Quiz about Its Not a Tuna
Quiz about Its Not a Tuna

It's Not a Tuna Trivia Quiz


Tuna is eaten raw, grilled deliciously rare, or even tinned. This quiz has nothing to do with tuna though. Here are ten questions about seafood which have nothing to do with tuna. Bon appetit!

A multiple-choice quiz by Tizzabelle. Estimated time: 4 mins.
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Author
Tizzabelle
Time
4 mins
Type
Multiple Choice
Quiz #
355,635
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
1177
Awards
Top 5% quiz!
Last 3 plays: Guest 172 (9/10), Guest 166 (8/10), Guest 76 (7/10).
This quiz has 2 formats: you can play it as a or as shown below.
Scroll down to the bottom for the answer key.
1. Let's head to Scotland for an Arbroath smokie. The Arbroath smokie is a delicious smoked fish made in or near the town of Arbroath. What sort of fish is used to make an Arbroath smokie? I promise, it's not tuna. Hint

Haddock
Whitebait
Monkfish
Turbot

2. In Wales they put a particular product of the sea to good use. The Welsh make an accompaniment called laverbread which can be served at any meal from breakfast to dinner. It's not tuna, but what is laverbread made of? Hint

Trout
Shark
Seaweed
Cod

3. Kabayaki is a Japanese dish made with eels, not tuna. The eel is filleted and dipped into a flavour enhancer before its final grilling. What sort of substance is the eel dipped into? Hint

Sake
Olive oil
Sweet soy sauce
Kelp juice

4. You have a craving for sushi but you don't like tuna. You would like some protein though. Can sushi be made with other protein sources such as beef or venison?

Yes
No

5. Rollmops. You've probably seen them. Pickled fillets of raw fish rolled up around a filling and probably secured with a toothpick. What sort of raw fish, that isn't tuna, are you eating when you dine on a rollmop? Hint

Catfish
Herring
Perch
Mackerel

6. You're at a party and there is not a tuna to be seen. Instead, they are serving oysters wrapped in bacon as a canape. Mmmm. What are these delicious morsels called? Hint

Devil's morsels
Angels on horseback
Seafood angels
Mmmmm. Bacon!

7. Bouillabaisse is a traditional dish originating in Provence, France. There are several types of seafood which go into a bouillabaisse, but tuna isn't one of them. What is the customary accompaniment served with a bouillabaisse? Hint

Yoghurt and sliced cucumber
Crackers, butter and Vegemite
Toast and rouille
Steamed rice

8. Gravlax is a preserved fish dish native to Scandinavia. Made with salmon, not tuna, how is the fish preserved? Hint

Marinated in soy sauce
Boiled, then dried
Cured in salt, sugar, and dill
Cured in caustic soda

9. This seafood, which definitely isn't a tuna, lives on the ocean floor. It can be served raw, cooked in a dish, or dried for later usage. It also has a use in traditional Chinese medicine. Which marine animal am I talking about? Hint

Seaweed
Lumpsucker
Sailfish
Sea cucumber

10. Boston clam chowder, that delicious soup made in the New England region of the USA, doesn't have clams as its only source of flavour and protein. What is the other protein that goes into a traditional chowder? It's not tuna! Hint

Salmon
Bacon
Octopus
Venison


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Quiz Answer Key and Fun Facts
1. Let's head to Scotland for an Arbroath smokie. The Arbroath smokie is a delicious smoked fish made in or near the town of Arbroath. What sort of fish is used to make an Arbroath smokie? I promise, it's not tuna.

Answer: Haddock

There are folk tales about how the Arbroath smokie was first developed. Stories include the notion that a shop burnt down and the haddock they had in storage were smoked by the fire into a delicious smoked fish. The real story is most likely that the people living in the village of Auchmithie near Arbroath descended from Vikings and smoked the fish as their ancestors did. The techniques they use are similar to Scandinavian techniques for fish smoking.

You take your haddocks and salt them overnight. Join two haddocks by the tail leaving a length of string in between them. Hang them on a wooden rod so a fish hangs on each side of the rod. Now it's time to leave them overnight to dry out a little. The next day you take a wooden barrel and place some hardwood chips at the bottom, setting them alight. Place the sticks holding the fish on the top of the barrel where the lid would go, and cover it all with wet sacks. The water in the sacks does two jobs. Firstly, it prevents the sack catching alight. Secondly, it adds to the humidity of the smoking process. Leave your fish for about an hour and you should have some smoked fish du jour with a rich, strong, smoky taste.
2. In Wales they put a particular product of the sea to good use. The Welsh make an accompaniment called laverbread which can be served at any meal from breakfast to dinner. It's not tuna, but what is laverbread made of?

Answer: Seaweed

Laver is a seaweed found off the coast of many countries, albeit with different regional names. The Welsh have taken it to their hearts creating something called laverbread. It's not really a bread at all despite its name. Laverbread is made from seaweed. You collect your seaweed and boil it until it's very soft and mushy, resembling pureed spinach.

It can then be used in numerous ways. You can coat a patty of laverbread in oats and fry it. You can spread it on a piece of fish before cooking it in the same fashion as you'd coat fish with a herb crust. You can eat it with some toast.

A Welsh tradition is having laverbread with some cockles and bacon for breakfast. Actor Richard Burton once described laver as "Welshman's caviar".
3. Kabayaki is a Japanese dish made with eels, not tuna. The eel is filleted and dipped into a flavour enhancer before its final grilling. What sort of substance is the eel dipped into?

Answer: Sweet soy sauce

Kabayaki is usually made with eel, but like many recipes, there are variations. Occasionally it's made with fish. As a general rule, there are two styles of cooking kabayaki. In the eastern regions of Japan, the eel is filleted and then cut into squares. These squares are grilled (broiled), then steamed, followed by being dipped in the sweet soy sauce, and finally grilled again. This method of preparation results in a flakier and more tender piece of fish.

In western Japan, the eel is often left in long strips after the filleting rather than being cut into squares. It is grilled without the benefit of steaming, producing a more chewy piece of kabayaki.
4. You have a craving for sushi but you don't like tuna. You would like some protein though. Can sushi be made with other protein sources such as beef or venison?

Answer: Yes

The term 'sushi' refers only to the rice component of sushi. It doesn't matter what you add to the rice when making sushi, as long as there is vinegared rice (properly called 'sushi-meshi'), you have sushi.

We often think of sushi being either a vegetarian dish, or being made with seafood such as salmon, tuna, or crab in the centre. Sushi can be made with anything you fancy. Want to put a thin slice of lightly grilled steak in the centre? Go ahead. Got some venison, lamb, or chicken in the fridge? Make some sushi! You'll find sushi in Japan made with raw beef, marinated and roasted eel, eggs, and other ingredients not normally thought of in the West as a sushi ingredient. While we're on the subject, sashimi refers to raw meat. Often regarded as raw seafood of some sort, sashimi also refers to sliced, raw beef or other meats including offal.
5. Rollmops. You've probably seen them. Pickled fillets of raw fish rolled up around a filling and probably secured with a toothpick. What sort of raw fish, that isn't tuna, are you eating when you dine on a rollmop?

Answer: Herring

Rollmops are a northern European speciality having been a part of the diet since the Middle Ages. Your basic rollmop is a fillet of herring pickled in a solution of water, vinegar and salt. Varieties of pickling liquor can have sugar, mustard, herbs or other flavourings added to them.

They can also be stuffed with something like onion slices, a gherkin, or an olive. One of the reasons rollmops became popular is their longevity once pickled. This meant that the rollmops could be transported to areas away from the sea and be available for Lent when other meats weren't to be eaten.
6. You're at a party and there is not a tuna to be seen. Instead, they are serving oysters wrapped in bacon as a canape. Mmmm. What are these delicious morsels called?

Answer: Angels on horseback

This appetiser seems to be an English dish but strangely, the name apparently comes from the French name for the dish, 'anges cheval'. Likewise, there is no particular reason the oyster is called an angel and the bacon is called a horse. It's one of life's little mysteries we may never find the answer to.

If you'd like to make some angels on horseback, take some shucked oysters and wrap them in bacon. They usually require a dry heat source such as an oven or griller. Heat them for three minutes on each side, long enough to heat the bacon through and gently warm the oyster. They can also be fried in a little butter but that might be gilding the lily. You can serve them as is, or if preferred, the usual approach is to serve them on a small piece of toast. Other variations on a theme include a light sprinkle with hot chilli sauce, lemon and parsley, or similar condiments. The recipe isn't that old. The earliest sighting of recipe in print only dates back to 1882 in a New Zealand publication.
7. Bouillabaisse is a traditional dish originating in Provence, France. There are several types of seafood which go into a bouillabaisse, but tuna isn't one of them. What is the customary accompaniment served with a bouillabaisse?

Answer: Toast and rouille

Bouillabaisse comes from the maritime city of Marseilles. Legend has it that the people of Marseilles were making a form of bouillabaisse since the time they settled the area over 2,500 years ago. Proximity to the sea gave Marseilles the chance to develop bouillabaisse into an artform using several varieties of seafood including different fish species, octopus, sea urchins, mussels, crabs etc.

Coming with your bouillabaisse is some toasted, crusty bread slathered with rouille. Rouille is similar to a mayonnaise. You take some olive oil and mix it with breadcrumbs for texture, garlic, saffron, and cayenne pepper for piquancy, mixing it until it has a spreadable texture.

There are different ways of serving bouillabaisse. In Marseilles, it's common to be served a bowl with the bread and rouille floating in the bouillabaisse's broth. The seafood is served in another bowl or on a platter.
8. Gravlax is a preserved fish dish native to Scandinavia. Made with salmon, not tuna, how is the fish preserved?

Answer: Cured in salt, sugar, and dill

Want to make gravlax? You take your beautiful salmon and place it in a mixture of sugar, salt and dill for several days. This draws the moisture out of the fish, preserving it. The moisture which has been removed can be used, along with the initial curing ingredients, to make a sauce. You can then serve your sliced gravlax with bread, a sauce, or with boiled new potatoes. Delicious!

Hundreds of years ago, Scandinavian fishermen preserved their catch by salting it, and then burying it in the sand on a beach. Gravlax in the original Scandinavian means 'buried salmon'.

This method of fish preservation can be used with any oily fish including a sumptuous tuna.
9. This seafood, which definitely isn't a tuna, lives on the ocean floor. It can be served raw, cooked in a dish, or dried for later usage. It also has a use in traditional Chinese medicine. Which marine animal am I talking about?

Answer: Sea cucumber

Sea cucumbers are marine animals you can find living on the sandy floor of an ocean. There are about 650 species of sea cucumbers but fewer than twenty are harvested on a commercial scale. Looked upon as a prized delicacy in many Asian cultures, sea cucumbers can be eaten as sashimi (sliced and served raw), cooked in soups or stews with other seafood and/or vegetables, dried to ensure availability, or vinegared in a sunomono style salad.
10. Boston clam chowder, that delicious soup made in the New England region of the USA, doesn't have clams as its only source of flavour and protein. What is the other protein that goes into a traditional chowder? It's not tuna!

Answer: Bacon

There are several styles of clam chowder. The clam chowder in New York has tomato added for colour and flavour. Hatteras and Rhode Island clam chowders have a clear broth. The chowder you may be most familiar with is the style springing from New England and often known as Boston clam chowder to distinguish it from other varieties.

It's thick and creamy, uses milk and/or cream, and then potatoes for thickening. Another essential ingredient in a Boston or New England chowder, used for flavour and texture, is bacon or salted pork. Back in the 1930s, it was suggested the government of Maine should ban tomatoes from any chowder in the state.
Source: Author Tizzabelle

This quiz was reviewed by FunTrivia editor ozzz2002 before going online.
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