1. Fish Objectives: You will learn:
About the different types of fish and how to classify them.
The nutritional benefits of fish.
How fish can be cooked and what happens during cooking.
To identify the qualities to look for when buying fish.
                                                         

2. What is fish?
Fish are an important part of the diet for people in many countries. Fish can either be caught from the sea or freshwater rivers and lakes OR specially reared in large numbers on fish farms where they are held in cages
Fish can be classified as:
Shellfish – crustaceans – have legs & a shell that is joined e.g. crabs, prawns
Shellfish – molluscs – have hard outer shell no legs e.g. scallops, cockles
Oily fish – contains between 10 – 20% fat in their flesh e.g. mackerel, herring
White fish – less than 5% fat in their flesh e.g. haddock, cod, and sole.

3. Structure Fish is made up of WATER, PROTEIN, FAT & MINERALS
We are advised to eat 2 portions of fish a week, one should be oily.
Oily fish provide the essential fatty acids of Omega 3 & Omega 6, which are know to help reduce the risk of heart disease & strokes by preventing blood clots
Example
Water%
Protein%
Fat%
Minerals%
White 80 18 1
Oily 68 19 15 2
Shellfish 9 4

4. However: (Using the word bank complete the following)
Fish is not always a favourite food, people thinking it is tasteless, preferring stronger-flavoured foods such as meat or cheese.
However: (Using the word bank complete the following)
Fish is of great value in the diet because:
1. Its food value is similar to ……………, although weight for ……………… its nutritive value is slightly less:
(a) it is a valuable source of complete ……………………
(b) it contains ……………………. matter in the form of ………………… - especially fish eaten with ……………. in it, potassium, phosphorus, ……………. and iodine
(c) it contains Vitamin B and Vitamins …… and ……, particularly in …………. fish
(d) some fish supply …………, either within their own structure or when cooked by …………………
Frying calcium meat weight iron
Protein, oily, minerals, bones, A & D, fat

5. How did you do?
Fish is of great value in the diet because:
1. Its food value is similar to meat, although weight for weight its nutritive value is slightly less:
(a) it is a valuable source of complete protein
(b) it contains minerals matter in the form of calcium - especially fish eaten with bones in it, potassium, phosphorus, iron and iodine
(c) it contains Vitamin B and Vitamins A & D, particularly in oily fish
(d) some fish supply fat, either within their own structure or when cooked by frying

6. Classification of fish
White round fish
White flat fish
Crustaceans
Molluscs
Oily fish
21 marks

7. Classification of fish
Place the following into the correct column
Crabs, haddock halibut tuna sole
Cod turbot coley salmon trout
Plaice mussels shrimps whiting prawn
Oysters herring lobster scallops mackerel
Cockles

8. Classification of fish
White round fish
White flat fish
Crustaceans
Molluscs
Oily fish
COD
PLAICE
CRABS
OYSTERS
HERRING
HADDOCK
TURBOT
LOBSTERS
SCALLOPS
MACKAREL
COLEY
HALIBUT
PRAWNS
COCKLES
TROUT
WHITING
SOLE
SHRIMPS
MUSSELS
SALMON
TUNA

9. Effects of Cooking
The flesh of both white & oily fish are made up of muscle and small amounts of connective tissue (which holds the flesh together). It requires a shorter cooking time than meat
Muscle is arranged in segments of short fibres which makes the fish tender & delicate
There are many different ways to cook fish – steaming, stir-fry, shallow & deep frying, poaching, baking & grilling (BBQ)
During cooking, the fish muscle segments shrink & moisture is squeezed out. This is why moderate temperatures & quick methods are best.
During the cooking process the connective tissue weakens & dissolves.
In oily fish, the fat content keeps the flesh moist
Use any left over cooking liquid in a sauce to replace moisture
The flesh starts to denature (change and cook) at 60°C

10. How fresh is your fish? Fresh fish has Moist, firm flesh
Bright red gills and bright clear eyes
Bright shiny scales which are firmly attached to the skin
A fresh smell
Smoked and salted fish should have
Firm flesh and a shiny skin
A good “smoky” smell
All shellfish must
Have tightly closed shells
Smell fresh with no hint of an “ammonia” smell
Lobsters, crabs and prawns must have shells that a bright & hard
Fish of all types spoil rapidly so should ideally be eaten on the day it is bought

11. Preserving Fish
Fish start to deteriorate as soon as they are caught. Most fish are put on ice or frozen to halt this process
Fish can be
Frozen – usually done immediately after the fish leave the nets on board the boats
Smoking this gives a characteristic odour and flavour to the fish, e.g. smoked mackerel. (Kippers are smoked and become herrings)
Canned (in brine, oil or a sauce). Canned fish provides good amounts of calcium as the process softens the fish bones enabling the consumer to eat them
Salting is a traditional method of preserving fish; still commonly used today in some parts of the world, e.g. salt cod.
Pickled in vinegar (e.g. pickled herrings & roll mops)
Marinating: adding salt and/or acid (e.g. lemon juice or vinegar) can improve the flavour of the fish and increase its shelf life
Drying: sun drying is traditional in many warm areas of the world.

12. Some supermarkets have fresh fish counters
Buying fish
Ways to buy fish
Fresh from a fishmonger or supermarket
Frozen from the freezer of a supermarket – the fish is often cut into portions and has been frozen quickly after it is caught.
Some supermarkets have fresh fish counters

13. Haddock smoking Ways to buy fish
Canned fish such as canned salmon, mackerel and pilchards.
Smoked fish - such as trout and salmon which helps preserve and flavour the fish.
Dried fish such as dried, salted cod is sold at room temperature and can be kept for some time.
Pickled fish include roll mops and pickled herrings and these are preserved in vinegar which extends the shelf life.
Frozen fish such as frozen cod.
Fish & chip shop

14. Homework
Ingredients for bread rolls (Wednesday)
Ingredients for pizza (Thursday)
Complete fish work sheet

15. AQA GCSE Text Book (page 66) List 5 ways fish can be cooked
Why is fish often served with a sauce?
Why should fish only be “lightly” flavoured and give 4 examples of flavourings you could use
(page 258) Explain the following terms “intensive farming” & “animal welfare”
(page 262) Draw the life cycle of a fish
Give 2 examples of fish that can be eaten in each of the 4 seasons