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Fish Poisson
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Round and Flat Roundfish- swim in vertical position and have eyes on each side of their head Flatfish- swim horizontal, both eyes on one side
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Cooking fish Flaking- meat separates into flakes
Bones- meat will separate from the bones and the bones will no longer be pink Flesh- turns opaque from translucent
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Fat Content of fish .5 to 20% Lean fish- Flounder, snapper, halibut
Fat fish- Salmon, Tuna, Trout
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Market Forms of Fish
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Market forms Whole, Round- As Caught Drawn- viscera removed
Dressed- viscera, scales, head, tail, fins removed Steaks- cross section slices Fillets- boneless sides, with or without skin
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What kind of Fish is it? Red Snapper
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What kind of Fish is it? Flounder
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What kind of Fish is it? Salmon
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What kind of Fish is it? Tilapia
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Storage of Fish Maintain temperature of 30 to 34 Keep fish Moist
Prevent odors being transferred to other foods Protect fish from being crushed or bruised
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Fresh –VS- Frozen Problems with frozen fish
Fish was frozen to prevent further spoilage Product was frozen in storage freezers Ice crystals
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Frozen Now, fish are frozen within hours of being caught Advantages
Fewer storage requirements Longer shelf life Less expensive
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Purchasing No federal system for grading fish
Plants are inspected by local health departments
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Quality Factors Smell Feel Look fish should have an “ocean” smell
They should not smell spoiled Feel Firm Flesh should spring back when pressed Look Gills- red, with age they turn grey Eyes- clear and round
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Quality Factors Top of the catch Skin- shiny and moist
Eyes- clear and not sunken Gills- bright red Odor- fresh sea Cavity- clean, lustrous Flesh- elastic
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Quality factors Bottom of the catch Skin- dull and dry
Eyes- opaque and sunken Gills- gray Odor- fishy, ammonia Cavity- stained, yellow Flesh- soft
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Brine Solution Camouflages quality
Bacteria buildup- unchanged solution Washes off soluble protein on the surface Adds weight which is lost during cooking Salt solution bad for customers health
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Shelf Life Ideal conditions “room temp”
Bacteria doubles every 20 minutes 8:00 a.m. – 1 bacteria 5:00 p.m.- 64,000,000 bacteria
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Shelf life Storage- on crushed ice, with drip pans Change ice daily
Whole or drawn fish should not be wrapped 1-2 days shelf life
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