Cyanide fishing involves:

Stunning fish with sodium cyanide.

Dynamite fishing involves:

Using explosives set off underwater.

Ghost fishing refers to:

Lost traps and gear still catching fish.

Bottom trawling impacts ecosystems by:

Damaging ecosystems with big metal nets.

Shark finning refers to:

Mutilating sharks for their fins.

Marine preservation efforts include:

- Government regulation - Fishing laws and licenses - Hatcheries - Seasonal fishing - Aqua pod fish farms

Criteria for sustainable seafood:

- Abundant population - Limited by-catch - Well-managed fishing plans

General information about seafood consumption:

Seafood is a significant source of nutrition and can have health benefits when consumed responsibly.

Hunting and gathering seafood in their natural habitat.

Breeding and raising seafood in pens, ponds, or tanks.

- Most productive method. - Lines are weighed down by anchors. - Lined with bait. - Set at varying lengths and depths.

- Nets consist of long walls. - Depth and mesh size depend on species. - Method enables huge harvests. - Nets are invisible to fish.

- Similar to gillnetting. - Move with the tide. - Invisible to almost all marine life. - UN controlled.

- Drags a net from a boat. - Seabed to the surface. - Uses chains. - Sometimes two boats are used.

- Drags a net across the water. - Less destructive. - Damages fish. - Bycatch.

- Uses lines instead of nets. - Lines are baited and weighted. - Lines are dragged by a boat. - Each line can be reeled individually.

- Uses a round net to encapsulate fish. - Net is drawn together to further sequester the fish.

- Uses a net/cage or pot. - Baited. - Facilitates entrance. - Prevents exit. - Highly selective.

Uses baskets with rakes or claws.

Dredging the seabed is used to loosen bivalves from their habitat.

This method is highly destructive to the environment.

Open-ocean cages or net pens are used to hold large stocks of fish.

These can pollute surrounding waters and threaten wild stock with disease.

Tanks, ponds, and raceways utilize free-flowing water.

Pumps are used to aerate the water in these systems.

Beach culture involves the use of sand-filled pens.

This method is specific to certain aquaculture practices.

Bag culture uses large mesh bags.

This method is commonly used for aquaculture.

Suspended culture involves hanging fish in nets or trays.

This method is used for certain types of aquaculture.

Whole or round fish are sold as caught.

This means the fish are unprocessed.

Drawn fish have their viscera removed.

This is a basic level of fish processing.

Pan-dressed fish have their viscera, scales, head, tail, and fins removed.

This is a more advanced level of fish processing.

Steak refers to cross-section slices of fish.

This is a common way to prepare fish for cooking.

Fillets are boneless sides of fish.

This is a popular preparation method for fish.

Sticks or tranches are cross-section slices of fillets.

These are often used in processed fish products.

Butterflied fillets have both sides of the fish still joined.

This preparation method is used for certain recipes.

Fin fish have fins, gills, and an internal skeleton made of bones and cartilage.

They have delicate connective tissue, which is very thin and naturally flakes apart.

Habitat influences the flavors and qualities of fish.

Different habitats result in varying characteristics of fish.

Shape and structure of fish determine their fabrications.

This affects how fish are processed and prepared.

Fat content and activity level of fish influence cooking methods and flavor.

Higher activity levels often result in leaner fish.

Freshwater fish are found in lakes and rivers.

They have milder and sweeter flavors, except for catfish, and smaller bones that require extra time for boning.

Saltwater fish characteristics

- Found in oceans - Fuller flavor with a salty or briny taste - Larger bones

Definition of anadromous fish

- Lives in saltwater - Migrates up rivers to lay eggs or spawn - Examples: salmon, shad, Arctic char

Definition of catadromous fish

- Lives in freshwater - Swims downstream to spawn - Example: eels

Characteristics of round fish

- Cylindrical body - Eyes on each side - Backbone runs from head to tail - Common types: trout and salmon

Characteristics of flatfish

- Thin and wide body - Both eyes on one side - Backbone runs laterally from head to tail - Can be dark or light - Examples: flounder, halibut, sole

Characteristics of cartilaginous fish

- Skeleton made of cartilage instead of bones - Smooth, tough outer skin without scales - Examples: sharks, skates, stingrays

Flashcards on Seafood and Diets Flashcards

Student preview

99 questions

Show all answers

1.

FLASHCARD QUESTION

Front

Pescatarianism diet includes:

Back

Seafood, fruits, vegetables, and dairy.

2.

FLASHCARD QUESTION

Front

Vega-pescatarianism diet includes:

Back

Fruits, vegetables, and seafood.

3.

FLASHCARD QUESTION

Front

Mediterranean diet includes:

Back

Fruits, vegetables, seafood, and meat.

4.

FLASHCARD QUESTION

Front

Recommended serving size for seafood:

Back

- 1-3 servings per week - Below 11 years: Less than 4 oz - Above 11 years: 4 oz

5.

FLASHCARD QUESTION

Front

Key sources of nutrition from seafood:

Back

- Omega-3 fatty acids - Essential oils - Zinc - Natural sodium - Protein

6.

FLASHCARD QUESTION

Front

Health issues associated with seafood consumption:

Back

- Allergies - Toxins - Parasites - Food poisoning - Mercury poisoning

7.

FLASHCARD QUESTION

Front

Threats to fish populations:

Back

- Dams - Logging - Man-made settlements - Over-fishing - Aggressive fishing techniques

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