Classifications, Types, Storing Cooking Seafood Classifications, Types, Storing Cooking

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

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

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)

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

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.

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.