Fish Culinary Arts

Structure of Fish Made of protein, fat and water Two types of fish Fatty fish like salmon, trout, and mackerel Low fat fish like haddock, red snapper, swordfish, cod, catfish, flounder, and halibut The difference between fish and meat is that there is very little connective tissue in fish.

Market forms - Fresh Whole: this has the shortest shelf life Drawn: These fish have their innards removed and last the longest Dressed: have their fins, scales, and sometimes heads removed Fillets: sides of fish cut lengthwise away from bone and back bone Steaks: cross sections cut from large, dressed fish

Market forms - Frozen Quality characteristics Not be thawed Should not contain any freezer burn Should have a thin layer of ice No “fishy” smell Should be no ice inside the fish (this indicates freezing) Vacuum packed

Market forms - Canned Usually packed in water or oil. Fish packed in water contains fewer calories than fish packed in oil. Should not have any dents or cracks in the can

Storing and buying fresh fish Keep on ice because it does spoil quickly The temperature at which fish is kept determines the shelf life Look for shiny skin Clear full eyes and bright red or pink gills Should have a mild smell http://www.youtube.com/ watch?v=RvnQhOFh6SY

Nutrition Low in saturated fat and cholesterol High amounts of phosphorous and iron Two to three servings a week Fish contain omega three fatty acids, which help your heart stay healthy High in protein and B vitamins Can be high in mercury

Inspection and Grading Voluntary inspection and grading is done by the FDA and the National Marine Fisheries Service of the US Department of Commerce A man inspecting tuna at a Tokyo fish market. Do you think that all countries inspect fish for wholesomeness like the US?

Fish Market in Tokyo Video Clip http://www.youtube.com/watch?v=xsUg-E5IS2A