1. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

2.  Fish – fins and bony structure with a backbone  Shellfish – neither fins nor bones; have a shell instead

3.  Some fish and shellfish come from fresh water lakes, rivers, streams, and ponds – FRESHWATER VARIETIES  Oceans and seas – seafood – SALTWARER VARIEITES  Today, some of both varieties are raised on fish farms

4.  For cooking purposes there are many fish that are similar; if you can’t get the specified one, others can be substituted because of their similarities in color, flavor, and/or texture  Most fish low in fat; a few of the darker fish have higher fat contents

5. Fish with a light color, mild flavor, tender texture Fish with a dark color, more pronounced flavor, firm texture CatfishBluefish PerchSalmon SoleTuna CodMackerel PikeShark TroutSwordfish Flounder Pollock Turbot Haddock Pompano Whitefish Halibut Red Snapper

7.  Drawn – whole fish with scales, gills, and internal organs removed  Dressed of pan-dressed – drawn fish with head, tail, and fins removed

8.  Fillets –sides of fish cut lengthwise away from bones and backbone; usually boneless; large fillets often cut into smaller ones  Steaks – cross section from large, dressed fish; may contain bones from ribs and backbone

9.  Mild, sweet flavor  Almost all come from ocean and seas; few from freshwater  2 types of shellfish – crustaceans and mollusks

10.  Long bodied, joint limbed, covered with a shell – crabs, crayfish, lobsters, shrimp

11.  CRABS – oval shell, 4 pair of walking legs, 2 claws  Different varieties and sizes are available  Whole crabs are sold live, cooked, or frozen

12.  Crab legs and claws sold cooked or frozen  Cooked crab meat available refrigerated, frozen, and canned

13.  Crayfish – freshwater crustaceans; also called crayfish or crawdads  look like small lobsters  Sold live, whole, or cooked

14.  Lobsters – long, jointed body with 4 pairs of walking legs and 2 large claws, all covered with a hard shell  Average weight 1 ¼ pounds to 2 ¼ pounds  Maine lobster – most popular  Fresh lobster is sold life

15.  Shrimp – vary in size and color  Usually sold frozen or previously frozen and thawed  Can buy raw shrimp, with or without the shell, shelled, cooked shrimp

16.  Shellfish with soft bodies covered by a least one shell  Include clams, mussels oysters, scallops, and squid

17.  Clams – 2 shells hinged at back with edible flesh inside  Many varieties available  Sold live (still in the shell) or shucked (removed from the shell)

18.  Mussels – thin, oblong shell  Length varies from 1 ½ inches to 6 inches  Shell colors vary  Flesh is creamy tan and not as tender as oysters or clams  Sold live in the shell

19.  Oysters – rough, hard, gray shell  Various sizes  Flesh varies in color, flavor, and texture  Sold live or shucked

20.  Scallops – grow in beautiful, fan-shaped shells  Only the muscle that hinges the two shells is sold  Bay scallops – very tiny – ½ in. in diameter  Sea scallops – much larger – 1 ½ in. in diameter – not as tender as bay scallops

21.  Squid – also known as calamari  Sold fresh  Popular in Asia and the Mediterranean and becoming popular in the U.S.

22.  May be dried, pickled smoked, or cured  Lox – type of cured, smoked salmon  Cod – salted and dried  Herring – cut in chunks, pickled in vinegar, and spices, then packed in jars

23.  Canned fish and shellfish – ready-to-eat as is heat, or use in recipes  Look for fish packed in water rather than oil  Many convenience forms available – frozen, frozen breaded fillets

24.  FDA has food safety system for fish – Hazard Analysis and Critical Control Point (HACCP)  Voluntary inspection and grading program carried on jointly by FDA and the National Marine Fisheries Service of the U.S. Dept. of Commerce

25.  Fishy odor or unpleasant ammonia odor– not good – sign fish is bad  Buy from a reliable source

26.  Use appearance, aroma, and touch to judge quality – fresh should have shiny skin, glistening color; whole fish should have clear, full eyes and bright red or pink gills; mild, fresh aroma, similar to cucumbers or seaweed; skin should spring back when touched

27.  Some shellfish must be alive if bought fresh – look for signs that they are alive – movement in lobsters; mollusk shells should shut when tapped

28.  Store in refrigerator or freezer immediately  Refrigerate in containers covered with clean, damp cloth; need breathing space  Don’t put saltwater fish in fresh water – will die

29.  Use fish stored in refrigerator within 1-2 days  For longer storage, freeze