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Fish and Shellfish

Fish and Shellfish. Ag Processing Technology Unit 3. Objectives. Identify three fish and three shellfish used for food Describe aquaculture and processing Discuss the composition of fish and shellfish Indentify three spoilage issues associated with fish

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Fish and Shellfish

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  1. Fish and Shellfish Ag Processing Technology Unit 3

  2. Objectives • Identify three fish and three shellfish used for food • Describe aquaculture and processing • Discuss the composition of fish and shellfish • Indentify three spoilage issues associated with fish • Describe two processes that ensure quality • List four factors that affect the grading of fish • List four fish products and by-products • Describe two methods for preserving fish • Explain the methods of inspection during processing

  3. Introduction • Due to the popularity of fish and shellfish many are commercially produced • Processed fish and shellfish are checked for quality and graded.

  4. Fish, Shellfish, Salt-and Freshwater

  5. Fish, Shellfish, Salt and Freshwater • Fish are classifed into varieties • Flavor depends on the water in which they are grown • They are also classified on the basis of their fat content • Lean: less than 2% Fat • Fat: greater than 5% Fat

  6. Catfish Trout Cod Halibut Haddock Pollock Salmon Tuna Mackerel Herring Shad Tilapia Eel Common Species of Edible Fish

  7. Fishing Vs Culture • Firms that produce and process fish are located throughout the US • American consumers used approximately 8% of the total world catch • This supply is provided by commercial fishermen, aquaculture producers and imports

  8. Aquaculture • Helps meet the demand for fish and shellfish • Facilities cultivate approximately 30 different species of fish and shellfish

  9. Products from Aquaculture • Catfish- farms concentrated in Mississippi, Arkansas, Alabama, Louisiana • Rainbow Trout- significant production in Idaho • Oysters & Clams- Mid-Atlantic coast, Gulf of Mexico, Washington state • Shrimp & Prawns- southern United State, Hawaii, Southeast Asia, South America, Central America • Salmon-ocean pens in Washington and Maine, hatcheries for release on the east and west coast • Other products: baitfish, crayfish, hybrid striped bass, tilapia, yellow perch, walleye, bass, sturgeon, alligators, shrimp

  10. Processing • 1,500 plants • Most are small and family owned • A few concentrate on a single species—tuna, salmon, menhaden • Most process several different species • Most is processed into seafood • Some is processed into animal feeds, fish oils, other products

  11. Aquaculture Processing • These steps are used for catfish processing but the steps are similar for trout and other finfish • Receiving and weighing live fish at the processing plant • Holding them alive until needed • Stunning • Deheading • Eviscerating • Skinning • Chilling • Size Grading • Freezing or ice packing • Packaging • Warehousing • Icing • Shipping the finished product

  12. Inspection • Does not fall under the regulations of the USDA • Must contact local county health officials before processing • Must comply with county health regulations • Must obtain a health permit • Must adhere to standards set forth by the Good Manufacturing Practice Code of Federal Regulations Title 21 Part 110 • Also subject to announced and unannounced inspection by the FDA

  13. HACCP • Hazard Analysis and Critical Control Point • Replaced the reactive system that was formerly in place • Regulations for seafood took effect Dec. 18, 1997

  14. Quality • #1 priority of the aquaculture industry • To maintain quality and promote consumer confidence major commercial fish producers contract voluntarily with the National Marine Fisheries Service for plant inspection • Inspectors determine whether the product is safe, clean, wholesome and properly labeled • Equipment, facilities, and food handling personnel must also establish sanitation and hygienic standards

  15. Grading • Industry uses to buy and sell • Consumers use to purchase high quality products • US Grade A indicates a product of high quality • The product is of high quality, uniform in size, practically free of blemish and defect, in excellent condition and has good flavor and odor

  16. Earning the Grade A Score • Each fish is scored for 5 factors • Appearance: overall appearance, includes consistency of flesh, odor, eye, gills and skin • Discoloration- any colors not characteristic to the species • Surface defects- the presence of the fins- ragged, torn, or loose, bruises, damaged muscle • Cutting and Trimming Defects- body cavity cuts, improper washing, improper deheading, eviseration defects • Improper boning- for fillets only, refers to the presence of a unspecified bone or piece of bone

  17. Earning the Grade A Score • After inspection the number of defects are totaled • Grade A is given when the maximum number of minor defects is 3 or less and no major defects are present • Must also possess good flavor and odor for the species A

  18. Grade B • 5 minor defects and 1 major defect • Must also possess reasonably good flavor and odor for the species B

  19. Products • Whole or Round- just as they come out of the water • Drawn- only the entrails removed • Dressed- scaled and eviscerated and head, tail and fins are removed Steaks- cross-cut sections of the larger sized dressed fish • Fillets- sides of fish cut lengthwise away from the backbone

  20. Products • Sticks- uniform pieces of fish cut lengthwise or crosswise from fillets or steaks • Nuggets- fillets only smaller • Other is manufactured into products such as breaded, formed and immitation products. Some is cured and some is canned.

  21. Products

  22. Shellfish • marketed in the shell, shucked and headless • Shrimp is also sold as peeled, cleaned and breaded • Shrimp are designated Jumbo, large, medium and small based on the number per pound • Oysters receive a similar designation

  23. Fish By-Products • Fish parts (intestines, heads, gills and less flavored fish) are not sold for human consumption • Ground, dried and converted to fish meal for use as animal feed or fertilizer • Fish Protein Concentrate (FPC) or fish flour is produced from dehydrated and defatted fish • Used to supplement the breads and cereal products of people in many parts of the world

  24. Fish By-Products • Roe • Mass of eggs and sacs of connective tissue enclosing the thousdands of eggs • Some people eat the roe of fish such as the Shad • Caviar is sturgeon roe that has been preserved in brine.

  25. Storing Fish • Must never sit unrefrigerated long • Seafood with bruises or punctures spoils more easily • Fish and shell fish should be cooked within 2 days of purchase or frozen • Frozen fish should be used within 2 months

  26. Storing Shellfish • Oysters, clams and mussels are stored in the refrigerator at about 35 degrees F, they should be kept damp but not placed on ice or in freshwater or an airtight container • Live lobster and crab are stored in the refrigerator in moist packaging but not airtight containers, water or salted water • Lobsters should generally remain alive for 24 hours

  27. New Products • Surimi: flavorless, odorless high protein fish product • Made by mincing fish flesh left over from filleting and underutilized fish species • Minced flesh is washed to remove solubles (including color and flavors) • Used to make imitation crab and lobster meat

  28. Summary • Fish include fresh and saltwater species • Shellfish include mollusks and crustaceans like clam, oyster and lobster • Provided by commercial fishing and aquaculture producers • Provide high quality protein, B vitamins, calcium, phosphorus, iodine, potassium • Fish require strict processing and preservation procedures due to their easy spoilage

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