1. Seafood

2. Classification of Seafood
Seafood comes from an animal source. The three main types of seafood are:
- White fish
- Oily fish
- Shellfish

3. White Fish
Tend to be found in tropical and subtropical waters. Have little fat — less than 5 per cent.
Examples include haddock, whiting and cod.

4. Shellfish
Have a shell. Their flesh is not as digestible as that of white or oily fish. Tend to be cooked for sale, with the exception of oysters and scallops (which require minimal cooking).
There are two types of shellfish: crustaceans, such as lobster, prawns, crabs and molluscs, such as oysters, scallops and mussels.

5. Oily Fish
Tend to have a high fat content (10–25 per cent) that is rich in polyunsaturated fatty acids. Their flesh is somewhat darker in colour and possesses a higher nutritional value than that of white fish.
Examples include herring, sardines and salmon.

6. Nutritional Content of Seafood
Seafood contains complete protein.
This fat is considered desirable because it supplies the polyunsaturated omega 3 fatty acids, which lower the triglyceride level in the blood, thus reducing heart disease.
Minerals in seafood include; phosphorus, some B group vitamins, calcium & iodine. Sardines supply iron. Oily fish contain vitamins A & D.
Fish is also easy to digest.

7. Functional Properties of Fish
Volume – used as main component of dish
Texture – very delicate and flaky (due to lack of connective tissue)
Colour and Flavour – white fish has a bland flavour. Oily fish has a munch stronger flavour and darker in colour

8. Selection of Fish

9. Storage of Fish Recommended Freezing Times
Fish should be stored in the refrigerator. It should be scaled, gilled and gutted, and the fins trimmed. The cleaned whole fish or fillets should be placed on a clean plate, covered and refrigerated for up to three days, or frozen for up to six months. Smoked fish should be wrapped in paper or foil, or kept in an airtight container. (Plastic wrap will cause smoked fish to sweat.) Smoked fish can be kept up to seven days in the refrigerator; if frozen, it may exhibit extra saltiness when consumed.
Recommended Freezing Times
Seafood Types
Months
White Fish
4-6
Oily Fish 3
Smoked Fish
Shellfish
3 (except oysters – only 6 weeks)

10. Cooking Fish
Oily fish can be cooked using dry methods of cooking. However, white fish need to be cooked by moist methods to prevent them from drying out too much.
- Fish is cooked when it loses its translucent appearance & becomes opaque.
- Crabs, prawns & other crustaceans will turn pink or orange when cooked.
- Mussels, clams etc, will open their shells when cooked.