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FISH AND SHELLFISH

Teacher: MKSCHWA
Across
SOFT BODY COVERED OR PARTIALLY COVERED BY A SHELL
MARKETED ACCORDING TO HOW MANY ARE NEEDED TO WEIGH ONE POUND
FISH WITH OUTSIDE SHELLS
FLESH SHOULD BE FIRM AND WILL ______ WITH A FORK WHEN PROPERLY COOKED.
FISH WITH FATTIER FLESH
SEGMENTED BODY/LEGS WITH CRUST-LIKE SHELL
USE A PAN OR DEEP FRYER AND FAT TO COOK FISH BY THIS METHOD
COOKING FISH IN A SIMMERING LIQUID
SALTWATER FISH ARE AN IMPORTANT SOURCE OF THIS MINERAL
Down
FISH FAT IMPORTANT TO HEART HEALTH
A SIDE CUT LENGTHWISE
A CROSS SECTION SLICE FROM A DRESSED FISH
FISH WITH LITTLE FAT IN THEIR FLESH
FISH THAT HAS ENTRAILS, , HEAD, FINS AND SCALES REMOVED
OVEN TEMPERATURE SHOULD BE 400 FOR THIS METHOD OF COOKING FISH
MOLLUSK AVAILABLE IN TINY BAY AND LARGE DEEP SEA VARIETIES
FISH WITH FINS AND INTERNAL SKELETON
FISH THAT THE ENTRAILS (ORGANS) ARE REMOVED
FRESH FISH LACK A STRONG OR FOUL ______.