Fish and shellfish

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FISH AND SHELLFISH FISH AND SHELLFISH

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Powerpoint presentation of "Fish and Shellfish" in Principles of food production (. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi

Transcript of Fish and shellfish

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FISH AND SHELLFISHFISH AND SHELLFISH

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FIN FISHFIN FISHCOMPOSITION & COMPOSITION &

STRUCTURESTRUCTURE• WaterWater

• ProteinsProteins

• FatsFats

• Vitamins and minerals (small Vitamins and minerals (small amount)amount)

• Other substancesOther substances

**Fish has very little connective Fish has very little connective tissue: It means that tissue: It means that

Fish cooks very quicklyFish cooks very quickly

Fish is naturally tenderFish is naturally tender

Moist heat cooking are used to Moist heat cooking are used to preserve moisture and provide preserve moisture and provide varietyvariety

Cooked fish must be handled Cooked fish must be handled carefully, or it will fall apartcarefully, or it will fall apart

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VARIETIES ANDCHARACTERISTICS

•SALTWATER FISH—FLATFISHFlatfish have lean,white flesh and a

mild,delicate flavor.They are all very

flat,oval in shape,with both eyes on one side of the head.

EX: Flounder, Doversole, Turbot, Halibut

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VARIETIES AND VARIETIES AND CHRACTERISTICSCHRACTERISTICS

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VARIETIES AND VARIETIES AND CHRACTERISTICSCHRACTERISTICS

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Saltwater fish: Saltwater fish: ROUND FISHROUND FISH

EX: black seabass, cod, EX: black seabass, cod, grouper, mackerel, grouper, mackerel, haddock, john dory, haddock, john dory, jack, mahi-mahi jack, mahi-mahi monkfish, red mullet, monkfish, red mullet, perch, orange roughy, perch, orange roughy, pompano. Porgy, re pompano. Porgy, re snapper, shark, skate, snapper, shark, skate, tuna, swordfish, tuna, swordfish, whittingwhitting

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VARIETIES AND VARIETIES AND CHARACTERISTICSCHARACTERISTICSFRESH WATER FISH:FRESH WATER FISH:

Are fish that spend Are fish that spend the entirety or the entirety or parts of their lives parts of their lives in freshwater such in freshwater such as rivers and lakes.as rivers and lakes.

Ex: trout, catfish, Ex: trout, catfish, perch, perch,

pike, tilapia, pike, tilapia, whitefish, eel.whitefish, eel.

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FRESHWATER FISH

, Perch., Perch., Pike, Pike

Catfish, Eel, Tilapia, Trout, Whitefish, Perch, PikeCatfish, Eel, Tilapia, Trout, Whitefish, Perch, Pike

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CHECKLIST FOR FISH CHECKLIST FOR FISH FRESHNESSFRESHNESS

Fresh fishFresh fish

• ODOR- fresh and mild, no ODOR- fresh and mild, no off odorsoff odors

• Eyes- clear, shiny, bulgingEyes- clear, shiny, bulging

• Gills- red or pinkGills- red or pink

• Texture of flesh- firm Texture of flesh- firm elasticelastic

• Scales- shiny, tight on Scales- shiny, tight on skinskin

Not-so fresh fish Not-so fresh fish

• Strong “fishy” odorStrong “fishy” odor

• Cloudy, sunkenCloudy, sunken

• Grey or brownGrey or brown

• Soft, dents easilySoft, dents easily

• Loose not shinyLoose not shiny

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STORING FRESH FISHSTORING FRESH FISHFish and shellfish are some of the most perishable foods to handleFish and shellfish are some of the most perishable foods to handle

Storing fresh fish: Storing fresh fish: objectiveobjective

• To maintain temp of To maintain temp of 30F-34F(-1C-+1C)30F-34F(-1C-+1C)

• To keep the fish moistTo keep the fish moist• To prevent the fish To prevent the fish

odors and flavors from odors and flavors from being transferred to being transferred to other foods.other foods.

• To protect the delicate To protect the delicate flesh from being flesh from being bruised or crushedbruised or crushed

Methods:Methods:On crushed ice – the On crushed ice – the

preffered method. preffered method. usedrip pans to allow usedrip pans to allow for drainage of melted for drainage of melted iceice

In refrigerated box at In refrigerated box at 30F- 34F(-1C-=1C), if 30F- 34F(-1C-=1C), if crushed ice storage is crushed ice storage is not available or not available or practical. Wrap all fish practical. Wrap all fish or leave in original or leave in original moisture proof wrapmoisture proof wrap

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CHECKING QUALITY FOR CHECKING QUALITY FOR FROZEN, CANNED, OR FROZEN, CANNED, OR PROCESSED FISHPROCESSED FISH Some of the processed fish products are inspected Some of the processed fish products are inspected and graded by the U.S Department of Commerce.and graded by the U.S Department of Commerce.Fresh fish is not federally inspected.Fresh fish is not federally inspected.• INSPECTIONINSPECTION – – Assures Assures cleanlinesscleanliness, , wholesomenesswholesomeness, ,

safetysafety, and , and accuracyaccuracy of labeling. of labeling.• GRADINGGRADING – indicates that the product meets quality – indicates that the product meets quality

standards for standards for appearanceappearance, , flavorflavor and and uniformityuniformity..

CHECKING QUALITYCHECKING QUALITY • Frozen products should be frozen when received not Frozen products should be frozen when received not

thawed.thawed.• Look for fresh, sweet odor or none at all. Strong fishy odor Look for fresh, sweet odor or none at all. Strong fishy odor

means poor handling.means poor handling.• Items should be well wrapped, w/ no freezer burnItems should be well wrapped, w/ no freezer burn• Some frozen fish is glazed with a thin layer of ice to prevent Some frozen fish is glazed with a thin layer of ice to prevent

drying. Check for shiny surface to make sure glaze has not drying. Check for shiny surface to make sure glaze has not melted off or evaporated.melted off or evaporated.

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STORAGESTORAGE• Store at 0F(-18C) or colder.Store at 0F(-18C) or colder.• Keep well wrapped to prevent freezer burn.Keep well wrapped to prevent freezer burn.• Maximum storage time: fat fish 2months, lean fish 6months.Maximum storage time: fat fish 2months, lean fish 6months.• Rotate fish, first in first out.Rotate fish, first in first out.

THAWING AND HANDLINGTHAWING AND HANDLINGFrozen raw fishFrozen raw fish:: • thaw in refrigerator, never at room temp. allow 18-36 hours, thaw in refrigerator, never at room temp. allow 18-36 hours,

depending on size. Alternative method, keep in original depending on size. Alternative method, keep in original moisture proof wrap and thaw under running water.moisture proof wrap and thaw under running water.

• Small pieces (fillets steaks portions) up to 250g can be cooked Small pieces (fillets steaks portions) up to 250g can be cooked from frozen state to make handling easier and to prevent from frozen state to make handling easier and to prevent excessive dripp loss. Large fish should be thawed for more excessive dripp loss. Large fish should be thawed for more even cooking from surface to interior.even cooking from surface to interior.

• Fillets or other portions that are to be breaded or prepared in Fillets or other portions that are to be breaded or prepared in some other way before cooking maybe partially thawed then some other way before cooking maybe partially thawed then prepped and cooked. They will handle more easily than if fully prepped and cooked. They will handle more easily than if fully thawed.thawed.

• Handle thawed fish as you would to fresh fish.Handle thawed fish as you would to fresh fish.• Do not re-freeze.Do not re-freeze.

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Breaded and buttered fish, fully prepared entrees and Breaded and buttered fish, fully prepared entrees and other frozen, prepared fish items:other frozen, prepared fish items:

• Read and follow package directions.Read and follow package directions.

• Most of the items are cooked from the frozen state, usually Most of the items are cooked from the frozen state, usually in the deep fryer, oven, microwave or steamer.in the deep fryer, oven, microwave or steamer.

Canned Fish:Canned Fish:• Check cans for signs of damage. Discard swollen cans, or Check cans for signs of damage. Discard swollen cans, or

return to the supplier.return to the supplier.

• Store like other canned goods, in a cool dry place.Store like other canned goods, in a cool dry place.

• Opened canned fish should be place in covered containers, Opened canned fish should be place in covered containers, labeled w/ the contents and date, refrigerated. It will keep labeled w/ the contents and date, refrigerated. It will keep for 2-3 days.for 2-3 days.

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LEAN FISH:LEAN FISH:• Moist-heat method- specially suited for poaching. Moist-heat method- specially suited for poaching.

This method preserves moistness.This method preserves moistness.

• Dry-heat method- broiled or baked should be basted Dry-heat method- broiled or baked should be basted with butter or oil.with butter or oil.

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

FAT FISH:FAT FISH:• Moist-heat method- can be cooked by moist heat.Moist-heat method- can be cooked by moist heat.

• Dry-heat method- broiling and baking. The dry heat Dry-heat method- broiling and baking. The dry heat helps eliminate some excessive oiliness.helps eliminate some excessive oiliness.

• Dry-heat method with fat- large fat fishlike salmon Dry-heat method with fat- large fat fishlike salmon or stronger-flavored fish like bluefish or mackerel or stronger-flavored fish like bluefish or mackerel are rarely cooked in fat. Take care to avoid are rarely cooked in fat. Take care to avoid excessive greasiness.excessive greasiness.

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MARKET FORMS

(a) Whole or round: completely intact, as caught

(b) Drawn: viscera removed

(c) Dressed: viscera, scales, head, tail,and fins removed

d) Steaks: cross-section slices, each containinga section of backbone

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MARKET FORMS

(e) Fillets: boneless sides of fish, with skinon or off

(f) Butterflied fillets: both sides of a fish stilljoined, but with bones removed

(g) Sticks or tranches: cross-section slices of fillets

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BASIC CUTSBASIC CUTS

• La DarneLa Darne A slice or steak of round fish on the bone. E.g. Darne de Saumon, Darne A slice or steak of round fish on the bone. E.g. Darne de Saumon, Darne De cabillaud.De cabillaud.

Le TronconLe Troncon A slice or steak of flat fish on the bone. E.g. Troncon de Turbot, A slice or steak of flat fish on the bone. E.g. Troncon de Turbot, TronconTronconDe barbue.De barbue.

Le FiletLe Filet A fillet of fish, usually from a small fish without bones. E.g. Filet de sole, A fillet of fish, usually from a small fish without bones. E.g. Filet de sole,Filet de plie.Filet de plie.

Le SupremeLe Supreme Applied to large fillets of fish, cut into portion on the slant e.g. Applied to large fillets of fish, cut into portion on the slant e.g. Supreme Supreme de Fletan, Supreme de Aigrefin.de Fletan, Supreme de Aigrefin.

Le DeliceLe Delice Applied to neatly folded fillets of fish e.g. Delice de Sole, Delice de Applied to neatly folded fillets of fish e.g. Delice de Sole, Delice deMerlan.Merlan.

Le GoujonLe Goujon Applied to fillet of fish cut into strips approx. 6 cm. x ½ cm. (3 in x ¼ Applied to fillet of fish cut into strips approx. 6 cm. x ½ cm. (3 in x ¼ in) usually floured, egg-washed and bread crumbed e.g. Goujon de Plie,in) usually floured, egg-washed and bread crumbed e.g. Goujon de Plie,Goujon de Sole.Goujon de Sole.

La PaupietteLa Paupiette This term is applied to fillets of smaller fish, usually sole which are This term is applied to fillets of smaller fish, usually sole which are stuffed with farce, fish or vegetables, or mixture of both, neatly rolled into a barrel stuffed with farce, fish or vegetables, or mixture of both, neatly rolled into a barrel shape, tied or pinned. shape, tied or pinned.

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• CLEANING OF FISHCLEANING OF FISH

De-scaling And CleaningDe-scaling And Cleaning• 1. Soaking the fish in cold water for a few minutes before 1. Soaking the fish in cold water for a few minutes before

descaling, helps in removing scales more easily.descaling, helps in removing scales more easily.2. The blunt side of the knife should be used.2. The blunt side of the knife should be used.3. The head of the fish is held with the left hand and 3. The head of the fish is held with the left hand and holding the knife vertical, scraping is done starting from the holding the knife vertical, scraping is done starting from the tail, working towards the head, the scales are scraped off. tail, working towards the head, the scales are scraped off. The fish is then washed to remove any loose scales.The fish is then washed to remove any loose scales.4. Cut off the fins, remove the head. The entrails should be 4. Cut off the fins, remove the head. The entrails should be removed by cutting the length of the fish from the vent end removed by cutting the length of the fish from the vent end to the head on the belly side.to the head on the belly side.

• FilletingFilleting• Cut the flesh along the line of the backbone and raise the Cut the flesh along the line of the backbone and raise the

fillet from the middle of the back, to the sides, first working fillet from the middle of the back, to the sides, first working towards the head, then the tall.towards the head, then the tall.

• SkinningSkinning• Hold the tail end of the fish in the left hand, first sprinkling Hold the tail end of the fish in the left hand, first sprinkling

salt on the fingers for a good grip. Skin the flesh (skin side salt on the fingers for a good grip. Skin the flesh (skin side down) from tail to head, with quick short sawing strokes of down) from tail to head, with quick short sawing strokes of a sharp knife. Point the knife blade towards the skin so that a sharp knife. Point the knife blade towards the skin so that no flesh is wasted.no flesh is wasted.

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CLEANING OF FISHCLEANING OF FISHSCALING, GUTTTINGSCALING, GUTTTING

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DRESSINGAND FILLETING

(a) Use a thin-bladed, flexible knife. Cut off the head, just behind the gills.

(b) Make a cut from head to tail just to one side of the center line, down tothe backbone.

Filleting flatfish.

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DRESSING AND FILLETINGDRESSING AND FILLETING

(c) Turn the knife so that it is almost parallel tothe table. Making long, smooth cuts, cuthorizontally against the backbone toward theouter edge of the fish. Gently separate the filletfrom the bone.

(d) Remove the fillet completely. Repeat toremove the three remaining fillets.

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DRESSINGAND FILLETING

(e) To skin, place the fillet skin side down on thework surface with the tail pointing toward you.Holding the skin at the tail end, slide the knifebetween the skin and flesh, scraping againstthe skin to avoid cutting into the fillet. Note:Dover or English sole is skinned before filleting.Cut through the skin at the tail. Holding the tailwith one hand, peel off the skin toward thehead. Caution: Do not do this with flounder. Youwill tear the flesh.

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DRESSING AND FILLETINGDRESSING AND FILLETINGFilleting round fish.

(a) Cut into the top of the fish along one side ofthe backbone from head to tail. Cut against thebone with smooth strokes of the knife toseparate the flesh from the bone.

(b) Cut under the flesh toward the tail; detach it.

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DRESSING AND FILLETINGDRESSING AND FILLETING

(c) Cut along the curved rib bones and finishdetaching the fillet at the head end. Turn the fishover and repeat to remove the second fillet.Lightly run your finger along the flesh side of thefillets to see if any bones remain in them. Pullout any you find. Skin the fillets as for flatfish.

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COOKING FISHCOOKING FISH

FlakingFlaking- - when fish is cooked, the when fish is cooked, the flesh breaks apart into its flesh breaks apart into its natural separations.natural separations.

DonenessDoneness::

• The fish just separates into The fish just separates into flakes; that is, it is beginning to flakes; that is, it is beginning to flake but does not yet fall apart flake but does not yet fall apart easily.easily.

• If bone is present, the flesh If bone is present, the flesh separates from the bone, and separates from the bone, and the bone is no longer pink.the bone is no longer pink.

• The flesh has turned from The flesh has turned from transluscent to opaque ( usually transluscent to opaque ( usually white depending on the kind of white depending on the kind of fishfish

• Fat fishFat fish : : are those that are those that are high in fat. Ex: salmon, are high in fat. Ex: salmon, trout, butterfish, cod, trout, butterfish, cod, seabassseabass

• Lean fishLean fish : : are those are those that are low in fat. Ex: that are low in fat. Ex: flounder, red snapper, flounder, red snapper, sole, perch, halibut.sole, perch, halibut.

**the fat content of fish the fat content of fish ranges from 0.5 ranges from 0.5 percent to 20 percent.percent to 20 percent.

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COOKING FAT FISH• The fat in these fish enables them to tolerate more heat

without becoming dry.• Moist-heat methods. Fat fish, like lean fish, can be

cooked by moist heat.Poached• salmon and trout are very popular.• Dry-heat methods. Fat fish are well suited to broiling

and baking.The dry heat• helps eliminate excessive oiliness.• Dry-heat methods with fat. Large fat fish, like salmon,

and stronger-flavored fish,• like bluefish and mackerel,may be cooked in fat,but

care should be taken to avoid• excessive greasiness.Smaller ones,like trout,are often

pan-fried.Drain the fish well• before serving.

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Cooking Lean Fish• Because lean fish has almost no fat,it can easily

become dry,especially if overcooked.It• is often served with sauces to enhance

moistness and give richness.• Moist-heat methods. Lean fish is especially well

suited to poaching.This method• preserves moistness.• Dry-heat methods.Lean fish,if it is broiled or

baked,should be basted with butter• or oil.Take special care not to overcook it, or

the fish will be dry.• Dry-heat methods with fat.Lean fish may be

fried or sautéed.The fish gains palatability• from the added fat.

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Preparing foods en papillote.

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SHELLFISHSHELLFISHAre distinguished from fin fish by their hard outer shells and Are distinguished from fin fish by their hard outer shells and their lack of backbones or internal skeletons.their lack of backbones or internal skeletons.

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CLASSIFICATIONCLASSIFICATION• MollusksMollusks- - are soft are soft

sea animals.sea animals.

CategoriesCategories::BivalvesBivalves: which have pair of : which have pair of

hinged shellshinged shells

Ex: clams, oysters, mussels, Ex: clams, oysters, mussels, scallopsscallops

UnivalvesUnivalves: which have a : which have a single shell Ex: abalone, single shell Ex: abalone, conchconch

CephalopodsCephalopods:: squids, squids, octopus, cuttlefish.octopus, cuttlefish.

• CrustaceansCrustaceans – are – are animals with segmented animals with segmented shells and jointed legs.shells and jointed legs.

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• CLAMSCLAMS: :

Hard shell clams or quahogsHard shell clams or quahogs: These go by different names depending : These go by different names depending on on size.size.

little neckslittle necks: the smallest and tenderest, for eating raw or : the smallest and tenderest, for eating raw or steam.steam.

CherrystonesCherrystones: med sized, most common, they can be eaten : med sized, most common, they can be eaten raw and raw and good for steaming, a little tougher than little neck.good for steaming, a little tougher than little neck.

ChowdersChowders: largest also called quahogs. Tough they are : largest also called quahogs. Tough they are chopped for chopped for cooking chowders.cooking chowders.

Soft shell clamsSoft shell clams: these are sometimes called longnecks, because of the : these are sometimes called longnecks, because of the long tube that protrudes bet the shells, they have very thin shells that long tube that protrudes bet the shells, they have very thin shells that sometimes they don’t close completely, also called steamers, because sometimes they don’t close completely, also called steamers, because the usual way of cooking them is to steam.the usual way of cooking them is to steam.

MARKET FORMS:MARKET FORMS:• Live in the shellLive in the shell• Shucked, fresh or frozenShucked, fresh or frozen• Canned whole or choppedCanned whole or chopped

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CLAMS

Clams, clockwise from top left: steamers, littlenecks, cherrystones, chowder clams.

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Opening Clams(a) Examine the shell to see that it is tightlyclosed, indicating a live clam. Rinse the shellunder cold, running water. Avoid jostling theclam too much, or it will “clam up” tighter.Hold clam in left hand as shown (or in righthand if you are left-handed). Place the sharpedge of the clam knife against the crackbetween the shells.b) Squeeze with the fingers of the left hand,forcing the knife between the shells.

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Opening Clams

(c) Change the angle of the blade as shown inthe illustration and slide the knife against thetop shell to cut the adductor muscles (clamshave two; oysters have only one). Be carefulnot to cut or pierce the soft clam.

d) Open the clam and finish detaching the meatfrom the upper shell.

(e) Cut the muscles against the lower shell toloosen the clam completely. Discard the topshell. Remove any particles of shell from theclam before serving.

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• MUSSELSMUSSELS::

most common mussels resemble small, black, dark or most common mussels resemble small, black, dark or dark blue clams. Their shells are not as heavy as dark blue clams. Their shells are not as heavy as clams. Their flesh is yellow to orange in color and firm clams. Their flesh is yellow to orange in color and firm but tender when cooked. Messels are harvested but tender when cooked. Messels are harvested worldwide.worldwide.

Green mussles are from new zealand and southeast asia.Green mussles are from new zealand and southeast asia.MARKET FORMS:MARKET FORMS:• Live in the shellLive in the shell• Shucked, fresh or frozenShucked, fresh or frozen• Packed in brinePacked in brine

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• OYSTERSOYSTERS: :

have rough, irregular shells, the botoom shell is have rough, irregular shells, the botoom shell is slightly bowl shaped, top shell is flat.slightly bowl shaped, top shell is flat.

The flesh is extremely soft and delicate and contains a The flesh is extremely soft and delicate and contains a high percentage of water. Available all year round.high percentage of water. Available all year round.

VARIETYVARIETY::EasternEastern – known by many local names, depending on – known by many local names, depending on

their place of origin.their place of origin.OlympiaOlympia – very small from the pacific coast. – very small from the pacific coast.BelonBelon – european oyster, grown in North America. – european oyster, grown in North America.

Shells are flatter that those of Eastern oyster.Shells are flatter that those of Eastern oyster.Japanese or PacificJapanese or Pacific – large oyster from the pacific – large oyster from the pacific

coast.coast.

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Opening Oysters

(a) Examine the shell to see that it is tightlyclosed, indicating a live oyster. Rinse the shellunder cold, running water. Hold oyster in lefthand, as shown. (Left-handers will hold oysterin right hand.) Hold the oyster knife near the tipas shown. Insert the knife between the shellsnear the hinge.

(b) Twist the knife to break the hinge.

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Opening Oysters

(c) Slide the knife under the top shell and cutthrough the adductor muscle (which closes theshells) near the top shell. Try not to cut the fleshof the oyster, or it will lose plumpness. Removethe top shell.

(d) Carefully cut the lower end of the musclefrom the bottom shell to loosen oyster. Removeany particles of shell from the oyster beforeserving.

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• SCALLOPSSCALLOPS: :

• are almost always sold shucked. The only part we usually eat is are almost always sold shucked. The only part we usually eat is the abductor muscle, which closes the shell, if live scallops in the the abductor muscle, which closes the shell, if live scallops in the shell are available,leave the orange crescent shaped coral shell are available,leave the orange crescent shaped coral attached to the abductor muscle when shucking. Creamy and attached to the abductor muscle when shucking. Creamy and white in color, available all year round.white in color, available all year round.

VarietyVariety::• Bay scallops – small with delicate flavor and texture, expensive.Bay scallops – small with delicate flavor and texture, expensive.• Sea scallops – larger not as delicate as bay scallops but still tender Sea scallops – larger not as delicate as bay scallops but still tender

unless overcooked.unless overcooked.MARKET FORMSMARKET FORMS::• Fresh, shucked.Fresh, shucked.• Frozen; IQFFrozen; IQF

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• CEPHALOPODSCEPHALOPODS: means head-foot referring to the : means head-foot referring to the fact that these animals have tentacles or legs fact that these animals have tentacles or legs attached to the head, surrounding the mouth.attached to the head, surrounding the mouth.

• Most common cephalopods in food service are squid Most common cephalopods in food service are squid and octopus. Cuttlefish is similar to squid but is and octopus. Cuttlefish is similar to squid but is usually seen in limited market only.usually seen in limited market only.

• Squid:Squid:

• also called calamari, also classified as mollusks, they also called calamari, also classified as mollusks, they have no external shell, they are soft bodied animals have no external shell, they are soft bodied animals somewhat resembling octopus, but they have ten somewhat resembling octopus, but they have ten tentacles, two of them longer than the others.tentacles, two of them longer than the others.

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OCTOPUS:

It means eight feet, range size from less than ounce to a pounds. All sizes are firm textured, even chewy. Larger size consider too tough to eat.

CUTTLEFISH:

similar to a squid, has a shorter, thicker body, instead of a thin transparent interior quill, has a hard chalky cuttlebone.

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Cleaning of Squid

(a) Pull off the head. The interior organs will come out with it.

(b) Pull off the skin.

(c) Pull out the plasticlike quill from the body sac. Rinse out the sac to clean it well.

(d) Cut off the tentacles just above the eyes.Discard the head and organs.

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Cleaning of Squid

(e) Be sure to remove the hard beak, which isfound at the center of the tentacle cluster, as shown by the tip of the knife in this picture.

(f) The body sac may be left whole for stuffing or cut into rings for frying, sautéing, or stewing.

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CRUSTACEANSCRUSTACEANS

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• LOBSTER: LOBSTER:

Lobster Lobster has a large flexible tail, four pairs of legs and 2 large claws. Its has a large flexible tail, four pairs of legs and 2 large claws. Its shell is dark green or bluish green, but turns red when cooked.shell is dark green or bluish green, but turns red when cooked.Meat from the tail, claws and legs is eaten. It is white and sweet Meat from the tail, claws and legs is eaten. It is white and sweet distinctive taste. Claw meat is considered specially good.distinctive taste. Claw meat is considered specially good. The Coral (roe or eggs), which is dark green when raw and red The Coral (roe or eggs), which is dark green when raw and red when cooked. And the green tomalleywhen cooked. And the green tomalley (liver) in the thorax or body portion are also eaten.(liver) in the thorax or body portion are also eaten.

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Lobster are classified by weight;Lobster are classified by weight; Chicken – 1lb (450g)Chicken – 1lb (450g) Quarteres 1 1/4lb ( 575g)Quarteres 1 1/4lb ( 575g) Selects – 11/2lb to 21/4lb(675g-1025g)Selects – 11/2lb to 21/4lb(675g-1025g) Jumbos – over 21/2lb (1130g)Jumbos – over 21/2lb (1130g) Yield – a 500g lobster yields about 125g cooked meat.Yield – a 500g lobster yields about 125g cooked meat.• Market Forms: live, cooked meat, fresh or frozen.Market Forms: live, cooked meat, fresh or frozen.• Checking Freshness:Checking Freshness:

live lobster must be alive when cooked. This indicated by live lobster must be alive when cooked. This indicated by movement of the legs and claws and by tightly curled tail.movement of the legs and claws and by tightly curled tail.If the lobster is dead when cooked, the meat will fall apart. If If the lobster is dead when cooked, the meat will fall apart. If alive, the meat will be firm and the tail will spring back when alive, the meat will be firm and the tail will spring back when straightened.straightened.sleepers, (dying lobsters) should be cooked immediately so that sleepers, (dying lobsters) should be cooked immediately so that the meat will be usable.the meat will be usable.cooked lobster meat (fresh or thawed) should smell fresh and cooked lobster meat (fresh or thawed) should smell fresh and sweet.sweet.

ROCK LOBSTERROCK LOBSTERAlso known as spiny lobster or langoustes. They are warm water Also known as spiny lobster or langoustes. They are warm water

relative of lobster but have no claws. relative of lobster but have no claws. Langoustines or langoustinos are smaller relatives of the rock Langoustines or langoustinos are smaller relatives of the rock

lobster.lobster.

Page 53: Fish and shellfish

Splitting a lobster for broiling.

(a) Place the lobster on its back on a cutting board. With a firm thrust of a French knife, pierce the head.

(b) Bring the knife down firmly through thecenter of the lobster to split it in half.

Page 54: Fish and shellfish

Splitting a lobster for broiling

(c) With the hands, crack the back of the shell by spreading the lobster open.

(d) Pull out and discard stomach, a sac just behind the eyes.

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Splitting a lobster for broiling

(e) If desired, remove the tomalley for use in the crumb stuffing.

(f) With a sharp blow of the back of the knife, crack the claws.

Page 56: Fish and shellfish

Splitting a lobster for broiling

(g) The lobster is ready for broiling. If it is broiled as shown, the end of the tail should be weighted down to keep it from curling.

(h) You may also split the tail all the way through and curl up the two sides as shown. In this position, weighting the tail is not necessary.Note that the claws have been broken off andplaced beside the lobster.

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Cutting a lobster for sautés and stews.

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Cutting a lobster for sautés and Cutting a lobster for sautés and stews.stews.

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BODY PARTS OF LOBSTERBODY PARTS OF LOBSTER

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PARTS OF LOBSTERPARTS OF LOBSTER

Page 61: Fish and shellfish

• CRABS:CRABS:Alaskan king crab – largest of the crabs. Weighing from 2.7-9kgAlaskan king crab – largest of the crabs. Weighing from 2.7-9kg

Expensive, meat can be removed in large chunks.Expensive, meat can be removed in large chunks.

Alaskan Snow Crab – smaller and cheaper than king crabAlaskan Snow Crab – smaller and cheaper than king crab

Dungeness of crab – west coast crab, weighing about 700g-1.8kg.Dungeness of crab – west coast crab, weighing about 700g-1.8kg.

Blue Crab – Small crab, weighing about 5oz. Most common frozen Blue Crab – Small crab, weighing about 5oz. Most common frozen crab meat is from blue crab.crab meat is from blue crab.

Soft Shell crab – actually a molting blue crab, harvested before Soft Shell crab – actually a molting blue crab, harvested before the new shell has hardened.the new shell has hardened.

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White shrimp / White shrimp / prawnsprawns

• Crayfish / Prawn Crayfish / Prawn manthismanthis

SHRIMPS: SHRIMPS: SHRIMP SHRIMP are small crustaceans that are small crustaceans that look somewhat like tiny, clawless lobsters. look somewhat like tiny, clawless lobsters. CClassification:lassification:

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Miscellaneous SeafoodsMiscellaneous Seafoods

• FrogFrog

• Snail (escargot)Snail (escargot)

• SurimiSurimi

Page 64: Fish and shellfish

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