fish putangina

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these are found in tropical and subtropical environment. they have less than 5% of fat

white fish

they have both eyes on top of their head

flat fish

fish that have backbone on the upper edge

round fish

fishes that have cartilage over bones

boneless fish

fishes that have fat content between 10-25% that's rich in POLYUNSATURATED DFAT

oily fish

marine organism that have shells

shellfish

2 types of shellfish

mollusks and crustaceans

their shell acts as a shield and they turn coral red when cooked

crustaceans

shellfish with hard inedible shell

mollusks

3 categories of mollusks

univalves, bivalves, chephalopods

mollusks with one shell

univalves

mollusks with 2 shellls hinged at one end

bivalves

mollusks with no outer shell

chephalopods

what is the internal shell of a cephalopods is called?

PEN

REGULAR SHAPE OF FISH

torpedo shaped

fish has its moth, nostrils, and gills cover

head

prtective covering of a fish

scales

it detects vibration , sensors and helps the fish to navigate

lateral line

this helps the fish to swim

fins

this lends stability in swimming

dorsal fin

allows the fish to dive and stay in one spot

pectoral fin

pelvic fin

move up and down + turn

helps fish to propel

tail fin

this is for stability in swimming

ventral fin

caudal fin

main propelling fin

for stability in swimming

anal and ventral fin

supplies the fish with oxygen

gills

strain the aquatic micro structure

gill raker

for bottom feeders, they only taste and feel

barbels

used to detect odors in water

nostrils

give the 3 characteristics of fish

whole fish, fish fillets ad frozen fish

look for bright and clear bulging eyes

whole fish

look for vibrant flesh

fish fillets

look for signs of forst or ice

frozen fish

give market forms of fish/shellfish

wole,drawn, dressed,fillets,butterflied, steaks,cubes,sticks,livefish,oysters, clams,shrimps, mussels, scallops, lobsters, crabs,

purchased live, shucked, vacuum

mussels

fishes that are sold alive

live fish

small leftover pieces of fish

sticks

lefover pieces of fish

cubes

cross-section cuts of dressed fish

steaks

sides lie open

butterflied

flesh of fish

fillets

drawn fish that have their fins, scales, and head removed

dressed

fishes that have their giil and entrails removed

drawn

refers to the entire fish

whole

give the 6different cuts of fish

butterfly fillet, cheeks, cutlets, goujons, loins, tail

refers to fillet where both sides of the fish are still connected by piece of skin

butterfly fillet

cut of meat from the head of ;arger fish

cheeks

thick slice of fish cut perpendicular to the spine

cutlets

small strips of fish that are cut lengthwise

goujons

loins

cut of fish from top of alarge, round fish

tails

section of meat from the rear pf the fish

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