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Understanding Fish and Shellfish

Understanding Fish and Shellfish. Chapter 14 and 15. Hundreds of different species of fish . Divided into two categories Fin Fish- fish with fins and an internal skeletons

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Understanding Fish and Shellfish

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  1. Understanding Fish and Shellfish Chapter 14 and 15

  2. Hundreds of different species of fish • Divided into two categories • Fin Fish- fish with fins and an internal skeletons • Flounder, sole, halibut, turbot, sea bass, cod, grouper, herring, mackerel, monkfish, mahi mahi, orange roughy, red snapper, eel, pike, tilapia, trout and salmon to name a few. • Shell Fish- external shell but no internal bone structure • Oysters, clams, mussels, scallops, octopus, lobster, shrimp (green shrimp is raw in its shell), crabs and crayfish

  3. Fish has very little connective tissue. It means that…. • Fish cooks very quickly even at low temperatures • Fish is naturally tender and needs no marinating • Moist heat cooking methods are best • Handle cooked fish carefully it is delicate!

  4. Doneness and Flaking • When fish is cooked the flesh naturally breaks apart into separations this is called flaking. • Be careful not to overcook flaking should not be falling apart. • Pay attention to carry over cooking. • Fish is done when it is opaque and just beginning to flake.

  5. Cooking fat and lean fish 1. Lean (low in fat) fish is flounder, sole, cod, red snapper, bass, perch, halibut and pike. • Can become dry so poaching maintains moisture. • If you use dry heat cooking baste with butter or oil. 2. Fat fish is salmon, tuna, trout and mackerel -Poached salmon is popular -Dry heat eliminates excessive oiliness

  6. Cutting fish • Pg 430 1. Dressing • Taking of fins, entrails, head and tail 2. Filleting -Removing the flesh from the bone and skin

  7. Varieties and Characteristics • Pg 432-438 • Saltwater fish- flat or round • Fresh water fish

  8. Handling and Storage • Maintain a temperature of 30-34 degree F • Keep wrapped to prevent odor and flavor transfer. • Store on crushed self draining ice. • Store fish for 1 to 2 days • Eyes should be bright and not sunken in • Flesh should be firm

  9. Shellfish 1. Mollusks • Bivalves- a pair of hinged shells (clams and oysters) • Univalves- single shell (abalone and conch) • Cephalopods-(octopus, squid and cuttlefish) 2. Crustaceans- with segmented shells (lobsters and crabs) pg 447-449

  10. Meuniere- fish dredged in flour and fried in butter, lemon juice and parsley after it is cooked and then the butter is browned and poured over the fish • Court Bouillon- flavorful liquid containing vinegar that fish is poached in • Au blue-fish is alive until the cooking time. The fish have a protective coating on the skin that turns blue when cooked in the court boullion

  11. A la Nage- “swimming” fish served in a reduced poaching broth • En Papillote- steamed in paper • Fish Tartare-Raw fish chopped with seasonings • Fish Carpaccio- raw sliced fish • Sushi- raw fish wrapped in rice and seaweed • Seviche- fish cooked without heat but in acid

  12. Tomorrow • Demo Court Bouillon • Grilled Salmon or Tuna • Shrimp, Scampi Style • Fish En Papillote

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