Fish and Seafood Categories – fish and shellfish
Embed Size (px)
Transcript of Fish and Seafood Categories – fish and shellfish
Fish and SeafoodCategories fish and shellfish
FishHave fins and a bony skeleton with backbone.Low in fat, even fatty fish. When heated, tissue turns to gelatin.Fish and shellfish are tender, short muscle cells.When cooked, the flesh flakes or breaks up into smaller pieces, and the color turns opaque (when uncooked, fish is translucent).Fish characteristicsChoose fresh fish that have shiny skin, glistening color, and a mild, fresh aroma like seaweed. Skin should spring back when pressed.Whole fish should have clear eyes and bright pink/red gills.Fish and seafood that have gone bad will smell fishy and ammonia-like.
Market Forms of FishWhole fish includes head and tail and all parts.
Drawn fish whole fish with scales, gills, and internal organs removed.
Dressed fish Drawn fish with head, tail, and fins removed.
Market Forms of FishFillet sides of fish cut lengthwise away from bones and backbones. Usually boneless.
Steaks cut cross sections from large, dressed fish. May contain bones.
ShellfishNo fins or bones. Mild, sweet flavor.Crustaceans long body with jointed limbs, covered with shell.Ex: crabs, crayfish, lobsters, shrimpMollusks soft body covered with 1 or more shells.Ex: clams, oysters, scallops, squid
CrustaceansCrabs whole, legs/claws, crab meat
Crayfish like a small lobster
Lobster 1.25 lbs 2.25 lbs. Maine is most popular
Shrimp vary in size and colorHow can you tell if done cooking??Color change
MollusksClams 2 shells, hinged, edible flesh inside, sold shucked = removed from shell or in shell
Oysters rough, hard gray shell
Scallops grow in beautiful fan shaped shells Bay small and Sea large
Important Do not eat mollusks that have not opened completely when cooked
Fish and seafood can beFreshwater lakes, ponds, riversSalt water seas, oceansRaised on fish farms