Food Prep Test #3
Chapter 19- Fish and Shellfish
Flatfish are found in deep ocean waters. They have asymmetrical, compressed bodies.
Swim in a horizontal position. Have both eyes on top of their heads. They are bottom
dwellers. Top of their bodies is dark and the bottom in lighter in color.
Round Fish include fresh and saltwater varieties. Have fins and internal bone structure.
Have eyes on both sides of their heads. Bodies are truly round, oval, or compressed.
Crustaceans have a hard outer shell and jointed appendages. They are found in both fresh
and salt water. They breathe through gills. Includes: crayfish, crabs, lobsters, shrimp,
Common round fish served in foodservice or found in markets include: bass, black sea
bass, catfish, atlantic cod, haddock, pacific cod, Pollock, eels, grouper, herring, sardines,
john dory, mackerel, mahi-mahi, monkfish, orange roughy, red snapper, salmon, atlantic
salmon, Chinook/king salmon, coho/silver salmon, sea bream, sharks, swordfish, tilapia,
trout, tuna, wahoo/ono.
Common flatfish served in foodservice or found in markets include: flounder, English
sole, petrale sole, domestic dover sole, lemon sole, halibut, sole, dover sole, turbot.
Univalve mollusks include marine snails, abalone and conch. They are single shell with a
Bivalve mollusks include clams, mussels, oysters, scallops, and cockles. They have two
bilateral shells attached by a central hinge.
Cephalopods include octopus and squid. They have no exterior shell. Contain one single
internal shell called a pen.
Shrimp are sold by the number per pound. Sold head or headless, peeled, deveined, or
Quality characteristics of fish: smell- no odor or smell of the sea; eyes- clear and full;
gills- intact and bright red; texture- flesh should be firm; fins and scales- moist and firm;
appearance- moist and glistening; movement- shellfish that is purchased alive should
show movement, crustaceans should close their shells when trapped.
The U.S. Department of Commerce is responsible for the inspection of seafood
processing centers and the inspection of seafood and shellfish species.
Grades of fish: A, B, C
Market forms of fish: whole or round, drawn, dressed, pan-dressed, butterflied, fillet,
steak, wheel or center-cut
Fish is stored in a perforated pan and covered with crushed ice at temperatures of 30 to
34 degrees F.
Determining doneness in fish: translucent flesh becomes opaque, flesh becomes firm,
flesh begins to separate from the bone easily, flesh begins to flake
Can be cooked using dry or moist heat methods.