Fish

There are several categories of fish, but the breakdown begins with:  Finfish  Shellfish Categories of Fish

 This is what we typically just call fish.  Saltwater fish (found in oceans)  Freshwater fish (found in lakes, rivers, streams, etc.) Finfish

 Saltwater fish can be further broken down into the categories of round fish, and flat fish.  Round fish have an eye on either side of their head.  Flat fish have two eyes on one side of their head. They typically swim or lay on the ocean bottom. Saltwater fish

Examples of round saltwater fish Tuna Seabass

Examples of flat saltwater fish Flounder Halibut

 Fewer species of freshwater fish than saltwater fish  Have a more mild flavor than saltwater fish  There is no flat freshwater fish, they are all round. Freshwater Fish

Examples of freshwater fish Trout Sturgeon

 Eyes – should be bulging and clear  Gills – should be a bright rosy color  Scales – should be firmly attached to the skin  Smell – should smell faintly like the ocean if a saltwater fish, and mild if freshwater. Judging the quality of finfish

 This category of fish is divided into:  Crustaceans  Mollusks Shellfish

Crustaceans: have a hard and segmented exoskeleton, or shell.

 There are 3 types of mollusks:  Univalves  Bivalves  cephalopods Mollusks

Univalves Not common in food service industry

Bivalves

Cephalopods

 Crustaceans should be sold live because they deteriorate quickly  Any crustacean meat that has been removed from the shell, should never smell like amonia.  Bivalves should always be tightly closed, the shell will automatically open when the bivalve dies. If a bivalve is slightly open, a tap on the shell, if alive, will cause the shell to close.  Any fish you purchase should not have a particularly strong smell, nor should it be soft and mushy. Judging the quality of mollusks

 The majority of the fish we eat is not fresh, but instead processed in some way:  Canned  Frozen  Marinated, ex. Herring  Salted and dried  Smoked Processed fish

 The farming of fish and shellfish that takes place in the wild, or within man-made, self-contained structures.  Finfish and shellfish that are farm raised in the wild are still contained to a specific space. They are fed, monitored and eventually harvested whey they have reached the appropriate size.  Common aquaculture products include: salmon, catfish, oysters, mussels, trout, and shrimp. Aquaculture

 Pros:  Consistent price and quality level  Potential of supplying large amounts of food to growing population  Cons:  Damages environment  Lack flavor of wild fish Debate about aquaculture

 Whole  Drawn – internal organs have been removes  Dressed – fins and head have been removed, as well as internal organs  Fillet – removed from the bone  Steaks – crosscut individual portions Ways you can purchase fresh fish

How to filet a round fish

 Fish and shellfish are the most perishable items in commercial kitchens.  Fish should be stored between 30-34° F. Since most commercial refrigeration is designed to hold foods at 40°F, fresh fish must be stored on ice.  When fish is stored on ice there must be a way for the water to drain away. Fish becomes waterlogged and destroyed if allowed to sit in water.  Fish with the skin on can be laid directly on ice, fillets must be wrapped first before storing on ice. Storage of fish and shellfish

 Mollusks such as clams, oysters, and mussels, should be stored at 40°F. Since they are alive, storing them directly on ice may cause them to freeze and die.  Store mollusks in the container in which they were received and in the coldest part of the refrigerator.  Cephalopods should be stored in the same manner.

 Since fish and shellfish have little connective tissue, there is not need to tenderize the flesh.  They are delicate and tender and should therefore be cooked quickly.  The most common cooking mistake in seafood cookery is overcooking.  Overcooked seafood becomes dry and has either a mealy or rubbery texture. Cooking Fish and Shellfish

 Sautéing  Panfrying  Deep frying  Grilling  Broiling  Baking  These are all appropriate methods of cooking because the flesh of most seafood is naturally tender. Dry Heat Methods

 Deep poaching  Used for large or whole dressed fish or large pieces. Does not use this method for added moisture, but instead for flavor.  Shallow poaching  Uses considerably less liquid  Used for small fillets  After cooking the liquid is used to create a sauce.  Steaming  Used for shellfish and crustaceans  The shell protects the flesh from the intense heat of steaming. Moist Heat Methods