seafood chapter 27. introductory foods, 13 th ed. bennion and scheule © 2010 pearson higher...

Seafood

Chapter 27

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Most Popular Fish

1. Shrimp

2. Tuna

3. Salmon

4. Pollock

5. Tilapia

6. Catfish

7. Crab

8. Cod

9. Clams

10. Scallops



Consumption Trends

USDA Per Capita Annual Disappearance Data 16 pounds Fish and Shellfish 62 pounds Beef 60 pounds Chicken 47 pound Pork



Composition and Nutritive Value

Many types of fish Lower in fat and cholesterol High in omega-3 fatty acids

Shrimp is comparatively high in cholesterol



Classification

Fin Fish Flat Round

Shellfish Mollusks Crustaceans

Fat or Lean Fish

Fresh or Saltwater Fish



Mollusks

Soft structure, enclosed in hard shell

Univalves Abalone and conch

Bivalves Oysters, clams, mussels, and scallops

Cephalopods Octopus and squid



Crustaceans

Segmented bodies covered with a crust-like shell Shrimp Lobster Crabs



Market Forms

Fresh or Frozen

Fish Whole, drawn, dressed, steaks, fillets, butterfly fillet, sticks

Shellfish In shell Shucked Headless Cooked, frozen, live



Seafood Harvest and Aquaculture Wild caught

Harvested from oceans, rivers, and lakes

Aquaculture Fish farming

Sustainability Consideration of long-term ecosystem Fish Watch, NOAA



Government Regulations

Inspection - FDA FDA mandatory oversight Office of Seafood National Shellfish Sanitation Program HACCP systems required

Grading NOAA Voluntary inspection and grading



Buying Fish and Shellfish

Assess retailer Cleanliness No “fishy” odor Shell fish tags



Fresh Fish

Fresh Fish Firm flesh Stiff body Tight scales Red gills Eyes – bright and unsunken Little or no slim “Fresh ocean breeze” scent



Frozen Fish

Solid frozen No discoloration Little or no odor No evidence of frost, ice, or ice crystals

suggesting temperature abuse



Mollusks

Live mollusks should be alive

Live mollusks will close their shells when touched or tapped.

Mollusks that do not close shells are dead and should be discarded

Shellfish tags – area of harvest should be known



Fish products

Minced Surimi

Cured

Canned

Breaded or battered



Seafood Safety

Causes of foodborne illness associated with seafood Bacteria or viral contamination Parasites Shellfish or finfish toxins

Mercury contamination Advisories for pregnant women and young children Local advisories for lakes and rivers (www.epa.gov)



Seafood Safety

Bacteria Vibria vulnificus found in raw oysters – death rate can be

high for high risk individuals Eat cook oysters

Virus Hepatitus A and Norovirus as a result of contaminated water

or ill food handlers Eat cooked fish



Seafood Safety

Parasites Anisakiais found in the environment of fish Cook fish to 145°F (63°C) Use sushi-grade fish that has been frozen for time

and temperature needed



Seafood Safety

Fish and Seafood toxins May not be smelled or tasted and are not destroyed by

cooking or freezing

Fish toxins The result of temperature abuse or the fish environment Buy from reputable suppliers

Shellfish toxins The result of shellfish harvested from contaminated

waters. Purchase from approved reputable suppliers



Spoilage and Storage

Fish spoil rapidly

Fresh fish Store on shaved ice

Shellfish Store under refrigeration Do not store “salt water” shellfish in “fresh” water



Preparation

Finfish Cook until 145°F (63°C)

Broiling Baking Frying Steaming and Simmering Microwave Cooking

Shellfish Easily toughened by high temperatures

seafood chapter 27. introductory foods, 13 th ed. bennion and scheule © 2010 pearson higher...

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