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Objectives Explain the role of fish and shellfish in the diet. Identify different types and market forms of fish and shellfish. Explain how to buy and.

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Presentation on theme: "Objectives Explain the role of fish and shellfish in the diet. Identify different types and market forms of fish and shellfish. Explain how to buy and."— Presentation transcript:

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2 Objectives Explain the role of fish and shellfish in the diet. Identify different types and market forms of fish and shellfish. Explain how to buy and store fish and shellfish. Describe and demonstrate methods for preparing and cooking fish and shellfish.

3 Key Terms Crustaceans Drawn Dressed En papillote Fatty fish Fillets Fish Low-fat fish Mollusks Plankton Seafood Shellfish Steaks whole

4 Nutrients Protein B vitamins Iron Phosphorus Selenium Copper Zinc Vitamin D Omega-3 fatty acids Iodine (in saltwater fish)

5 Fish fins & center spine with bones Low fat fish Fatty fish Have less than 5 grams of fat in 3 ½ oz White or pale flesh with a delicate texture and mild flavor Includes: bass, carp, catfish, cod, haddock, halibut, pike, perch, pollock, red snapper, and whiting Have more than 5 grams of fat in 3 ½ oz Firm flesh with a deeper color and stronger flavor, higher in calories Includes: shad, herring, mackerel, salmon, sardines, rainbow trout, and albacore & bluefin tunas

6 Mercury in Fish Can be dangerous to humans especially in the early years Settles on the bottom of water ways and is absorbed by plankton, which is eaten by small fish. These small fish are then eaten by larger fish, which are eaten by even larger fish. It ends with a deep sea fish, like tuna, which absorbs the mercury Fish that have high mercury levels include: tuna, shark, swordfish, king mackerel, and tile fish Fish that contain low levels of mercury include: canned tuna, salmon, pollock, catfish, sardines, and herring.

7 Shellfish shell but no spine or bone Generally have a mild, sweet flavor Most come from oceans and seas, very few from freshwater Crustaceans-have long bodies, jointed limbs, and are covered with a shell Crabs, crayfish, lobsters, and shrimp Mollusks-have soft bodies covered by a rigid shell Clams, mussels, oysters, scallops, and squid

8 Inspection and Grading Hazard Analysis and Critical Control Point (HACCP) Identifies and prevents hazards that could cause food borne illness during the stages of fish production A voluntary program is also carried jointly by the RDA and the National Marine Fisheries Service of the U.S. Department of Commerce

9 Buying Fish and Shellfish Fish Shellfish Whole: sold as caught and most perishable Drawn: whole fish with scales, gills, and internal organs removed Dressed: drawn fish with head, tails, and fins removed Fillets: sides of fish, usually boneless, cut lengthwise Steaks: cross sections cut from large, dressed fish. May contain bones Live clams, oysters, and mussels: shells should be tightly closed, moist, and intact with no cracks, chips, or breaks Scallops: should look moist and smell fresh but not be in liquid or directly touching ice Live lobsters and crabs: should be active with legs moving, lobsters are bluish green until cooked Raw shrimp: shells should be clear with no black spots, if unshelled meat should be firm

10 Fish and Shellfish Convenience forms Can be bought cooked and ready to eat, canned, frozen, or cured Storage Should be refrigerated immediately after purchase and used within a day or two or frozen Never store fish that hasn’t been gutted Refrigerate live shellfish in containers covered with a clean, damp cloth because they need to be able to breathe

11 Cooking Fish Cook fish 10 minutes for every inch of thickness Fish will be opaque when finished cooking Cooking methods for fish include Broiling Grilling Baking Poaching Steaming Braising Frying /Deep-Frying

12 Cooking Shellfish Shellfish needs to be cooked for a short time at a moderate temperature Each type of shellfish is different so cooking methods may vary The shells turn bright red, orange, or pink and the flesh becomes opaque when crustaceans are thoroughly cooked Mollusks become plump and opaque when cooked Both fish and shellfish are tender and cook well in the microwave in short amounts of time

13 Fish and shellfish We should be eating at least two portions of fish a week including one of oily fish. Fish and shellfish are good sources of a variety of vitamins and minerals, and oily fish is particularly rich in omega 3 fatty acids.


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