FishFish

Culinary ArtsCulinary Arts

Structure of FishStructure of Fish

• Made of protein, fat and waterMade of protein, fat and water

• Two types of fishTwo types of fish– Fatty fish like salmon, trout, and mackerelFatty fish like salmon, trout, and mackerel– Low fat fish like haddock, red snapper, Low fat fish like haddock, red snapper,

swordfish, cod, catfish, flounder, and halibutswordfish, cod, catfish, flounder, and halibut

• The difference between fish and meat is The difference between fish and meat is that there is very little connective tissue in that there is very little connective tissue in fish.fish.

Market forms - FreshMarket forms - Fresh

• Whole: this has the shortest shelf lifeWhole: this has the shortest shelf life• Drawn: These fish have theirDrawn: These fish have their

innards removed and last the innards removed and last the longestlongest

• Dressed: have their fins, scales, Dressed: have their fins, scales, and sometimes heads removedand sometimes heads removed

• Fillets: sides of fish cut lengthwise away from Fillets: sides of fish cut lengthwise away from bone and back bonebone and back bone

• Steaks: cross sections cut from large, dressed Steaks: cross sections cut from large, dressed fishfish

Market forms - FrozenMarket forms - Frozen• Quality characteristicsQuality characteristics

– Not be thawedNot be thawed– Should not contain any freezer burn Should not contain any freezer burn – Should have a thin layer of iceShould have a thin layer of ice– No “fishy” smellNo “fishy” smell– Should be no ice inside the fish (this Should be no ice inside the fish (this

indicates freezing)indicates freezing)– Vacuum packedVacuum packed

Market forms - CannedMarket forms - Canned

• Usually packed in water or oil. Usually packed in water or oil. – Fish packed in water contains fewer Fish packed in water contains fewer

calories than fish packed in oil.calories than fish packed in oil.

• Should not have any dents or cracks Should not have any dents or cracks in the canin the can

Storing and buying fresh Storing and buying fresh fishfish• Keep on ice because it does spoil quicklyKeep on ice because it does spoil quickly

• The temperature at which fish is kept The temperature at which fish is kept determines the shelf lifedetermines the shelf life

• Look for shiny skinLook for shiny skin

• Clear full eyes and bright red or pink gillsClear full eyes and bright red or pink gills

• Should have a mild smellShould have a mild smell

• http://www.youtube.com/http://www.youtube.com/

watch?v=RvnQhOFh6SYwatch?v=RvnQhOFh6SY

NutritionNutrition

• Low in saturated fat and cholesterolLow in saturated fat and cholesterol

• High amounts of phosphorous and ironHigh amounts of phosphorous and iron

• Two to three servings a weekTwo to three servings a week

• Fish contain omega three fatty acids, Fish contain omega three fatty acids, which help your heart stay healthy which help your heart stay healthy

• High in protein and B vitaminsHigh in protein and B vitamins

• Can be high in mercuryCan be high in mercury

Inspection and GradingInspection and Grading

• Voluntary inspection and grading is Voluntary inspection and grading is done by the FDA and the National done by the FDA and the National Marine Fisheries Service of the US Marine Fisheries Service of the US Department of CommerceDepartment of Commerce

A man inspecting tuna at a Tokyo fish market. Do you think that all countries inspect fish for wholesomeness like the US?

Fish Market in TokyoFish Market in Tokyo

• Video ClipVideo Clip– http://www.youtube.com/watch?v=xsUg-http://www.youtube.com/watch?v=xsUg-

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