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 #smoke36 (Worth 1 point)

Which of these methods of extending shelf life is the poorest?

Question 2 #smoke9 (Worth 1 point)

During cold smoking, what is generally considered to be the maximum temperature the seafood should be exposed to?

Question 3 #smoke3 (Worth 1 point)

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

Question 4 #smoke18 (Worth 1 point)

Scombrotoxin toxin is commonly produced by?

Question 5 #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 6 #smoke37 (Worth 1 point)

Why are oil rich fish usually the ones that are hot smoked?

Question 7 #smoke8 (Worth 1 point)

Collagen in muscles is there to do what?

Question 8 #smoke4 (Worth 1 point)

Which of these is a lightly salted and smoked whole herring?

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

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

Question 10 #MFS-June18-214 (Worth 1 point)

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