A. Directions: Write TRUE if the statement is correct and FALSE if it wrong
1. Oysters have rough and regular shell.
2. Fresh shrimps should smell fresh and sweet.
3. Glazed shrimp should be shiny with no freezer burn.
4. Frozen Crabmeat should be treated like any other frozen fish.
5. Strong fishy odor or brownish in color is a sign of age or spoilage of mussels.
6. Glazed shrimp should be shiny with no freezer burn.
7. Live crabs should be kept alive until cooked.
8. Frozen crabmeat is very perishable when thawed.
9. Shucked scallops cannot be cooked with out further preparation.
10. Keep scallops covered and refrigerated (30°F to 34°F).
11. Shrimp can keep frozen at 0°F (-18°C) or lower
12. It is ok for peeled shrimps not to wrap before placing on ice.
13. Handle thawed fish as fresh fish. Do not refreeze.
14. Fresh fish cannot store in refrigerator for 1 to 2 days.
15. The maximum storage time of frozen fish especially fat fish is 6 months.

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