FOOD TECH 10 4TH QTR

pls refer to the module for more details!! these r mostly just key terms, n i am unable to delve into specifics

Seafood

Any form of sea life regarded as food by humans.

Fin fish

Fish with fins and internal skeletons

Saltwater fish

Also called marine fish. These are fish that live in ocean water and can swim and live alone or in a large group called a school. They are commonly kept in aquariums for entertainment.

Flatfish

A classification of saltwater fish. These are fish with thin, oval, or diamond-shaped bodies. Examples include:

• Flounder

• Sole

• Halibut

• Turbot

• Dab

Roundfish

A classification of saltwater fish. These are fish that are cylindrical and round in the center of their bod which then tapers to a tail. Examples include:

• Sea bass

• Bluefish

• Cod

• Grouper

Freshwater fish

These are fish that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. Examples include:

• Cat fish

• Tilapia

• Trout

• Crappie

Shellfish

These are fish with external shells but no internal bone structure. They have hard outer shells.

Mollusks

Soft sea animals

Bivalves

A type of mollusk that has a pair of hinged shells. Examples include:

• Clams

• Oysters

Univalves

A type of mollusk that has a single shell.

Cephalopods

A type of mollusk that has a soft body, big eyes, and arms or tentacles. Examples include:

• Octopuses

• Squids

• Cuttlefish

• Nautiluses

Crustacean

Animals with segmented shells and jointed legs. Examples include:

• Shrimps

• Crabs

Fat fish

Fish that are high in fat. Examples include:

• Salmon

• Tuna

• Trout

• Mackerel

Lean fish

Fish that are low in fat. Examples include:

• Sole

• Cod

• Red snapper

• Bass

Whole or round

A market form of fish wherein it is completely intact.

Drawn

A market form of fish wherein the viscera is remove

Dressed

A market form of fish wherein the viscera, scales, head, tail, and fins are removed.

Steaks

A market form of fish wherein it has cross-section slices, each containing a section of backbone.

Fillets

A market form of fish that is a boneless side, with or without the skin.

Butterflied fillets

A market form of fish wherein both sides of the fish are still joined, but with the bones removed.

Sticks or tranches

A market form of fish that is made of cross-section slices of fillets.

Steamers

Soft-shell clams

Market forms of crustaceans

• Live

• Cooked meat, fresh or frozen

Market forms of mollusks

• Live in the shell

• Shucked, fresh or frozen

• Canned

Signs of freshness in fin fish

• Fresh and mild odor

• Eyes are clear, shiny, and bulging

• Red or pink gills

• Texture of flesh is firm or elastic

• Shiny scales that tightly cling on skin

Signs of freshness in shellfish

• Oysters, clams, mussels in the shell must be alive. Tightly closed shells when jostled.

• Live or shucked oysters must have a very mild, sweet smell.

• Discard any mussels that are very light in weight or seem to be hollow.

• Strong fishy odor or a brownish color is a sign of age or spoilage.

• Live lobster must be alive when cooked. The meat will be firm and the tail springs back when straightened.

• Frozen shrimp should be solidly frozen when received

• Glazed shrimp should be shiny with no freezer burn

• All shrimps should smell fresh and sweet. A strong flahy or iodine snell indicates age or spollage.

• Live erabs should be kept alive until cooked.

• Frozen crabmeat should be treated like any other frozen fish.