1. Fish
Poisson

2. Round and Flat
Roundfish- swim in vertical position and have eyes on each side of their head
Flatfish- swim horizontal, both eyes on one side

3. Cooking fish Flaking- meat separates into flakes
Bones- meat will separate from the bones and the bones will no longer be pink
Flesh- turns opaque from translucent

4. Fat Content of fish .5 to 20% Lean fish- Flounder, snapper, halibut
Fat fish- Salmon, Tuna, Trout

5. Market Forms of Fish

6. Market forms Whole, Round- As Caught Drawn- viscera removed
Dressed- viscera, scales, head, tail, fins removed
Steaks- cross section slices
Fillets- boneless sides, with or without skin

7. What kind of Fish is it?
Red Snapper

8. What kind of Fish is it?
Flounder

9. What kind of Fish is it?
Salmon

10. What kind of Fish is it?
Tilapia

11. Storage of Fish Maintain temperature of 30 to 34 Keep fish Moist
Prevent odors being transferred to other foods
Protect fish from being crushed or bruised

12. Fresh –VS- Frozen Problems with frozen fish
Fish was frozen to prevent further spoilage
Product was frozen in storage freezers
Ice crystals

13. Frozen Now, fish are frozen within hours of being caught Advantages
Fewer storage requirements
Longer shelf life
Less expensive

14. Purchasing No federal system for grading fish
Plants are inspected by local health departments

15. Quality Factors Smell Feel Look fish should have an “ocean” smell
They should not smell spoiled
Feel
Firm
Flesh should spring back when pressed
Look
Gills- red, with age they turn grey
Eyes- clear and round

16. Quality Factors Top of the catch Skin- shiny and moist
Eyes- clear and not sunken
Gills- bright red
Odor- fresh sea
Cavity- clean, lustrous
Flesh- elastic

17. Quality factors Bottom of the catch Skin- dull and dry
Eyes- opaque and sunken
Gills- gray
Odor- fishy, ammonia
Cavity- stained, yellow
Flesh- soft

18. Brine Solution Camouflages quality
Bacteria buildup- unchanged solution
Washes off soluble protein on the surface
Adds weight which is lost during cooking
Salt solution bad for customers health

19. Shelf Life Ideal conditions “room temp”
Bacteria doubles every 20 minutes
8:00 a.m. – 1 bacteria
5:00 p.m.- 64,000,000 bacteria

20. Shelf life Storage- on crushed ice, with drip pans Change ice daily
Whole or drawn fish should not be wrapped
1-2 days shelf life