Ch36 Fish & Shellfish Pgs. 562-565

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Across
  1. 1. aquatic animals that have a shell but no spine or bones.
  2. 5. Opaque flesh; tender but somewhat firm texture. Mild flavor
  3. 6. saltwater fish and shellfish, but it is often used to mean fish and shellfish from both fresh and salt water
  4. 9. ________ fish have less than 5 grams of fat per 3 1/2 ounces
  5. 10. general term for a variety of small fish with varied characteristics.
  6. 13. catching to many fish, so that the fish population cannot sustain itself.
  7. 15. Off-white flesh; firm texture. Mild flavor
Down
  1. 2. Semi-moist flesh; fine, soft texture. Medium flavor
  2. 3. Orange, pink, or red flesh; large, moist flakes. Delicate flavor
  3. 4. opaque flesh; large flakes. Mild, delicate flavor
  4. 7. ________ fish have more than 5 grams of fat per3 1/2 ounces
  5. 8. Mercury from factories get into waterways, where it is absorbed by _______.
  6. 11. Pale white, pink, or orange firm flesh; flaky. Mild, delicate, slightly nutty flavor.
  7. 12. are aquatic animals that have fins and a center spine with bones.
  8. 14. White flesh; firm, tender texture, with fine flake