1. Fish
Culinary Arts

2. Structure of Fish Made of protein, fat and water Two types of fish
Fatty fish like salmon, trout, and mackerel
Low fat fish like haddock, red snapper, swordfish, cod, catfish, flounder, and halibut
The difference between fish and meat is that there is very little connective tissue in fish.

3. Market forms - Fresh Whole: this has the shortest shelf life
Drawn: These fish have their
innards removed and last the
longest
Dressed: have their fins, scales,
and sometimes heads removed
Fillets: sides of fish cut lengthwise away from bone and back bone
Steaks: cross sections cut from large, dressed fish

4. Market forms - Frozen Quality characteristics Not be thawed
Should not contain any freezer burn
Should have a thin layer of ice
No “fishy” smell
Should be no ice inside the fish (this indicates freezing)
Vacuum packed

5. Market forms - Canned Usually packed in water or oil.
Fish packed in water contains fewer calories than fish packed in oil.
Should not have any dents or cracks in the can

6. Storing and buying fresh fish
Keep on ice because it does spoil quickly
The temperature at which fish is kept determines the shelf life
Look for shiny skin
Clear full eyes and bright red or pink gills
Should have a mild smell
watch?v=RvnQhOFh6SY

7. Nutrition Low in saturated fat and cholesterol
High amounts of phosphorous and iron
Two to three servings a week
Fish contain omega three fatty acids, which help your heart stay healthy
High in protein and B vitamins
Can be high in mercury

8. Inspection and Grading
Voluntary inspection and grading is done by the FDA and the National Marine Fisheries Service of the US Department of Commerce
A man inspecting tuna at a Tokyo fish market. Do you think that all countries inspect fish for wholesomeness like the US?

9. Fish Market in Tokyo Video Clip