Fish Basics

Structure of Fish Composed of protein, fat, water, vitamins, and minerals Fish has a backbone, skeleton of cartilage and bone, gills, and fins Fish have very little connective tissue. It is tender, quick cooking meat.

Different Categories of Fish Flat fish: Back bone running through the center of the fish, has two fillets. Examples: Flounder and Halibut

Round Fish These fish have a backbone on the upper edge of their bodies. These fish have 4 fillets. Examples: Trout and Cod

Boneless Fish These fish have cartilage instead of bones. They may also have smooth skin instead of scales. Examples: Sharks

Market Forms of Fresh Fish Whole: Entire fish as it comes out of the water

Market form Drawn: Fish has its gills and entrails removed. This form has the longest shelf life. Whole fish are often purchased drawn.

Dressed These fish have their fins, scales, and sometimes their heads removed.

Fillets These are the sides of the fish. These are the most common cuts offered in restaurants. They can be cut with or without bones How many fillets do Round fish have? Flat fish?

Butterflied Fish This cut resembles an open book. These fish sides lay open yet are attached by skin.

Steaks Cross section cuts of dresses fish. Backbone and skin may still be attached when cut from large fish.

Cubes/ Sticks Cubes are leftover pieces from large fish Ex. Stir fries stews, kebabs Sticks are leftover pieces from small fish Ex: Fish sticks popcorn fish

Frozen Fish Some people believe fresh fish is better than frozen fish. More frozen fish is served than fresh fish. Quality Characteristics: Should not be thawed Should not be have freezer burn Should be well wrapped Should have an ice glaze Should not have a “fishy/foul” odor

Thawing Frozen Fish Never thaw at room temperature Follow package directions Do not refreeze after fish is thawed Partially thawed fish will handle more easily than frozen fish.

Canned Fish Main types are Tuna and Salmon Do not purchase dented or damaged cans. Store on shelved in a cool dry place. Once can is opened place any uneaten fish in a covered container in the refrigerator. Use within 2 or 3 days.

Quality Tests for Fresh Fish If the meat separates when the fillet is bent the fish is deteriorating. Fish should be moist and free of blood Fresh fish will have red gills Fresh fish will have round clear eyes

Qualities of Fresh Fish It should be firm. If a dent is visible after fish is pressed the fish has begun to decay. Slime is a good sign in whole fish but a bad sign for fillets If fish smells like ammonia it is bad!