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FISH & SHELLFISH Classifications (types & structures) Nutritive value

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Presentation on theme: "FISH & SHELLFISH Classifications (types & structures) Nutritive value"— Presentation transcript:

1 FISH & SHELLFISH Classifications (types & structures) Nutritive value
Selection and storage Preparation Cooking Textbook Pg

2 Structures of Fishes Less connective tissues than meat & no elastin
Not tough as muscle fibres are short & held together by connective tissues Hence, fish is more digestible than meat

3 Classifications Saltwater fish - more distinctive flavors than freshwater fish Oily fish - more flvaour than the white lean varieties

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5 Composition and Nutritive value
Protein Fish protein has a high biological value as that of land animals; 18-20% of protein. white fish  10% with energy value Kcal/100g Roe  30% protein. Mollusks  15%. Fish meal & fish flour - excellent nutrient content, prepared from small whole fish for animal feeds while some are added into human foods such as cereals, bread and noodles.

6 Fat Lean fish - less than 1% of fat Oily fish % fat, hence higher energy value kcal/100g Shellfish - little fat & energy value 50kcal, high cholesterol esp lobsters and crabs, cuttlefish and moderately high in prawns Vitamins Fish -Vit A and D in oily fish. Why? -some vit. B groups e.g. thiamine, riboflavin, nicotinic acid (present in small amounts) Shellfish – Vit. A content is good in some shellfish. B groups vitamins are present in all shellfish

7 Shellfish – high water content
Mineral Fish -good source of phosphorus -good source of calcium when eaten with bones Shell Fish - calcium, iron and iodine - e.g. cockles are esp. rich in iron & iodine Oysters are the richest food source for zinc Water Fish - white fish  80% - Oily fish  67% Shellfish – high water content

8 Fish and seafoods white fish- < 1% fat
eg cod, halibut, pomfret (ikan bawal), red snapper (ikan merah), threadfin (ikan kurau) Intermediate- 2-10% fat eg trout Fat fish- 10-25% fat eg herrings, salmon, sardines, mackerel, tuna vit. A & D disperse through out fat and liver

9 Selection and storage Fresh finfish- firm fins & body, tight scales, gills are red & eyes are bright and not sunken. Pressure on the body does not leave an indentation, except frozen/ thawed. Body not slimy and does not have an unpleasant stale smell. Storage- Fresh fish should be kept in freezer Mollusks should be refrigerated in containers covered loosely with a clean damp cloth.

10 Preparing Fish for Cooking
Cook fish while it is fresh Fish should be cleaned, washed & put in polythene bag before placed in freezer (should be eaten within a few days) Once thawed, should not be frozen again Preparing Shellfish for Cooking Cook shellfish while it is fresh Scrub clean any hard outer shell or remove shell Scrub clean shellfish such as cockles & mussels & soak them in water (add little salt)

11 Cooking Thaw fish over night in the refrigerator
Fish are less tasty than meat. Good cooks uses a variety of sauces, garnishes, herbs and spices to make fish interesting and appetizing. Cooking methods used depend on whether fish is oily or white. Oily fish grilled, baked or pan-fried so that natural flavour is conserved White fish  deep fried so that it will tastes better Shellfish- moist-heat generally satisfactory. Lobsters- parboiled in salted water, over done toughens the meat

12 Cooking Fish Retention of forms- if cooked in water, tie fish in cheesecloth Small fish- frying, curry fish- should use bigger fish & less bones Moist heat  steaming, boiling  soluble proteins & extractives are lost to the liquid, fish tends to be tasteless  therefore usually eaten with a sauce, which may be made from the liquid the fish is cooked in to prevent wastage of soluble nutrients Dry heat  grilling, baking, pan-frying Some shrinkage occurs as protein coagulate As fish shrinks, water evaporates from surface & leaves behind deposit of flavoring matter & mineral salts, hence makes surface of fish tasty This method conserves flavor & nutritive value

13 Cooking Shellfish Little time needed
Preferably, they should be cooked just before eating it Cooking method: fry them quickly, steaming or quick boiling Do not overcook  makes them tough & less digestible Must be cooked properly  common cause of food poisoning


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