1. FIJI National University
Trimester I
Welcome to
CKY301 – Introduction to Basic Cookery Skills I
Topic 8 – Fish and seafood Cuts, garnishes, sauces, accompaniments

2. Fish and seafood Cuts, garnishes, sauces,
accompaniments
Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms.
Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent these days. Edible sea plants, such as some seaweed and microalgae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood.
The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.

3. History of Seafood
The harvesting, processing, and consuming of seafoods are ancient practices that date back to at least the beginning of the Paleolithic period about 40,000 years ago.
The ancient river Nile was full of fish; fresh and dried fish were a staple food for much of the population. The Egyptians had implements and methods for fishing and these are illustrated in tomb scenes, drawings, and papyrus documents. Some representations hint at fishing being pursued as a pastime.
Fishing scenes are rarely represented in ancient Greek culture, a reflection of the low social status of fishing. Pictorial evidence of Roman fishing comes from mosaics. At a certain time the goatfish was considered the epitome of luxury, above all because its scales exhibit a bright red color when it dies out of water.

4. In medieval times, seafood was less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days. Still, seafood was the mainstay of many coastal populations.
While large quantities of fish were eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked. Stockfish, cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water.
A wide range of mollusks including oysters, mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most.

5. Fresh fish; signs to look for when buying
Observation
Condition
Very fresh
A bit fresh
Forget it
Odour
Sea fresh
Strong fishy odour
Off odour
Eyes
Full and clear
Flat and cloudy
Sunken and opaque
Gills
Clean red, mucus
Pink and pink mucus
Off colour and dry
Texture
Very firm
Indented when pressed
Mushy and soft
Seafood classification
Crustaceans
Molluscs
1. Lobster
1. Oyster
2. Sea prawns
2. Mussel – green
3. Crayfish
3. Mussel – kai
4. Fresh water prawn
4. Scallop
5. Shrimp
5. Squid
6. Langoustines
6. Calamari – broad squid
7. Crabs
8. Mana

6. Recommended correct storage conditions for fish
Frozen fish must be at -18º C
Fresh fish must be at 1ºC continuously and totally covered in ice
Fresh fish must be used within 1 day of delivery
Frozen fish must not be kept for over a month at 18ºC
Fish must be wrapped for long term freeze storage
6. Fish should not be stored with any other form of commodity
7. This prevents contamination and the loss of natural flavour
When cooking fish and seafood remember
Fish should be cooked to order to allow for quality to get to the customer
DO not hold cooked fish for extended durations – quality diminishes and fish becomes dry and loses natural flavour
Fish must be stored in correct temperatures right up to cook time
Fish is highly perishable. Buy to order and rotate stock. Do not refreeze fish after thawing
Fish cooks easily so care must be taken not to overcook it
Hot dishes continues to cook while held for service. Fully cooking fish and holding it will cause it to deteriorate in quality

7. Culinary cuts of fish Cut Draw Description Fillet Delice
A fish fillet, from the French word filet /filɛ/ meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
Delice is a fillet or cut of fish that is neatly stuffed and folded.
You are required to fill in the rest of the table on page 58 in your students manual as a student activity

8. Fish preparation. What is lost.
Round fish
Flat fish
Whole with guts removed 5%
3-5%
Whole fish with guts and head removed
10%
Filleted
40-45%
45-50%
Fish preparation. What portion weights?
A la carte
Table d’hôte
Small whole fish
300 – 350g g
Fillets, paupiettes
160g
100g
Darnes
250g
200g
Supremes
180g

9. Fish preparation cookery methods
Poaching
Using a court bouillon
Portioned cuts are poached and coated with a sauce for gratinating
Steaming
A popular Asian cooking method
Fresh fish is essential
Often accompanied with fresh herbs and cooking liquor
Grilling
Game fish is often grilled
Firm flesh is important to prevent breaking up of product
Shallow frying
A process most suited to delicate textured cuts
Adds real eating quality because of
Improved flavour through caramelisation
Contrast in texture
Deep frying
One of the most popular fast food menu items using fish
Recommended that food is cooked to order to promote crispness
The coating can be changed according to availability of ingredients
Paner
Beer batter
Corn flour
Tempura batter

10. Classic fish dishes/garnishes à l’Orly
Fish Meunière
Fish Bonne-Femme
Lobster Mornay
Lobster Thermidor
À l'Orly is a French cooking term used to describe a preparation method usually used with fish fillets. The fish is usually a white fish such as sole, perch or cod. The fillets are skinned, battered and deep fried. The usual accompaniment on the side is a tomato sauce. The dish is served hot.
Student Activity
You are required to complete the rest of the table

11. Any Questions…????
Thank you & will see you in the next class. Don’t forget to read the next chapter before the next class
THE END