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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

Foods & Nutrition

Ch.19-4: Seafood

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
    • 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
types of fish
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
market forms of fish
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)
shellfish
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)
inspection grading
Inspection & Grading
  • FDA- Food and Drug Administration & National Marine Fisheries Service of the US Dep’t of Commerce
buying storing fish shellfish
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
market forms
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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