1. Fish and Shellfish Ag Processing Technology Unit 3

2. Objectives Identify three fish and three shellfish used for food Identify three fish and three shellfish used for food Describe aquaculture and processing Describe aquaculture and processing Discuss the composition of fish and shellfish Discuss the composition of fish and shellfish Indentify three spoilage issues associated with fish Indentify three spoilage issues associated with fish Describe two processes that ensure quality Describe two processes that ensure quality List four factors that affect the grading of fish List four factors that affect the grading of fish List four fish products and by-products List four fish products and by-products Describe two methods for preserving fish Describe two methods for preserving fish Explain the methods of inspection during processing Explain the methods of inspection during processing

3. Introduction Due to the popularity of fish and shellfish many are commercially produced Due to the popularity of fish and shellfish many are commercially produced Processed fish and shellfish are checked for quality and graded. Processed fish and shellfish are checked for quality and graded.

4. Fish, Shellfish, Salt-and Freshwater

5. Fish, Shellfish, Salt and Freshwater Fish are classifed into varieties Fish are classifed into varieties Flavor depends on the water in which they are grown Flavor depends on the water in which they are grown They are also classified on the basis of their fat content They are also classified on the basis of their fat content –Lean: less than 2% Fat –Fat: greater than 5% Fat

6. Common Species of Edible Fish Catfish Catfish Trout Trout Cod Cod Halibut Halibut Haddock Haddock Pollock Pollock Salmon Salmon Tuna Tuna Mackerel Mackerel Herring Herring Shad Shad Tilapia Tilapia Eel Eel

7. Fishing Vs Culture Firms that produce and process fish are located throughout the US Firms that produce and process fish are located throughout the US American consumers used approximately 8% of the total world catch American consumers used approximately 8% of the total world catch This supply is provided by commercial fishermen, aquaculture producers and imports This supply is provided by commercial fishermen, aquaculture producers and imports

8. Aquaculture Helps meet the demand for fish and shellfish Helps meet the demand for fish and shellfish Facilities cultivate approximately 30 different species of fish and shellfish Facilities cultivate approximately 30 different species of fish and shellfish

9. Products from Aquaculture Catfish- farms concentrated in Mississippi, Arkansas, Alabama, Louisiana Catfish- farms concentrated in Mississippi, Arkansas, Alabama, Louisiana Rainbow Trout- significant production in Idaho Rainbow Trout- significant production in Idaho Oysters & Clams- Mid-Atlantic coast, Gulf of Mexico, Washington state Oysters & Clams- Mid-Atlantic coast, Gulf of Mexico, Washington state Shrimp & Prawns- southern United State, Hawaii, Southeast Asia, South America, Central America Shrimp & Prawns- southern United State, Hawaii, Southeast Asia, South America, Central America Salmon-ocean pens in Washington and Maine, hatcheries for release on the east and west coast Salmon-ocean pens in Washington and Maine, hatcheries for release on the east and west coast Other products: baitfish, crayfish, hybrid striped bass, tilapia, yellow perch, walleye, bass, sturgeon, alligators, shrimp Other products: baitfish, crayfish, hybrid striped bass, tilapia, yellow perch, walleye, bass, sturgeon, alligators, shrimp

10. Processing 1,500 plants 1,500 plants Most are small and family owned Most are small and family owned A few concentrate on a single species— tuna, salmon, menhaden A few concentrate on a single species— tuna, salmon, menhaden Most process several different species Most process several different species Most is processed into seafood Most is processed into seafood Some is processed into animal feeds, fish oils, other products Some is processed into animal feeds, fish oils, other products

11. Aquaculture Processing These steps are used for catfish processing but the steps are similar for trout and other finfish These steps are used for catfish processing but the steps are similar for trout and other finfish 1) Receiving and weighing live fish at the processing plant 2) Holding them alive until needed 3) Stunning 4) Deheading 5) Eviscerating 6) Skinning 7) Chilling 8) Size Grading 9) Freezing or ice packing 10) Packaging 11) Warehousing 12) Icing 13) Shipping the finished product

12. Inspection Does not fall under the regulations of the USDA Does not fall under the regulations of the USDA Must contact local county health officials before processing Must contact local county health officials before processing Must comply with county health regulations Must comply with county health regulations Must obtain a health permit Must obtain a health permit Must adhere to standards set forth by the Good Manufacturing Practice Code of Federal Regulations Title 21 Part 110 Must adhere to standards set forth by the Good Manufacturing Practice Code of Federal Regulations Title 21 Part 110 Also subject to announced and unannounced inspection by the FDA Also subject to announced and unannounced inspection by the FDA

13. HACCP Hazard Analysis and Critical Control Point Hazard Analysis and Critical Control Point Replaced the reactive system that was formerly in place Replaced the reactive system that was formerly in place Regulations for seafood took effect Dec. 18, 1997 Regulations for seafood took effect Dec. 18, 1997

14. Quality #1 priority of the aquaculture industry #1 priority of the aquaculture industry To maintain quality and promote consumer confidence major commercial fish producers contract voluntarily with the National Marine Fisheries Service for plant inspection To maintain quality and promote consumer confidence major commercial fish producers contract voluntarily with the National Marine Fisheries Service for plant inspection Inspectors determine whether the product is safe, clean, wholesome and properly labeled Inspectors determine whether the product is safe, clean, wholesome and properly labeled Equipment, facilities, and food handling personnel must also establish sanitation and hygienic standards Equipment, facilities, and food handling personnel must also establish sanitation and hygienic standards

15. Grading Industry uses to buy and sell Industry uses to buy and sell Consumers use to purchase high quality products Consumers use to purchase high quality products US Grade A indicates a product of high quality US Grade A indicates a product of high quality –The product is of high quality, uniform in size, practically free of blemish and defect, in excellent condition and has good flavor and odor

16. Earning the Grade A Score Each fish is scored for 5 factors Each fish is scored for 5 factors –Appearance: overall appearance, includes consistency of flesh, odor, eye, gills and skin –Discoloration- any colors not characteristic to the species –Surface defects- the presence of the fins- ragged, torn, or loose, bruises, damaged muscle –Cutting and Trimming Defects- body cavity cuts, improper washing, improper deheading, eviseration defects –Improper boning- for fillets only, refers to the presence of a unspecified bone or piece of bone

17. Earning the Grade A Score After inspection the number of defects are totaled After inspection the number of defects are totaled Grade A is given when the maximum number of minor defects is 3 or less and no major defects are present Grade A is given when the maximum number of minor defects is 3 or less and no major defects are present Must also possess good flavor and odor for the species Must also possess good flavor and odor for the species

18. Grade B 5 minor defects and 1 major defect 5 minor defects and 1 major defect Must also possess reasonably good flavor and odor for the species Must also possess reasonably good flavor and odor for the species

19. Products Whole or Round- just as they come out of the water Whole or Round- just as they come out of the water Drawn- only the entrails removed Drawn- only the entrails removed Dressed- scaled and eviscerated and head, tail and fins are removed Dressed- scaled and eviscerated and head, tail and fins are removed Steaks- cross-cut sections of the larger sized dressed fish Fillets- sides of fish cut lengthwise away from the backbone Fillets- sides of fish cut lengthwise away from the backbone

20. Products Sticks- uniform pieces of fish cut lengthwise or crosswise from fillets or steaks Sticks- uniform pieces of fish cut lengthwise or crosswise from fillets or steaks Nuggets- fillets only smaller Nuggets- fillets only smaller Other is manufactured into products such as breaded, formed and immitation products. Some is cured and some is canned. Other is manufactured into products such as breaded, formed and immitation products. Some is cured and some is canned.

21. Products

22. Shellfish marketed in the shell, shucked and headless marketed in the shell, shucked and headless Shrimp is also sold as peeled, cleaned and breaded Shrimp is also sold as peeled, cleaned and breaded Shrimp are designated Jumbo, large, medium and small based on the number per pound Shrimp are designated Jumbo, large, medium and small based on the number per pound Oysters receive a similar designation Oysters receive a similar designation

23. Fish By-Products Fish parts (intestines, heads, gills and less flavored fish) are not sold for human consumption Fish parts (intestines, heads, gills and less flavored fish) are not sold for human consumption –Ground, dried and converted to fish meal for use as animal feed or fertilizer Fish Protein Concentrate (FPC) or fish flour is produced from dehydrated and defatted fish Fish Protein Concentrate (FPC) or fish flour is produced from dehydrated and defatted fish –Used to supplement the breads and cereal products of people in many parts of the world

24. Fish By-Products Roe Roe –Mass of eggs and sacs of connective tissue enclosing the thousdands of eggs –Some people eat the roe of fish such as the Shad –Caviar is sturgeon roe that has been preserved in brine.

25. Storing Fish Must never sit unrefrigerated long Must never sit unrefrigerated long Seafood with bruises or punctures spoils more easily Seafood with bruises or punctures spoils more easily Fish and shell fish should be cooked within 2 days of purchase or frozen Fish and shell fish should be cooked within 2 days of purchase or frozen Frozen fish should be used within 2 months Frozen fish should be used within 2 months

26. Storing Shellfish Oysters, clams and mussels are stored in the refrigerator at about 35 degrees F, they should be kept damp but not placed on ice or in freshwater or an airtight container Oysters, clams and mussels are stored in the refrigerator at about 35 degrees F, they should be kept damp but not placed on ice or in freshwater or an airtight container Live lobster and crab are stored in the refrigerator in moist packaging but not airtight containers, water or salted water Live lobster and crab are stored in the refrigerator in moist packaging but not airtight containers, water or salted water –Lobsters should generally remain alive for 24 hours

27. New Products Surimi: flavorless, odorless high protein fish product Surimi: flavorless, odorless high protein fish product –Made by mincing fish flesh left over from filleting and underutilized fish species –Minced flesh is washed to remove solubles (including color and flavors) –Used to make imitation crab and lobster meat

28. Summary Fish include fresh and saltwater species Fish include fresh and saltwater species Shellfish include mollusks and crustaceans like clam, oyster and lobster Shellfish include mollusks and crustaceans like clam, oyster and lobster Provided by commercial fishing and aquaculture producers Provided by commercial fishing and aquaculture producers Provide high quality protein, B vitamins, calcium, phosphorus, iodine, potassium Provide high quality protein, B vitamins, calcium, phosphorus, iodine, potassium Fish require strict processing and preservation procedures due to their easy spoilage Fish require strict processing and preservation procedures due to their easy spoilage