1. FISH

2. Match up the correct definition with the word. 1.These are protected by a hard external shell. Lobster, crab, prawns, shrimps, cockles, mussels and oysters. 1.These are protected by a hard external shell. Lobster, crab, prawns, shrimps, cockles, mussels and oysters. 2.This includes Herring, mackerel, pilchards, salmon, trout and tuna. They have oil dispersed through their flesh. These are a rich source of essential fatty acids. they are also a good source of protein, phosphorus and iodine, as well as Vit A and D. 2.This includes Herring, mackerel, pilchards, salmon, trout and tuna. They have oil dispersed through their flesh. These are a rich source of essential fatty acids. they are also a good source of protein, phosphorus and iodine, as well as Vit A and D. 3.A flat piece of fish cut parallel to backbone, with head, fins and bones removed. 3.A flat piece of fish cut parallel to backbone, with head, fins and bones removed. 4.Cut across middle back with a short section of backbone. 4.Cut across middle back with a short section of backbone. A.CUTLET C.SHELL FISH B.FILLET E.OILY FISHD.WHITE FISH F.STEAK G.SMOKED FISH

3. Recap work- Fish 1) What is the nutritional value of fish? 1) What is the nutritional value of fish? 2) Name 2 categories of fish. 2) Name 2 categories of fish. 3) How should you store fish? 3) How should you store fish? 4) How do you check for freshness? 4) How do you check for freshness? 5) How can fish be made more attractive? 5) How can fish be made more attractive?

4. Fish A wide variety of fish is available in Britain. Fresh fish is obviously the most flavorsome, but frozen fish is also a popular choice. A wide variety of fish is available in Britain. Fresh fish is obviously the most flavorsome, but frozen fish is also a popular choice. The different types of fish are as follows: The different types of fish are as follows: WHITE FISH: WHITE FISH: These have white flesh, and include cod, haddock, whiting, plaice, sole and coley.White fish is a good source of protein phosphorus and iodine. It is also easily digestible. The liver of cod is used to make cod liver oil, which is a good source of Vit A and D. These have white flesh, and include cod, haddock, whiting, plaice, sole and coley.White fish is a good source of protein phosphorus and iodine. It is also easily digestible. The liver of cod is used to make cod liver oil, which is a good source of Vit A and D. OILY FISH: OILY FISH: This includes Herring, mackerel, pilchards, salmon, trout and tuna. They have oil dispersed through their flesh. These are a rich source of essential fatty acids. they are also a good source of protein, phosphorus and iodine, as well as Vit A and D. This includes Herring, mackerel, pilchards, salmon, trout and tuna. They have oil dispersed through their flesh. These are a rich source of essential fatty acids. they are also a good source of protein, phosphorus and iodine, as well as Vit A and D.

5. SHELL FISH These are protected by a hard external shell. Lobster, crab, prawns, shrimps, cockles, mussels and oysters are all shell fish. These are protected by a hard external shell. Lobster, crab, prawns, shrimps, cockles, mussels and oysters are all shell fish. They are a good source of protein, they must be eaten very fresh or they will cause food poisoning. They are a good source of protein, they must be eaten very fresh or they will cause food poisoning. They can be either MOLUSCS or CRUSTACEANS. Moluscs have no legs, Crustaceans do. They can be either MOLUSCS or CRUSTACEANS. Moluscs have no legs, Crustaceans do. SMOKED FISH: SMOKED FISH: Some fish is smoked and this adds flavour and causes it to stay fresh f or longer. Examples are haddock, kippers, smoked mackerel, smoked salmon and smoked trout. Some fish is smoked and this adds flavour and causes it to stay fresh f or longer. Examples are haddock, kippers, smoked mackerel, smoked salmon and smoked trout.

6. CHOOSING FISH It is important that the fish you buy is really fresh, as it does not keep well. It is important that the fish you buy is really fresh, as it does not keep well. Tips to follow: Tips to follow: 1) The flesh should be firm and moist. 1) The flesh should be firm and moist. 2) Whole fish should have bright red gills and sparkling scales, and the eyes should be prominent. 2) Whole fish should have bright red gills and sparkling scales, and the eyes should be prominent. 3) The fish should have a fresh smell. 3) The fish should have a fresh smell. STORING FISH: STORING FISH: Fresh fish does not keep well, and therefore should be eaten on day of purchase, and stored in the fridge. Fresh fish does not keep well, and therefore should be eaten on day of purchase, and stored in the fridge.

7. SERVING Some fish can lack flavour and colour, especially white fish, therefore it can be overcome by: Some fish can lack flavour and colour, especially white fish, therefore it can be overcome by: 1) Using a method of cooking which adds flavour, such as frying in breadcrumbs. 1) Using a method of cooking which adds flavour, such as frying in breadcrumbs. 2) Serving with a well flavoured sauce. I.e.. Cheese or tomato. 2) Serving with a well flavoured sauce. I.e.. Cheese or tomato. 3) serving with plenty of colorful garnish i.e.. Parsley, cress, lemon slices or wedges. 3) serving with plenty of colorful garnish i.e.. Parsley, cress, lemon slices or wedges.

8. Cooking fish. The main rules are: The main rules are: Never overcook it- the flesh is naturally tender. Never overcook it- the flesh is naturally tender. To check fish is cooked through, put a knife in the thickest part. When completely cooked the flesh should be white all the way through. To check fish is cooked through, put a knife in the thickest part. When completely cooked the flesh should be white all the way through. In general, most fish can be cooked in 10 minutes. In general, most fish can be cooked in 10 minutes. If adding salt, do at end of cooking time, as salt draws moisture from the fish. If adding salt, do at end of cooking time, as salt draws moisture from the fish.

9. Cuts and fillets of fish. CUTLETS: CUTLETS: Cut across middle back with a short section of backbone. Cut across middle back with a short section of backbone. STEAKS: STEAKS: Slice across and through thickest part of fish including a short section of backbone. Slice across and through thickest part of fish including a short section of backbone. MIDDLE CUT: MIDDLE CUT: A general term covering a large cut taken from middle of a round fish. A general term covering a large cut taken from middle of a round fish. FILLET: FILLET: A flat piece of fish cut parallel to backbone, with head, fins and bones removed. A flat piece of fish cut parallel to backbone, with head, fins and bones removed.

10. Nutritional value of fish. Depends on the type of fish. Depends on the type of fish. Generally all fish is a good source of protein, low in saturated fat, a good source of Omega 3 oils, especially oily fish (sardines,mackeral), provides some B group vitamins, A and D. Generally all fish is a good source of protein, low in saturated fat, a good source of Omega 3 oils, especially oily fish (sardines,mackeral), provides some B group vitamins, A and D.

11. FISH ACTIVITY Working in pairs, produce an informative fact sheet highlighting the importance of fish in the diet, include the following: Working in pairs, produce an informative fact sheet highlighting the importance of fish in the diet, include the following: Types of fish Types of fish Cuts of fish Cuts of fish Ways to cook/serve fish Ways to cook/serve fish Dishes including fish Dishes including fish Nutrients fish contains Nutrients fish contains

12. FISH WORK Design a menu for a fish restaurant. Include fish starters and main courses. Design a menu for a fish restaurant. Include fish starters and main courses.

13. Fish cakes Ingredients: Ingredients: 1 tin tuna or salmon 1 tin tuna or salmon 2 tbsp fresh parsley 2 tbsp fresh parsley 1 lemon 1 lemon 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed 1 egg 1 egg 3 tbsp flour 3 tbsp flour Breadcrumbs Breadcrumbs Container Container Method: Method: 1) Peel and chop potatoes. Boil. 1) Peel and chop potatoes. Boil. 2) Drain fish and put into small bowl. 2) Drain fish and put into small bowl. 3) add juice of lemon and finely chopped parsley. 3) add juice of lemon and finely chopped parsley. 4) Once potatoes are boiled, drain and mash. Add seasoning. 4) Once potatoes are boiled, drain and mash. Add seasoning. 5) Combine all ingredients. 5) Combine all ingredients. 6) Mix egg with fork. Put flour on plate, and breadcrumbs. 6) Mix egg with fork. Put flour on plate, and breadcrumbs. 7) Mould fishcake mixture into rounds, and put into flour, then egg then breadcrumbs. 7) Mould fishcake mixture into rounds, and put into flour, then egg then breadcrumbs. 8) Fry in a little oil. 8) Fry in a little oil.

14. Fish pie Ingredients: Ingredients: 200g smoked salmon 200g smoked salmon 200g prawns 200g prawns 100g parsley 100g parsley ½ pt crème fraiche ½ pt crème fraiche Small bottle white wine Small bottle white wine 1 onion 1 onion 300g potatoes 300g potatoes Butter and milk for mash Butter and milk for mash Ovenproof dish Ovenproof dish Method: Method: 1) Preheat oven to 180c. 1) Preheat oven to 180c. 2) Peel, chop and fry onion. 2) Peel, chop and fry onion. 3) peel, chop and boil potatoes. 3) peel, chop and boil potatoes. 4) Add smoked salmon and prawns to onion, crème fraiche and wine and parsley- finely chopped. 4) Add smoked salmon and prawns to onion, crème fraiche and wine and parsley- finely chopped. 5) Once potatoes are boiled, drain and mash, season and add milk and butter. 5) Once potatoes are boiled, drain and mash, season and add milk and butter. 6) Put fish mix into dish, top with potatoes, bake for 30 mins. 6) Put fish mix into dish, top with potatoes, bake for 30 mins.

15. Prawn curry Ingredients Ingredients 2 tbsp oil 2 tbsp oil 1 onion 1 onion 2tbsp curry paste 2tbsp curry paste 200g yogurt or coconut milk 200g yogurt or coconut milk 200g prawns 200g prawns Flat leaf parsley/ coriander Flat leaf parsley/ coriander Method Method 1) Chop onion and fry in oil. 1) Chop onion and fry in oil. 2) Add chopped coriander. 2) Add chopped coriander. 3) finally add prawns, curry paste and coconut milk. 3) finally add prawns, curry paste and coconut milk. 4) Leave to simmer for 20 minutes. 4) Leave to simmer for 20 minutes. 5) Garnish with flat leaf parsley or coriander. 5) Garnish with flat leaf parsley or coriander.