1. FISHFISHFISHFISH © PDST Home Economics

2. Fish  Many different types of fish  Many different ways of cooking fish  Cooks quickly …saves fuel  Very nutritious …healthy substitute for meat

3. Uses  Main course breakfast e.g. kippers, kedgeree  Starter at dinner e.g. prawn cocktail, smoked salmon, chowder, mussels, crabs claws.  Main course at dinner e.g. fish pie, grilled mackerel, salmon steak.  Sandwiches e.g. tuna, salmon, sardines.  Snacks e.g. smoked salmon on crackers, prawns and crackers.

5. Classification of fish Ways to classify fish Ways to classify fish  Fresh water, Salt water  Demersal (bottom), Pelagic (top)  Flat, Round  White, Oily, Shell

6. Classification of Fish WhiteOilyShell CodHerringMussels HaddockMackerelPrawns WhitingSalmonLobster SoleTunaCrab PlaiceSardinesOysters

7. White Fish

8. Oily Fish

9. Tuna

10. Shell Fish Molluscs and Crustaceans

11. Average % Composition ProteinFatCarbVits.Mins.Water White Fish 17- 20% 0%0%B 1% Iodine 80% Oily Fish 17- 20% 13%0%BAD 1% Iodine 65% Shell Fish 17- 20% 3%0%B 2% Iodine Calcium75% Breaded Plaice 13%9%16%B 1% Iodine 60%

12. Nutritive Value  Protein: good source, HBV, growth and repair of cells  for energy, prevents heart disease.  Fat: none in white fish, unsaturated fat in oily fish including omega 3 oils, for energy, prevents heart disease.  Carbs.: none, serve with carbs. e.g. rice.  Vitamins: White & Shell, Vit B only, nerves and energy. Oily Fish, Vit B, Vit D (Bones and teeth) and Vit A (eyes, skin, growth, membranes).  Minerals: Iodine for the thyroid gland in all, calcium for bones in shell fish only.  Water: white fish has most water and no fat therefore lowest in calories.

13. Value of Fish in the diet  Important source of protein for those growing.  Unsaturated fat and omega 3 suitable for people with heart disease.  White fish, no fat, suitable for people on low fat or low calorie diets  Many varieties, many different uses.  Some fish are cheap yet nutritious e.g. herring for those on low income  Available fresh, frozen, canned, in prepared meals, no seasonal restriction.  Quick to cook saves fuel

14. In Season  Some fish are in season at certain times of the year… better flavour and cheaper better flavour and cheaper  e.g. Cod season = Sept to March.

15. Buying Fresh Fish  Clean reliable shop  Seaweedy fresh smell  Skin, moist, unbroken  Plenty of scales  Eyes, bright and bulging.  Gills, bright red/pink.  Flesh, firm, moist, unbruised, close grain.  Fresh fish cheaper ‘in season’

16. Fresh Fish can be bought:  Whole, usually smaller fish e.g. herring.  In Fillets, long thin pieces removed from the bone.  Cutlets or Steaks, slices cut across the body of large round fish

17. Buying Frozen fish  Frozen solid  Check ‘best before date’  Packaging not damaged

18. Storing Fish Fresh  Remove wrapping.  Rinse cold water.  Clean plate, cover loosely.  Fridge.  Use inside 24hrs. Frozen  Put in freezer as soon as possible.  If fish has started to thaw do not refreeze.  Use within recommended time.

19. Preserved fish FrozenCannedSmoked CodSalmonSalmon PlaiceTuna Kippers (herring HaddockMackerelTrout PrawnsSardinesHaddock

20. Preparing fresh fish  Remove scales, scrape from tail to head.  Cut off head or remove eyes.  Cut off fins  Cut off tail  Slit underside and remove viscera  Wash well rub with salt to remove black membrane.  Rinse and dry with kitchen paper

22. Filleting fish

23. Filleting Flatfish

24. Cooking Fish  Must be absolutely fresh  Wash and dry well  Cooked when flesh is opaque and flakes apart  Cooks quickly, falls apart easily.

25. Suitable Methods of Cooking Fish Frying Shallow or deep, usually coated Grilling Fillets, cutlets, small thin fish Poaching Simmer gently in Liquid @ 85ºC, water, milk, stock, wine. Steaming Between 2 plates or in steamer Baking Whole., fillets, steaks, cutlets often stuffed Stewing In sauce Reheating In fish pie or cakes.

26. Effects Of Cooking  Protein coagulates and shrinks  Becomes opaque  Connective tissue dissolves fish falls apart  Microbes die  Vitamins and minerals dissolve into cooking liquid  Some Vit. B destroyed

27. CoatingSaucesGarnishes Seasoned Flour CheeseLemon Egg & Breadcrumb ParsleyParsley OatmealEggCucumber BatterTartareCheese HollandaiseTomatoes Peas

28. Coatings

29. Sauces

30. Garnishes