National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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Tuna is considered a _____ fish.

Meaty
Firm-white
Flaky-white
Oily

The correct answer is: Firm-white

Tuna is classified as a firm-white fish due to its muscle structure and texture. Firm-white fish typically have a dense, meaty consistency, which makes them well-suited for grilling, searing, or even raw preparations like sushi and sashimi. The flesh of tuna is not as flaky as that of flaky-white fish, which often resembles species like cod or haddock, where the flesh tends to break apart more easily when cooked. The term "oily" is generally used for fish that have a higher fat content, such as salmon or mackerel, which gives them a distinct flavor and texture, setting them apart from the firm-white classification. Thus, the characteristics of tuna align more closely with the firm-white classification, making it the most accurate choice among the options provided.