Presentation on theme: "SEAFOOD. Careers in Seafood Raw Shellfish Preparer –Cleans and prepares shellfish for serving customers Fish Hatchery Attendant –Performs a combination."— Presentation transcript:
Careers in Seafood Raw Shellfish Preparer –Cleans and prepares shellfish for serving customers Fish Hatchery Attendant –Performs a combination of tasks to trap and spawn game fish, incubate eggs, and rear fry in a fish hatchery Net Fisher –Catches finfish, shellfish, and other marine life alone or as a crewmember on shore or aboard fishing vessels using a variety of equipment.
Did You Know??? Alaska is the largest producer of shellfish in the United States?
Nutritional Values of Seafood Included in the Meat & Beans category of the Food Guide Pyramid Most people should consume between 5 and 7 ounces of fish per day One serving of fish is about 3 ounces
Nutritional Values of Seafood Excellent source of complete protein Fewer calories, saturated fat and cholesterol than red meat Contain the vitamins A and D
Nutritional Values of Seafood Contain the minerals phosphorus, iron, calcium and iodine Iodine – prevents swelling of thyroid gland called goiter Omega-3 fatty acids found in fish may reduce the risk of heart attack or stroke
Inspection of Seafood Voluntary program by the National Marine Fisheries Service Inspected fish carry a round inspection seal
Grading of Seafood Grades determined by: –Appearance –Odor –Flavor –Lack of defects Grade A –Top quality –Uniform in size –Good flavor –Few defects Grade B –Not uniform in size and some defects Grade C –Nutritious, but less attractive Most fish in retail markets is U.S. Grade A.
Buying Seafood The amount to buy depends on the kind and form Fish fillets generally cost more than whole fish because they require more handling Local fish are less expensive than shipped fish Only buy from reputable sellers Fish should be stored on beds of ice in covered cases
Guidelines for storing seafood Highly perishable 1.Refrigerator: Store in a tightly wrapped container in the coldest part of the refrigerator and use within a day or two 2.Freezer: wrap in moisture-proof and vapor-proof material 3.Canned: store in a cool, dry space. Refrigerate unused portions
TWO CLASSIFICATIONS OF WATER ANIMALS Finfish –Fins and backbones Shellfish –Shells instead of backbones
Finfish Often called FISH Lean Fish –Very little fat –White flesh…often called white fish –Types of lean fish: Swordfish Haddock Cod Fat Fish –Fattier than lean fish –Flesh is pink, yellow or gray in color –Types of fat fish Mackerel Catfish Salmon
Fresh Finfish Fresh fin fish should have a stiff body, tight scales, and firm flesh. Gills should be red Eyes should be bright and bulging A finger pushed into the flesh should leave no indentation The outside should have little or no slime The smell should be fresh
Forms of Finfish Whole –Also known as round –As it comes from the water –Must clean before cooking Drawn –Has entrails (insides) removed Dressed –Has entrails, head, fins, and scales removed Fish Steaks –Cross-sectional slices taken from dressed fish Fish Fillets –Sides of the fish cut lengthwise away from the backbone
Frozen Finfish Drawn fish, dressed fish, fish steaks, and fillets can be purchased frozen Frozen fish should be –Solidly frozen –In moisture proof wrapping –In vapor proof wrapping –No discoloration –Little odor
Guidelines to cooking finfish Internal temperature should reach 145 o Naturally tender so cook for a short period of time Undercooked fish may contain bacteria Overcooked fish is tough and dry Cooking done when flesh is firm and flakes easily with a fork Flesh will lose the translucent appearance and will become opaque
Methods of cooking finfish For fat fish use dry heat methods: –Broiling Under direct heat source –Grilling Directly over hot coals –Baking To prevent drying…brush with oil or sauce For lean fish use moist heat methods: –Frying Coat with bread crumbs/batter Fry in small amt. of oil –Poaching Cooking fully submersed in simmering liquid –Steaming Similar to poaching…use less liquid
Shellfish Mollusks –Soft bodies that are partially or fully covered by hard shells –Types of Mollusks: Oysters Clams Scallops Crustaceans –Covered by crust like shells and have segmented bodies –Types of Crustaceans: Shrimp Lobster Crabs
Shellfish Did You Know??? Shrimp and oysters are the most important shellfish in the United States in terms of the amount eaten!
Shellfish Oysters –Can be purchased live in the shell Fresh or frozen shucked Canned –Packaged according to size –Live Oysters Tightly closed shells Shells that close quickly when touched –Shucked Oysters Plump Creamy in color Odorless
Shellfish Clams –Available Live in the shell Fresh or frozen shucked Canned-packaged according to size –Shucked clams should be… Plump Odorless Creamy colored –The shells of live clams should be tightly closed or should close when touched
Shellfish Scallops –Two varieties available Tiny bay scallops –Creamy white or pink in color Larger deep sea scallops –White in color –Cannot buy scallops in the shell –Available fresh or frozen –Whole body is edible…commonly in the U.S. only the large muscle used to close the shell is eaten!
Shellfish Shrimp –Many varieties –Most sold without the head and thorax –You may need to peel away the outer shell –Before cooking, remove intestinal tract called deveining –Marketed according to the number needed to weigh 1 pound –Marketed by size Jumbo, large, medium, small –Frozen shrimp may be purchased uncooked or cooked and either peeled or unpeeled –When purchasing…look for shrimp thats odorless with firmly attached shells
Shellfish Lobster –Dark, blue-green when removed from water –Become red when cooked –Can be purchased Live Frozen whole or tail Cooked Canned –When buying live lobster, look for… Those with tails that snap back quickly after being flattened
Shellfish Crabs –Common species are the blue and Dungeness crab –Can be purchased Live Cooked fresh or frozen Canned
Overview… Shellfish: Signs of Freshness 1.Shell of shrimp should be firmly attached with no noticeable odor 2.Sea scallops should be white; bay scallops are pink or creamy white 3.Live oyster and clam shells should be tightly closed 4.Shucked oysters and clams should be plump, creamy white and odorless
Guidelines to cooking shellfish Naturally tender…cook for a short period of time at moderate temp. Overcooking causes tough fish Cooking methods: –Simmering –Baking –Broiling/grilling –Pan-frying –Deep-fry –Microwave
General Hints To reduce fat content when purchasing canned tuna…look for tuna stored in water rather than oil When serving shrimp cocktail…purchase large, fancy shrimp rather than the small shrimp