1. Fish and Seafood Categories – fish and shellfish

2. Fish Have fins and a bony skeleton with backbone. Low in fat, even fatty fish. When heated, tissue turns to gelatin. Fish and shellfish are tender, short muscle cells. When cooked, the flesh “flakes” or breaks up into smaller pieces, and the color turns opaque (when uncooked, fish is translucent).

3. Fish characteristics Choose fresh fish that have shiny skin, glistening color, and a mild, fresh aroma like seaweed. Skin should spring back when pressed. Whole fish should have clear eyes and bright pink/red gills. Fish and seafood that have gone bad will smell fishy and ammonia-like.

4. Market Forms of Fish Whole fish – includes head and tail and all parts. Drawn fish – whole fish with scales, gills, and internal organs removed. Dressed fish – Drawn fish with head, tail, and fins removed.

5. Market Forms of Fish Fillet – sides of fish cut lengthwise away from bones and backbones. Usually boneless. Steaks – cut cross sections from large, dressed fish. May contain bones.

6. Shellfish No fins or bones. Mild, sweet flavor. Crustaceans – long body with jointed limbs, covered with shell. – Ex: crabs, crayfish, lobsters, shrimp Mollusks – soft body covered with 1 or more shells. – Ex: clams, oysters, scallops, squid

7. Crustaceans Crabs – whole, legs/claws, crab meat Crayfish – like a small lobster Lobster – 1.25 lbs – 2.25 lbs. Maine is most popular Shrimp – vary in size and color – How can you tell if done cooking?? Color change

8. Mollusks Clams – 2 shells, hinged, edible flesh inside, sold shucked = removed from shell or in shell Oysters – rough, hard gray shell Squid – calamari Scallops – grow in beautiful fan shaped shells – Bay – small and Sea – large

9. Important Do not eat mollusks that have not opened completely when cooked Fish and seafood can be – Freshwater – lakes, ponds, rivers – Salt water – seas, oceans – Raised on fish farms