Understanding Fish and Understanding Fish and ShellfishShellfish

Chapter 14 and 15Chapter 14 and 15

Hundreds of different species Hundreds of different species of fishof fish• Divided into two categoriesDivided into two categories

– Fin Fish- fish with fins and an internal skeletonsFin Fish- fish with fins and an internal skeletons– Flounder, sole, halibut, turbot, sea bass, cod, grouper, Flounder, sole, halibut, turbot, sea bass, cod, grouper,

herring, mackerel, monkfish, mahi mahi, orange herring, mackerel, monkfish, mahi mahi, orange roughy, red snapper, eel, pike, tilapia, trout and salmon roughy, red snapper, eel, pike, tilapia, trout and salmon to name a few.to name a few.

– Shell Fish- external shell but no internal bone Shell Fish- external shell but no internal bone structurestructure

– Oysters, clams, mussels, scallops, octopus, lobster, Oysters, clams, mussels, scallops, octopus, lobster, shrimp (green shrimp is raw in its shell), crabs and shrimp (green shrimp is raw in its shell), crabs and crayfishcrayfish

Fish has very little connective Fish has very little connective tissue. It means that….tissue. It means that….• Fish cooks very quickly even at low Fish cooks very quickly even at low

temperaturestemperatures• Fish is naturally tender and needs no Fish is naturally tender and needs no

marinatingmarinating• Moist heat cooking methods are bestMoist heat cooking methods are best• Handle cooked fish carefully it is Handle cooked fish carefully it is

delicate!delicate!

Doneness and FlakingDoneness and Flaking• When fish is cooked the flesh When fish is cooked the flesh

naturally breaks apart into naturally breaks apart into separations this is called flaking.separations this is called flaking.

• Be careful not to overcook flaking Be careful not to overcook flaking should not be falling apart.should not be falling apart.

• Pay attention to carry over cooking.Pay attention to carry over cooking.• Fish is done when it is opaque and Fish is done when it is opaque and

just beginning to flake.just beginning to flake.

Cooking fat and lean fishCooking fat and lean fish 1. Lean (low in fat) fish is flounder, sole, cod, 1. Lean (low in fat) fish is flounder, sole, cod,

red snapper, bass, perch, halibut and pike.red snapper, bass, perch, halibut and pike.– Can become dry so poaching maintains moisture.Can become dry so poaching maintains moisture.– If you use dry heat cooking baste with butter or oil.If you use dry heat cooking baste with butter or oil.

2. Fat fish is salmon, tuna, trout and mackerel2. Fat fish is salmon, tuna, trout and mackerel-Poached salmon is popular-Poached salmon is popular-Dry heat eliminates excessive oiliness-Dry heat eliminates excessive oiliness

Cutting fishCutting fish• Pg 430Pg 430

1. Dressing1. Dressing– Taking of fins, entrails, head and tailTaking of fins, entrails, head and tail

2. Filleting2. Filleting-Removing the flesh from the bone -Removing the flesh from the bone and skinand skin

Varieties and Varieties and CharacteristicsCharacteristics• Pg 432-438Pg 432-438• Saltwater fish- flat or roundSaltwater fish- flat or round• Fresh water fishFresh water fish

Handling and StorageHandling and Storage• Maintain a temperature of 30-34 degree FMaintain a temperature of 30-34 degree F• Keep wrapped to prevent odor and flavor Keep wrapped to prevent odor and flavor

transfer.transfer.• Store on crushed self draining ice.Store on crushed self draining ice.• Store fish for 1 to 2 daysStore fish for 1 to 2 days• Eyes should be bright and not sunken inEyes should be bright and not sunken in• Flesh should be firmFlesh should be firm

ShellfishShellfish 1. Mollusks1. Mollusks

– Bivalves- a pair of hinged shells (clams and Bivalves- a pair of hinged shells (clams and oysters)oysters)

– Univalves- single shell (abalone and conch)Univalves- single shell (abalone and conch)– Cephalopods-(octopus, squid and cuttlefish)Cephalopods-(octopus, squid and cuttlefish)

2. Crustaceans- with segmented shells 2. Crustaceans- with segmented shells (lobsters and crabs) pg 447-449(lobsters and crabs) pg 447-449

• Meuniere- fish dredged in flour and fried in Meuniere- fish dredged in flour and fried in butter, lemon juice and parsley after it is butter, lemon juice and parsley after it is cooked and then the butter is browned and cooked and then the butter is browned and poured over the fishpoured over the fish

• Court Bouillon- flavorful liquid containing Court Bouillon- flavorful liquid containing vinegar that fish is poached invinegar that fish is poached in

• Au blue-fish is alive until the cooking time. The Au blue-fish is alive until the cooking time. The fish have a protective coating on the skin that fish have a protective coating on the skin that turns blue when cooked in the court boullionturns blue when cooked in the court boullion

• A la Nage- “swimming” fish served in a A la Nage- “swimming” fish served in a reduced poaching brothreduced poaching broth

• En Papillote- steamed in paperEn Papillote- steamed in paper• Fish Tartare-Raw fish chopped with seasoningsFish Tartare-Raw fish chopped with seasonings• Fish Carpaccio- raw sliced fishFish Carpaccio- raw sliced fish• Sushi- raw fish wrapped in rice and seaweedSushi- raw fish wrapped in rice and seaweed• Seviche- fish cooked without heat but in acidSeviche- fish cooked without heat but in acid

TomorrowTomorrow

• Demo Court BouillonDemo Court Bouillon• Grilled Salmon or TunaGrilled Salmon or Tuna• Shrimp, Scampi StyleShrimp, Scampi Style• Fish En PapilloteFish En Papillote