, it is because they weren't cooked long enough.
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Frozen fish should be __________.
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Which of the following is a processed seafood product rather than an actual type of fin fish or shellfish?
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Dressed fish is fish that has been scaled and gutted and has had the head, fins, and tail cut off.
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The green liver inside the body of a lobster is called?
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Define what a shellfish is.
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Name the two classifications of shellfish.
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Explain oysters.
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What are the market forms of oysters?
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Study Notes
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.
-
Mollusks:
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.
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Test your knowledge on fish and shellfish with these flashcards. Each card poses a question about different types of seafood and their classifications. Ideal for culinary students or seafood enthusiasts!
