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Seafood. Classifications, Types, Storing Cooking. Seafood is edible finfish and shellfish. Definitions: Finfish: fish with fins Shellfish: aquatic creature with either a shell or a crust Fresh water fish: finfish that lives in ponds, lakes, or rivers

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seafood

Seafood

Classifications, Types, Storing

Cooking

seafood is edible finfish and shellfish
Seafood is edible finfish and shellfish

Definitions:

  • Finfish: fish with fins
  • Shellfish: aquatic creature with either a shell or a crust
  • Fresh water fish: finfish that lives in ponds, lakes, or rivers
  • Saltwater fish: finfish that lives in either ocean or sea water
types of fish
Types of fish
  • Light color, mild flavor and tender texture:
    • Catfish, cod, flounder, trout, halibut, tilapia…
  • Dark color, more pronounced flavor, and firm texture:
    • Bluefish, mackerel, salmon, swordfish, tuna

Salmon

shellfish
Shellfish
  • Crustaceans:
    • Mild and sweet in flavor, long bodies with jointed limbs covered with shells. Examples: crabs, crayfish, lobster, and shrimp
  • Mollusks: mild in flavor. Soft bodies covered by at least one shell. Examples: clams, mussels, oysters, scallops, squid (calamari)
buying fish
Buying Fish
  • There are four market forms of fresh fish:
    • Whole: fish is sold whole, head to toe
    • Drawn: fish sold without insides
    • Fillets: sides of fish without bones and ready to cook
    • Steaks: ready-to-cook large sectional slices of large fish such as tuna, salmon, or swordfish
buying fish and shellfish how do you know if it is fresh
Buying Fish and ShellfishHow do you know if it is fresh?
  • Buy from a reliable source
  • Fresh fish has shiny skin and mild aroma. Skin should spring back when touched. If it smells “fishy” it is not fresh.
  • Fresh shellfish must be live. If shells are opened, the shellfish is dead.
storing seafood
Storing Seafood
  • Store fish in the refrigerator for up to 2 days, or freeze if not used within 2 days.
  • Do not put saltwater shellfish in fresh water.