Seafood Chapter 27

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 Most Popular Fish 1. Shrimp 2. Tuna 3. Salmon 4. Pollock 5. Tilapia 6. Catfish 7. Crab 8. Cod 9. Clams 10. Scallops

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Consumption Trends USDA Per Capita Annual Disappearance Data 16 pounds Fish and Shellfish 62 pounds Beef 60 pounds Chicken 47 pound Pork

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Composition and Nutritive Value Many types of fish Lower in fat and cholesterol High in omega-3 fatty acids Shrimp is comparatively high in cholesterol

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Classification Fin Fish Flat Round Shellfish Mollusks Crustaceans Fat or Lean Fish Fresh or Saltwater Fish

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Mollusks Soft structure, enclosed in hard shell Univalves Abalone and conch Bivalves Oysters, clams, mussels, and scallops Cephalopods Octopus and squid

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 Crustaceans Segmented bodies covered with a crust-like shell Shrimp Lobster Crabs

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 Market Forms Fresh or Frozen Fish Whole, drawn, dressed, steaks, fillets, butterfly fillet, sticks Shellfish In shell Shucked Headless Cooked, frozen, live

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Seafood Harvest and Aquaculture Wild caught Harvested from oceans, rivers, and lakes Aquaculture Fish farming Sustainability Consideration of long-term ecosystem Fish Watch, NOAA

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 Government Regulations Inspection - FDA FDA mandatory oversight Office of Seafood National Shellfish Sanitation Program HACCP systems required Grading NOAA Voluntary inspection and grading

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Buying Fish and Shellfish Assess retailer Cleanliness No “fishy” odor Shell fish tags

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 Fresh Fish Firm flesh Stiff body Tight scales Red gills Eyes – bright and unsunken Little or no slim “Fresh ocean breeze” scent

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Frozen Fish Solid frozen No discoloration Little or no odor No evidence of frost, ice, or ice crystals suggesting temperature abuse

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Mollusks Live mollusks should be alive Live mollusks will close their shells when touched or tapped. Mollusks that do not close shells are dead and should be discarded Shellfish tags – area of harvest should be known

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 Fish products Minced Surimi Cured Canned Breaded or battered

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 16 Seafood Safety Causes of foodborne illness associated with seafood Bacteria or viral contamination Parasites Shellfish or finfish toxins Mercury contamination Advisories for pregnant women and young children Local advisories for lakes and rivers (

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 17 Seafood Safety Bacteria Vibria vulnificus found in raw oysters – death rate can be high for high risk individuals Eat cook oysters Virus Hepatitus A and Norovirus as a result of contaminated water or ill food handlers Eat cooked fish

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 18 Seafood Safety Parasites Anisakiais found in the environment of fish Cook fish to 145°F (63°C) Use sushi-grade fish that has been frozen for time and temperature needed

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 19 Seafood Safety Fish and Seafood toxins May not be smelled or tasted and are not destroyed by cooking or freezing Fish toxins The result of temperature abuse or the fish environment Buy from reputable suppliers Shellfish toxins The result of shellfish harvested from contaminated waters. Purchase from approved reputable suppliers

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 20 Spoilage and Storage Fish spoil rapidly Fresh fish Store on shaved ice Shellfish Store under refrigeration Do not store “salt water” shellfish in “fresh” water

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 21 Preparation Finfish Cook until 145°F (63°C) Broiling Baking Frying Steaming and Simmering Microwave Cooking Shellfish Easily toughened by high temperatures