Fish 3.0 / 5 based on 1 rating ? Home Economics: Food & NutritionGCSEOCR Created by: MackenzieCreated on: 17-12-12 12:40 Buying fish make sure that… it has firm flesh it has moist skin it doesnt lose lots of scales it has clear shiny eyes it has bright red gills has a fresh and clean smell 1 of 8 Buying crustaceans make sure that…. They smell fresh and sweet they're moist they have no missing joints or limbs harve a firm springy flesh 2 of 8 Buying molluscs make sure that…. They have a tightly shut shell or it shuts when you tap it smells fresh 3 of 8 White Fish Firm white flesh Oil in the liver - not in flesh Plaice, sole, halibut, cod, coley, haddock, sea bass, whiting, pollock 4 of 8 Oily Fish Oil in flesh which is dark Eel, anchovy, jackfish, mackerel, salmon, sprat, torut, tuna 5 of 8 Molluscs Soft bodied sea animals that liv einside shells Cockles, winkles, mussles, clams, oysters, scallops 6 of 8 Crustaceans Jointed sea animals with soft bodies covered by a hard outter skeleton lobsters, shrimps, prawns, crabs, crayfish 7 of 8 Storing fish They are perishable Must be refridgerated and used asap cannot refreeze fish When freezing it msut be properly wrapped to protect it from the frost 8 of 8
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