Q5 why is understanding how fish are classified

Q5: Why is understanding how fish are classified important? Give two reasons.
Q6: When selecting ingredients, how can you tell the difference between crustaceans and
molluscs?
Q7: What does the flesh of green crustaceans such as prawns and lobster look like prior to
and after cooking?
Q8: What are three quality indicators you should look for when selecting whole fresh fish?
2016 Edition
2

SITHCCC013 PREPARE SEAFOOD DISHES – Short answer
periods, the gills turn brown and tend to dry. The gills of
spoilt fish are usually grey.
2. Tails should be stiff and the flesh firm, elastic and
translucent, without blood clots or areas of discolouration. It
should be springy to the touch and not leave a depression
when you press it with your finger. If the depression fills with
water, the fish has probably been frozen and then defrosted.
The supplier may be trying to pass it off to you as fresh fish.
3. Odour Fresh fish have a clean sea smell, similar to fresh
seaweed. The smell intensifies and becomes unpleasant the
longer the fish is out of the water. This is a sure sign the
flesh is starting to decompose. Spoilt fish are easily
recognised by a putrid ammonia-like odour.
Q9: What are three indicators of poor quality or lack of freshness you should look for when
selecting live or green molluscs or crustaceans?