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HRM LECTURE
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Chapter 7Chapter 7
Understanding Fish and ShellfishCopyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Fish products are divided into two categories:• Fin fish, or fish with fins and internal skeletons.
• Shellfish, or fish with external shells but no internal bone structure.
2
Understanding Fish and Shellfish
The edible flesh of fish consists of: • Water
• Proteins
• Fats
• Small amounts of minerals, vitamins, and other substances
3
Composition and Structure
Fish has very little connective tissue.• This means that:
• Fish cooks very quickly.
• Fish is naturally tender.
• Moist-heat cooking methods are used not to create tenderness but to preserve moistness.
• Cooked fish must be handled very carefully or it will fall apart.
4
Composition and Structure
The fat content of fish ranges from 0.5% to 20%.• Lean fish are those that are low in fat.
• Fat fish are those that are high in fat.
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Special Problems in Cooking Fish
Cooking Fat Fish and Lean Fish
Whole or round: completely intact, as caught.
6
Cutting Fish
Market Forms
Drawn: viscera removed.
Dressed: viscera, scales, head, tail and fins removed.
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Cutting Fish
Market Forms
Steaks: cross-section slices, each containing a section of backbone.
Fillets: boneless sides of fish, with skin on or off.
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Cutting Fish
Market Forms
Sticks or tranches: cross-section slices of fillets.
Butterflied Fillets: both sides of a fish still joined.
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Cutting Fish
Market Forms
Cut off the tail and fins. Scissors are easiest to use.
Scale the Fish.
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Cutting Fish
Dressing a Fish
Slit the belly and pull out the viscera. Rinse the cavity.
Remove the head. Cut through the flesh just behind gills. Cut or break the backbone at the cut and pull off the head.
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Cutting Fish
Dressing a Fish
The fish is dressed.
Use a thin-bladed, flexible knife. Cut off the head just behind the gills (this step is optional).
12
Cutting Fish
Filleting a Flatfish
Make a cut from head to tail, just to one side of the center line down to the backbone.
Turn the knife so it is almost parallel to the table. Making long, smooth cuts, cut horizontally against the backbone toward the outer edge of the fish. Gently separate the fillet from the bone.
13
Cutting Fish
Filleting a Flatfish
Remove the fillet completely.
Cut into the top of the fish along one side of the tail; detach the backbone from head to tail.
14
Cutting Fish
Filleting a Round Fish
Cut under the flesh toward the tail and detach the cut piece.
Cut along the curved rib bones and finish detaching the fillet at the head. Turn the fish over and repeat to remove the second fillet.
15
Cutting Fish
Filleting a Round Fish
Overall appearance• Good appearance
Clear slime• Moist and pliable fins
Odor • Fresh and mild with no off-odors
Eyes • Clear, shiny and bulging
16
Handling and Storage
Checklist for Fish Freshness
Gills
• Red or pink
Texture of flesh
• Firm; elastic
Scales
• Shiny; tight on skin
Belly cavity
• No belly burn; natural-colored flesh, pink or red along backbone
17
Handling and Storage
Checklist for Fish Freshness
Objectives
1. To maintain temperature of 29° to 32°F (–2° to 0°C).
2. To keep the fish moist.
3. To prevent fish odors and flavors from transferring to other foods.
4. To protect the delicate flesh from being bruised or crushed.
18
Handling and Storage
Storing Fresh Fish
Methods• On crushed ice (preferred method):
• Use drip pans to allow for drainage of melted ice.
• Change ice daily.
• In refrigerated box at 29° to 32°F (–2° to 0°C):
• Use if crushed ice storage is not available or practical.
• Wrap all fish or leave in original moisture proof wrap.
19
Handling and Storage
Storing Fresh Fish
Storage Time• Fresh fish may be stored for 1 or 2 days. If it must be
kept longer, you may:
1. Wrap and freeze it immediately.
2. Cook and then refrigerate it for later use in recipes calling for cooked fish.
20
Handling and Storage
Storing Fresh Fish
Federal Inspection
In the United States, voluntary inspections are conducted by:
1. The National Oceanic and Atmospheric Administration (NOAA).
2. The Department of Commerce.
• Promotes the safety of processed fish and shellfish.
21
Handling and Storage
Frozen, Canned, and Other Processed Fish
Federal Inspection (cont’d)
3. Processors who wish to take part in the programs must pay for the service.
4. They may then use official seals or marks on their product packaging and in advertising.
• PUFI seal (Processed Under Federal Inspection)
• U.S. Grade A shield
22
Handling and Storage
Frozen, Canned, and Other Processed Fish
Thawing and Handling• Frozen raw fish
• Thaw in refrigerator.
• Small pieces can be cooked from a frozen state.
• Fillets, or other portions to be breaded or prepared in some other way before cooking, may be partially thawed.
• Handle thawed fish as you would fresh fish.
• Do not refreeze.
23
Handling and Storage
Frozen, Canned and Other Processed Fish
There are two classifications of shellfish:
1. Mollusks: Soft sea animals that fall into three main categories:
• Bivalves, which have a pair of hinged shells (such as clams and oysters).
• Univalves, which have a single shell (such as abalone and conch).
• Cephalopods (such as octopus, squid and cuttlefish).
2. Crustaceans: Animals with segmented shells and jointed legs.
24
Shellfish
Classification
25
Shellfish
Mollusks
Oysters
Clams
Mussels
Scallops
Squid• Usually referred to on
menus by their Italian name, calamari.
Octopus• The name means “eight
feet.”
26
Shellfish
Cephalapods
27
Shellfish
Crustaceans
Lobster
Crab
Shrimp