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 #smoke5 (Worth 1 point)

Why is sawdust generally preferred to wood chippings in smoking kilns?

Question 2 #smoke3 (Worth 1 point)

Which of the following smoke components is most undesirable in smoked seafood?

Question 3 #smoke1 (Worth 1 point)

During hot smoking, what is the temperature above which the seafood must be exposed to for safety?

Question 4 #smoke10 (Worth 1 point)

Hand (static tank) brined fish from the same batch may suffer from very different salt contents in the finished product. This is undesirable so how can it be minimised?

Question 5 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 6 #smoke19 (Worth 1 point)

Simple steps to ensure consistent salt uptake by seafood during brining include using uniformly sized seafood for brining, measuring salt content in the finished product, and which of the following?

Question 7 #smoke12 (Worth 1 point)

If a weak brine is used (e.g. 40 degree or less) then fish may absorb water as well as salt. If this water is not evaporated during smoking what by Law must you do?

Question 8 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 9 #smoke21 (Worth 1 point)

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

Question 10 #MFS-June18-215 (Worth 1 point)

Which of the following species would not be suitable for smoking?