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 Low-fat fishMollusksPlanktonSeafoodShellfishSteakswhole
4 Nutrients Protein B vitamins Iron Phosphorus Selenium Copper Zinc Vitamin DOmega-3 fatty acidsIodine (in saltwater fish)
5 Fish fins & center spine with bones Low fat fishFatty fishHave less than 5 grams of fat in 3 ½ ozWhite or pale flesh with a delicate texture and mild flavorIncludes: bass, carp, catfish, cod, haddock, halibut, pike, perch, pollock, red snapper, and whitingHave more than 5 grams of fat in 3 ½ ozFirm flesh with a deeper color and stronger flavor, higher in caloriesIncludes: shad, herring, mackerel, salmon, sardines, rainbow trout, and albacore & bluefin tunas
6 Mercury in FishCan be dangerous to humans especially in the early yearsSettles 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 mercuryFish that have high mercury levels include: tuna, shark, swordfish, king mackerel, and tile fishFish 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 flavorMost come from oceans and seas, very few from freshwaterCrustaceans-have long bodies, jointed limbs, and are covered with a shellCrabs, crayfish, lobsters, and shrimpMollusks-have soft bodies covered by a rigid shellClams, 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 productionA 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 Whole: sold as caught and most perishableDrawn: whole fish with scales, gills, and internal organs removedDressed: drawn fish with head, tails, and fins removedFillets: sides of fish, usually boneless, cut lengthwiseSteaks: cross sections cut from large, dressed fish. May contain bonesLive clams, oysters, and mussels: shells should be tightly closed, moist, and intact with no cracks, chips, or breaksScallops: should look moist and smell fresh but not be in liquid or directly touching iceLive lobsters and crabs: should be active with legs moving, lobsters are bluish green until cookedRaw shrimp: shells should be clear with no black spots, if unshelled meat should be firm
10 Fish and Shellfish Convenience forms Storage Can be bought cooked and ready to eat, canned, frozen, or curedStorageShould be refrigerated immediately after purchase and used within a day or two or frozenNever store fish that hasn’t been guttedRefrigerate 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 cookingCooking methods for fish includeBroilingGrillingBakingPoachingSteamingBraisingFrying /Deep-Frying
12 Cooking ShellfishShellfish needs to be cooked for a short time at a moderate temperatureEach type of shellfish is different so cooking methods may varyThe shells turn bright red, orange, or pink and the flesh becomes opaque when crustaceans are thoroughly cookedMollusks become plump and opaque when cookedBoth fish and shellfish are tender and cook well in the microwave in short amounts of time
13 Fish and shellfishWe 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.