1. FISH & SHELLFISH Classifications (types & structures) Nutritive value
Selection and storage
Preparation
Cooking
Textbook Pg

2. Structures of Fishes Less connective tissues than meat & no elastin
Not tough as muscle fibres are short & held together by connective tissues
Hence, fish is more digestible than meat

3. Classifications
Saltwater fish - more distinctive flavors than freshwater fish
Oily fish - more flvaour than the white lean varieties

5. Composition and Nutritive value
Protein
Fish protein has a high biological value
as that of land animals; 18-20% of protein.
white fish  10% with energy value Kcal/100g
Roe  30% protein.
Mollusks  15%.
Fish meal & fish flour - excellent nutrient content, prepared from small whole fish for animal feeds while some are added into human foods such as cereals, bread and noodles.

6. Fat
Lean fish - less than 1% of fat
Oily fish % fat, hence higher energy value kcal/100g
Shellfish - little fat & energy value 50kcal, high cholesterol esp
lobsters and crabs, cuttlefish and moderately high in prawns
Vitamins
Fish -Vit A and D in oily fish. Why?
-some vit. B groups e.g. thiamine, riboflavin, nicotinic acid (present in small amounts)
Shellfish – Vit. A content is good in some shellfish. B groups vitamins are present in all shellfish

7. Shellfish – high water content
Mineral Fish -good source of phosphorus -good source of calcium when eaten with bones Shell Fish - calcium, iron and iodine - e.g. cockles are esp. rich in iron & iodine
Oysters are the richest food source for zinc
Water
Fish - white fish  80%
- Oily fish  67%
Shellfish – high water content

8. Fish and seafoods white fish- < 1% fat
eg cod, halibut, pomfret (ikan bawal), red snapper (ikan merah), threadfin (ikan kurau)
Intermediate-
2-10% fat
eg trout
Fat fish-
10-25% fat
eg herrings, salmon, sardines, mackerel, tuna
vit. A & D disperse through out fat and liver

9. Selection and storage
Fresh finfish- firm fins & body, tight scales, gills are red & eyes are bright and not sunken. Pressure on the body does not leave an indentation, except frozen/ thawed. Body not slimy and does not have an unpleasant stale smell.
Storage- Fresh fish should be kept in freezer
Mollusks should be refrigerated in containers covered loosely with a clean damp cloth.

10. Preparing Fish for Cooking
Cook fish while it is fresh
Fish should be cleaned, washed & put in polythene bag before placed in freezer (should be eaten within a few days)
Once thawed, should not be frozen again
Preparing Shellfish for Cooking
Cook shellfish while it is fresh
Scrub clean any hard outer shell or remove shell
Scrub clean shellfish such as cockles & mussels & soak them in water (add little salt)

11. Cooking Thaw fish over night in the refrigerator
Fish are less tasty than meat. Good cooks uses a variety of
sauces, garnishes, herbs and spices to make fish interesting
and appetizing.
Cooking methods used depend on whether fish is oily or white.
Oily fish grilled, baked or pan-fried so that natural flavour is conserved
White fish  deep fried so that it will tastes better
Shellfish- moist-heat generally satisfactory.
Lobsters- parboiled in salted water, over done
toughens the meat

12. Cooking Fish
Retention of forms- if cooked in water, tie fish in cheesecloth
Small fish- frying, curry fish- should use bigger fish & less bones
Moist heat  steaming, boiling
 soluble proteins & extractives are lost to the liquid, fish tends to be tasteless
 therefore usually eaten with a sauce, which may be made from the liquid the fish is cooked in to prevent wastage of soluble nutrients
Dry heat  grilling, baking, pan-frying
Some shrinkage occurs as protein coagulate
As fish shrinks, water evaporates from surface & leaves behind deposit of flavoring matter & mineral salts, hence makes surface of fish tasty
This method conserves flavor & nutritive value

13. Cooking Shellfish Little time needed
Preferably, they should be cooked just before eating it
Cooking method: fry them quickly, steaming or quick boiling
Do not overcook  makes them tough & less digestible
Must be cooked properly  common cause of food poisoning