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Ch. 36. Fish and Shellfish. Edible Water Animals. Finfish (Fish) . Shellfish. Fins Backbones. Shells Soft or segmented bodies. Finfish. Lean Fish. Fat Fish. Little fat in flesh Flesh is white Flesh is tender

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ch 36

Ch. 36

Fish and Shellfish

edible water animals
Edible Water Animals

Finfish (Fish)

Shellfish

  • Fins
  • Backbones
  • Shells
  • Soft or segmented bodies
finfish
Finfish

Lean Fish

Fat Fish

  • Little fat in flesh
  • Flesh is white
  • Flesh is tender
  • Examples include: swordfish, haddock, cod, halibut, flounder, and red snapper
    • Fat fish has fattier flesh than lean
  • Flesh is pink, yellow, or gray
  • Flesh is tender
  • Examples include: mackerel, salmon, catfish, and trout
shellfish
Shellfish

Mollusks

Crustaceans

  • Soft bodies
  • Partially or fully covered by hard shells
  • Examples: oysters, clams, scallops
  • Segmented bodies
  • Covered by firm shells
  • Examples: shrimp, lobsters, crabs
fish facts
Fish Facts:
  • 5-7 oz. daily
  • Excellent source of protein
  • Less calories and saturated fat than most red meat
  • Higher in minerals than red meat
  • Fat fish have higher amounts of vitamins A and D than red meat
selecting fish and shellfish
Selecting Fish and Shellfish
  • The National Marine Fisheries Service provides a VOLUNTARY inspection program
  • Fish are graded on appearance, odor, flavor, and lack of defects
  • Most fish sold at the retail level is Grade A
fresh fish
Fresh Fish
  • Stiff body
  • Tight scales
  • Firm flesh
  • Red gills
  • Bright, bulging eyes
  • No slime on outside of fish
  • Fresh smell
marketed fish
Marketed Fish
  • Whole (round) fish—as it comes from the water (must be cleaned before cooking)
  • Drawn fish—insides removed
  • Dressed fish—insides, head, fins, scales removed
  • Fish steaks—cross sectional slices (least amount of waste)
  • Fish fillets—sides of the fish cut lengthwise away from bone
shellfish1
Shellfish
  • Shrimp (deveined)
  • Oysters
  • Crabs
  • Lobster
  • Clams
  • Scallops
buying and cooking seafood
Buying and Cooking Seafood

Buying

Cooking

  • Fish has a lot of waste, so figure accordingly
  • Cost of seafood depends on the form and region of the country
    • canned seafood is less expensive than fresh
    • seafood is Maine is less expensive than in Indiana
  • Cook fat fish by dry heat
    • Fried (sometimes)
    • Broiled
    • Grilled
    • Baked
    • Microwaving
  • Cook lean fish by moist heat
    • Fried
    • Poached
    • Steamed
    • Dry heat methods can be used if lean fish is brushed with fat first
    • Microwaving