1. Fish and Shellfish
Chapter 15

2. Objectives List methods for harvesting seafood
Explain the purpose of the green sheet
Summarize the many quality points that should be inspected when receiving seafood
Differentiate between shellfish and bonefish

3. Objectives (cont’d.) Define the term mollusks
Compare the differences between univalves and bivalves
Define the terms crustaceans and cephalopods
Distinguish among roundfish, flatfish, winged fish, and eels

4. Objectives (cont’d.)
Identify the various market forms for shrimp and crab
List the various market forms for fish
Describe the proper method for icing fish for storage

5. Harvesting Seafood Seafood harvesting methods
Foraging for them in their natural habitat
Raising them in pens, ponds, or tanks
Harvesting method has an impact on fish habitat and product
Some methods selectively capture certain species; others are nonselective

6. Fish Harvesting Harvesting methods Gillnetting Handline Harpooning
Purse seine
Hook and line
Trawling and trapping

7. Fish Harvesting (cont’d.)
15.2a A purse seine loosely surrounds a school of fish
15.2b The seine net is “pursed” to capture the fish

8. Fish Harvesting (cont’d.)
Fish aquaculture
Open-ocean cages or net pens
Used to hold large stocks of fish
Method can pollute surrounding waters and threaten wild stock with disease
Tanks, ponds, and raceways
Free-flowing water from rivers and streams are diverted into raceways
Pumps aerate water in ponds and tanks

9. Shellfish Harvesting Harvesting methods Diving Dredging
Trapping and pots
Tongs and rakes
15.5 Trapping fish in pots

10. Shellfish Harvesting (cont’d.)
Shellfish aquaculture
Beach culture
Uses sand filled pens; minimal habitat impact
Suspended cable or bags
Uses suspended surface areas upon which filter-feeding shellfish grow
No impact on surrounding habitat or other species

11. Buying and Storing Green sheet Similar reports include:
Name for market news reports issued by the National Marine Fisheries Service
Lists weekly prices of fresh and frozen seafood
Similar reports include:
Boston blue sheet (fish blocks and fillets)
Seattle sheet (salmon)

12. Buying and Storing (cont’d.)
Similar reports include: (cont’d.)
New Orleans sheet (shrimp)
Los Angeles sheet (tuna)
Seafood grading is voluntary
Grades are A, B, and C
Food service establishments should inspect fresh fish upon arrival

13. Buying and Storing (cont’d.)
Inspection factors
Smell
For whole fish: inspect eyes, gills, gut cavity, slime, skin, and temperature
For shellfish, ensure shells are closed
Tap an open shell to see if it closes (indicates product is still alive)

14. Packaging Most common seafood packaging methods Block frozen
Cello wraps
Individually quick frozen (IQF)
Layer packs
Shatterpack

15. Caviar Sturgeon roe (eggs) Major types of caviar
Beluga, osetra, and sevruga
Fish roe is harvested from fish while it is still alive
Then mixed with salt to keep eggs from clumping (malossol)

16. American Caviar
Types of caviar made from U.S. freshwater fish include:
American and lake sturgeon
Hackleback and white sturgeon
Paddlefish, salmon and whitefish roe
Trout, bowfin and lobster roe

17. Imported Caviar
Caspian Sea provides 90 percent of caviar available on the world market
Types
Beluga, sevruga, and osetra sturgeon
Tobico sushi, wasabi, and kaluga caviar

18. Fish A vital food source for people worldwide
20,000 known species of fish
Identified in many ways
Freshwater or saltwater
Large or small
Oily or flaky
Thin or meaty

19. Roundfish Most common types of fish Common types of roundfish
Populate salt and fresh waters
Common types of roundfish
Smallmouth and largemouth bass, carp, European pike perch, sauger, walleye, perch, trout, mullet, monkfish

20. Roundfish (cont’d.) Common types of roundfish (cont’d.)
Sea bass, sardine, anchovy, herring, mackerel, swordfish, salmon, cod, haddock, smelt
Tuna
May be labeled white tuna (albacore) or light tuna (bluefin or yellowfin)

21. Flatfish Named because eyes are on same side of the head
Types of flatfish
Plaice, flounder, halibut, sole, turbot

22. Winged Fish
Skate
Thin fish with long tail and fins that look like wings
Edible portions are the wings, the cheeks, and the liver
Boneless flesh is pinkish or off-white; resembles scallops

23. Eel Has cylindrical body with small oval scales embedded in the skin
Popular in Japan
Cut into fillets, slices or pieces
Sold fresh, smoked, marinated, or in cans
Flesh is firm and fatty
Easy to debone; extremely perishable

24. Market Forms of Fish Whole fish Drawn Dressed H&G Loin Fillet Steak
Thin, medium, and thick
Steak
Fish sticks and patties

25. Crustaceans Shellfish with external skeletons and jointed legs
Thousands of species, but only a few are commercially viable
Crab, shrimp, lobster, crayfish

26. Crab 15.9 Dungeness crab 15.21 Snow crab legs and claws
Source: Randy van Dam 2008

27. Shrimp Various market forms of shrimp Green head-on Green headless
Peeled
PUD
P&D
Shell-on cooked

28. Lobster Market forms of lobsters
Maine lobster (American or true lobster)
Spiny lobsters (Rock or Florida lobsters)
Should be kept alive until needed for cooking
Does not freeze well
Tails may be cold or warm water

29. Crayfish Known as freshwater lobsters, crawdads and mudbugs
Most come from Louisiana
Available live or frozen whole
Meat may be kept frozen up to two months
Live crayfishes in refrigerator for 24 hours

30. Mollusks (Molluscs) Types of mollusks Bivalves Univalves Cephalopods
Clams, oysters, mussels, and scallops
Univalves
Conch and abalone
Cephalopods
Squid, octopus, and cuttlefish

31. Clams Found in sand or mud close to shore Species of hardshell clams
Harvested with hand tools
Species of hardshell clams
Southern quahog, Northern quahog
Littleneck, Cherrystone, and Chowder
Steamer clams
Sold live, fresh, or frozen

32. Oysters Grow mainly in tidal mudflats Shellfish sanitation program
Monitors oysters for contamination from viruses, bacteria, and “red tide” toxins
Popular standard types
Eastern oyster
European flat oyster

33. Oysters (cont’d.) Popular standard types (cont’d.)
Kumamoto
Olympia
Pacific (Japanese)
Oysters have a fairly long shelf life
Up to two weeks
Should be consumed when fresh

34. Mussels Subject to controls of Shellfish Sanitation Program
Cheap and plentiful
Sold by the bushel bag
Weighs about 45 lb.
15.29a Mussels
Source: Randy van Dam 2008

35. Scallops Muscle holding the two halves of the scallop shell together
Only available as chucked
Whole scallops cannot be opened without commercial equipment
Large quantities of frozen scallops are thawed and sold as fresh

36. Conch Large sea snails Becomes more tender with extended cooking
Bahamian or Caribbean
New-England type
Becomes more tender with extended cooking
15.31 Conch shell and conch meat
Source: Randy van Dam 2008

37. Abalone One of the most expensive varieties of seafood
Prime target for cheaper substitutions
Giant squid or cuttlefish may be passed off as abalone
Sold cut into round steaks
Must be cooked briefly, or it toughens

38. Squid (Calamari) Available in a variety of market forms
Fresh, frozen, dried, and canned
Fresh squid should be moist, but firm
With a faint seawater odor
Clean the squid prior to use
When sold fresh or thawed
Very long shelf life if handled with care

39. Octopus Flesh is firm and flavorful
Small animals are best
Pound tough flesh of large octopus with a mallet
Flesh of certain species is poisonous
Usually cleaned and tenderized before it is sold

40. Cuttlefish Common in Europe and Asia
Measures between six and ten inches
Choose fresh cuttlefish with moist, firm flesh that smells faintly of the sea
Also sold frozen or canned
White flesh is very firm; slippery skin is difficult to remove

41. Sea Urchin Edible portion of the sea urchin is located under its mouth
Consists of five sexual organs known as the “coral”
Sold whole or ready to serve and extremely perishable
Look for firm spines and tightly closed mouth holes

42. Sea Cucumbers Found on the sea floor worldwide
Considered a delicacy in Far East countries
Often purchased dried and rehydrated before use
Used in soups, stews, and braised dishes

43. Smoked Seafood
Process by which salted seafood are flavored in a drying oven
Dense smoke passes around and through the product
Good product made from good fish
Basic methods of smoking include hot and cold

44. Market Varieties of Smoked Seafood
Includes:
Bloaters, buckling, cod and haddock fillets, eels, finnan haddock, herrings, kippers, mackerel, oysters, pollock, sablefish, trout, whitefish
Smoked salmon: most popular; several varieties

45. Seafood Analogs Substitutes for meat-based proteins Burgers
Hams and loaves
Hot dogs
Sausages

46. Summary There are various methods of seafood harvesting
Fish may be categorized as roundfish, flatfish, winged fish, eel, and shellfish
Visually inspect incoming fresh fish
Shellfish Sanitation Program monitors shellfish safety