Fish and Shellfish Chapter 15

Objectives List methods for harvesting seafood Explain the purpose of the green sheet Summarize the many quality points that should be inspected when receiving seafood Differentiate between shellfish and bonefish

Objectives (cont’d.) Define the term mollusks Compare the differences between univalves and bivalves Define the terms crustaceans and cephalopods Distinguish among roundfish, flatfish, winged fish, and eels

Objectives (cont’d.) Identify the various market forms for shrimp and crab List the various market forms for fish Describe the proper method for icing fish for storage

Harvesting Seafood Seafood harvesting methods Foraging for them in their natural habitat Raising them in pens, ponds, or tanks Harvesting method has an impact on fish habitat and product Some methods selectively capture certain species; others are nonselective

Fish Harvesting Harvesting methods Gillnetting Handline Harpooning Purse seine Hook and line Trawling and trapping

Fish Harvesting (cont’d.) 15.2a A purse seine loosely surrounds a school of fish 15.2b The seine net is “pursed” to capture the fish

Fish Harvesting (cont’d.) Fish aquaculture Open-ocean cages or net pens Used to hold large stocks of fish Method can pollute surrounding waters and threaten wild stock with disease Tanks, ponds, and raceways Free-flowing water from rivers and streams are diverted into raceways Pumps aerate water in ponds and tanks

Shellfish Harvesting Harvesting methods Diving Dredging Trapping and pots Tongs and rakes 15.5 Trapping fish in pots

Shellfish Harvesting (cont’d.) Shellfish aquaculture Beach culture Uses sand filled pens; minimal habitat impact Suspended cable or bags Uses suspended surface areas upon which filter-feeding shellfish grow No impact on surrounding habitat or other species

Buying and Storing Green sheet Similar reports include: Name for market news reports issued by the National Marine Fisheries Service Lists weekly prices of fresh and frozen seafood Similar reports include: Boston blue sheet (fish blocks and fillets) Seattle sheet (salmon)

Buying and Storing (cont’d.) Similar reports include: (cont’d.) New Orleans sheet (shrimp) Los Angeles sheet (tuna) Seafood grading is voluntary Grades are A, B, and C Food service establishments should inspect fresh fish upon arrival

Buying and Storing (cont’d.) Inspection factors Smell For whole fish: inspect eyes, gills, gut cavity, slime, skin, and temperature For shellfish, ensure shells are closed Tap an open shell to see if it closes (indicates product is still alive)

Packaging Most common seafood packaging methods Block frozen Cello wraps Individually quick frozen (IQF) Layer packs Shatterpack

Caviar Sturgeon roe (eggs) Major types of caviar Beluga, osetra, and sevruga Fish roe is harvested from fish while it is still alive Then mixed with salt to keep eggs from clumping (malossol)

American Caviar Types of caviar made from U.S. freshwater fish include: American and lake sturgeon Hackleback and white sturgeon Paddlefish, salmon and whitefish roe Trout, bowfin and lobster roe

Imported Caviar Caspian Sea provides 90 percent of caviar available on the world market Types Beluga, sevruga, and osetra sturgeon Tobico sushi, wasabi, and kaluga caviar

Fish A vital food source for people worldwide 20,000 known species of fish Identified in many ways Freshwater or saltwater Large or small Oily or flaky Thin or meaty

Roundfish Most common types of fish Common types of roundfish Populate salt and fresh waters Common types of roundfish Smallmouth and largemouth bass, carp, European pike perch, sauger, walleye, perch, trout, mullet, monkfish

Roundfish (cont’d.) Common types of roundfish (cont’d.) Sea bass, sardine, anchovy, herring, mackerel, swordfish, salmon, cod, haddock, smelt Tuna May be labeled white tuna (albacore) or light tuna (bluefin or yellowfin)

Flatfish Named because eyes are on same side of the head Types of flatfish Plaice, flounder, halibut, sole, turbot

Winged Fish Skate Thin fish with long tail and fins that look like wings Edible portions are the wings, the cheeks, and the liver Boneless flesh is pinkish or off-white; resembles scallops

Eel Has cylindrical body with small oval scales embedded in the skin Popular in Japan Cut into fillets, slices or pieces Sold fresh, smoked, marinated, or in cans Flesh is firm and fatty Easy to debone; extremely perishable

Market Forms of Fish Whole fish Drawn Dressed H&G Loin Fillet Steak Thin, medium, and thick Steak Fish sticks and patties

Crustaceans Shellfish with external skeletons and jointed legs Thousands of species, but only a few are commercially viable Crab, shrimp, lobster, crayfish

Crab 15.9 Dungeness crab 15.21 Snow crab legs and claws Source: Randy van Dam 2008

Shrimp Various market forms of shrimp Green head-on Green headless Peeled PUD P&D Shell-on cooked

Lobster Market forms of lobsters Maine lobster (American or true lobster) Spiny lobsters (Rock or Florida lobsters) Should be kept alive until needed for cooking Does not freeze well Tails may be cold or warm water

Crayfish Known as freshwater lobsters, crawdads and mudbugs Most come from Louisiana Available live or frozen whole Meat may be kept frozen up to two months Live crayfishes in refrigerator for 24 hours

Mollusks (Molluscs) Types of mollusks Bivalves Univalves Cephalopods Clams, oysters, mussels, and scallops Univalves Conch and abalone Cephalopods Squid, octopus, and cuttlefish

Clams Found in sand or mud close to shore Species of hardshell clams Harvested with hand tools Species of hardshell clams Southern quahog, Northern quahog Littleneck, Cherrystone, and Chowder Steamer clams Sold live, fresh, or frozen

Oysters Grow mainly in tidal mudflats Shellfish sanitation program Monitors oysters for contamination from viruses, bacteria, and “red tide” toxins Popular standard types Eastern oyster European flat oyster

Oysters (cont’d.) Popular standard types (cont’d.) Kumamoto Olympia Pacific (Japanese) Oysters have a fairly long shelf life Up to two weeks Should be consumed when fresh

Mussels Subject to controls of Shellfish Sanitation Program Cheap and plentiful Sold by the bushel bag Weighs about 45 lb. 15.29a Mussels Source: Randy van Dam 2008

Scallops Muscle holding the two halves of the scallop shell together Only available as chucked Whole scallops cannot be opened without commercial equipment Large quantities of frozen scallops are thawed and sold as fresh

Conch Large sea snails Becomes more tender with extended cooking Bahamian or Caribbean New-England type Becomes more tender with extended cooking 15.31 Conch shell and conch meat Source: Randy van Dam 2008

Abalone One of the most expensive varieties of seafood Prime target for cheaper substitutions Giant squid or cuttlefish may be passed off as abalone Sold cut into round steaks Must be cooked briefly, or it toughens

Squid (Calamari) Available in a variety of market forms Fresh, frozen, dried, and canned Fresh squid should be moist, but firm With a faint seawater odor Clean the squid prior to use When sold fresh or thawed Very long shelf life if handled with care

Octopus Flesh is firm and flavorful Small animals are best Pound tough flesh of large octopus with a mallet Flesh of certain species is poisonous Usually cleaned and tenderized before it is sold

Cuttlefish Common in Europe and Asia Measures between six and ten inches Choose fresh cuttlefish with moist, firm flesh that smells faintly of the sea Also sold frozen or canned White flesh is very firm; slippery skin is difficult to remove

Sea Urchin Edible portion of the sea urchin is located under its mouth Consists of five sexual organs known as the “coral” Sold whole or ready to serve and extremely perishable Look for firm spines and tightly closed mouth holes

Sea Cucumbers Found on the sea floor worldwide Considered a delicacy in Far East countries Often purchased dried and rehydrated before use Used in soups, stews, and braised dishes

Smoked Seafood Process by which salted seafood are flavored in a drying oven Dense smoke passes around and through the product Good product made from good fish Basic methods of smoking include hot and cold

Market Varieties of Smoked Seafood Includes: Bloaters, buckling, cod and haddock fillets, eels, finnan haddock, herrings, kippers, mackerel, oysters, pollock, sablefish, trout, whitefish Smoked salmon: most popular; several varieties

Seafood Analogs Substitutes for meat-based proteins Burgers Hams and loaves Hot dogs Sausages

Summary There are various methods of seafood harvesting Fish may be categorized as roundfish, flatfish, winged fish, eel, and shellfish Visually inspect incoming fresh fish Shellfish Sanitation Program monitors shellfish safety