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← Fin fishJ. Fish and seafood
Fin fish
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Fin fish on the exam
Task J-27, Prepares fin fish, is worth about 7 of the 150 questions on the Red Seal Cook exam. It covers four steps: selecting fin fish, processing them, cooking them, and finishing them for service.
Fin fish are fish with fins and a backbone, such as salmon, cod and halibut. Crustaceans, molluscs and cephalopods such as squid belong to a separate task (J-28, Seafood).
Fish is more delicate and spoils faster than meat. Most questions reward three habits: keep it cold, handle it gently, and do not overcook it.
Key pointFish is one of Canada's priority food allergens, and it is a separate allergen group from crustaceans and molluscs.
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