Can You Tuna Bass? Trivia Quiz

Answer: Prawns

Prawns, unlike shrimp (which are members of a different suborder of the order Decapoda) have branched gills, and release their eggs directly into the water rather than brooding them. Because they are both popular seafoods, the names are used less than rigorously in fish markets and restaurants, and what they are called depends more on where you are eating them than on the specific species being consumed.

There are over 500 different species of prawns, including some species that live in fresh water rather than the more common marine environment.

Answer: Hyperbolic mackerel

Mackerel are widely fished for human consumption, both as a sport fish and commercially. They are also predated on by larger fish such as tuna and sharks - since they migrate in large schools, they appear as a traveling banquet. Mackerel are high in omega-3 oils, making them desirable for those trying to increase their consumption of these polyunsaturated fatty acids.

This high oil content also makes them difficult to preserve, and if they are eaten fresh they should be eaten within a day of capture to avoid spoilage.

Answer: Tuna

There are eight species of true tuna, members of the genus Thunnus, but a number of other species in the same family (which also includes mackerels) are often called tuna. Tuna has been canned for over a hundred years, and is a popular way of having fish on hand at all times. Because they are high in the marine food chain, tuna can have high levels of mercury accumulated in their flesh, for which reason some authorities recommend that tuna consumption should be limited.

Answer: Lobsters

Lobster Newberg was invented in the 1870s by an American sea captain named Ben Wenberg. He showed it to the owner of New York's famous Delmonico's Restaurant, where it was modified and put on the menu, becoming an instant hit as Lobster a la Wenberg. A subsequent dispute over rights to the dish led to its being renamed to Lobster a la Newberg. To make the dish, the lobster is boiled, then fried in butter, then boiled in cream, before egg is added to thicken the sauce, which is also flavored with cognac and/or sherry and cayenne pepper. For the calorie-watchers, this dish is a must (not).

'The Curious Lobster' by Marion Freeman Wakeman told the story of a lobster that was always getting into trouble due to its curiosity. Most lobsters, however, seem to just get on with life.

Answer: Eggs

Aside from its use as caviar, roe can be prepared in a number of ways. It may be fried, used as a stuffing, stewed in a curry, barbecued wrapped in banana leaves, salted and mixed with lemon juice, chopped onions and olive oil to make the Greek dip called taramosalata, pickled, mixed with mayonnaise - there are endless ways of using this delicacy around the world!

Answer: Portugal

Containing (typically) lobster, shrimp, clams, mussels and squid, the mariscada is prepared by cooking the seafood in a little oil (adding the different types in the right order to get them all cooked at the same time) and seasoning with local spices - the mix of spices is each chef's trademark secret.

The mixture is often served over rice. When the dish traveled to Brazil (during Portuguese colonization), it turned into a more liquid stew.

Answer: Smallmouth bass

While bass makes quite good eating (baked whole or fileted and grilled or fried), they are even more popular as a catch-and-release fish - fishers enjoy the challenge of landing their respected opponent, and send it back so that others can share the experience, and so that the species will not be fished into oblivion.

The largemouth bass is a state fish of Alabama, Florida, Georgia, Mississippi and Tennessee - sometimes as the only state fish, sometimes as the state freshwater fish, sometimes as the state game fish.

They are the largest members of the black bass family.

Answer: Crawdads

Crawdad, crawfish and crayfish are typically used in the United States, with the original term (still more common in the northeast) appearing to be crayfish, derived from the French ecrevisse. In Australia, the term crayfish is used to refer to a marine crustacean that is a member of the spiny lobster family, and the freshwater ones are usually called yabbies.

In New Zealand the Maori term koura is commonly used. And, of course, people who speak languages other than English use totally different names again.

There are over 500 different species which are considered to be crayfish.

Answer: Saffron

Paella originated in the Spanish region of Valencia, where it is a traditional dish with prescribed cooking ingredients and methods. As it has spread around the world, there have been many local variations, based on local ingredients. A traditional seafood paella involves sauteeing the various seafoods in olive oil (removing the more delicate ones after they have been cooked, so they can be returned at the end without having been toughened by overcooking) along with garlic, onion and tomato. Then the rice is lightly fried, before fish stock is added, along with the saffron and other spices such as paprika for flavoring, and the mixture simmers until done.

In the process, the rice should form a cooked-on crust on the bottom, which is served as an important part of the dish. Before serving, the seafood that has been removed is returned and heated through.

The paella may be garnished with an array of other seafood delicacies, or with a simple herb garnish.

Answer: Fugu

Fugu can refer to any of several related species of fish which contain the neurotoxin TTX (tetrodoxin), for which there is no known cure - patients can only be kept alive while their body tries to metabolise the poison. The poison gets its name from the fact that it was first found in members of the order Tetraodontiformes, which included pufferfish and porcupinefish, the best-known sources for fugu. Since the poison accumulates in specific parts of the fish, especially the liver and the skin, it can be safely eaten if the dangerous portions are properly removed. Make mine seared tuna, please.