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What’s Your Seafood IQ?



Are you a pro-fish-ional when it comes to seafood? Let’s test your knowledge on our favorite subject to see where you rank in our Seafood IQ quiz. Will you sink or swim?

Even if you know select answers, enjoy the various seafood factoids and be sure to quiz your family or friends.

1. Which fish offers the highest Omega-3 fatty acids per serving?

Salmon. The top Omega-3 fish is salmon, with 2,260 mg in a 3.5 ounce serving. Many mainstream health organizations recommend a minimum of 250 to 500 mg of omega-3s per day for healthy adults to support heart health. Salmon is one of the most nutrient-dense foods in the world, the “big O” aside: It contains high-quality protein and large amounts of vitamin D, selenium and B vitamins.

2. What cephalopod lives in open ocean, has eight sucker-lined arms and two specialized tentacles to catch its prey (fish and shrimp) and is delicious battered and deep-fried with aioli, or grilled and served with butter?

Squid, often known on a menu as Calamari. Unlike the Octopus, which is solitary and lives in cavernous dens and rocky zones, squid are known to migrate in schools. You’ve probably seen squid-anglers jigging off of local docks at night in Puget Sound, especially in late fall and early winter.

3. From where in the Northwest does Ivar’s source the fish for its beloved Fish ‘n Chips?

Alaska. That goes for the Alaska True Cod, Alaska Pollock, Alaska Halibut AND Alaska Salmon, depending on which fish strikes the mood, but they’re all are so delicious!


4. A true Caesar salad offers a delightful fishy-garlicky dressing clinging to its Romaine lettuce, and Ivar’s serves it this way, too. What is the fish in the classic Caesar salad dressing?

Anchovies! Salty and scrumptious, few food lovers can deny the powerful punch these little fish pack.

5. This fish can grow to be 400+ pounds, is a member of the flounder family and is prized for its flaky white meat and subtle flavor. It’s also ridiculously easy to overcook at home! What type of fish is it? 

Halibut. Found all around Alaskan waters and throughout the Pacific (there is also Atlantic halibut far north), the males are much smaller than their female halibut counterparts at maturity (think 60 to 100 vs. 300 to 400 pounds). The first year of life the halibut eat plankton, then they move up the food chain to eat pollock, sablefish, cod and rockfish. They also eat octopus, herring, crabs, clams and even (gulp!) smaller halibut.

6. What popular and economically important Washington-harvested clam is actually a native of Asia?

The Manila clam (Venerupis philippinarum). In North America, Manila clams are found from British Columbia to Northern California. Manila clams were accidentally introduced in Washington state in the 1920s in shipments of oyster seed from Japan. Today, they are recreationally and commercially harvested in Washington state, and stars of the famed “Acres of Clams” dish at Ivar’s!

7. What Washington shellfish is named for its habitat? (Hint: Ivar’s makes cakes from it!)

The Dungeness crab. The name “Dungeness” comes from the most fertile Dungeness Spit, a sandy stretch of land in Northwest Washington. The Spit and surrounding community is located on the Strait of Juan de Fuca.

8. Chum, Sockeye and Chinook are all varieties of what beloved fish?

Salmon. Oh, but don’t forget Pink, Sockeye! The Washington State Department of Fish and Wildlife has a terrific identification guide to help local fishers tell the difference in its pamphlet here on pages 96 and 97.

9. What is the most widely-eaten fish in the world?

Herring. Found in both the Atlantic and Pacific, the fish is most enjoyed pickled and salted. Small but mighty, a serving of herring provides 18 grams of protein, 57 milligrams of calcium, 236 milligrams of phosphorus and fatty acids.


10. What is the most widely eaten fish in America?

Tuna is America’s most consumed fish, BUT its most consumed seafood is shrimp.

11. What are fish eggs called?

Roe. Sometimes you’ll see this in a membrane (sac). When they are marketed for human consumption, the eggs are often labeled as caviar. Originally, caviar was expressly from wild sturgeon in the Caspian and Black Sea, and sub-classified by species such as Beluga, Ossetra and Sevruga. Today’s caviar umbrella also applies to the roe of sturgeon, salmon, whitefish, tuna and steelhead. In caviar, the eggs are salt-cured for safety and filtered, and some are also pasteurized.


So, how did you score? 

5 or less answers correct: Well shucks. You’re floundering! Keep Clam and eat more seafood. 

6-8 answers correct: Not exactly a brain sturgeon, but definitely running with the big fish.

9-11 answers correct:  Shell-ebrity status! A real a-fish-ionado.