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Fish. There are several categories of fish, but the breakdown begins with:  Finfish  Shellfish Categories of Fish.

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Presentation on theme: "Fish. There are several categories of fish, but the breakdown begins with:  Finfish  Shellfish Categories of Fish."— Presentation transcript:

1 Fish

2 There are several categories of fish, but the breakdown begins with:  Finfish  Shellfish Categories of Fish

3  This is what we typically just call fish.  Saltwater fish (found in oceans)  Freshwater fish (found in lakes, rivers, streams, etc.) Finfish

4  Saltwater fish can be further broken down into the categories of round fish, and flat fish.  Round fish have an eye on either side of their head.  Flat fish have two eyes on one side of their head. They typically swim or lay on the ocean bottom. Saltwater fish

5 Examples of round saltwater fish Tuna Seabass

6 Examples of flat saltwater fish Flounder Halibut

7  Fewer species of freshwater fish than saltwater fish  Have a more mild flavor than saltwater fish  There is no flat freshwater fish, they are all round. Freshwater Fish

8 Examples of freshwater fish Trout Sturgeon

9  Eyes – should be bulging and clear  Gills – should be a bright rosy color  Scales – should be firmly attached to the skin  Smell – should smell faintly like the ocean if a saltwater fish, and mild if freshwater. Judging the quality of finfish

10  This category of fish is divided into:  Crustaceans  Mollusks Shellfish

11 Crustaceans: have a hard and segmented exoskeleton, or shell.

12  There are 3 types of mollusks:  Univalves  Bivalves  cephalopods Mollusks

13 Univalves Not common in food service industry

14 Bivalves

15 Cephalopods

16  Crustaceans should be sold live because they deteriorate quickly  Any crustacean meat that has been removed from the shell, should never smell like amonia.  Bivalves should always be tightly closed, the shell will automatically open when the bivalve dies. If a bivalve is slightly open, a tap on the shell, if alive, will cause the shell to close.  Any fish you purchase should not have a particularly strong smell, nor should it be soft and mushy. Judging the quality of mollusks

17  The majority of the fish we eat is not fresh, but instead processed in some way:  Canned  Frozen  Marinated, ex. Herring  Salted and dried  Smoked Processed fish

18  The farming of fish and shellfish that takes place in the wild, or within man-made, self-contained structures.  Finfish and shellfish that are farm raised in the wild are still contained to a specific space. They are fed, monitored and eventually harvested whey they have reached the appropriate size.  Common aquaculture products include: salmon, catfish, oysters, mussels, trout, and shrimp. Aquaculture

19  Pros:  Consistent price and quality level  Potential of supplying large amounts of food to growing population  Cons:  Damages environment  Lack flavor of wild fish Debate about aquaculture

20  Whole  Drawn – internal organs have been removes  Dressed – fins and head have been removed, as well as internal organs  Fillet – removed from the bone  Steaks – crosscut individual portions Ways you can purchase fresh fish

21 How to filet a round fish

22  Fish and shellfish are the most perishable items in commercial kitchens.  Fish should be stored between 30-34° F. Since most commercial refrigeration is designed to hold foods at 40°F, fresh fish must be stored on ice.  When fish is stored on ice there must be a way for the water to drain away. Fish becomes waterlogged and destroyed if allowed to sit in water.  Fish with the skin on can be laid directly on ice, fillets must be wrapped first before storing on ice. Storage of fish and shellfish

23  Mollusks such as clams, oysters, and mussels, should be stored at 40°F. Since they are alive, storing them directly on ice may cause them to freeze and die.  Store mollusks in the container in which they were received and in the coldest part of the refrigerator.  Cephalopods should be stored in the same manner.

24  Since fish and shellfish have little connective tissue, there is not need to tenderize the flesh.  They are delicate and tender and should therefore be cooked quickly.  The most common cooking mistake in seafood cookery is overcooking.  Overcooked seafood becomes dry and has either a mealy or rubbery texture. Cooking Fish and Shellfish

25  Sautéing  Panfrying  Deep frying  Grilling  Broiling  Baking  These are all appropriate methods of cooking because the flesh of most seafood is naturally tender. Dry Heat Methods

26  Deep poaching  Used for large or whole dressed fish or large pieces. Does not use this method for added moisture, but instead for flavor.  Shallow poaching  Uses considerably less liquid  Used for small fillets  After cooking the liquid is used to create a sauce.  Steaming  Used for shellfish and crustaceans  The shell protects the flesh from the intense heat of steaming. Moist Heat Methods


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