1. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 19 UNDERSTANDING FISH AND SHELLFISH

2. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. U NDERSTANDING F ISH AND S HELLFISH Fish products are divided into two categories: –Fin fish, or fish with fins and internal skeletons. –Shellfish, or fish with external shells but no internal bone structure. K EY P OINTS

3. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH The edible flesh of fish consists of: –Water –Proteins –Fats –Small amounts of minerals, vitamins, and other substances C OMPOSITION AND S TRUCTURE

4. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH Fish has very little connective tissue. This means that: –Fish cooks very quickly. –Fish is naturally tender. –Moist-heat cooking methods are used not to create tenderness but to preserve moistness. –Cooked fish must be handled very carefully or it will fall apart. COMPOSITION AND STRUCTURE (CONT’D)

5. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH The major flaw in fish preparation is overcooking. Observe these tests for doneness: –The fish just separates into flakes, or it is beginning to flake but does not yet fall apart easily. –If the bone is present, the flesh separates from the bone and the bone is no longer pink. –The flesh has turned from translucent to opaque (usually white, depending on the kind of fish). S PECIAL P ROBLEMS IN C OOKING F ISH

6. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH Cooking Lean Fish –Moist-heat method Lean fish is especially well suited to poaching. This method preserves moistness. –Dry-heat method Baste broiled or baked lean fish with butter or oil. Do not to overcook it, or the fish will be dry. –Dry-heat method with fat Lean fish may be fried or sautéed. The fish gains palatability from the added fat. SPECIAL PROBLEMS IN COOKING FISH (CONT’D)

7. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH Cooking Fat Fish –Moist-heat method Fat fish, like lean fish, can be cooked by moist heat. –Dry-heat method Fat fish are well suited to broiling and baking. The dry heat helps eliminate excessive oiliness. –Dry-heat method with fat May be cooked in fat. Care should be taken to avoid excessive greasiness. SPECIAL PROBLEMS IN COOKING FISH (CONT’D)

8. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH C UTTING F ISH Whole or round: completely intact, as caught. Drawn: viscera removed. Market Forms

9. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH CUTTING FISH (CONT’D) Steaks: cross-section slices, each containing a section of backbone. Dressed: viscera, scales, head, tail and fins removed. Market Forms (cont’d)

10. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH CUTTING FISH (CONT’D) Fillets: boneless sides of fish, with skin on or off. Sticks or tranches: cross- section slices of fillets Market Forms (cont’d)

11. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. F IN F ISH Butterflied Fillets: both sides of a fish still joined. Market Forms (cont’d) CUTTING FISH (CONT’D)

12. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P ROCEDURE Step 1 Scale the fish. Lay the fish flat on the work surface. Rub a scaling tool or the back of a knife against the scales from tail to head. Repeat until all the scales are removed. Rinse. (Exceptions: Trout, with very tiny scales, and scaleless fish, like catfish, are not scaled.) Step 2 Eviscerate. Slit the belly and pull out the viscera. Rinse the cavity. D RESSING A F ISH

13. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P ROCEDURE Step 3 Cut off the tail and fins. Scissors are easiest to use. Step 4 Remove the head. Cut through the flesh just behind gills. Cut or break the backbone at the cut and pull off the head. Step 5 The fish is dressed. DRESSING A FISH (CONT’D)

14. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P ROCEDURE Step 1 Use a thin-bladed, flexible knife. Cut off the head, just behind the gills. (This step is optional.) Step 2 Make a cut from head to tail just to one side of the center line, down to the backbone. Step 3 Turn the knife so it is almost parallel to the table. Making long, smooth cuts, cut horizontally against the backbone toward the outer edge of the fish. Gently separate the fillet from the bone. F ILLETING F LATFISH

15. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P ROCEDURE Step 4 Remove the fillet completely. Repeat to remove the three remaining fillets. Step 5 To skin, place the fillet skin side down on the work surface with the tail pointing toward you. Holding the skin at the tail end, slide the knife between the skin and flesh, scraping against the skin to avoid cutting into the fillet. FILLETING FLATFISH (CONT’D)

16. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P ROCEDURE Step 1 Cut into the top of the fish along one side of the backbone from head to tail. Cut against the bone with smooth strokes of the knife to separate the flesh from the bone. Step 2 Cut under the flesh toward the tail; detach it. F ILLETING R OUND F ISH

17. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. V ARIETIES AND C HARACTERISTICS Flounder Sole (Dover sole or English sole) Halibut Turbot SALTWATER FISH—FLATFISH

18. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. V ARIETIES AND C HARACTERISTICS Arctic Char Black Sea Bass Bluefish Chilean Sea Bass Cod Escolar Grouper Haddock Herring Jack John Dory Mackerel Mahi-Mahi Monkfish Ocean Perch Orange Roughy Pompano Porgy Red Mullet Red Snapper Salmon Sardine Shad SALTWATER FISH—ROUND FISH Shark Skate Striped Bass Sturgeon Swordfish Tilefish Triggerfish Tuna Wahoo or Ono Weakfish Whiting

19. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. V ARIETIES AND C HARACTERISTICS Catfish Eel Perch Pike Swai Tilapia Trout Whitefish Zander F RESHWATER F ISH

20. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Overall appearance Good appearance; clear slime; moist and pliable fins Odor Fresh and mild with no off-odors Eyes Clear, shiny, and bulging HANDLING AND STORAGE CHECKLIST FOR FISH FRESHNESS

21. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. HANDLING AND STORAGE CHECKLIST FOR FISH FRESHNESS (CONT’D) Gills Red or pink Texture of flesh Firm; elastic Scales Shiny; tight on skin Belly cavity No belly burn; natural-colored flesh, pink or red along backbone

22. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Objectives 1. To maintain temperature of 30º to 34ºF (-1º to 1ºC). 2. To keep the fish moist. 3. To prevent fish odors and flavors from transferring to other foods. 4. To protect the delicate flesh from being bruised or crushed. HANDLING AND STORAGE STORING FRESH FISH

23. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. H ANDLING AND S TORAGE Methods –On crushed ice (preferred method): Use drip pans to allow for drainage of melted ice. Change ice daily. –In refrigerated box at 30º to 34ºF (-1º to 1ºC). Use if crushed ice storage is not available or practical. Wrap all fish or leave in original moisture proof wrap. STORING FRESH FISH

24. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. H ANDLING AND S TORAGE Storage Time –Fresh fish may be stored for 1 or 2 days. If it must be kept longer, you may: Wrap and freeze it immediately. Cook and then refrigerate it for later use in recipes calling for cooked fish. STORING FRESH FISH (CONT’D)

25. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. H ANDLING AND S TORAGE Inspection –In Canada inspections are conducted by: The Canadian Food Inspection Agency (CFIA) FROZEN, CANNED, AND OTHER PROCESSED FISH

26. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. H ANDLING AND S TORAGE Thawing and Handling –Frozen raw fish Thaw in refrigerator. Small pieces can be cooked from a frozen state. Fillets, or other portions to be breaded or prepared in some other way before cooking, may be partially thawed. Handle thawed fish as you would fresh fish. Do not refreeze. FROZEN, CANNED, AND OTHER PROCESSED FISH (CONT’D)

27. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S HELLFISH There are two classifications of shellfish: –Mollusks: Soft sea animals that fall into three main categories: Bivalves, which have a pair of hinged shells (such as clams and oysters). Univalves, which have a single shell (such as abalone and conch). Cephalopods (such as octopus, squid, and cuttlefish). –Crustaceans: Animals with segmented shells and jointed legs. CLASSIFICATION

28. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S HELLFISH MOLLUSKS Oysters Mussels Clams Scallops

29. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S HELLFISH Squid –Usually referred to on menus by their Italian name, calamari. Octopus –The name means “eight feet.” C EPHALOPODS

30. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S HELLFISH CRUSTACEANS LobsterShrimp Crab