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CHAPTER 14

FISH AND SHELLFISH

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Fish and Shellfish

• Fish are aquatic vertebrates with fins for swimming and gills for breathing– More than 30,000 known species– Most species live in our seas and oceans– Freshwater species are less numerous

• Shellfish are aquatic invertebrates with shells or carapaces– Found in fresh and salt water

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Fish and Shellfish• Due to increased demand, improved preservation,

and transportation techniques, good quality fish and shellfish are readily available

• Many fish and shellfish are expensive• All are highly perishable• Cooking times are generally short• Taste is generally mild and delicate• Special attention must be given to prevent

spoilage and retain quality

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Structure and Muscle Composition• Fish includes fresh and saltwater varieties• Fish has skin and an internal skeleton of bone and

cartilage• Fish can be classified into two groups:

– Round fish– Flat fish

• In cooking, fish is also classified into 2 categories– Lean – Fat

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Classification

• The fish and shellfish used in the foodservice industry can be divided into 3 categories:– Fish:– Mollusks– Crustaceans

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Fish• Round Fish

– Swims in a vertical position– Eyes on both sides of their head– Truly round

• Flat fish– Bottom dwellers– Found in deep ocean waters – Both eyes on top side of body– Scales are small– Dorsal and anal fins run the length of their bodies

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Bone structure of a round fish

Bone structure of a flatfish

Bone Structure

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Mollusks

• Mollusks– Mollusks are characterized by a soft un-segmented

body with no internal skeleton– Most mollusks have hard shells– Three types:

• Univalves (one shell)• Bivalves (two shells)• Cephalopods: (pen or cattlebone)

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Crustaceans

• Crustaceans– Have a hard outer skeleton or shell– Jointed appendages– Includes lobster, crab and shrimp

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Round Fish– Bass– Catfish– Sardines– Cod– Mackerel– Atlantic cod– Mahi-mahi– Pollock

– Red snapper

– Eels– Black sea bass– Grouper– Striped bass – Herring– Haddock– Monkfish– Pacific cod– Orange rougheye

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Round Fish

– Salmon– Atlantic salmon– Chinook or king

salmon– Coho or silver salmon– Sea Bream– Sharks

– Swordfish– Tilapia– Trout– Tuna– Wahoo– Whitefish

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Round Fish

Striped Bass

Catfish

Mahi-mahiMonkfish

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Round Fish

Pollock

Grouper

Sardines Mackerel

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Round Fish

Atlantic Salmon

Chinook or King Salmon

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Flat fish

• Flounder• English sole• Petrale sole• Domestic Dover sole• Halibut• Turbot

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Flat fish

Lemon Sole Petrale Sole

English Sole True Dover Sole

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Flat fish

Alaskan Halibut

Turbot

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ShellfishUnivalves

• Abalone• Conch

Abalone

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ShellfishBivalves

• Clams– Atlantic hard-shell clams or quahogs– Soft-shelled clams– Surf clams– Pacific clams

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ShellfishBivalves (cont’d)

• Scallops – Sea (cold water – largest)– Bay (cold water, average 70 to 90 count)– Calico (cold water, average 70 to 110

count)

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ShellfishBivalves

• Cockles• Mussels

– Blue mussels– Greenshell mussels

Blue Mussels

Greenshell Mussels

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ShellfishBivalves (cont’d)

• Oysters– Atlantic oysters – Olympias– Pacific oysters– European flat oysters

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Oysters

European Flat Oysters

Hamma-Hamma

Bluepoint

Olympias

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ShellfishCephalopods

• Octopus• Squid

Octopus

Squid

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ShellfishCrustaceans

• Crayfish• Crabs

– King crabs– Dungeness crabs– Blue crabs– Snow or spider crabs– Stone crabs

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Crabs

King Crab Legs

Snow Crab Legs

Blue Crab

Dungeness Crab

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ShellfishCrustaceans

• Lobsters – Maine lobsters– Spiny lobsters– Slipper lobsters– Langoustine

• Shrimp• Prawn

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ShellfishCrustaceans

Shrimp

Maine Lobster

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Fish and Shellfish• Nutrition

– Low in calories, fat and sodium– High in protein and vitamins A, B and D– Fish are high in a group of polyunsaturated fatty acids

called Omega-3• Inspections and Grading

– C.F.I.A. is the only approval granting agency under federal regulations

– Approved facilities must adhere to a HACCP program– No grading protocol exists in Canada. Buying must rely

on the integrity of the supplier

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Inspection

• C.F.I.A. mark and statement

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Freshness

• Fish and shellfish are highly perishable• Fish and shellfish must be kept cold at all

times• Checking Freshness:

– Smell – Eyes– Gills – Fins– Texture – Scales– Appearance – Movement

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Fish-Market Forms

• Whole or round• Drawn• Dressed• Pan-dressed• Wheel or centre-cut• Steak or darne

• Fillet• Butterflied• Goujonnette• Paupiette

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Cutting a Fillet

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Cutting Steaks from Salmon

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Storage• Most important concern with storage is

temperature• All fresh fish should be stored at;

-1 to +1°C (30 to 34°F)• Store on ice• Store bivalves in shipping packages at 4°C (40°F)

in high-humidity environment• Can keep crustaceans in salt-water tanks

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Applying Various Cooking Methods

• Dry heat– Broiling and grilling, baking, sautéing, pan-frying

• Moist heat– Steaming:

• “en papillote” – Poaching:

• “deep poaching” (court-bouillon)• “shallow poaching” (white wine, fumet etc.)

– Simmering