1. Grades & Classes of Seafood & fish

2. Objectives To learn the classification methods for fish and seafood
To identify specialty fish and seafood products
To identify fish and seafood quality

3. Terminology
grading— processors evaluate and divide the fish into processing groups depending on size and body shape
stunning— ship processors use electrical shock as a method to paralyze fish
beheading— removing the head with a band saw

4. Terminology
evisceration— removing the entrails of a fish by slitting the belly
skinning/scaling— removing all skin and scales
cutting— fish are sliced into respective portions (i.e., steaks or filets)
packaging— fish are packaged, frozen, stored and shipped to distributors

5. How fish are sold
whole or natural state— consumers must remove the head, skin and viscera before cooking; Uncommon
drawn— removal of only the viscera
dressed or pan-dressed— removal of the viscera, skin, head, tail and fins; most common

6. Fish Processing trends
processing factory ships
Using filleting machines and quick-freezing equipment
Packing fish on ice when
quick-freezing equipment is not available on the ship
Processing and packaging fish at dockside processing facilities
Practicing fish eviscerating and ice packaging is typical of U.S. fisherman

7. Fish Processing trends
off-shore processing plant
fish usually are processed within 24 hours of arrival
Avoiding temperature abuse leading to chemical hazards

8. Fish Processing Steps grading washing stunning beheading gutting
scaling
skinning
cutting/filleting
packaging
freezing

9. Classification

10. Fish Classifications Freshwater versus saltwater
Muscle texture versus body shape
Cartilaginous versus bony
Scales versus skin
Migratory versus non-migratory habits

11. Color Used as an identification method
Considered non-reliable because fish change colors from:
being hooked
being stressed
being out of water
being exposed to environmental changes
spawning (trout and salmon change colors)

12. Muscle & edibility characteristics Muscling Edibility
blood line (i.e., a dark area following the lateral line
oiliness
flakiness
Edibility
fat
odor
color
flavor
firmness
moistness
coarseness

13. Classified by anatomy (i.e., body part location determines fish type)
Finfish or shellfish?
Classified by anatomy (i.e., body part location determines fish type)

14. Finfish or Shellfish Finfish Shellfish
have a bony and cartilaginous anatomy
have a backbone
have a head, mid-section and tail
Shellfish
mollusks and crustaceans are included
species do not all have a backbone
shellfish have a harder, outside shell or exoskeleton to protect their soft body

15. Finfish Bony Cartilaginous trout salmon catfish bass tuna blue gill
sharks
rays
skates

16. Shellfish Mollusks Crustaceans mussel oyster scallop squid octopus
clam
Crustaceans
shrimp
lobster
crawfish
crab

17. Saltwater Fish Commercial Reef Rock Bottom Surface Warm-water
Cold-water
Light and heavy tackle
Migratory versus non-migratory

18. Quality?

19. High-Quality characteristics Clear full and bright eyes
Red, slime-free gills
Mild, fresh odor
Tight, firm skin

20. Poor-Quality characteristics Cloudy, sunken eyes
Light pink, gray or green; slimy eyes
Dry dull, colored skin
Voids (i.e., hollow areas or defects)

21. Fillet and Steak quality
characteristics
Appear to be “fresh cut”
Contain no discolorations
Is firm in texture
Smell with a mild odor
graders use smell when inspecting

22. Shellfish quality characteristics
Show leg movement in lobsters and crabs
lobsters’ tails should curl under/toward the body when picked up
Contain hard, well-shaped and tightly sealed shells for oysters and clams
shells not sealed may contain dead shellfish

23. Fish inspection and Grading Is voluntary
Similar to standards set by USDA for agricultural products
Is administered by the National Marine Fisheries Services of the Department of Commerce
works with other state agencies on food safety and honest representation issues