handling seafood

1. Which of the following is a freshwater fish?

• Bluefish

• cat fish

• grouper

• sole

Which of the following is the second step in scaling whole fish?

• Begin to rake the scales from the tail towards the head.

• Remove the scales on both sides of the fish.

• Hold the fish down firmly with your hand near its head.

• Lay your fish flat on the board.

What market form is produced when both sides are still joined but bones are removed?

• butterfly

• drawn

• fillet

• steak

Which of the following is the third step in opening an oyster?

• Cut muscle from bottom cup.

• Insert oyster knife at hinge slowly but firmly.

• Push knife into oyster and slice muscle from top shell.

• Twist knife handle to open the oyster.

Which of the following is a characteristic of fresh fish?

• with fresh and foul odor

• eyes are dull, shiny, and bulging

• gills are pink or red

• flesh shrink when pressed