Fish and seafood categories fish and shellfish
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Fish and Seafood Categories – fish and shellfish. Fish. Have fins and a bony skeleton with backbone. Low in fat, even fatty fish. When heated, tissue turns to gelatin. Fish and shellfish are tender, short muscle cells.

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Fish and seafood categories fish and shellfish

Fish and Seafood

Categories – fish and shellfish


Fish and seafood categories fish and shellfish

Fish

  • Have fins and a bony skeleton with backbone.

  • Low in fat, even fatty fish.

  • When heated, tissue turns to gelatin.

  • Fish and shellfish are tender, short muscle cells.

  • When cooked, the flesh “flakes” or breaks up into smaller pieces, and the color turns opaque (when uncooked, fish is translucent).


Fish characteristics

Fish characteristics

  • Choose fresh fish that have shiny skin, glistening color, and a mild, fresh aroma like seaweed.

  • Skin should spring back when pressed.

  • Whole fish should have clear eyes and bright pink/red gills.

  • Fish and seafood that have gone bad will smell fishy and ammonia-like.


Market forms of fish

Market Forms of Fish

  • Whole fish – includes head and tail and all parts.

  • Drawn fish – whole fish with scales, gills, and internal organs removed.

  • Dressed fish – Drawn fish with head, tail, and fins removed.


Market forms of fish1

Market Forms of Fish

  • Fillet – sides of fish cut lengthwise away from bones and backbones. Usually boneless.

  • Steaks – cut cross sections from large, dressed fish. May contain bones.


Shellfish

Shellfish

  • No fins or bones. Mild, sweet flavor.

  • Crustaceans – long body with jointed limbs, covered with shell.

    • Ex: crabs, crayfish, lobsters, shrimp

  • Mollusks – soft body covered with 1 or more shells.

    • Ex: clams, oysters, scallops, squid


Crustaceans

Crustaceans

  • Crabs – whole, legs/claws, crab meat

  • Crayfish – like a small lobster

  • Lobster – 1.25 lbs – 2.25 lbs. Maine is most

    popular

  • Shrimp – vary in size and color

    • How can you tell if done cooking??

      • Color change


Mollusks

Mollusks

  • Clams – 2 shells, hinged, edible flesh inside, sold shucked = removed from shell or in shell

  • Oysters – rough, hard gray shell

  • Squid – calamari

  • Scallops – grow in beautiful fan shaped shells

    • Bay – small and Sea – large


Important

Important

  • Do not eat mollusks that have not opened completely when cooked

  • Fish and seafood can be

    • Freshwater – lakes, ponds, rivers

    • Salt water – seas, oceans

    • Raised on fish farms


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