Salmon fish names, characteristics of species. Beluga fish Main orders of Fish

Beluga, crucian carp, herring, trout, carp, silver carp, carp are well-known fish. This list can be continued endlessly. And their commercial importance is difficult to overestimate. And indeed, very diverse. Modern taxonomy includes more than 20 thousand species of these aquatic animals. Thanks to what structural features did they manage to master this habitat and occupy a dominant position in it? What class do fish that differ in their structure belong to? You will find the answer to these and other questions in our article.

Signs of fish

It’s not for nothing that they say about self-confident people: “They feel like a fish in water.” Scientists know that the first fish lived in the Silurian period. Outwardly, they were similar to modern sharks with movable jaws on which sharp teeth were located. Millions of years have passed, and in the process they have changed and acquired a number of new adaptive characteristics.

As aquatic animals, they all have a streamlined body shape, fully or partially covered with scales, various types of fins located on the body, and gills as respiratory organs. These are common characteristics for all representatives of a given systematic unit. But what class fish belong to can be answered by considering their significant differences. IN this moment There are two of them: Bone and Cartilaginous.

Features of the external structure

The body of absolutely all fish is covered with scales. It protects the skin of aquatic inhabitants from excessive water friction. After all, most of them spend most of their lives on the move. Additional protection against friction is a large number of mucus, which the skin is rich in. This helps many species survive in unfavorable conditions temporary drought. Not all fish species have a completely covered body with scales. For example, in sharks it is located in one row along the surface of the body, along appearance resembling their teeth. The same can be said about numerous representatives of the Sturgeon order. Most bony fish are protected by scales, like a durable shell. She performs and additional functions: camouflage from predators, warning coloration in predatory and poisonous species, designation of a sexual characteristic, in water.

Fin structure

Next characteristic feature fish is the presence of fins. These formations serve as limbs for movement in water, and some ancient species are even able to crawl with their help. The fins are divided into two groups. The first are the paired ones: abdominal and thoracic. They help maintain the balance of fish in the water column. The caudal, anal and dorsal are unpaired. They work like a rudder, guiding the body of aquatic animals in the desired direction. As a result of evolution, the limbs of reptiles were formed from the fins of fish.

You can easily see the lateral line on the body of the fish. This is a unique organ of balance and touch, characteristic only of fish.

Internal structure of fish

The organ systems of these animals also have their own characteristics associated with the aquatic habitat. The musculoskeletal system is represented by the skeleton. Depending on the class, it is formed by cartilage or bone tissue. All bones of the head skeleton are connected motionlessly, except for the lower jaw. This allows fish to easily capture prey. This section of the skeleton also includes gill covers and arches, the latter of which are attached to the respiratory organs of fish - gills. consists of individual vertebrae connected to each other and to the skull motionlessly. The ribs are attached to the trunk of the spine. The skeleton of the fins is represented by rays. They are also formed by bone tissue. But the paired fins also have belts. Muscles are attached to them, causing them to move.

Through type. It begins with the oropharyngeal cavity. Most fish have sharp teeth on their jaws, which are used to capture and tear food. Enzymes from the liver and pancreas also take part in the digestion process. In the processes of excretion and salt metabolism, the main role in the fish body is played by paired kidneys. They open to the outside with the help of the ureters.

Fish are cold-blooded animals. This means that their body temperature depends on changes occurring in environment. This sign is determined by the circulatory system. It is represented by a two-chambered heart and a closed structure of blood vessels. During its movement, venous and arterial blood mix.

The nervous system is represented by the brain and spinal cord and nerves. And its peripheral part is made up of nerve fibers. In the brain, the cerebellum reaches special development. This part determines the fast and coordinated movements of fish. The sense organs are capable of perceiving any irritation possible in the aquatic environment. Since the lens of fish eyes does not change its shape and position, animals see well only at a short distance. But at the same time they are able to distinguish both the shape and color of various objects. The organ of sound perception is represented by the inner ear and is associated with the structure responsible for balance.

Fish reproduction also has its own characteristics. These animals are dioecious, with external fertilization.

What is spawning

The process of fish reproduction is also called spawning. It happens in water. The female lays eggs, and the male waters her with seminal fluid. As a result, a fertilized egg is formed. As a result of successive mitotic divisions, an adult individual develops from it.

Sometimes fish reproduction is associated with spawning migrations and significant changes in the behavior and structure of fish during this period. For example, pink salmon form large herds, in which they move from the seas to the upper reaches of rivers. During this journey, they have to overcome many obstacles, moving against the current. These fish develop a hump on their backs, and their jaws become twisted and twisted. Having lost a lot of strength, after the fertilization process, adult individuals die. Surprisingly, the young fry return independently to the same habitat.

Groups of fish

The enormous diversity of species has necessitated the classification of this species. Currently, scientists have precisely identified the characteristics by which the class of Fish can be classified. Systematic affiliation is determined by the presence of gill slits or covers and the type of scales. This way you can distinguish between bony and cartilaginous fish. There are other characteristics by which these animals are grouped. For example, fish that move to other habitats to spawn are called migratory. But, taking into account the scope of application, a distinction is made between commercial and ornamental representatives of these aquatic animals.

Cartilaginous fish

What class do fish that have a cartilaginous skeleton and gill slits that open outward belong to? It's not hard to guess. This cartilaginous fish. They lack a swim bladder, so they either live on the bottom or are constantly on the move. Sawfish, white, giant, whale sharks, stingrays... You know such fish. List dangerous predators we can continue sea devil, electric ramp and these Marine life pose a great danger to animal and human life. Although there are quite innocent specimens among cartilaginous fish. Thus, it feeds on fish and crustaceans. Apart from its terrifying appearance, it does not pose any danger to humans.

Bony fish

Perhaps every schoolchild will answer the question of which class the fish that are most numerous belong to. Their skeleton consists entirely of bone tissue. The swim bladder, located in the body cavity, allows its owners to stay in the water column. The gills are covered with gill covers, and do not open outward with separate openings. Bony fish have these characteristics.

The meaning of fish

Representatives of this superclass of vertebrate animals are primarily of commercial importance. Man eats their nutritious meat and rich in proteins caviar And the number of cooking recipes various types doesn't know the score. Fish oil has long been used as a treatment for bacterial and viral respiratory diseases. Man annually catches a huge number of individuals and breeds them on his own. Flour is also obtained from meat and bones. It is used as fertilizer and feed for many domestic animals.

IN Lately Sport fishing is becoming increasingly popular, attracting participants from different countries. And to catch goldfish The one that fulfills all desires is exactly what each of us dreams of!

Thus, which class fish belong to can be determined by the characteristics of their structure, organization and way of life.

Fish are classified according to a number of characteristics: lifestyle, fishing season, sex, physiological state, fatness, feeding pattern, length or weight.

AB - fishing length of fish; AB - standard size; 1 - gill cover; 2 - hard dorsal fin; 3 - soft dorsal fin; 4 - caudal fin; 5 - lateral line; 6 - anal fin; 7 - anus; 8 - ventral fins; 9 - pectoral fins

The length of the fish is measured in a straight line from the top of the snout to the beginning of the middle rays of the caudal fin (Fig. 20). Some small and low-value fish are classified as small fish of groups I, II or III. A number of fish species listed in the standard are not subdivided by length and weight. The minimum length of fish that can be caught is set by fishing regulations and international conventions.

IN commodity practice fish are classified by species and families.

A species is a collection of individuals occupying a certain geographical area and having a number of inherited characteristics that distinguish this type from related species. Species that are similar in a number of characteristics are grouped into genera, and the latter into families.

IN trading practices Classification of fish into families is carried out mainly by external signs. Strictly scientific classification fish into families is produced according to many characteristics. Characteristics of the main characteristics of the families of fish most commonly found in commercial practice are given below.

Herring family has a laterally compressed body, covered with easily falling scales. There is no lateral line. There is one dorsal fin, the caudal fin has a deep notch. Herrings of commercial importance are: Atlantic, Pacific, Danube, Don, Dnieper, Kerch, Volga, Chernospinka, Azov belly, Herring, Sardines, Sardinella, Sardi-nops (Ivasi); sprat: Caspian, Baltic (sprats), Black Sea, Tyulka.

Anchovy family has a cigar-shaped body, similar in size to small herrings. This family includes the Azov-Black Sea Hamsa and Anchovy.

Sturgeon family has an elongated spindle-shaped body different shapes, with five rows of bone formations - bugs: two abdominal, two thoracic, one dorsal. Elongated snout, With four antennae. The dorsal fin is single, the caudal fin is unequally lobed. Of commercial importance are: beluga, kaluga, sturgeon, thorn, stellate sturgeon, sterlet. By crossing beluga and sterlet, Soviet scientists obtained a bester, which is bred in reservoirs.

Carp family has a tall, laterally compressed body, covered with tightly fitting scales, sometimes naked. The dorsal fin is one, soft, the lateral line is well defined, the teeth are pharyngeal. This family includes fish of inland waters: carp, carp, crucian carp, roach, roach, ram, bream, white-eye, bluefish, barbel, silver carp, grass carp, buffalo, vimba, shemaya.

Salmon family It has tall body, laterally compressed, covered with small scales. There are two dorsal fins, the second one is adipose. The lateral line is well defined. Chum salmon, pink salmon, sockeye salmon, Chinook salmon, Caspian salmon, salmon, trout, whitefish, vendace, muksun, and omul are of commercial importance.

Family smelt has an oblong body shape, with easily falling scales, and an incomplete lateral line. There are two dorsal fins, the second one is adipose. Main types: European smelt, smelt, capelin.

Perch family has two dorsal fins, the first is spiny, the anal fin has three spiny rays, the lateral line is straight, and there are transverse stripes on the sides. Common species: perch, pike perch, ruff.

Horse mackerel family has a flattened body shape. The lateral line has a sharp bend in the middle, and in some species is covered with bony spines. There are two dorsal fins, the first is spiny, the second is soft and long. There are two spines in front of the anal fin. The tail stalk is thin. The Azov-Black Sea, Oceanic, trevally, seriola, pompano, Lichia, and Vomer horse mackerels are of commercial importance.

Cod family are divided into subfamilies of cod-like and burbot-like. The former have three dorsal and two anal fins, the latter have two dorsal and one anal. This sea fish, with the exception of burbot. They have a well-defined lateral line. The pelvic fins are located under the pectoral fins or in front, and many representatives have a barbel on the chin.

The body shape is close to torpedo-shaped. Cod, haddock, navaga, pollock, pollock, blue whiting, burbot, and cod are of commercial importance.

Mackerel family has an elongated fusiform body and a slender caudal peduncle. There are two dorsal fins; behind the second dorsal and anal fins there are four to seven additional fins. Black Sea, common, and Japanese mackerels are of commercial importance. Mackerels are sold under the names “Azov-Black Sea mackerel”, “Far Eastern mackerel”, “Kuril mackerel”, “Atlantic mackerel”.

In terms of body shape and arrangement of fins, tuna, bonito, and mackerel fish are similar to mackerel; the latter have one dorsal fin and additional fins.

Flounder family has a flat body, flattened from the back to the abdomen, the eyes are located on one side of the head. Dorsal and anal fins along the entire length of the body. The commercially important halibuts are black, common, and arrow-toothed; sharp-headed and river flounder.

Of the fish of other families, the following are of commercial importance.

Groupers golden, beaked, Pacific from the scorpionfish family have a large head, an oblong, laterally compressed body, often red in color, one dorsal fin, usually spiny in the front.

Catfish striped and spotted from the catfish family

They have one long soft dorsal fin, a large round head, and the body in the back is laterally compressed.

Terpugi northern, southern, toothy have a spindle-shaped body, one spiny dorsal fin, highly developed anal and pectoral fin And.

Ice fish from the white-blooded family, it has a large head with an elongated snout, two lateral lines, the color is light green, the blood is colorless, as it contains copper instead of iron.

Butterfish and butterfish small fish from the Stromatoid family they have a flattened high body, one soft long dorsal fin of the same size and shape as the anal fin, the lateral line follows the curve of the ridge.

Marbled and green notothenia, squama, toothfish from the nototheniaceae family have a large head, two spiny dorsal fins, a long anal fin, large pectoral fins, and the body is thickened in the anterior part.

Croaker, captain, umbrina- fish from the croaker family, have a high body, a humpbacked back in front, one dorsal fin, divided by a deep notch, the front part is spiny, the lateral line is well defined.

Macruruses from the grenadier family they have an elongated body that tapers off at the tail in the form of a thread. There are two dorsal fins.

Other types of fish that are caught are catfish, pike, lamprey, eel, gobies, argentina, mullet, eelpout, pristipoma, bluefish from families that have similar names, sea bream from the brahmin family; merrow, rock perch - from the serranaceae family.

Rice. 1. Structure of fish ()

Fish have a head, body, tail and fins. Mostly body shape elongated, streamlined(Fig. 1). The body of the fish is without protrusions and covered with mucus, which facilitates movement in the water. The pointed head is tightly covered with gill covers; it helps well to move in the water and cut through the water. The tail and fins determine the direction of movement of the fish in the water.

Fish body In most cases covered with scales, which sits in the folds of the skin like fingernails. The free ends of the scales overlap each other, reminiscent of roof tiles. It grows along with the fish itself. Fish scales come in different shapes. But there are species that have a smooth body, like a catfish.

Another feature is the structure of the eyes of fish. They do not have eyelids, the eyes are on both sides of the head, but in the flounder they are shifted to one side. Pisces can't cry, the eyes become wet naturally. They see at a distance of one meter.

Fish do not tolerate bright lighting; some species can distinguish colors. Fish have gills Basically, they all breathe like this: the fish swallows water with its mouth, it passes through the gills and pours out through a special hole. The water contains oxygen, and through the gills it enters the fish's blood. But in nature there is lungfish

. They use both gills and lungs to breathe. This is Horntooth (Fig. 2). In most cases, fish lay eggs from which future offspring emerge. In water they lay eggs in a variety of places: special nests, stones, sand, plants. But fish can also be viviparous

. An example of this is the guppy fish (Fig. 3).

These fish give birth to fry immediately. One of the most curious differences between fish and other vertebrates is their special sense. You are interested to know why the school first swims together in one direction, and then suddenly, as if on someone’s command, all at once turns in the other direction. It helps to do lateral line on the fish's body

. It consists of sensitive cells that detect the slightest fluctuations in water flow. Fish also have a unique adaptation - swim bladder

. It serves as a life preserver that prevents you from falling to the bottom. By filling with oxygen or blowing it away, fish change the depth of their immersion in the water. It is worth saying that fish feel pain, they have an organ of hearing - inner ear . They have a subtle sense of touch - they feel everything through their skin. Animals have nostrils , distinguish odors. Fish themselves can smell; they have.

special glands

The body shape of fish is very diverse. The serpentine body shape, like that of an eel, makes the fish elusive (Fig. 4).

A spherical shape with needles, like those of a hedgehog fish, - invulnerable (Fig. 5).

The wide and flat shape, like a stingray, allows you to spread out along the bottom (Fig. 6).

The seahorse does not look much like a fish; it blends well with algae (Fig. 7).

Rice. 7. Seahorse ()

The pipefish is so thin that you won't notice it right away (Fig. 8).

Rice. 8. Needlefish () There are absolutely fish found in nature different sizes . The smallest of famous fish

- dwarf goby. It can be up to 1 cm long (Fig. 9).

Rice. 9. Dwarf goby () And the biggest one is whale shark

- up to 18 m (Fig. 10).

Rice. 10. Whale shark () fish emit cold light. Mainly deep sea fish. It is very dark at the bottom and it is necessary to attract prey. Glow is provided by special glands; they are found in angler fish (Fig. 11) and midshipman fish (Fig. 12).

Rice. 11. Anglerfish ()

Rice. 12. Midshipman fish ()

Nature has done a great job of making sure that the fish are comfortable and comfortable living in their habitat. In this case, the habitat can be located in different places. Fish can be found where it is very warm and where it is very cold. They are found at high altitudes and also where they are very low. Of course, they had to adapt well to all these conditions, therefore, along with common features they have many differences.

Rice. 13. Drummer ()

Rice. 14. Triggerfish ()

Some thus attract attention during the breeding season.

Many fish have adopted electricity and poison for their safety and to catch prey. Send electrical discharge Nile elephant, European stargazer, marbled stingray can (Fig. 15-17).

Rice. 15. Nile elephant ()

Rice. 16. European astrologer ()

Rice. 17. Marble slope ()

Some fish sting no less dangerous than snakes. This sea dragon, scorpionfish, lionfish (Fig. 18-20).

Rice. 18. Sea dragon ()

Rice. 19. Scorpionfish ()

Rice. 20. Lionfish ()

Fish coloring is amazing. The color palette is varied. A bright color either attracts the attention of the victim, or, on the contrary, is needed to scare away. Appropriate coloring is also needed for camouflage. The angel fish, mandarin fish, and clown fish have a very colorful appearance (Fig. 21-23).

Rice. 21. Angelfish ()

Rice. 22. Mandarin duck ()

Rice. 23. Clown fish ()

Some fish need to be able to fly and have sharp teeth. Some fish can crawl and bury themselves in the sand. There are fish that have special suckers in order to stick to another animal. There are completely blind fish; other senses help them in life. There are many devices, each fish requires its own.

The role of fish in human life simply invaluable. Since ancient times, people have eaten fish. In our diet this is the supplier useful substances, minerals: proteins, fats, vitamins. Also in ancient world people began to breed fish for beauty. In any modern house you can see an aquarium with beautiful and amazing fish. Fish is also used in industry and medicine. Man copied the streamlined shape of fish when building ships and submarines. Unfortunately, industrial fishing has recently become more frequent, there are cases of poaching, so some species of fish simply disappear. In this regard, many civilized countries have entered into an agreement that strictly stipulates where fishing can be done and how much.

Every person on Earth should think about preserving this class of animals.

Bibliography

Samkova V.A., Romanova N.I. The world 1. - M.: Russian word.
Pleshakov A.A., Novitskaya M.Yu. The world around us 1. - M.: Enlightenment.
Gin A.A., Faer S.A., Andrzheevskaya I.Yu. The world around us 1. - M.: VITA-PRESS.

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Homework

Who are the fish?
Tell us about the structure of fish.
What is the role of fish in human life?
* Draw the fish that you remember most and tell us about it.

Chapter 8. Fish products

8.1. The structure of the fish body and types of fish cutting
Test 8.1.1. Body structure of fish

Name the body parts of the fish marked in the picture.
Figure 8.1. Structure of fish

Test 8.1.2. Types of fish cutting

Select from the list of cutting types the type that matches each definition.

Definitions:

1. a fish in which the pectoral fins have been removed along with the adjacent part of the abdomen and part of the entrails;

2. fish from which the entrails and caviar or milt have been removed through a cut in the abdomen;

3. a fish in which the head with a bunch of entrails has been removed, without a cut on the abdomen;

4. a fish in which the head, belly and entrails have been removed. The head may be left;

5. fish from which the gills or gills and part of the entrails have been removed;

6. decapitated or headless gutted fish from which the caudal fin has been removed;

7. headless gutted fish, cut along the spine into two longitudinal halves, from which the fins, tail part, abdominal part, spine, humerus and rib bones have been removed;

8. longitudinal halves, cut from the fish carcass parallel to the spine;

9. part of a fish carcass, sliced crosswise;

10. The fish is cut along the abdomen with two longitudinal cuts: the first - from the anus to the ventral fins, the second - from the ventral fins to the calculus (the part of the fish’s body located between the gill covers and pectoral fins). Gills, entrails, eggs or milt have been removed;

11. abdominal part of the fish;

12. fish, cut along the back along the spine from upper lip to the caudal fin, from which the entrails, eggs or milt have been removed.

Types of fish cutting:

a) sidewall; b) gilled; c) chilled; d) piece; e) beheaded; f) reservoir; g) gutted; h) gutted salmon cut; i) back; j) fun;

l) carcass; m) fillet.

Note. This activity can also be used as a second-level constructive test if students are not given a list of types of fish cutting.

8.2. Basic fishing families fish
Test 8.2.1. Fish families: external signs

(first level, test-ratio)

Establish the relationship between fish families and their characteristic external features.

Fish families:

1. flounder;

2. carp;

3. salmon;

4. perch;

5. sturgeon;

6. herrings;

7. mackerel;

8. catfish;

9. cod;

10. pike.

Distinctive external features:

a) the body is elongated, fusiform. There are two fins on the back. After the second dorsal fin and after the anal fin, additional small fins go towards the tail;

b) the body is spindle-shaped with small scales, there are two fins on the back, the first of which is ordinary, and the second is spiny;

c) the body is flat, the upper side of the body is with scales, the lower side is without scales, the eyes are located on the upper side of the body;

d) elongated, fusiform body with a clearly visible lateral line. They have three dorsal fins and two anal fins.

e) the body is oblong, covered with scales; there are no scales on the head. There is one regular fin on the back and an additional adipose fin closer to the tail;

f) the body is elongated, laterally compressed, the scales are small, the lateral line is not visible. Caudal fin with deep notch;

g) the body is slightly elongated, with most representatives of the family having a high thickened back. The scales are large with a clearly visible lateral line;

h) the body is large, without scales. Large head with a wide mouth and mustache;

i) the body is elongated with small scales, the snout is elongated, flattened from top to bottom, with sharp teeth. Body coloration is spotted. The dorsal fin is located closer to the tail;

j) an elongated body with an elongated snout, without scales, five rows of bone growths along the body. The caudal fin is asymmetrical.

Test 8.2.2. Fish families: representatives

(first level, test-ratio)

Select from a list of fish belonging to each of the named families.

Fish families:

1. flounder;

2. carp;

3. salmon;

4. perch;

5. sturgeon;

6. herrings;

7. mackerel;

8. cod.

a) roach; b) beluga; c) pink salmon; d) ruff; e) crucian carp; e) chum salmon; g) sea tongue; h) navaga; i) halibut; j) blue whiting; l) herring; l) sardine; m) stellate sturgeon; o) pike perch; n) sterlet; p) tuna; c) hake.

8.3. Live, chilled, frozen fish
Test 8.3.1. Live, chilled, frozen fish

1. Fish from which of the following families are not usually sold live?

a) mackerel;

b) carp;

c) sturgeon;

d) pike.

2. What color should the gills of a quality live fish be?

a) pink;

b) red;

c) yellowish;

d) whitish.

3. What factors do not affect the preservation of the quality of live fish when kept in aquariums in a store?

a) water temperature;

b) how busy the aquarium is;

c) composition of water;

d) availability of food.

4. What temperature does chilled fish usually have in the thickness of the muscles?

5. In what form is chilled fish not available?

a) uncut;

b) gutted with the head;

d) gutted and headless.

6. How is chilled fish divided depending on quality indicators?

a) first and second grades;

7. What temperature does frozen fish usually have in the thickness of the muscles?

a) not higher than - 25°;

b) not higher - 18°;

c) not higher than - 12°;

d) not higher than - 8°.

8. How is fish frozen in modern enterprises?

a) in bulk and in blocks;

b) individually and in blocks;

c) individually, in bulk and in blocks;

d) only in blocks.

9. How is frozen fish divided depending on quality indicators?

a) first and second grades;

b) highest, first, second grade;

c) first, second, third grades;

d) is not divided into varieties.

10. What determines the shelf life of frozen fish?

a) depending on the type of fish;

b) on the type of fish cutting;

c) on the method of freezing;

d) from all of the above.

Test 8.3.2. Live, chilled, frozen fish

1. They are usually sold live freshwater fish, such as… (Name at least five types of fish).

2. The surface of live fish must be clean, with a thin layer of….

3. A weak fish, swimming on its side or belly up, is called....

4. The deadline for selling live fish in the store is ..., and fish ... in order to avoid water pollution.

5. Chilled fish is packaged in containers with... .

6. A sour smell in the gills is allowed, which is easily removed by washing with water, in all chilled fish, except ....

7. Frozen fish is made in unglazed and glazed forms. Glaze is...

8. Frozen fish, depending on quality indicators, is divided into first and second grades, the indicators are determined by .... (Specify when).

9. The consistency of frozen fish should be dense; in the second grade it can be ..., but not ....

10. If a block of fish is defrosted to 0° (to facilitate the separation of fish from each other), the sales period is reduced to ... days.

8.4. Salty fish
Test 8.4.1. Salted and dried fish

(first level, identification test)

Choose the correct answer from several options provided.

1. Which family of fish are not usually salted?

a) herrings;

b) perch;

c) salmon;

d) anchovies.

2. What is used for spicy salting of fish, besides salt?

a) only black pepper and bay leaf;

b) a mixture of various spices;

c) a mixture of various spices and sugar;

d) a mixture of spices, sugar and acetic acid.

3. What type of salting is called “special ambassador”?

a) sweet ambassador;

b) pickled salt;

c) spicy salt;

d) ambassador of especially valuable fish.

4. By what principle are salted herrings usually given a trade name?

a) by the size of the herring;

b) by the name of the fishing vessel;

c) by time of catch;

d) according to the habitat of herring.

5. How are salted herring divided depending on quality indicators?

a) highest, first, second grade;

b) first and second grades;

c) first, second, third grades;

d) are not divided into varieties.

6. Which salting method does fish have the densest consistency?

a) the consistency of the fish does not depend on the salting method;

b) wet salting;

c) dry salting;

d) mixed ambassador.

7. What determines the shelf life of salted fish?

a) on the type of container and packaging;

b) on the type of fish cutting;

d) from all of the above.

8. Which family of fish is most often used for drying?

a) carp;

b) mackerel;

c) herrings;

d) cod.

Test 8.4.2. Salty fish

(second level, substitution test)

Fill in the missing words.

1. A solution of salt in water, used for salting, and the brine released from the tissues of the fish is called....

2. Depending on the nature of the changes that take place in the body of the fish during salting, fish are divided into....

3. Depending on the method of introducing salt into the fish, salting can be ....

4. Depending on the recipe, the salting can be... .

5. Depending on the container, the ambassador can be….

6. Depending on the salt content, salted herrings are divided into....

7. The consistency of salted fish depends on the salt content in it: the higher the salt content, the consistency….

8. Salted salmon fish of the second class are allowed a slight odor ... ... on the surface.

8.5. Smoked fish and balyk products
Test 8.5.1. Smoked fish

(first level, identification test)

Choose the correct answer from several options provided.

1. Fish of which smoking method usually has a denser consistency?

a) cold smoked;

b) hot smoked;

c) the consistency of the fish does not depend on the smoking method.

2. Fish of which smoking method usually has a less salty taste?

a) cold smoked;

b) hot smoked;

c) the taste of fish is the same in terms of salinity.

3. What method of smoking is fish usually tied with twine?

a) cold smoked;

b) hot smoked;

c) both cold and hot smoked.

4. How is hot smoked fish classified by quality?

a) for the highest and first grades;

b) for first and second grades;

d) is not divided into varieties.

5. How is cold smoked fish classified by quality?

a) for the highest and first grades;

b) for first and second grades;

c) for the highest, first and second grades

d) is not divided into varieties.

6. What deviation from quality is allowed by the standard for hot smoked fish?

a) slight signs of dampness;

b) broken off heads and tail fins;

c) minor burns on the surface;

d) all of the above.

7. What deviation from quality is not allowed for cold smoked fish?

a) salt deposits on the surface;

b) light spots not covered by smoke;

c) iodine smell in marine fish;

d) flabby consistency.

8. Fish of which smoking method has a longer shelf life?

a) cold smoked;

b) hot smoked;

c) shelf life does not depend on the smoking method.

9. Why are only fish of certain families used to make balyk products (sturgeon, salmon, some ocean fish)?

a) for balyk products they are used only rare species fish;

b) for balyk products only fish with a certain body shape are used;

c) only fatty fish species are used for balyk products;

d) for all of the above reasons.

10. What other method of processing fish, besides cold smoking, is used in the manufacture of balyk products?

a) drying;

c) hot smoking:

d) all of the above methods.

Test 8.5.2. Smoked fish

(second level, substitution test)

Fill in the missing words and numbers.

1. They save fish with smoke or….

2. Depending on temperature regime smoking can be ... and ... .

3. Cold smoking of fish is carried out at a temperature of ... for ... .

4. Hot smoking of fish is carried out at a temperature of ... for ... .

5. The consistency of hot smoked fish should be juicy to dense, but it is allowed….

6. Cold smoked fish, depending on quality indicators, is divided into varieties: ....

7. The color of cold smoked fish can be from light golden to….

8. Smoked fish with the following defects is not allowed for sale: ... . (Name at least three defects).

9. Balyk products are prepared from fish of the following families: ..., some oceanic fish are also used, for example, .... (Name at least two types of fish).

10. To prepare balyk products, such types of fish cutting as... are used. (Name at least three types of cutting).

8.6. Fish roe
Test 8.6.1. Fish roe

(first level, identification test)

Choose the correct answer from several options provided.

1. What size are sturgeon eggs?

a) 1 – 2 mm;

b) 2 – 4 mm;

c) 4 – 6 mm;

d) 1 – 6 mm depending on the size of the fish.

2. What size are salmon eggs?

a) 1 – 6 mm depending on the size of the fish;

b) 2 – 4 mm;

c) 3 – 6 mm;

d) 1 – 2 mm.

3. What determines the shade of the color of the caviar of fish belonging to the same family?

a) on the age of the fish;

b) from the time of spawning;

c) from the fatness of the fish;

d) depending on the type of fish.

4. What type of processing can sturgeon caviar be subjected to?

a) pasteurization;

b) sterilization;

c) ultra-pasteurization;

d) all of the above.

5. For what purpose is vegetable oil added to it when preparing salmon caviar?

a) to improve the taste of eggs;

b) to preserve the color of the eggs;

c) to prevent eggs from sticking together;

d) for all of the above.

6. What grades are canned granular salmon caviar divided into depending on quality indicators?

a) highest, first, second;

b) first, second;

c) first, second, third;

d) is not divided into varieties.

7. What grades are canned sturgeon granular caviar divided into depending on quality indicators?

a) highest, first, second;

b) first, second;

c) first, second, third;

d) is not divided into varieties.

8. What deviations from perfect quality allowed in salmon and sturgeon caviar?

a) the presence of shells of burst eggs;

b) slight bitterness;

c) taste of sludge;

d) all of the above.

Test 8.6.2. Fish roe

(second level, constructive test)

Answer the questions.

1. What is the name of the organ in female fish that contains eggs?

2. At what period of a fish’s life are eggs mature?

3. What color and size is sturgeon caviar?

4. What color and size is salmon caviar?

5. What color and size are the caviar of other commercial fish, such as cod, pollock, pike, capelin, etc.?

6. Name the varieties sturgeon caviar depending on the specifics of its receipt.

7. Name the type of salmon caviar depending on how it is obtained.

8. What kind of caviar is called granular? What are the features of its preparation?

9. What are the features of the appearance of pressed caviar? What kind of eggs is it usually prepared from?

10. What kind of caviar is called breakdown? What are the features of preparing punchy delicacy caviar?

11. What requirements do the standards impose on the appearance of granular salmon and sturgeon caviar?

12. What is the main raw material for preparing artificial caviar?

8.7. Non-fish objects
Test 8.7.1. Non-fish objects

(first level, test classification)

Distribute the listed representatives into groups.

Groups:

1. crustaceans;

2. cephalopods;

3. bivalve mollusks;

4. echinoderms;

5. seaweed.

Representatives:

a) squid; b) cuttlefish; c) crabs; d) shrimp; e) krill; f) cucumaria; g) kelp; h) lobsters; i) mussels; To) scallops; k) sea urchins; l) lobsters; m) octopuses; o) crayfish; n) sea cucumbers; p) oysters.

Test 8.7.2. Non-fish objects

(second level, constructive test)

Answer the questions.

1. In what parts of the body is edible meat found in crustaceans?

2. What are large sea crayfish called?

3. Which crustacean is the smallest, and how is it used?

4. How are frozen shrimp produced depending on the type of processing?

5. What is the main raw material for making crab sticks?

6. What are the structural features of cephalopods?

7. What is edible in bivalves?

8. What do sea urchins eat?

9. What's it like official name"seaweed"?

10. How are substances obtained from seaweed, such as agar, agaroid, furcellaran?

8.8. Canned fish and preserves
Test 8.8.1. Canned fish and preserves

(first level, identification test)

Choose the correct answer from several options provided.

1. What type of fish are natural canned fish made from?

a) from raw fish;

b) from boiled fish;

c) from fried fish;

d) from all of the listed types.

2. Which filling is not used in the manufacture of canned fish?

a) broth;

b) tomato sauce;

c) ghee;

d) vegetable oil.

3. What type of pre-treatment does fish undergo when making canned food “Sprats in Oil”?

a) drying;

b) frying;

c) smoking;

d) blanching.

4. Which of the listed names of canned food is divided into grades based on quality?

a) “Fish in jelly”;

b) “Sprat in tomato sauce”;

c) “Natural Far Eastern salmon”;

d) “Sprats in oil.”

5. What is the name of a defect in a metal can of canned food when the lid or bottom is deformed in the form of corners at the seam?

a) “bird”;

b) “tick”;

c) “rook”;

d) "forty".

6. How can an assortment mark be indicated on a metal can of canned fish?

a) letters of the Russian alphabet;

b) letters of the Latin alphabet;

c) a combination of letters and numbers;

d) all of the above images.

7. Which family of fish is most often used to make preserves?

a) flounder;

b) herrings;

c) perch;

d) mackerel.

a) -12…-18°;

Test 8.8.2. Canned fish and preserves

(second level, constructive test)

Answer the questions.

1. What are the main technological operations in the manufacture of canned food that make them suitable for long-term storage?

2. What methods of preliminary heat treatment of fish are used when preparing canned food? (Name at least three types of processing).

3. What are the names of canned food made from raw fish without additives or with the addition of spices?

4. What fillings are used in the manufacture of canned fish? (Name at least three types of fills).

5. What internal organs Can fish be used to make canned food?

6. What types of canned food are made in the form of a homogeneous crushed mass? (Name at least two types of canned food).

7. What non-fish objects (seafood) are used to make canned food? (Give at least three examples).

8. What is the main difference between canned fish and vegetables and canned vegetables and fish?

9. What materials are containers used to make preserves?

10. Why should preserves, unlike canned food, be stored at a temperature no higher than 0°?

Pisces class- this is the largest group of modern vertebrates, which unites more than 25 thousand species. Fish are inhabitants aquatic environment, they breathe with gills and move with the help of fins. Fish are common in different corners planets: from high mountain reservoirs to ocean depths, from polar waters to equatorial ones. These animals inhabit salt waters seas, found in brackish lagoons and estuaries large rivers. They live in fresh rivers, streams, lakes and swamps.

External structure of fish

Main elements external structure fish bodies are: head, gill cover, pectoral fin, ventral fin, trunk, dorsal fins, lateral line, caudal fin, tail and anal fin, this can be seen in the picture below.

Internal structure of fish

Fish organ systems
	1. Skull (consists of the braincase, jaws, gill arches and gill covers) 2. Skeleton of the body (consists of vertebrae with arches and ribs) 3. Skeleton of fins (paired - pectoral and abdominal, unpaired - dorsal, anal, caudal)	1. Brain protection, food capture, gill protection 2. Protection of internal organs 3. Movement, maintaining balance
Musculature	Wide muscle bands divided into segments	Movement
Nervous system	1. Brain (divisions - forebrain, middle, medulla oblongata, cerebellum) 2. Spinal cord (along the spine)	1. Movement control, unconditioned and conditioned reflexes 2. Implementation of simple reflexes, conduction of nerve impulses 3. Perception and conduction of signals
Sense organs	3. Hearing organ 4. Touch and taste cells (on the body) 5. Lateral line	2. Smell 4. Touch, taste 5. Feeling the direction and strength of the current, the depth of immersion
Digestive system	1. Digestive tract (mouth, pharynx, esophagus, stomach, intestines, anus) 2. Digestive glands (pancreas, liver)	1. Capturing, chopping, moving food 2. secretion of juices that promote food digestion
swim bladder	Filled with a mixture of gases	Adjusts immersion depth
Respiratory system	Gill filaments and gill arches	Carry out gas exchange
Circulatory system (closed)	Heart (two-chambered) Arteries Capillaries	Supplying all body cells with oxygen and nutrients, removing waste products
Excretory system	Kidneys (two), ureters, bladder	Isolation of decomposition products
Reproduction system	Females have two ovaries and oviducts; In males: testes (two) and vas deferens

The figure below shows the main systems of the internal structure of fish

Fish class classification

Living fish are divided into two main classes: cartilaginous fish and bony fish. Important distinctive features cartilaginous fish - the presence of an internal cartilaginous skeleton, several pairs of gill slits that open outward, and the absence of a swim bladder. Almost all modern cartilaginous fish live in the seas. Among them, the most common are sharks and rays.

The vast majority of modern fish belong to the class of bony fish. Representatives of this class have an ossified internal skeleton. A pair of external gill slits are covered with gill covers. Many bony fish have a swim bladder.

Main orders of Pisces

Orders of fish	The main characteristics of the detachment	Representatives
	Cartilaginous skeleton, no swim bladder, no gill covers; predators	Tiger shark, whale shark, katran
	Manta ray
Sturgeon	Osteochondral skeleton, scales - five rows of large bone plates, between which there are small plates	Sturgeon, beluga, sterlet
Dipnoi	They have lungs and can breathe atmospheric air; the chord is preserved, there are no vertebral bodies	Australian cattail, African scalefish
lobe-finned	The skeleton mainly consists of cartilage, there is a notochord; poorly developed swim bladder, fins in the form of fleshy outgrowths of the body	Coelacanth (the only representative)
Carp-like	Mostly freshwater fish, there are no teeth on the jaws, but there are pharyngeal teeth for grinding food	Carp, crucian carp, roach, bream
Herring	Most are schooling sea fish	Herring, sardine, sprat
cod	A distinctive feature is the presence of a mustache on the chin; the majority are cold-water marine fish	Haddock, herring, navaga, burbot, cod

Ecological groups of fish

Depending on the habitat there are environmental groups fish: freshwater, migratory, brackish and marine.

Ecological groups of fish	Main features
Freshwater fish	These fish constantly live in fresh water. Some, such as crucian carp and tench, prefer standing water. Others, such as the common gudgeon, grayling, and chub, have adapted to life in the flowing waters of rivers.
Migratory fish	This includes fish that move from sea water to fresh (for example, salmon and sturgeon) or from fresh water go to reproduce in salt water (some types of eels)
Salty fish	They inhabit desalinated areas of the seas and the mouths of large rivers: such are many whitefish, roach, goby, and river flounder.
Sea fish	They live in the salty water of seas and oceans. The water column is inhabited by fish such as anchovy, mackerel, and tuna. Stingrays and flounder live near the bottom.