Round Fish VRQ2 Theory Unit 711 UPK 711

Classification Fish can be classified into 3 types; Round Oily Flat and 2 groups; Fresh water Saltwater There are some fish that live in both fresh and saltwater and these are called Estuarine fish.

The main way to define a round fish is that it has eyes on either side of its body Some fish which may seem flat are actually compressed vertically (John Dory) Flat fish have eyes on one side of their body only

External Anatomy of Round Fish

White and Oily Fish All fish contain oil to some degree Depending on where the fish live and their lifestyle will determine their fat content, also seasonal Active fish and those from cold waters will have higher fat levels White fish can be considered sprinters, and oily fish marathon runners

Quality Points when Buying Fish Smell Full eyes Red gills Slime Firm Full scales

The Colour of Fish Flesh This is due to the; Diet Activity Temperature

Cuts of Round Fish Whole Fillet Darne Supreme Pave

Cookery Methods of Fish Unlike animal muscle fibres which are long, fish muscle tissue is short separated by connective membranes This connective tissue is easily gelatinised by heat, resulting in the flaking effect of cooked fish

Cookery Methods of Fish This also results in cooked fish being moist and succulent and dried out tough fish if overcooked. Oily fish when cooked, release their fats (mainly under the skin) to help keep the cooked flesh moist. Because fish flesh is fine and delicate, fast cooking or gentle moist cooking are the best methods.

Methods of Cookery Deep Frying Grilling Baking Steaming Poaching Shallow frying

Fish Farming Advances in technology and fish husbandry have improved aquaculture Only fish that do not have a planktonic stage (most Fresh water) can be easily grown Seawater fish have a planktonic stage, so are more difficult, but some advances have been made Fish can be wild caught as youngsters and then grown on in sea pens

Advantages / Disadvantages of fish farming Sustainable Available year round Guaranteed size Cheaper Need to feed fish protein, so need catches of other fish to make feed Pollution Contamination Less intense flavour and texture than wild

White Fish- Cod Family Cod Haddock Flaky white flesh, finer than Cod, overfished Large flaky white flesh, overfished in the north Atlantic, Pacific cod still abundant

More Codfish Coley Pollack Soft whitish flesh, small flake, abundant, known as Saithe Very similar in texture and taste to cod, getting popular and in danger of being overfished

Grey Mullet Red Mullet Grey Mullet; thick meaty flesh, bland, found around the European coast. Found in the south of England and the Mediterranean. Tastes like lobster, very rich flavour.

Black Bream; also known as Dorade, fine textured and flavoured, some may find it quite strong. Red Bream; Tropical saltwater

Freshwater Fish Bream, not widely eaten Eel, Oily, Expensive

More Freshwater Fish Carp, Grass and Mirror, are one of the most important farmed fish in the far east.

Exotic Freshwater Black Tilapia Red Tilapia Both types of this fish are farmed in the far east, tropical in nature and fast growing

Oily Fish Mackeral Herring and Sardine Arctic Char

Flat Fish Flat fish are normal fish that have evolved to live on the seabed They are lying on their sides, one of their eyes has migrated to the other side They can have their mouths on the right or left hand side of their heads Due to their benthic lifestyle, they have no swimbladder

Development of Flat Fish

Types of Flat Fish Plaice, Orange spots Turbot, Expensive, bony protrusions on skin

Types of Flat Fish Lemon Sole, soft delicate flesh Dover Sole, expensive, firm sweet flesh

Types of Flat Fish Halibut, can get up to huge sizes, firm white flesh Can be farmed

Cuts of Flat Fish Delice, folded Fillet Goujons, fillets cut into strips

Cuts of Flat Fish Troncon, a flat fish steak En Tresse, strips of sole, plaited

Cuts of Flat Fish Paupiette, a rolled fillet, can be stuffed Fillet, a boneless strip of flat fish

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