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Ch14 fish and shelfish
This document provides an overview of fish and shellfish, including their composition, market forms, handling, storage, and classification. It discusses that fish are divided into fin fish and shellfish, and describes the protein, fat, water and mineral content of fish flesh. Various ways of cutting, dressing, filleting and portioning fish are illustrated. Guidelines are provided for checking fish freshness and properly storing fresh, frozen and processed fish and shellfish. Mollusks and crustaceans are classified and examples are given.
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Introduction to fish and shellfish, classification into fin fish and shellfish.
Fish composition includes water, proteins, fats, with low connective tissue leading to quick cooking.
Fish categorized into fat fish (0.5%-20% fat) and lean fish, impacting cooking methods.
Different market forms of fish: whole, drawn, dressed, steaks, fillets, sticks, butterflied fillets.
Steps to dress fish: scaling, removing viscera, head, and filleting techniques for flat and round fish.
Checklist for determining fish freshness and proper storage methods to maintain moisture and quality.
Federal inspection practices for processed fish and best methods for thawing and handling frozen fish.
Classification of shellfish into mollusks (bivalves, univalves, cephalopods) and crustaceans.
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Ch14 fish and shelfish
- 1. Chapter 7 Understanding Fishand Shellfish Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
- 2. Understanding Fish andShellfish Fish products are divided into two categories: • Fin fish, or fish with fins and internal skeletons. • Shellfish, or fish with external shells but no internal bone structure. 2
- 3. Composition and Structure Theedible flesh of fish consists of: • Water • Proteins • Fats • Small amounts of minerals, vitamins, and other substances 3
- 4. Composition and Structure Fishhas very little connective tissue. • This means that: • Fish cooks very quickly. • Fish is naturally tender. • Moist-heat cooking methods are used not to create tenderness but to preserve moistness. • Cooked fish must be handled very carefully or it will fall apart. 4
- 5. Special Problems inCooking Fish Cooking Fat Fish and Lean Fish The fat content of fish ranges from 0.5% to 20%. • Lean fish are those that are low in fat. • Fat fish are those that are high in fat. 5
- 6. Cutting Fish Market Forms Whole or round: completely Drawn: viscera removed. intact, as caught. 6
- 7. Cutting Fish Market Forms Dressed: viscera, scales, Steaks: cross-section slices, head, tail and fins each containing a section of removed. backbone. 7
- 8. Cutting Fish Market Forms Fillets: boneless sides of Sticks or tranches: cross- fish, with skin on or off. section slices of fillets. 8
- 9. Cutting Fish Market Forms Butterflied Fillets: both sides of a fish still joined. 9
- 10. Cutting Fish Dressing a Fish Scale the Fish. Cut off the tail and fins. Slit the belly and pull Scissors are easiest to out the viscera. Rinse use. the cavity. 10
- 11. Cutting Fish Dressing a Fish Remove the head. Cut through The fish is dressed. the flesh just behind gills. Cut or break the backbone at the cut and pull off the head. 11
- 12. Cutting Fish Filleting a Flatfish Use a thin-bladed, flexible Make a cut from head to tail, knife. Cut off the head just just to one side of the center behind the gills (this step is line down to the backbone. optional). 12
- 13. Cutting Fish Filleting a Flatfish Turn the knife so it is almost Remove the fillet completely. parallel to the table. Making long, smooth cuts, cut horizontally against the backbone toward the outer edge of the fish. Gently separate the fillet from the bone. 13
- 14. Cutting Fish Filleting a Round Fish Cut into the top of the fish Cut under the flesh toward along one side of the tail; the tail and detach the cut detach the backbone from piece. head to tail. 14
- 15. Cutting Fish Filleting a Round Fish Cut along the curved rib bones and finish detaching the fillet at the head. Turn the fish over and repeat to remove the second fillet. 15
- 16. Handling and Storage Checklist for Fish Freshness Overall appearance • Good appearance Clear slime • Moist and pliable fins Odor • Fresh and mild with no off-odors Eyes • Clear, shiny and bulging 16
- 17. Handling and Storage Checklist for Fish Freshness Gills • Red or pink Texture of flesh • Firm; elastic Scales • Shiny; tight on skin Belly cavity • No belly burn; natural-colored flesh, pink or red along backbone 17
- 18. Handling and Storage Storing Fresh Fish Objectives 2. To maintain temperature of 29° to 32°F (–2° to 0°C). 3. To keep the fish moist. 4. To prevent fish odors and flavors from transferring to other foods. 5. To protect the delicate flesh from being bruised or crushed. 18
- 19. Handling and Storage Storing Fresh Fish Methods • On crushed ice (preferred method): • Use drip pans to allow for drainage of melted ice. • Change ice daily. • In refrigerated box at 29° to 32°F (–2° to 0°C): • Use if crushed ice storage is not available or practical. • Wrap all fish or leave in original moisture proof wrap. 19
- 20. Handling and Storage Storing Fresh Fish Storage Time • Fresh fish may be stored for 1 or 2 days. If it must be kept longer, you may: 1. Wrap and freeze it immediately. 2. Cook and then refrigerate it for later use in recipes calling for cooked fish. 20
- 21. Handling and Storage Frozen, Canned, and Other Processed Fish Federal Inspection In the United States, voluntary inspections are conducted by: 3. The National Oceanic and Atmospheric Administration (NOAA). 4. The Department of Commerce. • Promotes the safety of processed fish and shellfish. 21
- 22. Handling and Storage Frozen, Canned, and Other Processed Fish Federal Inspection (cont’d) 3. Processors who wish to take part in the programs must pay for the service. 4. They may then use official seals or marks on their product packaging and in advertising. • PUFI seal (Processed Under Federal Inspection) • U.S. Grade A shield 22
- 23. Handling and Storage Frozen, Canned and Other Processed Fish Thawing and Handling • Frozen raw fish • Thaw in refrigerator. • Small pieces can be cooked from a frozen state. • Fillets, or other portions to be breaded or prepared in some other way before cooking, may be partially thawed. • Handle thawed fish as you would fresh fish. • Do not refreeze. 23
- 24. Shellfish Classification There are two classifications of shellfish: 2. Mollusks: Soft sea animals that fall into three main categories: • Bivalves, which have a pair of hinged shells (such as clams and oysters). • Univalves, which have a single shell (such as abalone and conch). • Cephalopods (such as octopus, squid and cuttlefish). 3. Crustaceans: Animals with segmented shells and jointed legs. 24
- 25. Shellfish Mollusks Oysters Mussels Clams Scallops 25
- 26. Shellfish Cephalapods Squid • Usually referred to on menus by their Italian name, calamari. Octopus • The name means “eight feet.” 26
- 27. Shellfish Crustaceans Lobster Shrimp Crab 27