2Careers in Seafood Raw Shellfish Preparer Fish Hatchery Attendant Cleans and prepares shellfish for serving customersFish Hatchery AttendantPerforms a combination of tasks to trap and spawn game fish, incubate eggs, and rear fry in a fish hatcheryNet FisherCatches finfish, shellfish, and other marine life alone or as a crewmember on shore or aboard fishing vessels using a variety of equipment.
3Alaska is the largest producer of shellfish in the United States? Did You Know???Alaska is the largest producer of shellfish in the United States?
4Nutritional Values of Seafood Included in the Meat & Beans category of the Food Guide PyramidMost people should consume between 5 and 7 ounces of fish per dayOne serving of fish is about 3 ounces
5Nutritional Values of Seafood Excellent source of complete proteinFewer calories, saturated fat and cholesterol than red meatContain the vitamins A and D
6Nutritional Values of Seafood Contain the minerals phosphorus, iron, calcium and iodineIodine – prevents swelling of thyroid gland called goiterOmega-3 fatty acids found in fish may reduce the risk of heart attack or stroke
7Voluntary program by the National Marine Fisheries Service Inspection of SeafoodVoluntary program by the National Marine Fisheries ServiceInspected fish carry a round inspection seal
8Most fish in retail markets is U.S. Grade A. Grading of SeafoodGrades determined by:AppearanceOdorFlavorLack of defectsGrade ATop qualityUniform in sizeGood flavorFew defectsGrade BNot uniform in size and some defectsGrade CNutritious, but less attractiveMost fish in retail markets is U.S. Grade A.
9Buying Seafood The amount to buy depends on the kind and form Fish fillets generally cost more than whole fish because they require more handlingLocal fish are less expensive than shipped fishOnly buy from reputable sellersFish should be stored on beds of ice in covered cases
10Guidelines for storing seafood Highly perishableRefrigerator: Store in a tightly wrapped container in the coldest part of the refrigerator and use within a day or twoFreezer: wrap in moisture-proof and vapor-proof materialCanned: store in a cool, dry space. Refrigerate unused portions
11TWO CLASSIFICATIONS OF WATER ANIMALS FinfishFins and backbonesShellfishShells instead of backbones
12Finfish Often called “FISH” Lean FishVery little fatWhite flesh…often called white fishTypes of lean fish:SwordfishHaddockCodFat FishFattier than lean fishFlesh is pink, yellow or gray in colorTypes of fat fishMackerelCatfishSalmon
13Fresh FinfishFresh fin fish should have a stiff body, tight scales, and firm flesh.Gills should be redEyes should be bright and bulgingA finger pushed into the flesh should leave no indentationThe outside should have little or no slimeThe smell should be fresh
14Forms of Finfish Whole Drawn Dressed Fish Steaks Fish Fillets Also known as roundAs it comes from the waterMust clean before cookingDrawnHas entrails (insides) removedDressedHas entrails, head, fins, and scales removedFish SteaksCross-sectional slices taken from dressed fishFish FilletsSides of the fish cut lengthwise away from the backbone
16Frozen FinfishDrawn fish, dressed fish, fish steaks, and fillets can be purchased frozenFrozen fish should beSolidly frozenIn moisture proof wrappingIn vapor proof wrappingNo discolorationLittle odor
17Guidelines to cooking finfish Internal temperature should reach 145oNaturally tender so cook for a short period of timeUndercooked fish may contain bacteriaOvercooked fish is tough and dryCooking done when flesh is firm and flakes easily with a forkFlesh will lose the translucent appearance and will become opaque
18Methods of cooking finfish For fat fish use dry heat methods:BroilingUnder direct heat sourceGrillingDirectly over hot coalsBakingTo prevent drying…brush with oil or sauceFor lean fish use moist heat methods:FryingCoat with bread crumbs/batterFry in small amt. of oilPoachingCooking fully submersed in simmering liquidSteamingSimilar to poaching…use less liquid
19Shellfish Mollusks Crustaceans Soft bodies that are partially or fully covered by hard shellsTypes of Mollusks:OystersClamsScallopsCrustaceansCovered by crust like shells and have segmented bodiesTypes of Crustaceans:ShrimpLobsterCrabs
20ShellfishDid You Know???Shrimp and oysters are the most important shellfish in the United States in terms of the amount eaten!
22Shellfish Oysters Live Oysters Can be purchased Shucked Oysters live in the shellFresh or frozen shuckedCannedPackaged according to sizeLive OystersTightly closed shellsShells that close quickly when touchedShucked OystersPlumpCreamy in colorOdorless
23Shellfish Clams Available Shucked clams should be… Live in the shellFresh or frozen shuckedCanned-packaged according to sizeShucked clams should be…PlumpOdorlessCreamy coloredThe shells of live clams should be tightly closed or should close when touched
24Shellfish Scallops Two varieties available Tiny bay scallopsCreamy white or pink in colorLarger deep sea scallopsWhite in colorCannot buy scallops in the shellAvailable fresh or frozenWhole body is edible…commonly in the U.S. only the large muscle used to close the shell is eaten!
26Shellfish Shrimp Marketed by size Many varieties Most sold without the head and thoraxYou may need to peel away the outer shellBefore cooking, remove intestinal tract called deveiningMarketed according to the number needed to weigh 1 poundMarketed by sizeJumbo, large, medium, smallFrozen shrimp may be purchased uncooked or cooked and either peeled or unpeeledWhen purchasing…look for shrimp that’s odorless with firmly attached shells
27Shellfish Lobster Dark, blue-green when removed from water Become red when cookedCan be purchasedLiveFrozen whole or tailCookedCannedWhen buying live lobster, look for…Those with tails that snap back quickly after being flattened
28Shellfish Crabs Common species are the blue and Dungeness crab Can be purchasedLiveCooked fresh or frozenCanned
29Overview… Shellfish: Signs of Freshness Shell of shrimp should be firmly attached with no noticeable odorSea scallops should be white; bay scallops are pink or creamy whiteLive oyster and clam shells should be tightly closedShucked oysters and clams should be plump, creamy white and odorless
30Guidelines to cooking shellfish Naturally tender…cook for a short period of time at moderate temp.Overcooking causes tough fishCooking methods:SimmeringBakingBroiling/grillingPan-fryingDeep-fryMicrowave
31General HintsTo reduce fat content when purchasing canned tuna…look for tuna stored in water rather than oilWhen serving shrimp cocktail…purchase large, fancy shrimp rather than the small shrimp