STU1033 Aquatic Science & Daily Life Unit 4 Part 1 PDF
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This document covers selecting fresh seafood, including fish, prawns, squid, shellfish, lobster, and crab. It also details the functions of Malaysian fisheries agencies and fish catching methods. The document is geared towards understanding seafood selection and related Malaysian fisheries.
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STU1033 Aquatic Science & Daily Life LU4: Seafood & Fisheries Resources P1 At the end of the unit, you should be able to: 1. Choose the fresh seafood in the market. 2. Know the function of related fisheries agencies in Malaysia. 3. Explain the fish catching methods....
STU1033 Aquatic Science & Daily Life LU4: Seafood & Fisheries Resources P1 At the end of the unit, you should be able to: 1. Choose the fresh seafood in the market. 2. Know the function of related fisheries agencies in Malaysia. 3. Explain the fish catching methods. Acknowledgement: Notes are adapted from OpenCourseWare@UNIMAS Common seafood available in market: Fish Prawn / shrimp Squid / cuttlefish Shellfish Lobster / crab Octopus Reflection exercise: What are the benefits of choosing fresh seafood? Answer: -Taste good -Good buy for your money -Avoid food poisoning... to choose fresh fish? Eyes Bright, clear, full eyes that are often protruding. NO: cloudy eyes, pink & sunken. Gills Bright red or pink gills, free from slime. NO: dull-coloured gills (grey, brown, or green). Flesh Firm & elastic when pressed gently with the finger. NO: soft flesh & will slip away from the bone. How to choose fresh fish?: Skin Shiny, with scales that adhere tightly NO: faded characteristic colours & markings start Fillets & steaks/ A fresh-cut fish Moist appearance, with no browning around the edges Flesh: intact & translucent Smell No fishy or ammonia smell How to choose fresh prawn and shrimp?: Raw shrimp meat firm & have a mild odour Shells of most varieties translucent with a grayish green, pinkish tan, or light pink tint NO: blackened edges or black spots on the shell. How to choose fresh prawn and shrimp?: Cooked shrimp meat Firm & have no bad odour Meat colour: white with red or pink tints. How to choose fresh squid and cuttlefish? Eyes that are clear & full Skin should be untorn Meat very firm The skin of fresh squid is cream-coloured with reddish-brown spots; As squid ages, the skin turns pinkish How to choose fresh crab and lobster?: Feel the shell hardness by pressing with your fingers Do not select soft shell (ecdysis?) Casting off the outer cuticle Shell outlook Do Not select very ‘clean’ & whitish colour. What sex is this crab? How to choose fresh crab and lobster?: Sexes Select male crabs if possible. Smell - No bad smell. Bilateral gynandromorph" split between two genders - right side female / left side male. 'Special crab' 'Springer', caught at Gwynns Island on 21 May 2005 11 What is Ecdysis Process?: Moulting of the exoskeleton in arthropods (explain some examples?) Enable damaged tissue & missing limbs to be regenerated (over a series of moults) A crab moults in water duration: less than 1 hr Progression of ecdysis of crab Callinectes sapidus Start to moult New shell, 33% larger, left old gills Soft shell, Still weak How to choose fresh crab and lobster? Live - show leg movement. Lobsters’ tails should curl tightly underneath the body when it is picked up. If refrigerated they are not active, but should still be moving. Cooked lobsters / crabs in the shell should be bright red in color and have no disagreeable odour. How to choose fresh shellfish?: May be sold live, cooked, or fresh-shucked. Each form & species will have different quality signs to examine. Odour -sweet & mild, not overly fishy. How to choose fresh shellfish?: Still alive: touch them to see for response. From slightly gaping their shells →close their shells; some do not give response but still alive! Soak them in salt water for a while →gape their shell, siphon will come out How to choose fresh shellfish?: When cooked: should be opened if remains closed, should NOT eat How to choose fresh shellfish?: The meats of fresh shucked clams, oysters, or mussels should be plump & covered with their mucus. Mucus colour should be clear/ slightly opalescent (milky or light grey). Scallops are shucked at sea shortly after capture. Fresh scallop meats have a firm texture & distinct sweet odour. A sour or iodine smell indicates spoilage. Fisheries Agencies in Malaysia: Malaysian fisheries governed under Fisheries Act No.317 (1985) and its regulations. Fisheries Agencies in Malaysia: Inland fisheries and aquaculture regulations are issued by State authorities [inland = freshwater & brackish water]. Marine fisheries and aquaculture are federal government concern. Fisheries Agencies in Malaysia: Empurau Breeding, Tarat Agriculture Station Serian Sarawak Aquaculture is the farming of aquatic resources, including fish, mollusks, crustaceans, and aquatic plants. Fisheries Agencies in Malaysia: The Maritime Institute of Malaysia (MIMA)-deal with national, regional and global maritime issues. Fisheries Agencies in Malaysia: Fisheries Research Institute Malaysia- for the development of freshwater aquaculture, and the conservation and management of aquatic resources. Fisheries Agencies in Malaysia: Fisheries Development Authority of Malaysia (LKIM) supervises and controls registered Fishermen associations’ activities Fisheries Agencies in Malaysia: Marine aquaculture [the Fisheries (Marine Culture Systems) Regulations (1990)] Applications for a permit to set up a marine culture need information: Type of marine culture system; Proposed aquaculture site; Plan of chosen site A permit may be issued. Fisheries (Cockles Conservation and Culture) Regulations (2002) Licensing procedure is established for the capture of cockles (Anadara gronasa) and cockle seeds [a permit is required to take cockles and cockle seeds from cultured cockle beds]. - The End of Unit 4 p1-