Which of the following is a characteristic of fresh fish?

1.1. 2 Characteristics of fresh and spoiled fish and shellfish

	FRESH FISH
EYES	Bright, bulging, pupil velvet black, cornea transparent
GILLS	Bright red, covered with clear slime; odor under gill covers fresh
FLESH	Firm, body is stiff, impression made by fingers do not remain; slime present is clear
BELLY WALLS	Intact

Why do fish go pale?

One of the most common causes of fading color in aquarium fish, however, is inadequate diet. Another possible cause of fading color in aquarium fish is inadequate tank lighting. If you are an experienced aquarium hobbyist you probably understand the connection between tank lighting and the growth of aquarium plants.

What is the recommended cooking method for lean fishes?

Very lean fish, such as cod or sole, have lean flesh that requires some moisture, fat or oil for cooking and flavor, since they are such delicate fish. Braising, frying, poaching, sauteing and seaming are the preferred cooking methods.

Which Colour of water is considered as rich with natural food for fish?

Yellow and Red shades are the two colors most effectively influenced by color enhancing foods, which utilize the chromatophores. However, protein and foods such as seaweed can also work hand & hand with the chromatophores to produce brilliant blues, purples and greens in fish.

What are fishes similarities and differences?

All fish share two traits: they live in water and they have a backbone—they are vertebrates. Apart from these similarities, however, many of the species in this group differ markedly from one another. Fin fish like salmon have gills, are covered in scales, and reproduce by laying eggs.

What colors are fish attracted to?

Green Light and White Light are the most common colors used to attract fish to boats, docks and piers because they are brighter and will attract fish from a greater distance. Blue Light is less bright and is typically used more for aesthetic and ambient lighting and is commonly used around restaurant and resort area’s.

Why is it important to know the qualities of fish?

Answer: The most important characteristic of a fish is its freshness – and the freshest fish is the one that has just been caught. This article will guide you to be able to recognize characteristics of fresh fish and characteristic of not so fresh fish. Gills and fins of fresh fish are moist.

What are the signs of spoilage in fish?

Change of odor. The fish odors deteriorate changing from a smell of staleness to ammonia and eventually to a repulsive smell of putrefaction manifested by many components of food.
Change of gills color. The gills area is considered the most susceptible part to the microbial putrefaction.
Skin color.
Meat texture.

What is the best method for cooking fish?

Easy Ways to Cook Fish

Bake. Heat oven to 450°F.
Sauté or pan fry. This technique results in food that’s crisply tender.
Pan broil. Thicker cuts, at least 1-inch thick, are best so fish doesn’t become too dry during broiling.
Microwave. Almost any boneless fish fillet/steak is suitable for microwaving.
Grill.
Poach.
Deep fry.

What are four indications that a fish is not fresh?

Spoiled fish has an unpleasant, sharp smell of trimethylamine (bad fish) and rot. Eyes of fresh fish are bulging and shiny. Eyes of old fish are cloudy and sunken into the head. Gills and fins of fresh fish are moist.

Which of the following is a characteristic of fresh fish Brainly?

The correct answer is letter c. One of the characteristics of a fresh fish is red or pink color of the gills.

What are the two major categories of fish?

Fish biologists have described more than 30,000 species of fish in the world. Visit NPSpecies to see what species of fish are found in national parks. Scientists classify fish into two major groups: the jawless (Agnatha) fishes and the jawed (Gnathastomata) fishes.

What is fish category?

Fish, any of approximately 34,000 species of vertebrate animals (phylum Chordata) found in the fresh and salt waters of the world. Living species range from the primitive jawless lampreys and hagfishes through the cartilaginous sharks, skates, and rays to the abundant and diverse bony fishes.

Does fish go bad in the freezer?

Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months.

What are the characteristics of a good fish?

Common criteria for choosing fish

The body of the fish must be rigid or arched.
The fish should be bright, with a metallic luster.
The eye should be bright, vivid, and brilliant.
The gills should be bright, wet, pink or red.
The smell should be pleasant and mild.
Scales should be shiny and not detach themselves.

What characteristics most commonly distinguish different orders of fish?

With the exception of some primitive species, most fish have common characteristics that include gills, scales, fins and bony skeletons. Some characteristics that differentiate fish include the shape of their heads, where their mouths are located, fin type and location, and average adult size.

Why do fishes have 2 colorations?

Answer. The colouration of a fish is produced by three colour pigments which are largely contained within cells called Chromatophores. The 3 pigments are Erythrin (Red), Melanin (Black), and Xanthin (Yellow) each of which occurs in different chromatophores.

What are the main characteristics of the three major groups of fishes?

Fish were the first vertebrate animals to evolve. Scientists group fish into three main types. They are divided into these groups because of the structure of their mouths and the types of skeletons they have. There are jawless fishes, cartilaginous (cart uhl AJ uh nuhs) fishes, and bony fishes.

What are the things you should consider in cooking fish and shellfish?

Cooking Fish and Shellfish….Create height on the plate.

Cut meat horizontally.
Play with textures.
Use contrasting colors.
Match presentation to the restaurant theme.
Choose the right plates.
Serve smaller portion sizes.
Use edible garnishes and decorations.

How many classes of fish do we have?

five different classes

Which group of characteristics describes a fish?

Unlike mammals, fish are cold-blooded (ectothermic). This means that they do not maintain a constant internal body temperature; instead, their temperature is greatly influenced by their environment. True fish have a backbone and fins. Most also breathe with gills and have scales that cover their bodies.

What are the methods of cooking fish?

Cooking Methods:

Baking. Baking in a moderate oven 180-200C (350-400F) is an extremely useful method of cooking whole fish, fillets, cutlets or steaks.
Barbecuing.
Casseroling.
Shallow Frying.
Deep Frying.
Oven Frying.
Grilling.
Marinating.

What separates sharks from other fish?

Most other fish have skeletons made of bone. A shark’s skeleton is made of cartilage, a type of strong but flexible tissue. Most other fish are covered in smooth, flat scales. A shark is covered in sharp, toothlike scales called denticles.

What are the 3 classifications of fish?

Fishes are typically divided into three groups: superclass Agnatha (jawless fishes), class Chondrichthyes (cartilaginous fishes), and superclass Osteichthyes (bony fishes).

What traits do vertebrates have in common?

As chordates, vertebrates have the same common features: a notochord, a dorsal hollow nerve cord, pharyngeal slits, and a post-anal tail. Vertebrates are further differentiated from chordates by their vertebral column, which forms when their notochord develops into the column of bony vertebrae separated by discs.

How do you measure quality of fish?

ORGANOLEPTIC METHOD Sensory methods are used to assess the degree of freshness based on organoleptic characteristics such as general consistency of flesh, odour, color. eye and gill condition etc. These characteristics are judged by panel members. i.e. subjective judgment are made by individuals.

What are the two classes of jawless fish?

2 Jawless Fish (Agnatha) There are two groups (classes) that fall within the jawless fish category; these are the lampreys and the hagfish.

What are three characteristics of jawless fish?

Features of the jawless fish include a notochord, paired gill pouches, a pineal eye, and a two-chambered heart.