1. CHRM 1130 FINFISH A GUIDED TOUR OF THE FINFISH WORLD

2. What is a Finfish?  Any of the thousands of species of aquatic vertebrates with fins for swimming and gills for breathing. Found in saltwater and freshwater worldwide most are edible. Finfish are classified by bone structure as flatfish or round fish.

3. IDENTIFICATION OF FINFISH  Round fish –are characterized by round, oval or compressed bodies with eyes on either side of their heads. They swim in a vertical position and are found in freshwater and saltwater environments; examples would be catfish, cod and salmon.  Flatfish –are characterized by asymmetrical compressed bodies, with both eyes on the top of their head and a dark top skin. They swim in a horizontal position and are generally found in deeper ocean waters; examples would be flounder, halibut and turbot.

4. FINFISH

5. What are some of the best reasons for learning to clean, fabricate and prepare a wide variety of fish?  More people have learned to eat and enjoy fish because it is perceived to be healthful alternative to red meat  New information on some fish has caused alarm…fish higher up the food chain such as shark, swordfish and some tunas have a high amount of mercury in the flesh. It is advised to eat these types of fish rarely, no more than once a month.  Salmon, shell fish and smaller fish are deemed safe as the amounts of mercury in these fish is minimal.

6. PURCHASING FISH  IS IT FRESH? HOW TO TELL IF A FISH IS FRESH  When purchasing fish it is critical to understand that most fish that is labeled fresh has been out of its native waters for up to 14 days.  Really fresh fish had many indicators to its freshness.

7. BUYING FRESH FISH  SMELL- Should smell like the sea, clean, or like cucumbers when really fresh.  APPEARANCE-Glossy, slightly natural slime still attached…not sticky slimy.  TEXTURE-Firm, bounces back. Doesn’t leave a finger indentation  GILL COLOR- Bright red to bright pink…if brown and discolored, very old fish.

8. BUYING FRESH FISH  BELLY BURN OR LACK OF GAPING-There should be NO gaping of the flesh, otherwise called belly burn. Found in fish that is old.  NO BRUISES OR MARKS-No mishandling on the boat  SKIN BRIGHT- True to color and bright, not faded or dull  SCALES TIGHT- Scales loosen with age and decomposition.  EYES CLEAR AND BULGING - Clear..dull eyes signify age

9. MARKET FORMS OF FISH:  Fish is available in many forms at the market. Some can be purchased ready to cook, while others require special preparation. Below is a list of the market forms of fish.

10. MARKET FORMS OF FISH  Whole or round –This type is marketed just as it came from the sea. Before cooking, the fish must be scaled and eviscerated (internal organs removed). Usually the head, tail, and fins are removed prior to cooking.  Drawn –the viscera and entrails are removed. The fish must be scaled. Again the head, fins, and tail are usually removed before cooking.

11. Market Forms of Fish  Dressed or pan-dressed –The viscera are removed. The head, tail, and fins are usually removed. The fish is scaled, free of blood, and ready to cook.  Steaks –Steaks are cross-section pieces cut from a large dressed or whole fish, commonly 1/2" to 1 inch thick. A cross- section of the backbone is the only bone in the steak.

12. Market Forms of Fish  Fillets –Fillets are slices cut lengthwise from the sides of the fish. They contain no bones or other wastes, however the skin, with scales removed, may be left on one side. A single fillet is the flesh cut from only one side of the fish. Butterfly fillet is the name for two single fillets held together by uncut flesh and skin.

13. Other Market Forms  Portions or sticks –These are pieces cut lengthwise or crosswise from fillets or steaks. Most often they come in equal size portions about 1 inch wide to 3 inches long.  Canned –Several varieties of fish are canned. Tuna, salmon, mackerel, and fish products are processed in this manner. They can be stored on a shelf and are ready to use.

14. FINFISH  Fish is widely available and of high quality in Midwest= become knowledgeable of the product.  Fresh is still always best, however, properly frozen product is also acceptable.  Fish is better eating than the alternative forms available. Learn how to fabricate it and save money and insure that your product is of peak quality.

15. FINFISH  Are there differences in the way that the two classes of fish should be handled for fabrication and cooking? You may wish to keep in mind that fish cuts are few and species are many while meat cuts are many and species are few.  This means fabrication skills are easier to master.

16. FINFISH  Scaling, pan dressing –essentially the same for either class of fish, either flat or round. Start at the tail for scaling=do it while the fish is still whole if possible. –Whole fish needs to be skin scaled,first, gutted, washed, and then fins removed.

17. FINFISH  fabricating – –processing fish into marketable portions  filleting/cutting tranches –sides of fish removed, no spine or bones: two for small fish or round fish, four for large flat fish such as halibut, tuna, sword fish.  Skinning –removing skin for easier eating and cooking-skin is left on for fish that is broiled. Skin acts as a protection against the high heat.

18. FINFISH  pin boning – –removing side feather bones found on salmonae style fish. Use needle nose pliers or tweezer made for this purpose.  cutting steaks – –portion cut of fish with center spine bone – fish is laid on its side and cut into ½ to ¾ inch sections or steaks.  * Generally, fillets of fatty fish stay together better in cooking with skin intact. Fillets of lean fish should be skinless to insure quick, even cooking.

19. FINFISH~STORAGE  FRESH FISH –Fresh fish fillets should retain their true colors; pearly white, pink, reddish or meaty. Browning or curling on the edges means they have been stored too long. Hold fillets on ice loosely wrapped. Tight wrapping can cause a fetid odor to develop because air is trapped inside.

20. FINFISH  FROZEN FISH –Thaw frozen fish slowly in the refrigerator. Never refreeze fish one it has thawed. If you freeze fish yourself, it should be fresh and wrapped exceeding well. Keep fatty fish frozen less than one mont and lean fish frozen less than two months. Commercially frozen fish will last 3 months. Large pieces last the longest.

21. Why shouldn’t thawed fish be refrozen?  Water expansion during freezing breaks cell membranes and damages the texture of the fish. Quick freezing and slow thawing minimizes the damage. Refreezing causes more damage thus ruining the flesh.

22. FINFISH~COOKING  Cooking –Choose from bake, broil, grill, fry, steam or poach methods. Generally, use bake or broil for fatty fish and saute, poach or steam methods for lean ones. Fatty is defined as 5% oil content or more. Fatty fish tend to have a stronger flavor and more calories per serving that lean fish.

23. FINFISH  What are some common examples of fatty fish? Salmon, catfish, white fish, mackeral, tuna  What are some common examples of lean fish? Halibut, swordfish, shark, cod, bass, pike, walleye, perch, flounder, haddock Halibut, swordfish, shark, cod, bass, pike, walleye, perch, flounder, haddock

24. COOKING TECHNIQUE FOR FISH  BAKING: –350 degrees to 400 degrees 10 minutes per inch –lower temps for larger fish or pieces, higher temps for smaller pieces –protect, moisten, with sauce and or crumbs.

25. COOKING TECHNIQUE FOR FISH  BROILING –dredge in flour and coat with oil to prevent sticking –thin cuts should be cooked on one side –char broil one side to mark it and finish in oven at 400 degrees-best for smaller pieces

26. COOKING TECHNIQUE FOR FISH  SAUTEING/PAN FRYING –coat with flour, dip in milk first. –thin cuts work best for saute –quick fry in small amount of fat in a hot hot pan

27. COOKING TECHNIQUE FOR FISH  POACHING/SIMMERING –start with hot stock or court bouillon if small pieces, cold if large, use a rack to support or cheese cloth to lift fish and avoid breaking it.

28. What about shallow poaching vs. submersion poaching?  Court bouillon –short broth is the meaning of this word. H20, herbs, and acid, such as wine, vinegar or lemon juice, use for submersion poaching as its cheaper.  Fumet and wine –reduce poaching liquid 25% poach fish in this reduction and then add more fumet, and cream to finish. Use for shallow poaching as it is quicker and liquid will reduce more quickly.

29. COOKING TECHNIQUE FOR FISH  STEAMING –sweat fish and serve in its own juices. –“Etuver” is the French word for this method.  En papillot –is a way to steam fish in its own wrapper.-baked in oven surrounded by a paper wrapper, juices and steam are trapped and cook fish.

30. COOKING TECHNIQUE FOR FISH How will you know when the fish you are cooking is done?  flesh is opaque, not translucent  barely flakes with no gaping cracks  bone separates easily and is not pink  high quality fish such as salmon does not need to be completely “done” can be served medium rare.  allow 2 to 10 minutes an inch depending upon the method and type of fish cooked and your expertise. 145 degrees is max.