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 #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 2 #MFS-June18-219 (Worth 1 point)

Complete the sentence. Arbroath smokies are...

Question 3 #FHC-49 (Worth 1 point)

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

Question 4 #smoke17 (Worth 1 point)

Scombrotoxin toxin in seafood products can be destroyed by

Question 5 #MFS-June18-220 (Worth 1 point)

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

Question 6 #smoke26 (Worth 1 point)

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

Question 7 #smoke33 (Worth 1 point)

What is the role of trimethylamine in seafood quality?

Question 8 #smoke37 (Worth 1 point)

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

Question 9 #smoke41 (Worth 1 point)

Why should brine temperatures remain below 12 Centigrade?

Question 10 #smoke3 (Worth 1 point)

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