The safest and easiest criteria for the selection of fresh fish is the
A) degree of gaping in the steaks.
B) firmness of the eyes.
C) presence of rigid bones.
D) fish's odor.
Correct Answer:
Verified
Q3: The separation of fish flesh into flakes
Q4: What should you look for when purchasing
Q5: How does inspection of finfish differ from
Q6: Meat from fish, in general, is
A) higher
Q7: What structural factor contributes to the tenderness
Q9: An invertebrate animal with a soft, unsegmented
Q10: All of the following are examples of
Q11: Examples of omega-3 fatty acids include
A) DHA.
B)
Q12: A dressed fish is best identified as
Q13: Fish and shellfish can be classified by
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