Fish Identification and Selection
The flexible connective tissue found in sharks!
Cartilage
This part of fish anatomy is used for "breathing".
What are gills
Fish that is taken from the water and sold as is.
Located low in the body and protected by the gills, this organ circulates blood through its single atrium and ventricle.
Heart
The required action for hands and equipment immediately after handling raw fish to prevent contamination.
Washing and sanitizing (or cleaning and sanitizing).
What is the term for a fish from which the scales, entrails, and fins have been removed?
Dressed
A ________ is a cross-section cut (perpendicular to the spine), usually containing a section of the backbone and sometimes skin
steak
Two single fillets from a dressed fish that are held together by the uncut back or belly of the fish.
Butterflied Fillet
This tube extends from the stomach and is the primary site for the digestion and absorption of nutrients.
Intestine
A physical indicator of spoilage, these should be sunken, cloudy, and gray, rather than clear and bulging.
Eyes
Name one market forms of fish
Live Fish
Whole or round
Drawn/Gutted Fish
Dressed Fish
Steak
Split Fish
Deboned
Fillet
Butterly fillet
Sticks
Cubes
What part of the fish should be removed when preparing it for stuffing or whole roasting?
Gills and Entrails
It is a cross section of a dressed fish
Fish Steak
The largest cartilagenous fish in the ocean
White shark
This color change in the gills, from bright red to pale gray or brown, indicates the fish is no longer fresh.
Gills
Name two distinct physical signs that indicate a whole fish is fresh and safe to eat.
Clear, bulging eyes; bright red gills; firm flesh; shiny skin; no strong odor. (Any two)
Fast-moving fish species that live in open water are referred to as
pelagic
Fish meat with the bones removed, resulting in a product with a delicate texture, high protein, and omega-3s
Deboned/ Deboned Fish
Composed primarily of dentine and bone, these structures overlap like roof tiles to protect the fish's body.
Scales
When storing raw fish in the refrigerator, it should always be placed below cooked foods to prevent this.
Cross contamination
Which type of shellfish is characterized by having a soft body in a single shell?
Univalves (a type of Mollusk).
What is the term for the process of separating the meat from the skin and bones of the fish?
Filleting
Fish meat cut into small, uniform, square-shaped pieces, perfect for quick cooking like frying or for dishes such as ceviche (kinilaw), poke bowls, kebabs, or stews, offering easy portioning, even cooking, and versatility, often from firm fish like tuna, salmon, or mahi-mahi, available fresh or frozen.
Cube cut fish
In bony fish, the gills are covered by a flap of tissue called what?
Operculum.
The safest and slowest method for thawing frozen fish.
In the refrigerator