1. Chapter 14 Understanding Fish and Shellfish Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. Fish products are divided into two categories: Fin fish, or fish with fins and internal skeletons. Shellfish, or fish with external shells but no internal bone structure. 2 Understanding Fish and Shellfish

3. The edible flesh of fish consists of: Water Proteins Fats Small amounts of minerals, vitamins, and other substances 3 Composition and Structure

4. Fish has very little connective tissue. This means that: Fish cooks very quickly. Fish is naturally tender. Moist-heat cooking methods are used not to create tenderness but to preserve moistness. Cooked fish must be handled very carefully or it will fall apart. 4 Composition and Structure

5. The major flaw in fish preparation is overcooking. Observe these tests for doneness: 1.The fish just separates into flakes, or it is beginning to flake but does not yet fall apart easily. 2.If the bone is present, the flesh separates from the bone and the bone is no longer pink. 3.The flesh has turned from translucent to opaque (usually white, depending on the kind of fish). 5 Special Problems in Cooking Fish

6. The fat content of fish ranges from 0.5% to 20%. Lean fish are those that are low in fat. Fat fish are those that are high in fat. 6 Special Problems in Cooking Fish Cooking Fat Fish and Lean Fish

7. Moist-heat method Lean fish is especially well suited to poaching. This method preserves moistness. Dry-heat method Lean fish, if it is broiled or baked, should be basted with butter or oil. Do not to overcook it, or the fish will be dry. Dry-heat method with fat Lean fish may be fried or sautéed. The fish gains palatability from the added fat. 7 Special Problems in Cooking Fish Cooking Lean Fish

8. Moist-heat method Fat fish, like lean fish, can be cooked by moist heat. Dry-heat method Fat fish are well suited to broiling and baking. The dry heat helps eliminate excessive oiliness. Dry-heat method with fat May be cooked in fat. Care should be taken to avoid excessive greasiness. 8 Special Problems in Cooking Fish Cooking Fat Fish

9. Whole or round: completely intact, as caught. 9 Cutting Fish Market Forms Drawn: viscera removed.

10. Dressed: viscera, scales, head, tail and fins removed. 10 Cutting Fish Market Forms Steaks: cross-section slices, each containing a section of backbone.

11. Fillets: boneless sides of fish, with skin on or off. 11 Cutting Fish Market Forms Sticks or tranches: cross- section slices of fillets.

12. Butterflied Fillets: both sides of a fish still joined. 12 Cutting Fish Market Forms

13. Cut off the tail and fins. Scissors are easiest to use. Scale the Fish. 13 Cutting Fish Dressing a Fish Eviscerate. Slit the belly and pull out the viscera. Rinse the cavity.

14. Remove the head. Cut through the flesh just behind gills. Cut or break the backbone at the cut and pull off the head. 14 Cutting Fish Dressing a Fish The fish is dressed.

15. Use a thin-bladed, flexible knife. Cut off the head just behind the gills (this step is optional). 15 Cutting Fish Filleting a Flatfish Make a cut from head to tail, just to one side of the center line down to the backbone.

16. Turn the knife so it is almost parallel to the table. Making long, smooth cuts, cut horizontally against the backbone toward the outer edge of the fish. Gently separate the fillet from the bone. 16 Cutting Fish Filleting a Flatfish Remove the fillet completely.

17. Cut into the top of the fish along one side of the tail; detach the backbone from head to tail. 17 Cutting Fish Filleting a Round Fish Cut under the flesh toward the tail and detach the cut piece.

18. Cut along the curved rib bones and finish detaching the fillet at the head. Turn the fish over and repeat to remove the second fillet. 18 Cutting Fish Filleting a Round Fish

19. Overall appearance Good appearance Clear slime Moist and pliable fins Odor Fresh and mild with no off-odors Eyes Clear, shiny and bulging 19 Handling and Storage Checklist for Fish Freshness

20. Gills Red or pink Texture of flesh Firm; elastic Scales Shiny; tight on skin Belly cavity No belly burn; natural-colored flesh, pink or red along backbone 20 Handling and Storage Checklist for Fish Freshness

21. Objectives 1.To maintain temperature of 29° to 32°F (–2° to 0°C). 2.To keep the fish moist. 3.To prevent fish odors and flavors from transferring to other foods. 4.To protect the delicate flesh from being bruised or crushed. 21 Handling and Storage Storing Fresh Fish

22. Methods On crushed ice (preferred method): Use drip pans to allow for drainage of melted ice. Change ice daily. In refrigerated box at 29° to 32°F (–2° to 0°C): Use if crushed ice storage is not available or practical. Wrap all fish or leave in original moisture proof wrap. 22 Handling and Storage Storing Fresh Fish

23. Storage Time Fresh fish may be stored for 1 or 2 days. If it must be kept longer, you may: 1.Wrap and freeze it immediately. 2.Cook and then refrigerate it for later use in recipes calling for cooked fish. 23 Handling and Storage Storing Fresh Fish

24. Federal Inspection In the United States, voluntary inspections are conducted by: 1.The National Oceanic and Atmospheric Administration (NOAA). 2.The Department of Commerce. Promotes the safety of processed fish and shellfish. 24 Handling and Storage Frozen, Canned, and Other Processed Fish

25. Federal Inspection (cont’d) 3.Processors who wish to take part in the programs must pay for the service. 4.They may then use official seals or marks on their product packaging and in advertising. PUFI seal (Processed Under Federal Inspection) U.S. Grade A shield 25 Handling and Storage Frozen, Canned, and Other Processed Fish

26. Thawing and Handling Frozen raw fish Thaw in refrigerator. Small pieces can be cooked from a frozen state. Fillets, or other portions to be breaded or prepared in some other way before cooking, may be partially thawed. Handle thawed fish as you would fresh fish. Do not refreeze. 26 Handling and Storage Frozen, Canned and Other Processed Fish

27. There are two classifications of shellfish: 1.Mollusks: Soft sea animals that fall into three main categories: Bivalves, which have a pair of hinged shells (such as clams and oysters). Univalves, which have a single shell (such as abalone and conch). Cephalopods (such as octopus, squid and cuttlefish). 2.Crustaceans: Animals with segmented shells and jointed legs. 27 Shellfish Classification

28. 28 Shellfish Mollusks Oysters Clams Mussels Scallops

29. Squid Usually referred to on menus by their Italian name, calamari. Octopus The name means “eight feet.” 29 Shellfish Cephalapods

30. 30 Shellfish Crustaceans Lobster Crab Shrimp