Seafood

ObjectivesExplain the role of fish and shellfish in the

diet.Identify different types and market forms of

fish and shellfish.Explain how to buy and store fish and

shellfish.Describe and demonstrate methods for

preparing and cooking fish and shellfish.

Key TermsCrustaceansDrawnDressedEn papilloteFatty fishFilletsFishLow-fat fish

MollusksPlanktonSeafoodShellfishSteakswhole

NutrientsProteinB vitaminsIronPhosphorusSeleniumCopperZincVitamin D

Omega-3 fatty acidsIodine (in saltwater

fish)

Fishfins & center spine with bones

Low fat fish Fatty fishHave less than 5 grams

of fat in 3 ½ oz White or pale flesh with

a delicate texture and mild flavor

Includes: bass, carp, catfish, cod, haddock, halibut, pike, perch, pollock, red snapper, and whiting

Have more than 5 grams of fat in 3 ½ oz

Firm flesh with a deeper color and stronger flavor, higher in calories

Includes: shad, herring, mackerel, salmon, sardines, rainbow trout, and albacore & bluefin tunas

Mercury in FishCan be dangerous to humans especially in the early

years Settles on the bottom of water ways and is absorbed

by plankton, which is eaten by small fish. These small fish are then eaten by larger fish, which are eaten by even larger fish. It ends with a deep sea fish, like tuna, which absorbs the mercury

Fish that have high mercury levels include: tuna, shark, swordfish, king mackerel, and tile fish

Fish that contain low levels of mercury include: canned tuna, salmon, pollock, catfish, sardines, and herring.

Shellfishshell but no spine or bone

Generally have a mild, sweet flavorMost come from oceans and seas, very few

from freshwaterCrustaceans-have long bodies, jointed limbs,

and are covered with a shellCrabs, crayfish, lobsters, and shrimp

Mollusks-have soft bodies covered by a rigid shellClams, mussels, oysters, scallops, and squid

Inspection and GradingHazard Analysis and Critical Control Point

(HACCP)Identifies and prevents hazards that could

cause food borne illness during the stages of fish production

A voluntary program is also carried jointly by the RDA and the National Marine Fisheries Service of the U.S. Department of Commerce

Buying Fish and ShellfishFish ShellfishWhole: sold as caught and

most perishableDrawn: whole fish with

scales, gills, and internal organs removed

Dressed: drawn fish with head, tails, and fins removed

Fillets: sides of fish, usually boneless, cut lengthwise

Steaks: cross sections cut from large, dressed fish. May contain bones

Live clams, oysters, and mussels: shells should be tightly closed, moist, and intact with no cracks, chips, or breaks

Scallops: should look moist and smell fresh but not be in liquid or directly touching ice

Live lobsters and crabs: should be active with legs moving, lobsters are bluish green until cooked

Raw shrimp: shells should be clear with no black spots, if unshelled meat should be firm

Fish and ShellfishConvenience forms

Can be bought cooked and ready to eat, canned, frozen, or cured

StorageShould be refrigerated immediately after

purchase and used within a day or two or frozen

Never store fish that hasn’t been guttedRefrigerate live shellfish in containers covered

with a clean, damp cloth because they need to be able to breathe

Cooking FishCook fish 10 minutes for every inch of thickness

Fish will be opaque when finished cookingCooking methods for fish include

BroilingGrillingBakingPoachingSteamingBraisingFrying /Deep-Frying

Cooking ShellfishShellfish needs to be cooked for a short time at a

moderate temperatureEach type of shellfish is different so cooking

methods may varyThe shells turn bright red, orange, or pink and

the flesh becomes opaque when crustaceans are thoroughly cooked

Mollusks become plump and opaque when cooked

Both fish and shellfish are tender and cook well in the microwave in short amounts of time

Fish and shellfish

We should be eating at least two portions of fish a week including one of oily fish.

Fish and shellfish are good sources of a variety of vitamins and minerals, and oily fish is particularly rich in omega 3 fatty acids.