Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 19 UNDERSTANDING FISH AND...

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.

CHAPTER 19

UNDERSTANDING FISH AND SHELLFISH


UNDERSTANDING FISH AND SHELLFISH

• Fish products are divided into two categories:– Fin fish, or fish with fins

and internal skeletons.– Shellfish, or fish with

external shells but no internal bone structure.

KEY POINTS


FIN FISH

• The edible flesh of fish consists of: – Water– Proteins– Fats– Small amounts of minerals, vitamins, and other

substances

COMPOSITION AND STRUCTURE


FIN FISH

• Fish has very little connective tissue. This means that:– Fish cooks very quickly.– Fish is naturally tender.– Moist-heat cooking methods are used not to create

tenderness but to preserve moistness.– Cooked fish must be handled very carefully or it will

fall apart.

COMPOSITION AND STRUCTURE (CONT’D)


FIN FISH

• The major flaw in fish preparation is overcooking. Observe these tests for doneness:– The fish just separates into flakes, or it is beginning to

flake but does not yet fall apart easily.– If the bone is present, the flesh separates from the

bone and the bone is no longer pink.– The flesh has turned from translucent to opaque

(usually white, depending on the kind of fish).

SPECIAL PROBLEMS IN COOKING FISH


FIN FISH

• Cooking Lean Fish– Moist-heat method

• Lean fish is especially well suited to poaching.• This method preserves moistness.

– Dry-heat method• Baste broiled or baked lean fish with butter or oil.• Do not to overcook it, or the fish will be dry.

– Dry-heat method with fat• Lean fish may be fried or sautéed.• The fish gains palatability from the added fat.

SPECIAL PROBLEMS IN COOKING FISH (CONT’D)


FIN FISH

• Cooking Fat Fish– Moist-heat method

• Fat fish, like lean fish, can be cooked by moist heat.– Dry-heat method

• Fat fish are well suited to broiling and baking.• The dry heat helps eliminate excessive oiliness.

– Dry-heat method with fat• May be cooked in fat.• Care should be taken to avoid excessive greasiness.

SPECIAL PROBLEMS IN COOKING FISH (CONT’D)


FIN FISHCUTTING FISH

• Whole or round: completely intact, as caught.

• Drawn: viscera removed.

Market Forms


FIN FISHCUTTING FISH (CONT’D)

• Steaks: cross-section slices, each containing a section of backbone.

• Dressed: viscera, scales, head, tail and fins removed.

Market Forms (cont’d)


FIN FISHCUTTING FISH (CONT’D)

• Fillets: boneless sides of fish, with skin on or off.

• Sticks or tranches: cross-section slices of fillets



FIN FISH

• Butterflied Fillets: both sides of a fish still joined.


CUTTING FISH (CONT’D)


PROCEDURE

Step 1

Scale the fish. Lay the fish flat on the work surface. Rub a scaling tool or the back of a knife against the scales from tail to head. Repeat until all the scales are removed. Rinse. (Exceptions: Trout, with very tiny scales, and scaleless fish, like catfish, are not scaled.)

Step 2

Eviscerate. Slit the belly and pull out the viscera. Rinse the cavity.

DRESSING A FISH


PROCEDURE

Step 3

Cut off the tail and fins. Scissors are easiest to use.

Step 4

Remove the head. Cut through the flesh just behind gills. Cut or break the backbone at the cut and pull off the head.

Step 5 The fish is dressed.

DRESSING A FISH (CONT’D)


PROCEDURE

Step 1Use a thin-bladed, flexible knife. Cut off the head, just behind the gills. (This step is optional.)

Step 2Make a cut from head to tail just to one side of the center line, down to the backbone.

Step 3

Turn the knife so it is almost parallel to the table. Making long, smooth cuts, cut horizontally against the backbone toward the outer edge of the fish. Gently separate the fillet from the bone.

FILLETING FLATFISH


PROCEDURE

Step 4

Remove the fillet completely. Repeat to remove the three remaining fillets.

Step 5

To skin, place the fillet skin side down on the work surface with the tail pointing toward you. Holding the skin at the tail end, slide the knife between the skin and flesh, scraping against the skin to avoid cutting into the fillet.

FILLETING FLATFISH (CONT’D)


PROCEDURE

Step 1

Cut into the top of the fish along one side of the backbone from head to tail. Cut against the bone with smooth strokes of the knife to separate the flesh from the bone.

Step 2

Cut under the flesh toward the tail; detach it.

FILLETING ROUND FISH


VARIETIES AND CHARACTERISTICS

• Flounder• Sole (Dover sole or English sole)• Halibut• Turbot

SALTWATER FISH—FLATFISH



• Arctic Char• Black Sea

Bass• Bluefish• Chilean Sea

Bass• Cod• Escolar• Grouper• Haddock• Herring• Jack• John Dory

• Mackerel• Mahi-Mahi• Monkfish• Ocean Perch• Orange Roughy• Pompano• Porgy• Red Mullet• Red Snapper• Salmon• Sardine• Shad

SALTWATER FISH—ROUND FISH

• Shark• Skate• Striped Bass• Sturgeon• Swordfish• Tilefish• Triggerfish• Tuna• Wahoo or

Ono• Weakfish• Whiting



• Catfish• Eel• Perch• Pike• Swai• Tilapia• Trout• Whitefish• Zander

FRESHWATER FISH


Overall appearance• Good appearance; clear slime; moist and pliable fins

Odor • Fresh and mild with no off-odors

Eyes • Clear, shiny, and bulging

HANDLING AND STORAGECHECKLIST FOR FISH FRESHNESS


HANDLING AND STORAGECHECKLIST FOR FISH FRESHNESS (CONT’D)

Gills • Red or pink

Texture of flesh• Firm; elastic

Scales • Shiny; tight on skin

Belly cavity• No belly burn; natural-colored flesh, pink or red along

backbone


Objectives

1. To maintain temperature of 30º to 34ºF (-1º to 1ºC).

2. To keep the fish moist.

3. To prevent fish odors and flavors from transferring to other foods.

4. To protect the delicate flesh from being bruised or crushed.

HANDLING AND STORAGESTORING FRESH FISH


HANDLING AND STORAGE

• Methods– On crushed ice (preferred method):

• Use drip pans to allow for drainage of melted ice.• Change ice daily.

– In refrigerated box at 30º to 34ºF (-1º to 1ºC).

• Use if crushed ice storage is not available or practical.

• Wrap all fish or leave in original moisture proof wrap.

STORING FRESH FISH



• Storage Time– Fresh fish may be stored for 1 or 2 days. If it must be

kept longer, you may:• Wrap and freeze it immediately.• Cook and then refrigerate it for later use in recipes

calling for cooked fish.

STORING FRESH FISH (CONT’D)



• Inspection– In Canada inspections are conducted by:

• The Canadian Food Inspection Agency (CFIA)

FROZEN, CANNED, AND OTHER PROCESSED FISH



• Thawing and Handling– Frozen raw fish

• Thaw in refrigerator.• Small pieces can be cooked from a frozen state.• Fillets, or other portions to be breaded or prepared

in some other way before cooking, may be partially thawed.

• Handle thawed fish as you would fresh fish.• Do not refreeze.

FROZEN, CANNED, AND OTHER PROCESSED FISH (CONT’D)


SHELLFISH

• There are two classifications of shellfish:– Mollusks: Soft sea animals that fall into three main

categories:• Bivalves, which have a pair of hinged shells (such as

clams and oysters).• Univalves, which have a single shell (such as abalone

and conch).• Cephalopods (such as octopus, squid, and cuttlefish).

– Crustaceans: Animals with segmented shells and jointed legs.

CLASSIFICATION


SHELLFISHMOLLUSKS

OystersMussels

Clams

Scallops


SHELLFISH

• Squid– Usually referred to on menus by their Italian name,

calamari.• Octopus

– The name means “eight feet.”

CEPHALOPODS


SHELLFISHCRUSTACEANS

Lobster Shrimp

Crab

Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 19 UNDERSTANDING FISH AND...

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Transcript of Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 19 UNDERSTANDING FISH AND...