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1
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The flesh should be _______ and resistant.
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2
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Fish is filled with _______ fatty acids and vitamins such as D and B2.
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5
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Aim for fish _________ that day or the day before at the latest.
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6
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________ before buyng.
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7
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biggest part of the fish
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8
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________ should be off-white to light pink or orange
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12
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You can usually store a fish in the __________ for up to two days.
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14
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The eyes should be clear, bright, and slightly _______.
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16
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Avoid those that are _______ and dull with gaps between the layers of muscle.
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17
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The American Heart Association recommends eating _______ at least two times per week as a part of a healthy diet.
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1
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Large pieces and ________ should be shiny and glistening.
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3
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The _______ should be bright red.
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4
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Then wrap the clean fish in ________ paper, plastic wrap or aluminum foil, and store it on ice or in the refrigerator.
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5
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The best shellfish will be free of any spots, _______, or slime.
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8
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Whole fish should have taut, shiny ______.
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9
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Grade A fish and shellfish are of the best quality, _______, flavor, and color.
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10
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Fish is rich in _______ and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.
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11
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The shells of lobsters, mussels, and clams should not be dented or ________.
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13
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Telltale signs of fish past their prime are sunken, ________ eyes and brown gills.
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15
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Before refrigerating a fish, ______ it in cold water and dry it with a clean cloth or paper towels.
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