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SEAFOOD. Careers in Seafood. Raw Shellfish Preparer Cleans and prepares shellfish for serving customers Fish Hatchery Attendant Performs a combination of tasks to trap and spawn game fish, incubate eggs, and rear fry in a fish hatchery Net Fisher

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Careers in seafood
Careers in Seafood

  • Raw Shellfish Preparer

    • Cleans and prepares shellfish for serving customers

  • Fish Hatchery Attendant

    • Performs a combination of tasks to trap and spawn game fish, incubate eggs, and rear fry in a fish hatchery

  • Net Fisher

    • Catches finfish, shellfish, and other marine life alone or as a crewmember on shore or aboard fishing vessels using a variety of equipment.


Did you know
Did You Know???

  • Alaska is the largest producer if shellfish in the United States?


Nutritional values of seafood
Nutritional Values of Seafood

  • Included in the Meat & Beans category of the Food Guide Pyramid

  • Most people should consume between 5 and 7 ounces of fish per day

  • One serving of fish is about 3 ounces


Nutritional values of seafood1
Nutritional Values of Seafood

  • Excellent source of complete protein

  • Fewer calories, saturated fat and cholesterol than red meat

  • Contain the vitamins A and D


Nutritional values of seafood2
Nutritional Values of Seafood

  • Contain the minerals phosphorus, iron, calcium and iodine

  • Iodine – prevents swelling of thyroid gland called goiter

  • Omega-3 fatty acids found in fish may reduce the risk of heart attack or stroke


Inspection of seafood
Inspection of Seafood

  • Voluntary program by the National Marine Fisheries Service

  • Inspected fish carry a round inspection seal


Grading of seafood

Grades determined by:

Appearance

Odor

Flavor

Lack of defects

Grade A

Top quality

Uniform in size

Good flavor

Few defects

Grade B

Not uniform in size and some defects

Grade C

Nutritious, but less attractive

Grading of Seafood

Most fish in retail markets is U.S. Grade A.


Buying seafood
Buying Seafood

  • The amount to buy depends on the kind and form

  • Fish fillets generally cost more than whole fish because they require more handling

  • Local fish are less expensive than shipped fish

  • Only buy from reputable sellers

  • Fish should be stored on beds of ice in covered cases


Guidelines for storing seafood
Guidelines for storing seafood

  • Highly perishable

  • Refrigerator: Store in a tightly wrapped container in the coldest part of the refrigerator and use within a day or two

  • Freezer: wrap in moisture-proof and vapor-proof material

  • Canned: store in a cool, dry space. Refrigerate unused portions


Two classifications of water animals
TWO CLASSIFICATIONS OF WATER ANIMALS

  • Finfish

    • Fins and backbones

  • Shellfish

    • Shells instead of backbones


Finfish often called fish

Lean Fish

Very little fat

White flesh…often called white fish

Types of lean fish:

Swordfish

Haddock

Cod

Fat Fish

Fattier than lean fish

Flesh is pink, yellow or gray in color

Types of fat fish

Mackerel

Catfish

Salmon

FinfishOften called “FISH”


Fresh finfish
Fresh Finfish

  • Fresh fin fish should have a stiff body, tight scales, and firm flesh.

  • Gills should be red

  • Eyes should be bright and bulging

  • A finger pushed into the flesh should leave no indentation

  • The outside should have little or no slime

  • The smell should be fresh


Forms of finfish
Forms of Finfish

  • Whole

    • Also known as round

    • As it comes from the water

    • Must clean before cooking

  • Drawn

    • Has entrails (insides) removed

  • Dressed

    • Has entrails, head, fins, and scales removed

  • Fish Steaks

    • Cross-sectional slices taken from dressed fish

  • Fish Fillets

    • Sides of the fish cut lengthwise away from the backbone


Frozen finfish
Frozen Finfish

  • Drawn fish, dressed fish, fish steaks, and fillets can be purchased frozen

  • Frozen fish should be

    • Solidly frozen

    • In moisture proof wrapping

    • In vapor proof wrapping

    • No discoloration

    • Little odor


Guidelines to cooking finfish
Guidelines to cooking finfish

  • Internal temperature should reach 145o

  • Naturally tender so cook for a short period of time

  • Undercooked fish may contain bacteria

  • Overcooked fish is tough and dry

  • Cooking done when flesh is firm and flakes easily with a fork

  • Flesh will lose the translucent appearance and will become opaque


Methods of cooking finfish

For fat fish use dry heat methods:

Broiling

Under direct heat source

Grilling

Directly over hot coals

Baking

To prevent drying…brush with oil or sauce

For lean fish use moist heat methods:

Frying

Coat with bread crumbs/batter

Fry in small amt. of oil

Poaching

Cooking fully submersed in simmering liquid

Steaming

Similar to poaching…use less liquid

Methods of cooking finfish


Shellfish

Mollusks

Soft bodies that are partially or fully covered by hard shells

Types of Mollusks:

Oysters

Clams

Scallops

Crustaceans

Covered by crust like shells and have segmented bodies

Types of Crustaceans:

Shrimp

Lobster

Crabs

Shellfish


Shellfish1
Shellfish

Did You Know???

Shrimp and oysters are the most important shellfish in the United States in terms of the amount eaten!


Shellfish2
Shellfish

MOLLUSKS


Shellfish3

Oysters

Can be purchased

live in the shell

Fresh or frozen shucked

Canned

Packaged according to size

Live Oysters

Tightly closed shells

Shells that close quickly when touched

Shucked Oysters

Plump

Creamy in color

Odorless

Shellfish


Shellfish4
Shellfish

  • Clams

    • Available

      • Live in the shell

      • Freshor frozen shucked

      • Canned-packaged according to size

    • Shucked clams should be…

      • Plump

      • Odorless

      • Creamy colored

    • The shells of live clams should be tightlyclosed or should close when touched


Shellfish5
Shellfish

  • Scallops

    • Two varieties available

      • Tiny bay scallops

        • Creamy white or pink in color

      • Larger deep sea scallops

        • White in color

    • Cannot buy scallops in the shell

    • Available fresh or frozen

    • Whole body is edible…commonly in the U.S. only the large muscle used to close the shell is eaten!


Shellfish6
Shellfish

CRUSTACEANS


Shellfish7

Shrimp

Many varieties

Most sold without the head and thorax

You may need to peel away the outer shell

Before cooking, remove intestinal tract called deveining

Marketed according to the number needed to weigh 1 pound

Marketed by size

Jumbo, large, medium, small

Frozen shrimp may be purchased uncooked or cooked and either peeled or unpeeled

When purchasing…look for shrimp that’s odorless with firmly attached shells

Shellfish


Shellfish8

Lobster

Dark, blue-green when removed from water

Become red when cooked

Can be purchased

Live

Frozen whole or tail

Cooked

Canned

When buying live lobster, look for…

Those with tails that snap back quickly after being flattened

Shellfish


Shellfish9
Shellfish

  • Crabs

    • Common species are the blue and Dungeness crab

    • Can be purchased

      • Live

      • Cooked fresh or frozen

      • Canned


Overview shellfish signs of freshness
Overview…Shellfish: Signs of Freshness

  • Shell of shrimp should be firmly attached with no noticeable odor

  • Sea scallops should be white; bay scallops are pink or creamy white

  • Live oyster and clam shells should be tightly closed

  • Shucked oysters and clams should be plump, creamy white and odorless


Guidelines to cooking shellfish

Naturally tender…cook for a short period of time at moderate temp.

Overcooking causes tough fish

Cooking methods:

Simmering

Baking

Broiling/grilling

Pan-frying

Deep-fry

Microwave

Guidelines to cooking shellfish


General hints
General Hints

  • To reduce fat content when purchasing canned tuna…look for tuna stored in water rather than oil

  • When serving shrimp cocktail…purchase large, fancy shrimp rather than the small shrimp


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