Fish

Question 1

What does dextral mean? (fish)

Answer 1

Refers to flat fish with eyes on the right side of the body such as plaice and lemon sole

Question 2

What does sinistral mean? (fish)

Answer 2

Refers to flat fish with eyes on the left side of the body such as brill and turbot

Question 3

What does pelagic mean? (fish)

Answer 3

Refers to fish that feed on or near the surface of the water (usually oily fish such as tuna)

Question 4

What does demersal mean? (fish)

Answer 4

Refers to fish that feed on the bottom of the sea/river bed such as cod and Dover sole.

Question 5

What does court bouillon mean? (fish)

Question 6

What does matelote mean? (fish)

Question 7

What does beurre noisette mean? (fish)

Question 8

What to look for when buying whole fresh fish?

Answer 8

• No smell
• No damage to any part including the fins (all fins should be intact)
• Clear and bright eyes (not cloudy)
• Deep red gills
• A covering of slime all over the fish
• Firm flesh

Question 9

What to look for when buying fresh fish fillets?

Answer 9

• They are filleted well with no damage
• They smell fresh
• They look moist and feel firm
• There is no discolouration

Question 10

How do you store fish?

Answer 10

Ensure it is on a tray or in a container to catch juices. Store at the bottom of the fridge and
ensure it is eaten within 2 days of purchase. Store between 1 ̊C and 4 ̊C. Do remember though
that it will deteriorate twice as quickly if stored at 4 ̊C rather than 2 ̊C.

Question 11

How do you check if fish is cooked?

Answer 11

• Flesh will turned from translucent to opaque
• Flesh will starting to form flakes
• Skin with peel away easily if poaching, steaming or cooking en papillote

Question 12

How much fish is needed for a main course portion?

Answer 12

For a main course allow approximately 110g per person of oily fish and anywhere between 150-200g per person if the fish is white. However, if serving whole fish these quantities may be larger.