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Fish

Fish purchasing presentation
by

Elizabeth McNear

on 19 June 2012

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Transcript of Fish

Receiving 1.Determine Quality 2.Check that it meets your specifications 3.Verify prices & issue returns Open package & handle with gloves
Check specified receiving temps (thickest part of fish to never exceed 40F )
Cut pieces should be shiny, bright & moist with no discoloration
Reject any items with damaged packaging (hole, tears, dents, swelling of cans, broken in any way)
Reject fish if it smells "fishy", like ammonia or has any offending or “off” odor
Should smell like saltwater Bright, clear, full eyes
No cloudy & sunken eyes
Red or pink gills
Firm, not wrinkled flesh that springs back when pressure is applied
Shiny, tightly attached scales
Colorless Slime
No dry spots (indicate fish has thawed & refrozen) Frozen Frozen fish should be packaged in moisture-proof, vapor-proof material and any glaze (thin coating of ice to prevent freezer burn) should be minimal Frozen fish should be frozen solid with no ice crystals, dryness, items stuck together or water damage on carton (evidence of thawing and refreezing during processing or delivery aka time-temp abuse) Live in-shell mollusks shells should be closed or close when tapped,
Shellfish that have had their protective shell removed (shucked) should have a mild, not fishy scent Live seafood should be active, not sluggish Correctly judging for quality can be difficult and time consuming
Different species of shellfish & fish differ in color, size & smell so having an experienced fish monger check for quality is preferred
Very detailed quality check lists can help to avoid accepting unfit products Product name
Form
Weight
Proper tags if necessary
Quantity
Preservation Method
Brand
Grade Shellfish from a supplier on the FDA’s Interstate Certified Shellfish Shippers List must contain a tag that states where the shellfish are grown and harvested
Tags kept for 90 days if the products are fresh or two years if frozen If a foodborne illness occurs, the specific lot number of the contaminated shellfish can be removed from distribution Some parts of the US do not allow importation of fish from other areas unless they carry identification tags
These tags are issued by local Fish & Game Office’s to state that they are acceptable and have been purchased from approved sources Verify price
Inform the delivery person exactly why the product is unacceptable (if needed)
Make sure you get a signed adjustment or credit slip before giving the item back to the delivery person Storing Fresh Fish & Shucked Shellfish Keep at 41F or lower (32F ideally) & no less than 65% relative humidity
Best stored on crushed ice & covered with wax paper
Store in COLDEST part of fridge
Max shelf life is around 2 days Live Fish Keep at 45F or lower
Specifically designed tanks
Not to be stored in fresh water or crushed ice
A variance is required from your regulatory authority when offering live shellfish from a display tank Frozen Fish At or below 0F
Ideally at -10F or lower
Max shelf life around 3 months
With correct amount of glaze on them
they may even last up to a year
Canned or Bottled Fish Kept in dry storeroom
Ideal temp. 50F-70F
Relative humidity not to exceed 60%
Away from walls & at least 6” off floor
Keep in mind internal cooking temps Purchasing Steps of Purchasing Purchasing Processed
& Fresh Fish Conclusion of Purchasing Product Specification Card Store according to FIFO Point of origin spec for Bluefin tuna Buyer may want size specification or form specification 3rd Step: Prepare a specification for each product
4th Step: Prepare Statement of Quality
Information regarding standards
buyers would like to have when dealing
with vendors Purchasing Processed Fish Make specifications “pertinent information” if using Bid-Buying
If purchasing a large quantity, it is better to shop around to save money Large quantity of processed frozen Tilapia Purchasing Fresh Fish Minimum-order requirements may steer away buyer’s desire to serve high-quality fish
You can’t purchase a neighbor’s or friend’s fish that they caught from a fishing trip to serve at your restaurant Purchasing Processed Fish (Con’t) The AP price and the quality of the product aren’t related
There is a “reasonable spread” of AP prices from one brand name to another Intended use: Italian Breaded Orange Roughy fillet
Exact name: Orange Roughy, Red Roughy, Deep Sea Perch, Slimehead
Appearance: Bright red, orange body and head with black gills and mouth. Has bony ridges and mucus cavities.
U.S. Grade (or equivalent): U.S. Grade B or equivalent
PUFI: Has to be carry the Packed Under Federal Inspection seal
Product size: 4 oz fillets
Acceptable Trim: Boneless and skinless
Product yield: 10 pound case
Packaging procedure: Individually quick frozen (IQF), layered on plastic or waxed sheets
Type of packaging: moisture-proof and vapor-proof packaging
Preservation method: Frozen
Product form: frozen boneless and skinless fillet
Point of Origin: Western Australia Example of Approved Supplier List 1st Step: Buy Reference Materials
2nd Step: Contact the FDA Office Of Seafood Safety Purchasing (Con’t) Move list: a list of products that need to be sold ASAP and they may have deeply discounted AP prices
Before purchasing bargains you need to consider 4 factors:
Can your employees handle the item properly?
Do you have the proper equipment to prepare and serve the item?
Should you drop the price of the product if it’s already on their menu?
Should you use it as a loss leader? Conclusion of Purchasing Decide what fish you want
Engage the supplier who can handle your needs
Make specifications
For processed fish consider bid-buying Frozen Selection Factors U.S. Government Grades Exact Name Intended Use Grading Intended use Is it appropriate for the recipe
Relevant specifications
Breaded fish doesn’t need as high quality of an appearance as broiled fish Exact Name Be specific
Over 200 varieties sold in the US
Difficult to specify because of renaming (different regions use different names)
Government supports renaming so the public will try new things
Renaming increases marketability and profitability
Restaurants order what the customer will eat
Buyers want what they know, better to go with common names
Federal regulations make sure descriptions match the plated product Regulated by National Oceanic and Atmospheric Administration (NOAA) http://www.noaa.gov/
Inspects fish processor plants and offers grading services for a fee
Created standards for grades, species, and forms of fresh and frozen fish
Grades based on
Appearance, odor, size, uniformity, color, defects, flavor, texture, and point of origin Grades for whole or dressed fish, frozen halibut, or salmon steaks
Grade a- best quality, uniform appearance, good flavor and odor, no blemishes
Grade b- good quality, reasonably good flavor and odor, has some blemishes
Substandard- subpar, bad flavor and odor, many defects Federal grade for most fish fillets
Grade a- best quality, uniform appearance, good flavor and odor, no blemishes
Grade b- good quality, reasonably good flavor and odor, has some blemishes
Grade c- similar to b, is lacking appearance, no objectionable flavors or odors, but minimally accepted
Substandard- subpar, bad flavor and odor, many defects Grades usually not marked if below A Packed Under Federal Inspection Seal Packers' Brands Product Size Product Yield Size of Container Introduction Aquaculture Aquaculture Chinese have been fish farming for 2,000 years
Now the largest fish producer in the world
In 2006 China produced 51.5 million tonnes of fish
Majority comes from capture fisheries and aquaculture (fish farms) World Capture and Aquaculture Production Source: Greenfacts.org Wild Capture
Fisheries Wild Capture Fisheries Cannot be categorized as organic
30 percent of the stocks of the top ten species are over exploited or fully exploited
Maximum potential for wild capture fisheries has been met Types of Fish Farmed Most common:
Carp- grows quickly, ability to live in high density environment
Sold as live fish or whole carcass
Catfish- most common in US (mainly south)
Salmon-High profit
60% comes from farms
Tilapia-grows quickly and fairly easy to produce
Nile Tilapia most common kind farmed
High tolerance for poor water quality and crowding Fastest growing animal-producing sector
Eliminates risk for buyers
Provides consistent quality and supply
Standard size
Accounts for 47% of fish consumed Carp Tilapia Do not have mandatory federal inspection
FDA does periodic inspections of plants, monitors imports and interstate shipments, requires processors to have a HACCP system
Doesn’t compare to inspections for meat, poultry, and eggs
Fish can carry toxins, bacteria, parasites Causes similar health problems as meat and fewer than poultry
If inspected, fish will carry a US grade sticker on it
If graded by USDC it will also have a USDC federal inspection mark
Grading only offered for a few fish items, not all Only fish produced in the US carries US grading
2/3 of fish consumed comes from other countries
Only way to get fish under government inspection is to make sure it has a seal of Packed Under Federal Inspection (PUFI)
Product is clean, safe, wholesome, establishment meets sanitary guidelines Packers brands Usually found on processed and canned fish
Starkist, chicken of the sea
Consumer must find and trust brand before the name is useful
Some brands carry grades to ensure consistent quality Shellfish items usually sized by count
Ex 10/12 lobster is 10-12 pieces in 10lbs
Fresh fish sized by weight
Purchasing whole fish is by pound and may not be able to be sold to exact weights Processed products sold by weight can usually be more precise
Sizing is an informal procedure Product yield What is left after fish has been trimmed/prepared
Includes broken products, dead shellfish(oysters), amount of scales and insides removed Lower grades usually get processed into convenience foods inspection is optional, and not many producers do it Lobster sizes Chickens (1lb), quarters (1-1.5lbs), selects (1.5-2.5lbs), jumbos(2.5-5lbs), monsters(more than 5lbs) http://www.seafood.nmfs.noaa.gov/GeneralFillets.PDF Citations ServSafe Manager 6th Edition. Chicago: National Restaurant Association, 2012. Print
Fresh Fish Inspection & Shellfish Inspection Image. NOAA FishWatch.gov. http://www.fishwatch.gov/buying_seafood/inspecting_seafood.htm
Smelling Fish Image. NOAA. http://www.noaa.gov/features/03_protecting/sniff_test.html
Frozen Fish Image 1 & 2. Alibaba.com
Live Lobster Image. MyCancuntv.com
Live Crab Image. 21food.com
Shellfish Tag Image. Njeha.org Type of Purchasing Fresh Fish
Reusable plastic tub or foam containers
Processed fish
Cans, bottles, moisture-proof materials
Live-in-shell
Moisture-packed proof materials
No use of ice-packed packaging or fresh water packaging due to reduction in shelf life Ice pack - crushed ice only
Chill pack
Cello pack
Individually quick frozen (IQF) aka snap or shatter pack
Marinade pack - provides flavor
Modified-atmosphere packaging (MAP) Product Form Packer’s brands indicate quality
Brand name identification
Buyer’s need to note proportion materials
Without this particular packer’s name and quality is compromised
Substitution possibilities
Real crab vs. imitation crab
2. Degree of Convenience
Equipment, utensils, size of kitchen, labor skill and storage facilities Fish come in all different product forms
Ordered based off high-quality sea food
High-quality convenience items
i.e. breaded, portion controlled, fillet, preseasoned etc.
A variety of convenience fish products are available
Surimi - fish based paste used for imitation shellfish products
Packer’s brands indicate quality
Brand name identification
Buyer’s need to note proportion materials
Without this particular packer’s name and quality is compromised Preservation Method Refrigeration (ice-packed)
Freezing
Canning
Drying
Chemical additives
Fresh fish menu items
Unavailable fresh fish products
Canned fish products Type of liquid used to pack food products
Effects culinary quality

Fresh: ice packed
Processed: cans, bottles, moisture-proof
Live: moisture-proof, seaweed wrapped, specialized Packaging Medium Point of Origin “Maine lobster” means “Maine lobster”
Geographic place where fish is purchased from
Very common practice with fish menu items
Truth-in-menu guides menu planners to avoid misleading claims to customers Packaging Procedure Fish sticks image-http://sandlandteacher.files.wordpress.com/2010/12/web-fried-fish-sticks.jpg
Grilled Fish Image- http://rrfrenchfry.files.wordpress.com/2010/08/grilled-fish2.jpg
Fish chart image- http://www.unitedfisheries.co.nz/store/image/Fish/species_all.jpg
NOAA- http://www.seafood.nmfs.noaa.gov/
Fish cuts image- http://media-1.web.britannica.com/eb-media/35/635-004-F866222F.gif
whole fish image- http://www.americanaquariumproducts.com/images/graphics/wholefish.jpg
USDA seal image- http://navyadministration.tpub.com/14163/img/14163_134_1.jpg
tuna- http://img4-1.allyou.timeinc.net/i/2010/05/tuna-can-l.jpg?400:400
lobster- http://www.seawitchlobster.com/lobstersizes.gif "Wild Fish and Organic Fish." Super Green Me. Super Green Me, 01/Aug/2008. Web. 30 May 2012. <http://www.supergreenme.com/go-green-environment-eco:Wild-Fish-and-Organic-Fish>.
Lobster tank image. http://www.hellopro.co.uk/Homarium_uk_Ltd-21040-noprofil-2001956-85188-0-1-1-fr-societe.html Scientific facts on fisheries. Green Facts, 2009. Web. 30 May 2012. <http://www.greenfacts.org/en/fisheries/index.htm>.
Seattle Fish company logo. http://www.seattlefishcompany.com/
Vacuum packed salmon image. http://csx.org/seafood/salmon/salmon_products/portions/index.htm "Spotlight On Seafood: Subsector Species." The Fish Site. 5m Publishing, 20/Nov/2011. Web. 30 May 2012. Trust your Supplier Text book: Feinstein, Andrew H., and John M. Stefanelli. Purchasing: Selection and Procurement for the Hospitality Industry. Hoboken, New Jersey: John Wiley & Sons, Inc., 2008.
Seafood Handbook: http://www.chipsbooks.com/seafhbk.htm
Seafood Business Magazine: http://www.seafoodbusiness.com/magazine.aspx?id=4294994782
Approved Supplier List Example: http://www.chefs-resources.com/FishList-Wholesale-Seafood-Business-Directory-for-Chefs
Point of Origin Map: http://www.ecokids.ca/pub/eco_info/topics/field_guide/maps/tuna.html
Red Snapper: http://www.gulfshores.com/fishing/biting/?id=146
Tilapia Fillets: http://www.made-in-china.com/showroom/frozentilapia/product-detailibwnyIFJyChX/China-Frozen-Tilapia-Fillet-1.html
Orange Roughy: http://www.sea-ex.com/fishphotos/orange.htm
Processed Frozen Tilapia: http://omoshiro.en.china.cn/selling-leads/detail,1001233720,Thailand-Frozen-Tilapia-Fillet-IQF-Co-Tread-Fish-Thailand.html
White Meat Canned Tuna: http://www.iateapie.net/reviews/archives/seafood/starkist-solid.php
Dark Meat Canned Tuna: http://www.foodista.com/blog/2011/08/16/tunas-dirty-little-secret
Large Mouth Bass: http://www.sciencedaily.com/releases/2009/04/090414153532.htm
Guy Purchasing Fish: http://food.lohudblogs.com/tag/mount-kisco-seafood/ Deal consistently with trusted suppliers
Since quality, price & supply is variable and unpredictable you need an expert supplier
Choose a supplier with inspected, safe distribution channels
Make sure your supplier complies with all national and local regulations Lindsey Patterson
Traci Reeve
Ashley Godkin
Elizabeth McNear
Mary Petillo
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