Notes From Mitchell's Class

Fish and Shellfish Fill-in-the-Blank Notes


1. Fish and shellfish are two types of water animals eaten as food.
a. Fish have fins______ and _backbones_____.
b. Shellfish have shells______ instead of backbones.
2. Types of Saltwater Fish
a. Flatfish: Example - _flounder, english sole, turbot_____
b. Round Fish: Example – Cod, tuna, swordfish______
3. Types of Freshwater Fish
a. Example: catfish, tilapia, trout______
4. Purchasing Fish
a. Fish can be bought in different forms:
b. Whole
c. Drawn______ (insides removed)
d. Dressed______ (insides, head, fins, and scales removed)
e. Steaks (cross-sectional slices from a dressed fish)
f. Fillets______ (sides of the fish cut lengthwise)
5. Signs of Fresh Fish
a. Stiff body
b. Tight______ scales
c. Firm flesh
d. Bright and _bulging_____ eyes
e. Fresh______ smell
6. Cooking Fish and Shellfish
a. Fish contains little connective tissue______, meaning it cooks
quickly.
b. Tenderizing is not______ a goal in cooking fish.
c. Shellfish should be cooked for a short______ time at
modertate______ temperatures.
7. Types of Shellfish
a. Crustaceans: Example - _crab, lobster, shrimp_____
b. Mollusks: Example – clams, mussels, oysters ______
8. Purchasing Shellfish
a. Shrimp is sold by the pound______.
b. De-veining shrimp means removing the _digestive tract_____.
9. Storing Fish and Shellfish
a. Fish is very perishable______, so it should be stored in the
_coolest_____ part of the refrigerator and used within _1-2_____
days.
10. Nutrients in Fish and Shellfish

a. Vitamins: __A____ and _D_____