1. Classifications, Types, Storing Cooking
Seafood
Classifications, Types, Storing
Cooking

2. Seafood is edible finfish and shellfish
Definitions:
Finfish: fish with fins
Shellfish: aquatic creature with either a shell or a crust
Fresh water fish: finfish that lives in ponds, lakes, or rivers
Saltwater fish: finfish that lives in either ocean or sea water

3. Types of fish Light color, mild flavor and tender texture:
Catfish, cod, flounder, trout, halibut, tilapia…
Dark color, more pronounced flavor, and firm texture:
Bluefish, mackerel, salmon, swordfish, tuna
Salmon

4. Shellfish Crustaceans:
Mild and sweet in flavor, long bodies with jointed limbs covered with shells. Examples: crabs, crayfish, lobster, and shrimp
Mollusks: mild in flavor. Soft bodies covered by at least one shell. Examples: clams, mussels, oysters, scallops, squid (calamari)

5. Buying Fish There are four market forms of fresh fish:
Whole: fish is sold whole, head to toe
Drawn: fish sold without insides
Fillets: sides of fish without bones and ready to cook
Steaks: ready-to-cook large sectional slices of large fish such as tuna, salmon, or swordfish

6. Buying Fish and Shellfish How do you know if it is fresh?
Buy from a reliable source
Fresh fish has shiny skin and mild aroma. Skin should spring back when touched. If it smells “fishy” it is not fresh.
Fresh shellfish must be live. If shells are opened, the shellfish is dead.

7. Storing Seafood
Store fish in the refrigerator for up to 2 days, or freeze if not used within 2 days.
Do not put saltwater shellfish in fresh water.