Fish

Question 1

Name the 2 different types of fish

Answer 1

ORIGIN:
1. Freshwater fish: trout, salmon
2. Seawater fish: pelagic fish (swim near surface): herring, mackerel. Dermal fish (swim near bottom): cod, hake
FAT CONTENT + TYPES:
1. Oily fish: More than 5% fat - are quite dark: salmon, sardine
2. White fish: Less than 5% fat - light: haddock, sole

Question 2

Name the 2 structures and composition of fish

Answer 2

1. Muscle composition - far less connective tissue -> much easier to cook
2. Fish have a lot of wastage

Question 3

6 things to look for when buying fish

Answer 3

1. Bright eyes - not sunken
2. Plump flesh
3. Bright scales attached to skin
4. Moist skin
5. Fresh sea smell
6. Bright red gills

Question 4

Preserving fish

Answer 4

1. Canning oily fish so the bones are softened -> good source of calcium
2. Curing - smoking is carried out over wood smoke

Question 5

How should fish be stored?

Answer 5

In the coolest part of the fridge + well wrapped -> prevent odours contaminating other food

Question 6

What important nutrients does fish contain?

Answer 6

Oily fish: vitamin A+B
Canned fish: Vitamin A+B in liver oils, not in their flesh
Shellfish: Not good sources of vitamins due to low fat content
- fish doesn’t contain any vitamin C, most contain small amounts of vitamin B