1. Gilbert Noussitou 2010 C-19-1 CHAPTER 14 FISH AND SHELLFISH

2. Gilbert Noussitou 2010C-19-2 Fish and Shellfish Fish are aquatic vertebrates with fins for swimming and gills for breathing –More than 30,000 known species –Most species live in our seas and oceans –Freshwater species are less numerous Shellfish are aquatic invertebrates with shells or carapaces –Found in fresh and salt water

3. Gilbert Noussitou 2010C-19-3 Fish and Shellfish Due to increased demand, improved preservation, and transportation techniques, good quality fish and shellfish are readily available Many fish and shellfish are expensive All are highly perishable Cooking times are generally short Taste is generally mild and delicate Special attention must be given to prevent spoilage and retain quality

4. Gilbert Noussitou 2010C-19-4 Structure and Muscle Composition Fish includes fresh and saltwater varieties Fish has skin and an internal skeleton of bone and cartilage Fish can be classified into two groups: –Round fish –Flat fish In cooking, fish is also classified into 2 categories –Lean –Fat

5. Gilbert Noussitou 2010C-19-5 Classification The fish and shellfish used in the foodservice industry can be divided into 3 categories: –Fish: –Mollusks –Crustaceans

6. Gilbert Noussitou 2010C-19-6 Fish Round Fish –Swims in a vertical position –Eyes on both sides of their head –Truly round Flat fish –Bottom dwellers –Found in deep ocean waters –Both eyes on top side of body –Scales are small –Dorsal and anal fins run the length of their bodies

7. Gilbert Noussitou 2010C-19-7 Bone structure of a round fish Bone structure of a flatfish Bone Structure

8. Gilbert Noussitou 2010C-19-8 Mollusks –Mollusks are characterized by a soft un-segmented body with no internal skeleton –Most mollusks have hard shells –Three types: Univalves (one shell) Bivalves (two shells) Cephalopods: (pen or cattlebone)

9. Gilbert Noussitou 2010C-19-9 Crustaceans –Have a hard outer skeleton or shell –Jointed appendages –Includes lobster, crab and shrimp

10. Gilbert Noussitou 2010C-19-10 Round Fish –Bass –Catfish –Sardines –Cod –Mackerel –Atlantic cod –Mahi-mahi –Pollock –Red snapper –Eels –Black sea bass –Grouper –Striped bass –Herring –Haddock –Monkfish –Pacific cod –Orange rougheye

11. Gilbert Noussitou 2010C-19-11 Round Fish –Salmon –Atlantic salmon –Chinook or king salmon –Coho or silver salmon –Sea Bream –Sharks –Swordfish –Tilapia –Trout –Tuna –Wahoo –Whitefish

12. Gilbert Noussitou 2010C-19-12 Round Fish Striped Bass Catfish Mahi-mahi Monkfish

13. Gilbert Noussitou 2010C-19-13 Round Fish Pollock Grouper Sardines Mackerel

14. Gilbert Noussitou 2010C-19-14 Round Fish Atlantic Salmon Chinook or King Salmon

15. Gilbert Noussitou 2010C-19-15 Flat fish Flounder English sole Petrale sole Domestic Dover sole Halibut Turbot

16. Gilbert Noussitou 2010C-19-16 Flat fish Lemon Sole Petrale Sole English Sole True Dover Sole

17. Gilbert Noussitou 2010C-19-17 Flat fish Alaskan Halibut Turbot

18. Gilbert Noussitou 2010C-19-18 Shellfish Univalves Abalone Conch Abalone

19. Gilbert Noussitou 2010C-19-19 Shellfish Bivalves Clams –Atlantic hard-shell clams or quahogs –Soft-shelled clams –Surf clams –Pacific clams

20. Gilbert Noussitou 2010C-19-20 Shellfish Bivalves (cont’d) Scallops –Sea (cold water – largest) –Bay (cold water, average 70 to 90 count) –Calico (cold water, average 70 to 110 count)

21. Gilbert Noussitou 2010C-19-21 Shellfish Bivalves Cockles Mussels –Blue mussels –Greenshell mussels Blue Mussels Greenshell Mussels

22. Gilbert Noussitou 2010C-19-22 Shellfish Bivalves (cont’d) Oysters –Atlantic oysters –Olympias –Pacific oysters –European flat oysters

23. Gilbert Noussitou 2010C-19-23 Oysters European Flat Oysters Hamma-Hamma Bluepoint Olympias

24. Gilbert Noussitou 2010C-19-24 Shellfish Cephalopod s Octopus Squid Octopus Squid

25. Gilbert Noussitou 2010C-19-25 Shellfish Crustaceans Crayfish Crabs –King crabs –Dungeness crabs –Blue crabs –Snow or spider crabs –Stone crabs

26. Gilbert Noussitou 2010C-19-26 Crabs King Crab Legs Snow Crab Legs Blue Crab Dungeness Crab

27. Gilbert Noussitou 2010C-19-27 Shellfish Crustaceans Lobsters –Maine lobsters –Spiny lobsters –Slipper lobsters –Langoustine Shrimp Prawn

28. Gilbert Noussitou 2010C-19-28 Shellfish Crustaceans Shrimp Maine Lobster

29. Gilbert Noussitou 2010C-19-29 Fish and Shellfish Nutrition –Low in calories, fat and sodium –High in protein and vitamins A, B and D –Fish are high in a group of polyunsaturated fatty acids called Omega-3 Inspections and Grading –C.F.I.A. is the only approval granting agency under federal regulations –Approved facilities must adhere to a HACCP program –No grading protocol exists in Canada. Buying must rely on the integrity of the supplier

30. Gilbert Noussitou 2010C-19-30 Inspection C.F.I.A. mark and statement

31. Gilbert Noussitou 2010C-19-31 Freshness Fish and shellfish are highly perishable Fish and shellfish must be kept cold at all times Checking Freshness: –Smell– Eyes –Gills– Fins –Texture– Scales –Appearance– Movement

32. Gilbert Noussitou 2010C-19-32 Fish-Market Forms Whole or round Drawn Dressed Pan-dressed Wheel or centre-cut Steak or darne Fillet Butterflied Goujonnette Paupiette

33. Gilbert Noussitou 2010C-19-33 Cutting a Fillet

34. Gilbert Noussitou 2010C-19-34 Cutting Steaks from Salmon

35. Gilbert Noussitou 2010C-19-35 Storage Most important concern with storage is temperature All fresh fish should be stored at; -1 to +1°C (30 to 34°F) Store on ice Store bivalves in shipping packages at 4°C (40°F) in high-humidity environment Can keep crustaceans in salt-water tanks

36. Gilbert Noussitou 2010C-19-36 Applying Various Cooking Methods Dry heat –Broiling and grilling, baking, sautéing, pan-frying Moist heat –Steaming: “en papillote” –Poaching: “deep poaching” (court-bouillon) “shallow poaching” (white wine, fumet etc.) –Simmering