Fish2011 - FishandShellfish Classification

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    Fish and Shellfish
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    Classification Finfish:   Fish that have fins and internal  skeletons.  Shellfish:   crustaceans   and mollusks. Crustacean:   crab, lobster and shrimp Mollusk:   clams, oysters, scallops, squid
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    Salt or Fresh Water Fish  Salt Water (ocean) Saltwater fish often have a more distinct  flavor than freshwater fish. Halibut, cod, flounder, mackerel,  salmon, red snapper, tuna, striped bass Fresh Water (farm-raised) Catfish, perch, trout, and pike
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    Lean or Fat Fish are not very fatty compared with meats. Lean Fish  (3-ounce cooked portion has <2.5  grams) : cod, pike,  sole flounder  and  haddock. Fatty fish  yields 5 to 10+ grams of fat, which  include:  salmon , mackerel, herring,  tuna
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    Composition of Fish Structure of Finfish Collagen  Only 3 percent collagen. Muscle Structure The muscles of fish are shorter (less than  an inch in length).  This contributes to the  characteristic flaking of prepared fish.
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    Omega-3 fatty acids High in Omega-3 fatty acids:   Herring mackeral salmon tuna
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    Farmed vs Wild Salmon PCB (polychlorinated biphenyls) used as 
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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Fish2011 - FishandShellfish Classification

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