1. Understanding Fish and Shellfish
Chapter 14 and 15

2. Hundreds of different species of fish
Divided into two categories
Fin Fish- fish with fins and an internal skeletons
Flounder, sole, halibut, turbot, sea bass, cod, grouper, herring, mackerel, monkfish, mahi mahi, orange roughy, red snapper, eel, pike, tilapia, trout and salmon to name a few.
Shell Fish- external shell but no internal bone structure
Oysters, clams, mussels, scallops, octopus, lobster, shrimp (green shrimp is raw in its shell), crabs and crayfish

3. Fish has very little connective tissue. It means that….
Fish cooks very quickly even at low temperatures
Fish is naturally tender and needs no marinating
Moist heat cooking methods are best
Handle cooked fish carefully it is delicate!

4. Doneness and Flaking
When fish is cooked the flesh naturally breaks apart into separations this is called flaking.
Be careful not to overcook flaking should not be falling apart.
Pay attention to carry over cooking.
Fish is done when it is opaque and just beginning to flake.

5. Cooking fat and lean fish
1. Lean (low in fat) fish is flounder, sole, cod, red snapper, bass, perch, halibut and pike.
Can become dry so poaching maintains moisture.
If you use dry heat cooking baste with butter or oil.
2. Fat fish is salmon, tuna, trout and mackerel
-Poached salmon is popular
-Dry heat eliminates excessive oiliness

6. Cutting fish Pg 430 1. Dressing 2. Filleting
Taking of fins, entrails, head and tail
2. Filleting
-Removing the flesh from the bone and skin

7. Varieties and CharacteristicsPg
Saltwater fish- flat or round
Fresh water fish

8. Handling and Storage Maintain a temperature of 30-34 degree F
Keep wrapped to prevent odor and flavor transfer.
Store on crushed self draining ice.
Store fish for 1 to 2 days
Eyes should be bright and not sunken in
Flesh should be firm

9. Shellfish
1. Mollusks
Bivalves- a pair of hinged shells (clams and oysters)
Univalves- single shell (abalone and conch)
Cephalopods-(octopus, squid and cuttlefish)
2. Crustaceans- with segmented shells (lobsters and crabs) pg

10. Meuniere- fish dredged in flour and fried in butter, lemon juice and parsley after it is cooked and then the butter is browned and poured over the fish
Court Bouillon- flavorful liquid containing vinegar that fish is poached in
Au blue-fish is alive until the cooking time. The fish have a protective coating on the skin that turns blue when cooked in the court boullion

11. A la Nage- “swimming” fish served in a reduced poaching broth
En Papillote- steamed in paper
Fish Tartare-Raw fish chopped with seasonings
Fish Carpaccio- raw sliced fish
Sushi- raw fish wrapped in rice and seaweed
Seviche- fish cooked without heat but in acid

13. Tomorrow Demo Court Bouillon Grilled Salmon or Tuna
Shrimp, Scampi Style
Fish En Papillote