slide1 n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Fish PowerPoint Presentation
Download Presentation
Fish

Loading in 2 Seconds...

play fullscreen
1 / 14

Fish - PowerPoint PPT Presentation


  • 122 Views
  • Uploaded on

Fish. What is fish?. Fish can be classified as followers: Shellfish – crustaceans – have legs & a shell that is joined e.g. crabs, prawns Shellfish – molluscs – have hard outer shell no legs e.g. scallops, cockles

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Fish' - valentino


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
what is fish
What is fish?

Fish can be classified as followers:

Shellfish – crustaceans – have legs & a shell that is joined e.g. crabs, prawns

Shellfish – molluscs – have hard outer shell no legs e.g. scallops, cockles

Oily fish – contains between 10 – 20% fat in their flesh e.g. mackerel, herring

White fish – less than 5% fat in their flesh e.g. haddock, cod, and sole.

slide3
Fish is not always a favourite food, people thinking it is tasteless, preferring stronger-flavoured foods such as meat or cheese. However: (Using the word bank complete the following)

Fish is of great value in the diet because:

1. Its food value is similar to ……………, although weight for ……………… its nutritive value is slightly less:

(a) it is a valuable source of complete ……………………

(b) it contains ……………………. matter in the form of ………………… - especially fish eaten with ……………. in it, potassium, phosphorus, ……………. and iodine

(c) it contains Vitamin B and Vitamins …… and ……, particularly in …………. fish

(d) some fish supply …………, either within their own structure or when cooked by …………………

slide4

How did you do?

Fish is of great value in the diet because:

1. Its food value is similar to meat, although weight for weight its nutritive value is slightly less:

(a) it is a valuable source of complete protein

(b) it contains minerals matter in the form of calcium - especially fish eaten with bones in it, potassium, phosphorus, iron and iodine

(c) it contains Vitamin B and Vitamins A & D, particularly in oily fish

(d) some fish supply fat, either within their own structure or when cooked by frying

structure
Structure

Fish is made up of WATER, PROTEIN, FAT & MINERALS

The flesh of both white & oily fish are made up of muscle and small amounts of connective tissue

Muscle is arranged in segments of short fibres which makes the fish tender & delicate

There is no tough elastin in fish, so the flesh should always be tender

effects of cooking
Effects of Cooking

During cooking, the fish muscle segments shrink & moisture is squeezed out. This is why moderate temperatures & quick methods are best.

During the cooking process the connective tissue weakens & dissolves.

In oily fish, the fat content keeps the flesh moist

Use any left over cooking liquid in a sauce to replace moisture

The flesh starts to denature (become cooked) at 60°C

how fresh is your fish
How fresh is your fish?

Fresh fish has

  • Moist, firm flesh
  • Bright red gills and bright clear eyes
  • Bright shiny scales which are firmly attached to the skin
  • A fresh smell

Smoked and salted fish should have

  • Firm flesh and a shiny skin
  • A good “smoky” smell

All shellfish must

  • Have tightly closed shells
  • Smell fresh with no hint of an “ammonia” smell
  • Lobsters, crabs and prawns must have shells that a bright & hard

Fish of all types spoil rapidly so should ideally be eaten on the day it is bought

preserving fish
Preserving Fish

Fish start to deteriorate as soon as they are caught. Most fish are put on ice or frozen to halt this process

Fish can be

Frozen – usually done immediately after the fish leave the nets on board the boats

Smokingthis gives a characteristic odour and flavour to the fish, e.g. smoked mackerel.

Canned (in brine, oil or a sauce). Canned fish provides good amounts of calcium as the process softens the fish bones enabling the consumer to eat them

Salting is a traditional method of preserving fish; still commonly used today in some parts of the world, e.g. salt cod.

Pickled in vinegar (e.g. pickled herrings & roll mops)

Marinating: adding salt and/or acid (e.g. lemon juice or vinegar) can improve the flavour of the fish and increase its shelf life

Drying: sun drying is traditional in many warm areas of the world.

disadvantages of freezing fish
Disadvantages of freezing fish

Ice crystals form in the flesh and damage the fibres

Protein changes when moisture is lost, on thawing the fish maybe tough and stringy

complete the following statements using the word bank
Complete the following statements using the word bank
  • The flavour of fish is more delicate than that of meat as it contains fewer …………………………
  • A commonly used example of white fish is ……………………………………
  • A popular oily fish is ………………………………………
  • One lesser-used shellfish is ……………………………………
  • A fish which is usually eaten raw is ………………………………
  • When cooked, the flesh of fish flakes separate due to the absence of ………………………… in the connective tissue.
  • The ……………………………… quickly dissolves, and this increases the digestibility of fish.
  • An important mineral present in fish and lacking in meat is …………………
  • The eggs of fish , which are often eaten are known as ……………
  • In order to make shellfish fibres more easily digestible, it is often eaten with ……………………

Max. 10 marks

how did you do
How did you do?
  • The flavour of fish is more delicate than that of meat as it contains fewer EXTRACTIVES
  • A commonly used example of white fish is HAKE
  • A popular oily fish is PILCHARD
  • One lesser-used shellfish is CRAYFISH
  • A fish which is usually eaten raw is OYSTERS
  • When cooked, the flesh of fish flakes separate due to the absence of ELASTIN in the connective tissue.
  • The GELATINE quickly dissolves, and this increases the digestibility of fish.
  • An important mineral present in fish and lacking in meat is IODINE
  • The eggs of fish , which are often eaten are known as ROE
  • In order to make shellfish fibres more easily digestible, it is often eaten with VINEGAR

Max. 10 marks