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Saltwater Fish. FLAT Flounder Sole Halibut Turbot. Transparency 14-2. ROUND Black sea bass Bluefish Cod Grouper Haddock Jack John dory Mackerel Mahi-mahi. Monkfish Ocean perch Orange rouhy Pompano Porgy Red mullet Red snapper Salmon Shad. Saltwater Fish. Shark Skate

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Presentation Transcript
saltwater fish
Saltwater Fish

FLAT

  • Flounder
  • Sole
  • Halibut
  • Turbot

Transparency 14-2

saltwater fish1
ROUND

Black sea bass

Bluefish

Cod

Grouper

Haddock

Jack

John dory

Mackerel

Mahi-mahi

Monkfish

Ocean perch

Orange rouhy

Pompano

Porgy

Red mullet

Red snapper

Salmon

Shad

Saltwater Fish
  • Shark
  • Skate
  • Striped bass
  • Swordfish
  • Tilefish
  • Triggerfish
  • Tuna
  • Weakfish
  • Whiting

Transparency 14-2 (cont.)

freshwater fish
Freshwater Fish
  • Catfish
  • Perch
  • Pike
  • Tilapia
  • Trout
  • Whitefish

Transparency 14-3

how to tell when fish is done
How to Tell When Fish Is Done
  • Fish separates into flakes.
  • Flesh separates from the bone (if present).
  • Bone is no longer pink.
  • Flesh is opaque.

Transparency 14-1

general rule for baking fish
General Rule for Baking Fish
  • Bake at 350°F to 400°F (175ºC to 200ºC) for 10 minutes per inch of thickness.

Transparency 15-1

general rules for broiling fish
General Rules for Broiling Fish
  • Do not overcook!
  • Use small slices and fat fish for best results.
  • Broil thick cuts on both sides; broil thin pieces on one side only.

Transparency 15-2

general rules for saut ing and pan frying fish
General Rules for Sautéing and Pan-Frying Fish
  • Lean fish is best.
  • Coat fish with breading or flour.
  • Cook in clarified butter or oil.
  • Cook small items over high heat, larger items over lower heat.
  • Brown the most attractive side first.

Transparency 15-3

en papillote
En Papillote
  • In paper; method in which fish is cooked tightly wrapped in paper with its flavoring ingredients and sauce.

Transparency 15-4

general guidelines for handling and storing fish
FROZEN FISH

Store at 0ºF (–18ºC) or colder.

Keep well wrapped.

Use fat fish within 2 months, lean within 6 months.

Rotate stock.

Thaw in refrigerator, and do not refreeze.

FRESH FISH

Store on crushed ice or refrigerate at 30ºF to 34ºF (–1ºC to 1ºC).

Wrap fish or leave in original moisture-proof wrap.

Use fish within 48 hours of receiving.

General Guidelines for Handling and Storing Fish

Transparency 14-4

types of mollusks
Types of Mollusks
  • Oysters
  • Clams
  • Mussels
  • Scallops
  • Squid
  • Octopus

Mollusks should have tightly closed shells,

which indicates they’re alive.

Transparency 14-5

types of crustaceans
Types of Crustaceans
  • Lobsters
  • Rock lobsters
  • Shrimp
  • Crabs
  • Crayfish

Crustaceans' legs and claws should move

slightly. Shrimp should be solidly frozen and

smell sweet, not fishy.

Transparency 14-6

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