Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Fish and Shellfish  Fish are aquatic vertebrates with fins for swimming and gills for breathing More than 30,000 known species Most species live in our seas and oceans Freshwater species are less numerous  Shellfish are aquatic invertebrates with shells or carapaces Found in fresh and salt water

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Fish and Shellfish  Due to increased demand, improved preservation, and transportation techniques good quality fish and shellfish is readily available  Most fish and shellfish is expensive  All are highly perishable  Cooking times are generally short  Taste is generally mild and delicate  Special attention must be given to product perish-ability to retain quality

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Structure and Muscle Composition  Fish includes fresh and saltwater varieties  Fish has skin and an internal skeleton of bone and cartilage  Fish can be classified into two groups Round fish Flatfish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Structure and Composition  Round Fish Swims in a vertical position Eyes on both sides of their head Truly round  Flatfish Bottom dwellers Found in deep ocean waters Both eyes on top side of body Scales are small Dorsal and anal fins run the length of their bodies

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Structure and Composition  Mollusks Shellfish characterized by a soft unsegmented body with no internal skeleton Most mollusks have hard shells Two Types  Univalves  Bivalves

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Figure 20.1 Bone structure of a round fish.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Figure 20.2 Bone structure of a flat fish.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Figure 20.4 PUFI mark and statements.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Figure 20.5 Product inspection stamp.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Purchasing And Storing Fish And Shellfish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Purchasing And Storing Fish And Shellfish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Purchasing And Storing Fish And Shellfish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Purchasing And Storing Fish And Shellfish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Purchasing And Storing Fish And Shellfish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Purchasing And Storing Fish And Shellfish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Purchasing And Storing Fish And Shellfish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Storage  Most important concern with storage is temperature  All fresh fish should be stored at °F  Store on ice  Leave bivalves in shipping packages at 40°F  Can keep crustaceans in salt-water tanks

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Storing Fish And Shellfish Whole fish properly stored in a perforated pan and covered with crushed ice.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Fish and Shellfish  Nutrition Low in calories, fat, and sodium High in protein and vitamins A, B, and D Fish are high in a group of polyunsaturated fatty acids called Omega-3  Inspections and Grading Grading is voluntary Performed in a fee-for-service program by the United States Department of Commerce

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Determine Freshness  Fish and shellfish are highly perishable  Fish and shellfish must be kept cold at all times  Checking Freshness Smell– Eyes Gills– Fins Texture– Scales Appearance– Movement

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Round Fish Bass Catfish Sardines Cod Mackerel Atlantic cod Mahi-mahi Pollock Red snapper Eels Black sea bass Grouper Striped bass Herring Haddock Monkfish Pacific cod Orange roughly

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Round Fish Salmon Atlantic salmon Chinook or king salmon Coho or silver salmon Sea Bream Sharks Swordfish Tilapia Trout Tuna Wahoo Whitefish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Surimi

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Flatfish  Flounder  English sole  Petrale sole  Domestic Dover sole  Halibut  Turbot

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Structure and Composition  Mollusks Shellfish characterized by a soft unsegmented body with no internal skeleton Most mollusks have hard shells Two Types  Univalves  Bivalves

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Structure and Composition  Cephalopods Have a single thin internal shell called a cuttlebone  Crustaceans Have a hard outer skeleton or shell Jointed appendages

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Figure 20.3 Parts of a Maine Lobster.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Procedure for Filleting Round Fish 4 The finished fillet.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 20.7 Red Snapper En Papillote 1 Cutting heart-shaped pieces of parchment.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 20.7 Red Snapper En Papillote 2 Placing the vegetables, red snapper and compound butter on the buttered parchment paper.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 20.7 Red Snapper En Papillote 3 Crimping the edge of the parchment to seal it.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 20.7 Red Snapper En Papillote 4 The finished papillotes.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 20.9 Procedure for Shallow Poaching 1 Arranging the sole on the bed of shallots and mushrooms.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 20.9 Procedure for Shallow Poaching 2 Covering the fish with buttered parchment paper after the liquid is added.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 20.9 Procedure for Shallow Poaching 3 Adding the velouté to the cuisson.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe Paupiettes of Sole with Mousseline of Shrimp 1 Using a mallet to flatten a fillet slightly.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe Paupiettes of Sole with Mousseline of Shrimp 2 Spreading the fillet with the mousseline.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe Paupiettes of Sole with Mousseline of Shrimp 3 Rolling the paupiettes