1. Chapter 21: Fish and Shellfish
Mrs.Karen Swope
Family and Consumer Sciences
Columbian High School

2. Classification of Fish
Finfish: have fins and backbones.
Lean fish: very little fat in the flesh, white in color; ex: haddock, cod, swordfish.
Fat fish: flesh that has some fat in it, usually pink, yellow, or gray in color; catfish, salmon, mackerel.

3. Haddock

4. Swordfish

5. Salmon (from Alpena,MI)

6. Mackerel

7. Classification cont. Shellfish: have shells instead of backbones.
Mollusks: soft body covered by a shell; ex. oysters, clams, scallops.
Crustaceans: segmented bodies covered by a crust-like shell. Ex: shrimp, lobster, crab.

8. Oysters

9. Scallops

10. Shrimp

11. Snowcrab legs (steamed)

12. Live Lobster

13. Nutritional Value of Fish
Excellent source of protein.
Fat content varies with the kind of fish. Many are good sources of the Omega 3 fatty acids (healthy oils).
Good to fair sources of phosphorus, calcium, iron.
Saltwater fish are good sources of iodine.
Fish contain vitamins A and D.

14. Forms of Finfish Whole: marketed as it comes from the water.
Drawn: has the entrails removed.
Dressed: has the entrails, fins, head, and scales removed.
Steaks: cross-sectional slices taken from a dressed fish.
Fillets: sides of the fish cut lengthwise, very few bones.
National Marine Fisheries Service inspect fish.

15. Dressed fish / head

16. Dressed Fish (cooked)

17. Salmon steaks and fillets

18. Types of Shellfish
Shrimp: sold in many sizes, raw or cooked, fresh, frozen, or canned.
Deveined shrimp: the intestinal tract has been removed.
Shrimp are packed according to the number needed to make 1 pound.

19. Oysters, Clams, Scallops
Can buy them live in the shell, fresh or frozen shucked (removed from shell)
Cannot buy scallops in the shell. Bay scallops are small, sea scallops are large.

20. Crab and Lobster
Dungeness crab and Blue crab are the most common in the US. Can buy them in the shell, cooked fresh, frozen, and canned.
Lobster shell is blue green when live, turns red when cooked. Can buy live, frozen, canned.

21. Summary
Lean fish, fat fish, mollusks, and crustaceans are all good sources of protein, vitamins, and minerals.
You can buy both finfish and shellfish fresh, frozen, and canned.
Finfish and shellfish are very perishable.
Both require short cooking time at moderate heat. Cooking method depends on type of fish being cooked.