Seafish and the Seafood Training Academy

STA Online Test Portal

Smoking test for fun

A short test on fish and shellfish smoking for you to try out. There are 10 questions to answer and the pass mark is 50%

This test consists of 10 Questions

Question 1 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 2 #smoke28 (Worth 1 point)

What is drip loss in smoked seafood?

Question 3 #smoke20 (Worth 1 point)

Smoked salmon can have a shelf life of up to 21 days. Why it is so long compared to smoked cod?

Question 4 #smoke21 (Worth 1 point)

The shelf life of most smoked seafood is.......

Question 5 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 6 #MFS-June18-214 (Worth 1 point)

Gravadlax, also referred to as 'gravad lax' or 'gravlax' describes?

Question 7 #smoke22 (Worth 1 point)

To produce an 80 degree brine using 500 litres of water, how much salt would you use?

Question 8 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 9 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 10 #smoke30 (Worth 1 point)

What is the best way of controlling the risk of Scombrotoxin poisoning?