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Fish and Shellfish
Transcript of Fish and Shellfish
Describe the characteristics of low-fat fish.
Nutrients in Fish and Shellfish
high in protein
one of the few natural sources of vitamin D
good source of omega-3 fatty acids
low in saturated fat
all but shrimp and squid are low in cholesterol
catching too many fish, so that the fish population cannot sustain itself
Types of Fish and Shellfish:
Fish: aquatic animals that have
fins and a center spine with bones.
Shellfish: aquatic animals that have
a shell but no spine or bones.
Seafood: saltwater fish and shellfish, but it is often used to mean fish and shellfish from both fresh water and salt water.
Types of Fish
have less than 5 grams of fat per 3.5 ounces. Flesh is white or pale, and has a delicate texture and a mild flavor
have more than 5 grams of fat per 3.5 ounces. Flesh is firm with a deeper color and a stronger flavor
Types of Shellfish
type of shellfish with a long body covered by a flexible, jointed shell, or exoskeleton.
Different kinds of shellfish include:
have soft bodies covered by a rigid shell.
Different kinds of mollusks are:
Inspection and Grading
Hazard Analysis and Critical Control Point (HACCP) identifies and prevents hazards that could cause foodborne illness during stages of fish processing.
Buying and Storing Fish and Shellfish
should be stored cold
a strong "fishy" or ammonia odor indicates that the protein in the fish or shellfish has begun to deteriorate.
Fish sold whole, without scales or internal organs.
The most perishable type of fish.
Whole fish without scales, gills,
or internal organs.
Drawn fish without head, tail, or fins
Sides of fish, usually boneless,
cut lengthwise away from the
bones and backbone.
Cross-sections cut from large, dressed fish.
May contain bones from the backbone and ribs.
Cooking Fish and Shellfish
The Ten Minute Rule
Cook fish 10 minutes for every inch of thickness of the filet. For example, if the filet is 1 inch thick you would cook it for 5 minutes on each side.
Testing for Doneness
When lifted gently with a fork, the flesh should flake easily. Also, check for opaqueness. Raw fish is translucent, when cooked the proteins coagulate and block light.
Methods for Cooking