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 #smoke30 (Worth 1 point)

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

Question 2 #smoke21 (Worth 1 point)

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

Question 3 #FHC-49 (Worth 1 point)

Which of the of the following is considered a high care or high risk food ?

Question 4 #smoke11 (Worth 1 point)

How has seafood smoking changed in the last 200 years?

Question 5 #smoke16 (Worth 1 point)

Rancidity in oil rich fish is caused by?

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

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

Question 7 #smoke29 (Worth 1 point)

What is smoke?

Question 8 #smoke26 (Worth 1 point)

What changes may take place in a brine tank if the brine is not changed frequently enough?

Question 9 #MFS-June18-220 (Worth 1 point)

Which of the following species is commonly dyed yellow during smoking?

Question 10 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?