1. Seafood

2. Objectives Explain the role of fish and shellfish in the diet.
Identify different types and market forms of fish and shellfish.
Explain how to buy and store fish and shellfish.
Describe and demonstrate methods for preparing and cooking fish and shellfish.

3. Key Terms Crustaceans Drawn Dressed En papillote Fatty fish Fillets
Low-fat fish
Mollusks
Plankton
Seafood
Shellfish
Steaks
whole

4. Nutrients Protein B vitamins Iron Phosphorus Selenium Copper Zinc
Vitamin D
Omega-3 fatty acids
Iodine (in saltwater fish)

5. Fish fins & center spine with bones
Low fat fish
Fatty fish
Have less than 5 grams of fat in 3 ½ oz
White or pale flesh with a delicate texture and mild flavor
Includes: bass, carp, catfish, cod, haddock, halibut, pike, perch, pollock, red snapper, and whiting
Have more than 5 grams of fat in 3 ½ oz
Firm flesh with a deeper color and stronger flavor, higher in calories
Includes: shad, herring, mackerel, salmon, sardines, rainbow trout, and albacore & bluefin tunas

6. Mercury in Fish
Can be dangerous to humans especially in the early years
Settles on the bottom of water ways and is absorbed by plankton, which is eaten by small fish. These small fish are then eaten by larger fish, which are eaten by even larger fish. It ends with a deep sea fish, like tuna, which absorbs the mercury
Fish that have high mercury levels include: tuna, shark, swordfish, king mackerel, and tile fish
Fish that contain low levels of mercury include: canned tuna, salmon, pollock, catfish, sardines, and herring.

7. Shellfish shell but no spine or bone
Generally have a mild, sweet flavor
Most come from oceans and seas, very few from freshwater
Crustaceans-have long bodies, jointed limbs, and are covered with a shell
Crabs, crayfish, lobsters, and shrimp
Mollusks-have soft bodies covered by a rigid shell
Clams, mussels, oysters, scallops, and squid

8. Inspection and Grading
Hazard Analysis and Critical Control Point (HACCP)
Identifies and prevents hazards that could cause food borne illness during the stages of fish production
A voluntary program is also carried jointly by the RDA and the National Marine Fisheries Service of the U.S. Department of Commerce

9. Buying Fish and Shellfish
Whole: sold as caught and most perishable
Drawn: whole fish with scales, gills, and internal organs removed
Dressed: drawn fish with head, tails, and fins removed
Fillets: sides of fish, usually boneless, cut lengthwise
Steaks: cross sections cut from large, dressed fish. May contain bones
Live clams, oysters, and mussels: shells should be tightly closed, moist, and intact with no cracks, chips, or breaks
Scallops: should look moist and smell fresh but not be in liquid or directly touching ice
Live lobsters and crabs: should be active with legs moving, lobsters are bluish green until cooked
Raw shrimp: shells should be clear with no black spots, if unshelled meat should be firm

10. Fish and Shellfish Convenience forms Storage
Can be bought cooked and ready to eat, canned, frozen, or cured
Storage
Should be refrigerated immediately after purchase and used within a day or two or frozen
Never store fish that hasn’t been gutted
Refrigerate live shellfish in containers covered with a clean, damp cloth because they need to be able to breathe

11. Cooking Fish Cook fish 10 minutes for every inch of thickness
Fish will be opaque when finished cooking
Cooking methods for fish include
Broiling
Grilling
Baking
Poaching
Steaming
Braising
Frying /Deep-Frying

12. Cooking Shellfish
Shellfish needs to be cooked for a short time at a moderate temperature
Each type of shellfish is different so cooking methods may vary
The shells turn bright red, orange, or pink and the flesh becomes opaque when crustaceans are thoroughly cooked
Mollusks become plump and opaque when cooked
Both fish and shellfish are tender and cook well in the microwave in short amounts of time

13. Fish and shellfish
We should be eating at least two portions of fish a week including one of oily fish.
Fish and shellfish are good sources of a variety of vitamins and minerals, and oily fish is particularly rich in omega 3 fatty acids.