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Exploring Fish and Shellfish*

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Ruth Smith

on 2 April 2013

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Transcript of Exploring Fish and Shellfish*

Introduction Fish and Shellfish Learning Objectives Exploring
Fish and Shellfish Professor: Ruth A. Smith Structure and Identification Round Fish Muscle Composition Objectives -Know and understand the anatomy of fish and shellfish -Be able to identify a variety of fish and shellfish -Be able to purchase fish and shellfish appropriate for your needs -Be able to receive and store fish and shellfish safely -Be able to prepare and cook fish and shellfish using a variety of cooking methods At the end of the lesson and lab, you should: Fish are aquatic vertebrates with fins for swimming and gills for breathing

Shellfish are aquatic invertebrates with shells or carapaces (thick hard shield) (kar-uh-peys) Three Categories Fish
Round fish
Non bony Mollusks
Univalves Bivalves Crustaceans 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 Flesh - short muscle fibers.
Weak connective tissues Short cooking time
Purpose of cooking to firm proteins and enhance flavor. Inspection and Grading of Fish and Shellfish Market Forms of Fish Storing Fresh Fish and Shellfish Determining Freshness in Fish Purchasing Terminology Safety Alert – Serving Raw Fish Nutrition Crustaceans Have a hard outer shell and jointed attachments
Found in both fresh and salt water
They breathe through gills
Shrimp crayfish blue crab shrimp Dungeness crab lobster stone crab Inside a Maine lobster snow crab legs king crab legs Grades A, B, C
Inspections on fish and shellfish are voluntary
Type 1: plant, product and processing methods from raw to final product
Type 2: warehouses, processing plants and cold storage facilities
Type 3: fishing vessels and plants
Inspection services for sanitation only Smell
Fresh and mild with no off odors
Clear and full
Intact and bright red
Flesh should be firm
Fins and scales
Moist and full
Moist and glistening
Shellfish that is purchased alive should show movement
Crustaceans should close their shells when tapped Steak whole dressed drawn whole butterflies fillets steaks wheel or center cut 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 Know your fishy terms! Flash-frozen
Quickly frozen onboard ship, within hours of being caught Frozen
Subject to temperature below 0°F Chilled
(Fresh, held at 30°F to 34°F) Fresh-frozen
Frozen while fresh, but not quickly Fresh
(Never Frozen) Raw fish such as clams on the half shell, ceviche and sushi are popular dishes.
Raw fish and shellfish are potentially hazardous foods.
Follow Model Food Code for freezing fish before using to kill harmful parasites
Know the source of all fish and shellfish Low in calories
Low in fat and sodium
High in B12, niacin, iron, and zinc
Fish are high in a group of polyunsaturated fatty acids called omega-3
Crustaceans are higher in cholesterol
Most common cooking methods used for fish also contribute to their healthfulness
Broiling, grilling, poaching and steaming Summary More Market Forms... salted, smoked, pickled, dried individually quick frozen
individual portions More market forms... Market Forms Shrimp... Shell on, shell off, cooked, raw, tail on/off
and almost any way or specification that a foodservice establishment requires Questions Appreciate the nutritive value and consider the most suitable methods of cooking Fresh, chilled, frozen... Several available forms Round Fish
Flat Fish
Crustaceans Classifications Determining Freshness Smell
Gills and Fins
Movements Market forms Know Purchasing Terms Nutritive Value Presented by: Professor Ruth A. Smith Round Fish Lean
(low activity, delicate flavor and texture) Moderately Fatty
(moderately fatty/oily flesh) Fatty
(high activity, oily) Examples: Atlantic cod, haddock, pollock Suitable Methods of Cooking
Mainly moist methods
Some dry methods Suitable Methods of Cooking
All Examples:
sea bass, red snapper, yellow tail snapper, grouper, tile fish Examples:

Atlantic salmon king salmon mackerel, tuna rainbow trout Dark flesh Suitable methods of cooking
Dry heat methods Structure and Identification 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 Flatfish Methods of Cooking
Mainly moist heat methods
Some dry methods Lean
(low activity) Examples: gray sole, Dover sole, plaice, turbot, flounder Fish Category 1 Nonbony Fish Catfish
Mahi Mahi
Anchovy Mollusks Category 2 Mollusks Have small unsegmented bodies and no internal skeleton
Cephalopods Single shell
Marine snails
Snails Univalves Bivalves Two bilateral shells clams osyters mussels Cephalopods No exterior shell
One single internal shell called a pen Squid (calamari) Octopus Crustaceans Category 3 scallops http://www.arkive.org/atlantic-salmon/salmo-salar/video-00.html http://www.arkive.org/pacific-angel-shark/squatina-californica/video-00.html Gracias! Ruth A. Smith Name Your Fish! http://www.ashevillenow.com/outdoor-activities/fishing/fish-species/ Did you know North Carolina is famous for its outstanding striped bass fishing? http://www.nccatch.org/our-fisheries/by-species/ http://www.clovegarden.com/ingred/seafishv.html
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