1. Cooking Fish and Shellfish
Chapter 15
Cooking Fish and Shellfish

2. Chapter Objectives 1. Cook fish and shellfish by baking.
2. Cook fish and shellfish by broiling.
3. Cook fish and shellfish by sautéing and pan-frying.
4. Cook fish and shellfish by deep-frying.
5. Cook fish and shellfish by poaching and simmering in court-bouillon.
6. Cook fish and shellfish by poaching in fumet and wine.
7. Cook fish and shellfish by mixed cooking techniques
8. Prepare dishes made of raw seafood.

3. Overview
Fish and shellfish have little or no connective tissue. The cooking procedures are different than for meat and poultry.
Fish is naturally tender. Cooking, especially overcooking, will dry it out.

4. Baking
Whole fish and fish portions can be cooked in an oven. It is not practical to prepare whole large fish in volume food service.
Cooking methods can be combined, like broiling and then finishing in the oven.
Baked fish is often referred to as “roasted”.

5. Moist Baking or Braising
If fish is baked with moist ingredients or with liquids, strictly speaking it is not baking.
In French cooking, baking fish with liquid is called braising, but we often call it baking.

6. Broiling and Grilling Broiling and grilling are increasingly popular
Customers perceive them as healthy
By varying process, vegetable accompaniment, and garnishes, many selections can be offered
A slightly crisped, browned or grill-marked surface is important to the appeal of the fish

7. Sautéing and Pan Frying
A classic method of sautéing is à la meunière.
The fish is dredged in seasoned flour and sautéed in clarified butter.
Other sautéed fish preparations call for the standard breading procedure.

8. Deep-Frying
Deep-fat frying is perhaps the most popular way to cook fish in North America
This method can be of high quality if the fish is fresh and the frying shortening is of high quality and it is at the right temperature
Fish is breaded or battered to provide a crisp, flavorful, attractive, protective coating
Frozen breaded fish portions are used widely

9. Poaching and Simmering
Poaching is cooking in a liquid at a very low heat
Shallow poaching
Fish is not fully submerged in a small amount of liquid (usually white wine or fumet)
Liquid is used to make sauce
Best for lean, delicate white fish such as halibut and sole
Poaching and simmering in Court Bouillon
Submersion method – fish is fully submerged in liquid
Court bouillon is defined as water containing seasonings, herbs, and usually an acid, or short broth in French. The liquid is not used for sauce.
Truit au bleu - a famous preparation

10. Glazing Poached fish is sometimes glazed before serving.
Combine the finished sauce with egg yolk, hollandaise sauce, and/or whipped cream or with Mornay sauce
Coat the fish with sauce and run it under the salamander or broiler until golden brown

11. Steaming and Mixed Cooking Techniques
Cooking En Papillote
cooking in paper - The fish, flavoring ingredients, and sauce are put in a sealed piece of parchment, and the fish is baked in it own juices. It is really steamed in the paper pouch.
Stovetop Steaming
Place fish on rack above simmering liquid and steam until done
Compartment Steaming
Several cautions need to be observed if you cook fish in a compartment steamer
Watch the cooking time carefully
Avoid pressure-steaming if possible. It tends to toughen the seafood
Use solid pans to retain juices

12. Seafood Served Raw
Clams, oysters, and smoked salmon have been enjoyed in North America for years. Sushi has recently become popular.
If you choose to serve raw seafood, please observe the following guidelines
Use only the freshest and highest-quality fish
Purchase your seafood from a reliable purveyor
Use only saltwater seafood from clean waters
Keep the fish cold and handle as little as possible
Observe the strictest sanitation procedures

13. Raw Fish Recipes - Be Careful
Fish Tartare - chopped fish with condiments and seasonings
Fish Carpaccio - thin slices of fish served with garnishes and usually a piquant sauce
Seviche - raw seafood marinated in an acid mixture
Sushi - short grained Chinese rice that can be garnished with fish.

14. Copyright ©2007 John Wiley & Sons, Inc.
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