Fish (Leaving Cert Home Economics): Flashcards
📚Flashcards
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Practise the cards
15 cards from this deck
Type of protein in fish
Type of protein in fish
HBV protein with all essential amino acids
White fish vs oily fish: which has less protein?
White fish vs oily fish: which has less protein?
White fish
Beneficial fatty acids in oily fish
Beneficial fatty acids in oily fish
Omega-3 fatty acids (EPA and DHA)
Vitamins abundant in oily fish
Vitamins abundant in oily fish
Vitamins A and D
Mineral in sea fish that helps thyroid function
Mineral in sea fish that helps thyroid function
Iodine
How long to use fresh fish after purchase
How long to use fresh fish after purchase
1-2 days
Maximum freezing time for fish
Maximum freezing time for fish
Up to six months
Sign of fresh fish (eyes)
Sign of fresh fish (eyes)
Bright, clear eyes
What fresh fish should smell like
What fresh fish should smell like
Mild sea breeze
Compound causing 'fishy' odour in spoiled fish
Compound causing 'fishy' odour in spoiled fish
Trimethylamine
Effect of cooking on fish protein
Effect of cooking on fish protein
Proteins coagulate, improving digestibility
Safe core temperature for cooking fish
Safe core temperature for cooking fish
63°C
Temperature for freezing fish
Temperature for freezing fish
Around -30°C
Temperature for cold smoking fish
Temperature for cold smoking fish
Around 27°C
Temperature for hot smoking fish
Temperature for hot smoking fish
Around 80°C