1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ In the hands of an able cook, fish can become an inexhaustible source of perpetual delight. – Jean-Anthelme Brillat-Savarin (1755-1826) FISH AND SHELLFISH C H A P T E R NINETEEN

2. 2 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel After studying this unit You will be able to: – Understand the structure and composition of fish and shellfish – Identify a variety of fish and shellfish – Purchase fish and shellfish appropriate for your needs – Store fish and shellfish properly – Prepare fish and shellfish for cooking – Apply various cooking methods to fish and shellfish

3. 3 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Fish and Shellfish Fish are aquatic vertebrates with fins for swimming and gills for breathing Shellfish are aquatic invertebrates with shells or carapaces

4. 4 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Round Fish Include fresh and saltwater varieties Have fins and internal bone structures Have eyes on both sides of their heads Bodies are truly round, oval, or compressed

5. 5 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Flatfish Found in deep ocean waters Have asymmetrical, compressed bodies Swim in a horizontal position Have both eyes on top of their heads Bottom dwellers Top of their bodies is dark and the bottom is lighter in color

6. 6 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Muscle Composition Flesh of fish composed of short muscle fibers. Unlike connective tissue in meat, connective tissue in fish is weak. Long cooking times are not required to break it down. Purpose of cooking to firm proteins and enhance flavor.

7. 7 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Muscle fibers in round fish

8. 8 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Mollusks Have small unsegmented bodies and no internal skeleton – Univalves – Bivalves – Cephalopods

9. 9 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Univalves Single shell – Marine snails Abalone Conch Snails

10. 10 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Bivalves Two bilateral shells – Clams – Oysters – Scallops – Mussels – Cockles

11. 11 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cephalopods No exterior shell One single internal shell called a pen – Squid – Octopus Calamari

12. 12 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Crustaceans Have a hard outer shell and jointed appendages Found in both fresh and salt water They breathe through gills – Crayfish – Crab – Lobster – Shrimp

13. 13 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Crab King Dungeness Soft-shell Blue Stone King Snow

14. 14 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Interior Structure of a Maine Lobster

15. 15 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Inspection and Grading of Fish and Shellfish Grades assigned to fish are A, B, C Inspections on fish and shellfish are voluntary – Type 1: plant, product and processing methods from raw to final product – Type 2: warehouses, processing plants and cold storage facilities – Type 3: fishing vessels and plants Inspection services for sanitation only

16. 16 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Determining Freshness in Fish Smell – No odor or the smell of the sea Eyes – Clear and full Gills – Intact and bright red Texture – Flesh should be firm Fins and scales – Moist and full Appearance – Moist and glistening Movement – Shellfish that is purchased alive should show movement – Crustaceans should close their shells when tapped

17. 17 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Market Forms of Fish Whole or round Drawn Dressed Pan-dressed Butterflied Fillet Steak Wheel or center-cut

18. 18 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Market Forms Whole or Round

19. 19 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Market Forms (cont’d) Drawn

20. 20 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Market Forms (cont’d) Dressed or Pan-Dressed

21. 21 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Market Forms (cont’d) Butterflied Fillets

22. 22 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Market Forms (cont’d) Fillets

23. 23 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Market Forms (cont’d) Steaks

24. 24 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Market Forms (cont’d) Wheel or Center-Cut

25. 25 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Storing Fresh Fish and Shellfish Temperature between 30°F and 34°F If shipped in ice, store in ice Do not allow seafood to become dry Scallops and fish fillets should not be in direct contact with ice Live animals should be stored in saltwater tanks or in boxes with seaweed Bivalves should be stored in net bags or boxes at high humidity

26. 26 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Purchasing Terms Fresh – Never frozen Chilled – Fresh, held at 30°F to 34°F Flash-frozen – Quickly frozen onboard ship, within hours of being caught Fresh-frozen – Frozen while fresh, but not quickly Frozen – Subject to temperature below 0°F Glazed – Dipped in water to form a protective shell of ice Fancy – Code word for previously frozen

27. 27 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Seafood Supply Damaged habitat, overfishing, fishing practices and demand threaten world fish supplies. Consult resources to inform seafood sourcing options such as – Aquaculture or fish farming – Purchasing certain types of fish

28. 28 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Procedure for Scaling Fish Place the fish on a work surface or in a large sink. Grip the fish by the tail and, working from the tail toward the head, scrape the scales off with a fish scaler or the back of a knife. Be careful not to damage the flesh by pressing too hard. Turn the fish over and remove the scales from the other side. Rinse the fish under cool water. Fabricating Fish - Scaling

29. 29 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Procedure for Skinning Fish Fillets Place the fillet on a cutting board with the skin side down. Starting at the tail, use a meat slicer or a chef’s knife to cut between the flesh and skin. Angle the knife down toward the skin, grip the skin tightly with one hand and use a smooth sawing motion to cut the skin cleanly away from the flesh. Fabricating Fish - Skinning

30. 30 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cooking Seafood All cooking methods can be used Seafood is inherently tender Should be cooked until just done Overcooking is the most common mistake made in preparing seafood

31. 31 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Determining Doneness Translucent flesh becomes opaque Flesh becomes firm Flesh separates from the bone easily Flesh begins to flake

32. 32 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Safety Alert – Serving Raw Fish Raw fish such as clams on the half shell, ceviche and sushi are popular dishes. Raw fish and shellfish are potentially hazardous foods. – Follow Model Food Code for freezing fish before using to kill harmful parasites – Know the source of all fish and shellfish

33. 33 FISH AND SHELLFISH Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Nutrition Fish and shellfish are low in calories, fat and sodium and high in certain vitamins and minerals Fish are high in a group of polyunsaturated fatty acids called omega-3 Crustaceans are higher in cholesterol than mollusks but both have considerably lower levels than red meat or eggs Most common cooking methods used for fish also contribute to their healthfulness – Broiling, grilling, poaching and steaming