1. Fish Basics

2. 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.

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

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

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

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

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

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

9. 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?

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

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

12. 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

13. 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

14. 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.

15. 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.

16. 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

17. 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!