1. Poultry, Fish, and Seafood Similarities Similarities  Muscle tissue  75% H 2 O  20% protein  Connective tissue  Exercise and aging increases amount of connective tissue (CT)  Tenderness is inversely proportional to amount of CT present

2. Poultry Sold young and not exercised (tender) Sold young and not exercised (tender) Divisions Divisions  Light meat—breast and wings  Less myoglobin, fat, and CT  Shorter cooking time  Dark meat—legs  More myoglobin, fat, and CT  Longer cooking time

3. Poultry Cooking whole birds  Problem: cooking legs to doneness without overcooking breast  Solutions:  Roast breast down  Baste with fat  Bard  Cook parts separately

4. Poultry Proper storage and handling Proper storage and handling  Use within 24 hours of purchase (never > 4 days)  Wash all surfaces in contact with raw poultry (salmonella)  If frozen, thaw in original wrapper in refrigerator or use cold running water  Never refreeze!

5. Poultry Doneness of Poultry Doneness of Poultry  Well-done  Use thermometer  180°F internal temp.  Insert into thick part of inner thigh (avoid bone)  Tests of doneness (small birds)  Looseness of joints  Clear juices  Flesh separates from bone  Firm to touch

6. Fish and Seafood Very little CT compared to meat—very delicate Very little CT compared to meat—very delicate Cooks quickly Cooks quickly Naturally tender Naturally tender Moist heat methods preserve moistness Moist heat methods preserve moistness Requires careful handling to avoid “flaking” Requires careful handling to avoid “flaking” Overcooking is most common mistake Overcooking is most common mistake

7. Fish and Seafood Divided by presence of skeleton Divided by presence of skeleton  Finfish: have internal skeletons  Shellfish: no internal skeletons Divided by fat content (0.5-20%) Divided by fat content (0.5-20%)  Lean fish: flounder, cod, bass, perch, sole  Fatty fish: trout, salmon, tuna Divided by source Divided by source  Salt H 2 O: round and flat varieties  Fresh H 2 O

8. Fish and Seafood Shellfish Shellfish  Mollusks (soft)  Bivalves: Oysters, Clams, Scallops  Univalves: Abalone, Conch  Cephalopods: Squid, Octopus  Crustaceans (segmented shells and jointed legs)  Salt H 2 O: Lobster, Shrimp, Crab  Fresh H 2 O: Crayfish