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25 Cards in this Set
- Front
- Back
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Define dermersal fish *What are some spp? |
Fish which swim towards the bottom of the sea on continental shelf close to land. *Cod, hake, and plaice. |
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Define pelagic fish *What are some spp? |
Fish which swim as shoals higher up in the water. *Herring, sprat, mackerel, sand eels, sardines, and horse-mackerel. |
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Define seafood |
Any sea animal or plant that is served aas food and eaten by humans. *Seawater animals and aquaculture products. |
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Define Bivalve molluscs |
Filter feeding lamellibranches molluscs and include oysters, mussels, clams, cockles, and scallops. |
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Define Fresh fishery products |
Unprocessed fishery products, whether whole or prepared, including products packaged under vacuum or in a modified atmosphere, that have not undergone any tx to ensure preservation other than chilling. |
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Define Prepared fishery products |
Unprocessed fishery products that have undergone an operation affecting their anatomical wholeness, such as gutting, heading, slicing, filleting, and chopping. |
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What are 3 examples of finfish? |
1) Teleosts (all bony fish) 2) Elasmobranches (sharks and rays) 3) Chondrosteans (sturgeons) |
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What are 2 examples of shellfish? |
1) Bivalve molluscs (mussels, oysters, clams) 2) Crustaceans (lobsters, prawns, shrimps, crabs) |
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What are 2 examples of cephalopod molluscs? |
1) Octopoda (octopus) 2) Teuthida (squids, cuttlefish) |
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What are fishery product exemptions? (5) |
1) Endangered spp 2) Poisonous fishery products 3) Tasteless products 4) Illegal fishing 5) Fishery products from polluted areas |
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What are the necessary registration documents for live bivalve molluscs? (3) |
1) Traceability 2) Health Status 3) Identification Mark |
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What are important factors in considering consumption of live bivalve molluscs? (4) |
1) Freshness and viability: clean, intravalvular liquid, percussion, cooking 2) Free of marine biotoxins 3) Meet microbiological criteria (E. coli) 4) Storage temperature and conditions |
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What may be used in wild capture fishing processes? (2) |
1) Active fishing gear: with the propulsive effort of the fishing vessels being an inherent part of the capture process (concern with bottom-trawling; not ecologically friendly). 2) Passive gear: gear is capable of capturing fish without any vessel propulsion. |
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What is seining? |
When a net is laid in a circle and then pulled tighter into a smaller purse to capture fish. |
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What is dredging? |
Used to target wild molluscs, involves actively disturbing the seabed to liberate fish. (Active gears) |
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When are baited pots or cages used? |
Used to target wild crustaceans, using baited hooks on lines or floating gillnets/tangle nets to target wild finfish. (Passive gears) |
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What are hygiene requirements relating to fishing? (6) |
1) Fishing vessels must follow Hygiene Requirements as any other food producing establishments. 2) After capture, fish must be eviscerated immediately (if applicable), this includes removal of the gills. 3) Chilling at temperature approaching that of melting ice (0C). The efficacy of icing to maintain the cold chain is optimized by separating fish from melt water. 4) EFSA is suggesting that fresh fishery products, for which icing is not possible during transport and retail, can be stored at refrigeration temps of 3-5C, with the prerequisite that FBOs adjust the fishery product durability (max shelf-life) and/or modify the packaging atmosphere of the product based on the retail temp to ensure compliance with current EU and international rules. 5) If frozen, must be kept at a tempt of not more than -18C. 6) HACCP controls |
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What does the legislation state regarding fish slaughter? |
PATOK requires that all farmed animals are spared avoidable suffering and pain and covers all vertebrates, including fish. *Method used for killing depends on the spp. *Humanely killed fish attract a higher premium. |
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What are traditional methods of killing fish (4)? *Are they considered humane? |
1) Live gutting, gill cutting, and severing the SC 2) Suffocation (in air or in ice) 3) Hypothermia (death in ice slurry) 4) Carbon dioxide narcosis *NO, considered inhumane |
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What stressful events may reduce product quality with fish? |
*Food withdrawal (fasting) *Crowding *Removal from water |
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How long should fish be fasted before slaughter? |
Not longer than 72h. 72h is adequate for the complete emptying of the fish gut whilst minimizing the adverse welfare effects. |
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How does crowding affect fish? |
*O2 availability and general water quality decrease rapidly. *Fish are brought closer to the surface, increases their exposure to sunlight. *Increased risk of damage from abrasion through contact with nets or other fish. *When crowded too densely, they show vigorous burrowing, gasping, and splashing. *Good crowd is calm with only some fins breaking surface. Crowded for max of 2h. |
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Describe pre-slaughter handling with respect to: 1) Removal from water 2) Modern methods of stunning fish (3) |
1) Time the fish are kept out of water is kept to a minimum. Should not be held out of water for longer than 15s, after this will show aversive behavior and become difficult to handle. All equipment involved in the process should be regularly checked and maintained.
2) Percussive, Electrical stunning, and chemical anesthetics (not CO2) |
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Describe Percussive Stunning |
*Inexpensive manner to dispatch fish.
*A strike of sufficient energy to the head of fish results in an immediate loss of sensibility. *Blow should be targeted at a position where the brain is closest to the surface of the head and where the skull is at its thinnest. *Percussive stunners may not be as effective when used on deformed fish, or those of a size other than that for which the machine was designed. Machines currently available for stunning salmon and trout. |
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What are the signs of an effectively stunned fish (following percussive stunning)? (4) |
1) Immediately stop rhythmic mvmt of the opercula 2) Stop the eye roll reflex 3) If placed into water, it cannot maintain its balance and it may show muscular quivers 4) Not responsive to handling and will not exhibit escape responses |
