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Page 1: Fish & seafood

04/10/2023 BAC 102 Culinary Foundation Level II (T) 1

Fish and Seafood

Chef Mehernosh Dhanda

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Scope

Definition Structure and composition of fish and shellfish Classification & identification of a variety of

fish and shellfish Processing fish Market forms Determining freshness of fish Purchasing terminology Cooking fish & seafood Other seafood categories Storage of fish & seafood

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Definition

Fish are aquatic vertebrates with fins for swimming and gills for breathing

Shellfish are aquatic invertebrates with shells or carapaces

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Classification of fish

Habitat Physical Shape Flesh type

Fresh water fish- found in rivers, lakes,

ponds

Salt water fish – found in the ocean

Round fish

Flat fish

White fish

Oily fish

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Structure - Round Fish

Include fresh and saltwater varieties

Have fins and internal bone structures

Have eyes on both sides of their heads

Bodies are truly round, oval, or compressed

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Structure - Flatfish

Found in deep ocean waters

Have asymmetrical, compressed bodies

Swim in a horizontal position

Have both eyes on top of their heads

Bottom dwellers Top of their bodies is

dark and the bottom is lighter in color

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Fresh water fish Spend their lives in fresh

water with a salinity of less than 0.05%

41% species of fish are found in fresh water

Anadromous fish reproduce in fresh water but spend adulthood in salt water

E.g.: Salmon, Stout, Three-spined Stickleback

An eel reproduces in salt water and lives in fresh water

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Perch Tilapia

Salmon

CatfishCarp

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Salt water fish

Spend their entire lives in oceanic waters

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Mackerel

Red Snapper

Ladyfish

Surmai

White pomfret

Rawas

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Processing fish Larger fish should be scaled, washed, trimmed and gutted

before cooking. Whereas, smaller fish can be just washed and scaled and left whole

Scale

Trim

Gut

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Scaling

Use a scaling knife

Or use the unsharpened edge of a knife

Work from tail to head.

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Trimming

Using kitchen shears or scissors trim off all the fins around the fish

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Gutting

Remove the gills by cutting the throat connection

Run the knife on the belly side from tail end to head

Remove all internal viscera

Wash under running water

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Market Forms of Fish

Whole or round Drawn Dressed Pan-dressed Butterflied Fillet Steak Wheel or center-cut

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Market Forms

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Market Forms (cont’d)

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Market Forms (cont’d)

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Market Forms (cont’d)

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Market Forms (cont’d)

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Market Forms (cont’d)

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Market Forms (cont’d)

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Determining Freshness in Fish Smell

No odor or the smell of the sea Eyes

Clear and full Gills

Intact and bright red Texture

Flesh should be firm Fins and scales

Moist and full Appearance

Moist and glistening Movement

Crustaceans purchased alive should show movement Oysters/clams should close their shells when tapped

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Purchasing Terms

Fresh Never frozen- Directly used after being caught

Chilled Fresh, held at 30°F to 34°F- Held till sent to local

outlets Flash-frozen

Quickly frozen onboard ship, within hours of being caught

Fresh-frozen Frozen while fresh, but not quickly

Frozen/ Blast frozen Subject to temperature below 0°F

Glazed Dipped in water to form a protective shell of ice

Fancy Code word for previously frozen

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Cooking Seafood

All cooking methods can be used Seafood is inherently tender Should be cooked until just done Overcooking is the most common

mistake made in preparing seafood

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Poaching:

Baking:

Grilling:

Stewing:

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Shallow Frying:

Coat the fish with seasoned flour or egg and crumbs and fry as follows:-

Thin fillets       =     4 minutes

Thicker fillets  =     5-6 minutes

Cutlets, Steaks or  Whole fish   =    10-15

minutes

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Deep Frying:

Coat the fish with seasoned flour, batter or egg and crumbs

Preheat the oil to 190C, 375F,  and fry as follows:-

Thin fillets        = 3 minutes  

Thicker fillets    = 4  minutes  

Cutlets, Steaks    =  5-8 minutes

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Braising:

Sear in order to brown the surface and enhance its flavor

Add a small amount of fatty oil

Cook it covered at a very low simmer until the fish is tender

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Determining Doneness

Translucent flesh becomes opaque Flesh becomes firm Flesh separates from the bone easily Flesh begins to flake

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Mollusks

Have small unsegmented bodies and no internal skeleton

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Univalves

Single shell Marine snails

▪ Abalone▪ Conch

Abalone

Conch

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Bivalves

Two bilateral shells Clams Oysters Scallops Mussels Cockles

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Cephalopods

No exterior shell One single internal

shell called a pen Squid/Calamari Octopus

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Crustaceans

Have a hard outer shell and jointed appendages

Found in both fresh and salt water They breathe through gills

Crayfish Crab Lobster Shrimp

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Crab

King Dungeness Soft-shell Blue Stone Snow

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Lobster

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Interior Structure of a Maine Lobster

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Storing Fresh Fish and Shellfish Temperature between 30°F and 34°F If shipped in ice, store in ice Do not allow seafood to become dry Scallops and fish fillets should not be in

direct contact with ice Live animals should be stored in saltwater

tanks or in boxes with seaweed Bivalves should be stored in net bags or

boxes at high humidity

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Assignment

Group 1: Prepare a chart on Salt water fishes

Group 2: Prepare a chart on Fresh water fishes


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