FISH BASICS
This type of fish has very little fat.
What is lean fish?
Shellfish with shells hinged together.
What are mollusks?
The safe internal temperature for fish.
What is 145°F?
This is how live shellfish should respond when handled properly.
What is closing their shells when tapped?
Shellfish are considered high-risk foods because they feed this way.
What is filter feeding?
This type of fish contains higher levels of fat and omega-3s.
What is fat fish?
Shellfish with jointed legs and hard shells.
What are crustaceans?
A fresh fish should smell like this.
What is clean and ocean-like?
This sensory sign indicates shellfish are no longer safe to use.
What is a strong or unpleasant odor?
This happens when shellfish are kept too long at unsafe temperatures.
What is bacterial growth?
This is why fish cooks faster than meat.
What is less connective tissue?
These shellfish must be alive when purchased.
What are live mollusks?
Cloudy liquid in packaging indicates this.
What is spoilage?
This is why dead shellfish must be discarded immediately.
What is rapid spoilage and increased food safety risk?
This is why shellfish must be kept cold until cooking.
What is to slow spoilage and bacterial growth?
This cut is a boneless side of a fish.
What is a fillet?
This makes shellfish a high-risk food.
What is filter feeding?
This population should avoid raw shellfish.
Who are high-risk individuals?
This is the safest way to judge the quality of shellfish at delivery.
What is checking smell, shell condition, and signs of life?
This practice prevents shellfish from contaminating other foods during prep.
What is preventing cross-contamination?
This is why fish muscle flakes when cooked properly.
What is short muscle fibers?
This is why dead shellfish must be discarded.
What is rapid spoilage?
This is why shellfish are tightly regulated.
What is foodborne illness risk?
This is why shellfish should only be purchased from approved suppliers.
What is to reduce the risk of foodborne illness?
This is why shellfish must be cooked thoroughly before serving.
What is to destroy harmful microorganisms?