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Foods & Nutrition. Ch.19-4: Seafood . Seafood. Seafood - edible finfish and shellfish Types and Market Forms of Fish and Shellfish : Finfish- have fins, a bony skeleton, and a backbone Shellfish- no fins or bones but have a shell

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Foods & Nutrition

Ch.19-4: Seafood


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Seafood

  • Seafood- edible finfish and shellfish

  • Types and Market Forms of Fish and Shellfish:

    • Finfish- have fins, a bony skeleton, and a backbone

    • Shellfish- no fins or bones but have a shell

    • Freshwater Fish- Inland waters such as lakes, ponds, and rivers

    • Saltwater Fish- (seafood) Waters such as oceans and seas

    • Today many fish farms are able to raise both


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Types of Fish

  • Light color, mild flavor, and tender texture:

    • Catfish, Cod, Flounder, Haddock, Halibut, Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, Whitefish

  • Dark color, more pronounced flavor, and firm texture:

    • Bluefish, Mackerel, Salmon, Swordfish, Tuna


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Market Forms of Fish

  • Drawn- Whole fish w/ scales, gills, and internal organs removed

  • Dressed or Pandressed- “Drawn” fish w/ head, tail, and fins removed

  • Filets- Sides of fish cut lengthwise away from bones and backbone (usually boneless)

  • Steaks- Cross sections cut from large dressed fish (may contain bones)


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Shellfish

  • Mild, sweet flavor

  • Mainly found in oceans and seas but some from freshwater

  • Two types- crustaceans & mollusks

    • Crustaceans- long bodies w/ jointed limbs/ covered w/ shells

      • Crabs- Round shell, eight legs, two claws; sold live, cooked, or frozen

      • Crayfish- (freshwater) “crawfish” look like small lobsters

      • Lobster- long, jointed body w/ 4 pair of legs & 2 lg. Claws, all covered w/ a hard shell

        • Average weight is 1 ¼ lb.- 2 ¼ lb.

        • Fresh lobster is sold and cooked live

        • Maine is the most popular place for fresh lobster

      • Shrimp- vary in size and color, usually sold frozen or previously frozen, raw or cooked

    • Mollusks- soft bodies covered by at least 1 shell

      • Clams

      • Mussels

      • Oysters

      • Scallops

      • Squid (calamari)


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Inspection & Grading

  • FDA- Food and Drug Administration & National Marine Fisheries Service of the US Dep’t of Commerce


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Buying & Storing Fish & Shellfish

  • Buy from a reliable source

  • Display of fish

    • Be sure that ice is covering all of the fish

    • Ready-to-eat fish should not be directly next to fresh fish

  • Appearance and aroma

  • Fresh fish- shiny skin & mild aroma/ skin should spring back when touched

  • Shellfish- must be live to be fresh

  • If fish smells “fishy” it is NOT good

  • Store fish in refrigerator (1-2 days) or freezer immediately

  • Do not put saltwater shellfish in fresh water


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Market Forms….

  • Fresh- HOW FRESH IS FRESH???

  • Frozen- usually sold as filets/ must thaw in refrigerator

  • Canned- tuna, salmon (oil vs. water)

  • Cured- smoked, pickled, salted


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