1. 14.3 Seafood

2. Inspection & Grades FDA monitors interstate fish shipments and requires adoption of a HACCP program for processors. USDC offers a voluntary seafood inspection program –PUFI Processed Under Federal Inspection Wholesome and meets sanitary guidelines required by NMFS National Marine and Fisheries Service

3. Inspection & Grades

4. A –Highest quality available, excellent appearance, good flavor and odor, free of blemishes and defects B –Good quality, some blemishes and defects C –Only appropriate for dishes not requiring an attractive appearance

5. Inspection & Grades Below Standard –Do not have good quality Only A carries a stamp

6. Market Forms

7. Whole fish: as it was caught, completely intact Drawn fish: Viscera removed, head, fins, scales still intact H&G (headed and gutted) Head-off drawn: viscera and head removed, scales and fins are still intact

8. Market Forms Dressed fish: viscera, gills, scales, fins removed; head may or may not be removed; also known as pan-dressed; usually appropriate for a single serving Steak: cross section cut from a drawn fish, portion cuts from a large fillet are commonly called steaks

9. Market Forms Fillet: boneless piece of fish removed from either side of the backbone, skin may or may not be removed (“pin-bone out”) Tranche: portion size slice of a fillet that is cut at a 45 ° angle to expose a greater surface area, Pavé: portion sized square cut from a fillet

10. Fish Types

11. Flat Fish: backbone runs through the center of the fish, 2 upper and lower fillets, both eyes on same side of head –Sole (S) [L], Halibut (S) [L], flounder (S) [L], turbot (S) [L] (S)- Saltwater (F)- Freshwater (A)- Anadromous [L]- Lean [F]- Fatty

12. Fish Types

13. Round Fish: eyes on both sides of head, swim in an upright position –Low Activity Cod (S) [L], haddock (S) [L], hake(S) [L], pollock (S) [L]

14. Fish Types Round Fish: –Medium Activity Sea Bass (S) [L], Snapper (S) [L], Pike (F) [L], Grouper (S) [L]

15. Fish Types Round Fish: –High Activity Salmon (A) [F], Trout (F) [F], Tuna (S) [F], Mackerel (S) [F], Mahi Mahi (S) [L]

16. Cooking Fish Fatty Fish: –Mackerel, Dry: grilling, broiling Medium Fatty: –Tuna/Salmon, most methods Lean –Sole/Flounder, poach or sauté

17. Cooking Fish Dry-Heat: bake, broil, grill –Fillets or steaks of fatty fish –Oven 350°F.-400°F. Larger cuts at lower end –To retain moisture coat with breadcrumbs, crushed nuts, thinly sliced vegetables

18. Cooking Fish Dry with fat and oil: sauté, stir-fry, pan-fry, deep-fry –Lean finfish and shellfish –Coat with flour or breading –Small items (shrimp, scallops) cooked quickly over high heat

19. Cooking Fish Moist-heat: poach simmer, steam –Particularly lean –Poach in: Court Bouillon (cort boo-YON) stock made of vegetables and an acid, vinegar/wine Fumet (foo-MAY) rich fish stock made with wine Olive oil or butter

20. Cooking Fish Moist-heat: poach simmer, steam –Shallow-poached and shellfish should be opaque –Oysters, clams and mussels, should show curling at edge –White deposits indicate too high temp. or too long –Stringiness, dryness, excessive flaking indicate too high/too long

21. Cooking Fish Moist-heat: poach simmer, steam –En papillote: moist heat technique, encase fish, herbs, vegetables and/or sauce in parchment paper and steam in hot oven

22. Cooking Fish Combination: stewing, braising –Bouillabaisse (BOO-ya-base) French seafood stew made with assorted fish, shellfish, onions, tomatoes, white wine, garlic, saffron, herbs –Cioppino, a San Francisco version –Jambalaya (jam-bo-LIE-ah) Creole stew of rice, shellfish, vegetables

23. Doneness USDA Minimum: 145 ° F. Medium: 125-135 ° F. –Mostly opaque, slightly translucent, becoming firm, becoming flaky– Salmon Medium Rare: 115-125 ° F. –Outer opaque, inner translucent, somewhat resilient—Tuna

24. Doneness

25. Generally speaking: –Flesh turns from translucent to opaque –Flesh becomes firm –Flesh pulls away easy from bone –Flesh begins to flake –Remember carryover cooking

26. Shellfish Aquatic animals, without a backbone, protected by some sort of shell, and live primarily in salt water –Mollusks Univalves: single shelled Bivalves: 2 shells joined by a hinge –Crustaceans: jointed exterior skeletons or shells –Cephalopods: Mollusks with tentacles attached directly to the head

27. Univalves Abalone –Grilled, sautéed, marinated –Mother of Pearl Conch –Salad, ceviche, chowder, fritter

28. Univalves Abalone –Grilled, sautéed, marinated –Mother of Pearl Conch –Salad, ceviche, chowder, fritter

29. Bivalves Fresh, shell open, tap, if does not move, discard After cooking, closed shell, discard

30. Bivalves Clam –Grilled, baked, steamed, chowder –West and East coast –Whole, shucked fresh or frozen, canned chopped/whole –Fresh = 25% yield = 12% meat = 22% juice TypeNumber per Lb. Atlantic(not standard) -Little Neck8-10 -Middle Neck6-8 -Top Neck4-6 -Cherrystone3-5 -Chowder1-2 -Soft Shell12-15 Pacific(by weight) -Geoduck2-3 lbs. ea. -Manilla20 per lb. -Littleneck8-10 per lb. 1 Bushel (8 gal)=1 gal. shucked =10-12 # meat Canned, chopped=25% meat =75% juice

31. Bivalves Oyster –Baked, batter-fried, steamed, raw –Very delicate, high percentage of water –Flavor is sensitive to surrounding water GradeCount With ShellPer Bushel -Standard200-300 -Select100-200 -Extra Select<100 75# Bushel= 1 gallon shucked ShuckedPer Gallon -very small<500 (≤0.25 oz.) -Standards (small)304-500 (0.32 oz.) -Selects (med.)208-304 (0.5 oz.) -Extra selects (large)160-208 (0.71 oz.) -Counts<160 (0.8 oz.)

32. Bivalves Mussels –Baked, Steamed TypeYield/Count Blue22-30% (0.22oz. meat) 18-24/lb. Mediterranean35-45% (0.5 oz. meat) 10-15/lb. Green35-50% (0.54 oz. meat) 10-15/lb.

33. Bivalves Scallops –Broiled, grilled, poached, stewed, sautéed –Generally sold shucked –Look for IQF TypeCount per Lb. SeaU10 (1.6 oz.+) 10-20 (1.06 oz.) 20-30 (0.64 oz.) 30-40 (0.48 oz.) Bay, Atlantic70-110 (0.23 – 0.15 oz.) Calico, Gulf60-200 (0.27 – 0.08 oz.)

34. Cephalopods Squid/Calamari –Baked, boiled, deep-fried, pan- fried, stir-fried, sautéed –Ink used for color (pasta) Octopus –Boiled, small: deep-fried, grilled, sauté Cuttlefish –Boiled, steamed, stir-fried, sushi

35. Crustacean Crab –Baked, broiled, grilled, poached, steamed, stewed, sauté TypeYield/Size King Legs50% Leg/Shoulder/Claw 45%Leg/Shoulder 40% Large claw 30% Small Claw Snow Leg28% -cocktail claws40% Dungeness25%yield Blue14% -No. 1 MaleGood meat/shell ratio -No. 2 Male⅓ less Canned Meat -Colossal/Jumbo LumpLarge white lump/fin -Super LumpBroken lump/body -BackfinBroken lump/flake -SpecialBody flake -ClawBrown fin/strong taste

36. Crustacean Lobster –Baked, broiled, grilled, poached, steamed, stir-fried TypeYield/Size (lb.) Hard Shell20-24% -Tail45% of EP -Claw35% of EP -Knuckle10% of EP -Leg10% of EP Chicken≤1 (3.5 oz. meat) Quarters1 ¼ (4.5 oz. meat) Select1 ½- 2 ½ (5 ¼- 8¾ oz.) Jumbo>2.5 (8¾ and up) CullMissing 1 claw (17% of EP) BulletMissing 2 claws (35% of EP) Soft Shell ( shredder) July-Sept. 17-19% spongy

37. Crustacean Shrimp –Classified by count per pound –P&D – peeled and deveined –Deveined – remove intestinal tract along back

38. Crustacean Terminology CCooked UCUncooked HeadlessOnly head removed P&DPeeled and Deveined PUDPeeled, undeveined Tail-onHeadless, P&D, tail not removed Tail-offHeadless, P&D, tail removed ButterfliedP&D, cut almost in two GreenShell on

39. Shrimp Size Count SizeCount HeadlessEach (oz.) P&DEach (oz.) CookedEach (oz.) Extra Colossal6/82.298/101.7810/121.45 8/101.7810/121.4513/151.14 Colossal10/121.4513/151.1416/200.89 13/151.1416/200.8921/250.70 Extra Jumbo16/200.8921/250.7026/300.57 Jumbo21/250.7026/300.5731/350.48 Extra Large26/300.5731/350.4836/400.42 Large31/350.4836/400.4241/500.35 Medium Large36/400.4241/500.3551/600.29 Medium41/500.3551/600.2961/700.24 Small51/600.2961/700.2471/900.20 Extra Small61/700.2471/900.2090/1100.16