1. Describe the nutrient content of fi sh, and explain why fi sh are said to have a greater nutritional value than other sources of protein. 2. Describe the qualities used as criteria in the...

1. Describe the nutrient content of fi sh, and explain why fi sh are said to have a greater nutritional value than other sources of protein.

2. Describe the qualities used as criteria in the inspection and grading of fi nfi sh.

3. Describe each of the diff erent ways that vertebrate fi sh can be purchased: whole, drawn, dressed, steaks, fi llets, and sticks.