List 6 quality indicators for fresh fish and explain what this would entail

List 6 quality indicators for fresh fish and explain

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8.List 6 quality indicators for fresh fish and explain what this would entail when inspecting fish for freshness:
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1. Smell: Fish should smell fresh and mild, not fishy, sour, or ammonia-like 2. Firm meat: The flesh should spring back when pressed 3. Reflective eyes: A fish’s eyes should be clear and bulge a little 4. Translucent flesh: Shrimp flesh should be translucent and shiny with little or no odor. 5. Slimy: Whole fish and fillets should have firm, shiny flesh and bright red gills free from milky slime. 6. Bright colour: Fish fillets should display no discoloration, darkening or drying around the edges. 9.What are the quality indicators for the following categories of fresh shellfish? Which aspects need to be considered to prevent food safety hazards, contamination or quality issues? 10. List 10 aspects of hygiene handling and storage of seafood including the correct procedures for thawing to prevent contamination. What does this require in terms of labelling? 1. check the sell by or use by date. 6.do not use the same utensils or cutting boards with both raw and cooked seafood products. 2. stored in the coldest part of the refrigerator 7.Marinating should be done in the refrigerator 3. keep raw products separated from cooked products 8.Used marinade should always be discarded and never reused. 4. Mollusc should be stored in the refrigerator in open containers with clean, damp cloths placed atop the shellfish. 9.Submerge the seafood in cold tap water and change the water every thirty minutes until the food has defrosted. 5. Canned or pouched seafood like tuna, can be stored for years 10.Do not try to speed the process by defrosting in hot water Labelling: The seafood for sale should be labelled with the type of fishing gear or aquaculture method used to bring it to the plate. Assessment Coversheet-V2018.1-100818 © Canterbury Technical Institute - 2018| Page 7 of 13
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Canterbury Technical Institute CRICOS Code – 02938M RTO No: 31645 11. Calculating portion weights and yield a. You have 0.800kg fresh cuttlefish. Waste and bones are 57%. What is the net yield expressed in kg? 0.344kg b. When filleting a Dover sole weighing 750g you obtain 405g cleaned fillets. What is the wastage of skin and bones expressed in %? 46% c. The net yield for a cleaned octopus is 0.560kg. The waste accounts for 30%. What was the original purchase weight of the octopus? 1.867kg
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