Chapter 19

Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

”“ In the hands of an able cook, fish can become an

inexhaustible source of perpetual delight.– Jean-Anthelme Brillat-Savarin (1755-1826)

FISH AND SHELLFISH

C H A P T E R NINETEEN

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After studying this unit

You will be able to:– Understand the structure and composition of

fish and shellfish– Identify a variety of fish and shellfish– Purchase fish and shellfish appropriate for your

needs– Store fish and shellfish properly– Prepare fish and shellfish for cooking– Apply various cooking methods to fish and

shellfish

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Fish and Shellfish

Fish are aquatic vertebrates with fins for swimming and gills for breathing

Shellfish are aquatic invertebrates with shells or carapaces

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Round Fish

Include fresh and saltwater varieties

Have fins and internal bone structures

Have eyes on both sides of their heads

Bodies are truly round, oval, or compressed

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Flatfish

Found in deep ocean waters

Have asymmetrical, compressed bodies

Swim in a horizontal position

Have both eyes on top of their heads

Bottom dwellers Top of their bodies is dark

and the bottom is lighter in color

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Muscle Composition

Flesh of fish composed of short muscle fibers. Unlike connective tissue in meat, connective

tissue in fish is weak. Long cooking times are not required to break it

down. Purpose of cooking to firm proteins and enhance

flavor.

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Muscle fibers in round fish

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Mollusks

Have small unsegmented bodies and no internal skeleton– Univalves– Bivalves– Cephalopods

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Univalves

Single shell – Marine snails

AbaloneConchSnails

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Bivalves

Two bilateral shells– Clams – Oysters – Scallops – Mussels– Cockles

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Cephalopods

No exterior shell One single internal

shell called a pen– Squid– Octopus

Calamari

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Crustaceans

Have a hard outer shell and jointed appendages Found in both fresh and salt water They breathe through gills

– Crayfish– Crab– Lobster – Shrimp

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Crab

King Dungeness Soft-shell Blue Stone King Snow

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Interior Structure of a Maine Lobster

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Inspection and Grading of Fish and Shellfish

Grades assigned to fish are A, B, C Inspections on fish and shellfish are voluntary

– Type 1: plant, product and processing methods from raw to final product

– Type 2: warehouses, processing plants and cold storage facilities

– Type 3: fishing vessels and plantsInspection services for sanitation only

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Determining Freshness in Fish Smell

– No odor or the smell of the sea Eyes

– Clear and full Gills

– Intact and bright red Texture

– Flesh should be firm Fins and scales

– Moist and full Appearance

– Moist and glistening Movement

– Shellfish that is purchased alive should show movement– Crustaceans should close their shells when tapped

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Market Forms of Fish

Whole or round Drawn Dressed Pan-dressed Butterflied Fillet Steak Wheel or center-cut

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Market Forms

Whole or Round

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Market Forms (cont’d)

Drawn

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Dressed or Pan-Dressed

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Butterflied Fillets

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Fillets

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Steaks

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Wheel or Center-Cut

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Storing Fresh Fish and Shellfish

Temperature between 30°F and 34°F If shipped in ice, store in ice Do not allow seafood to become dry Scallops and fish fillets should not be in direct contact

with ice Live animals should be stored in saltwater tanks or in

boxes with seaweed Bivalves should be stored in net bags or boxes at high

humidity

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Purchasing Terms

Fresh– Never frozen

Chilled– Fresh, held at 30°F to 34°F

Flash-frozen– Quickly frozen onboard ship, within hours of being caught

Fresh-frozen– Frozen while fresh, but not quickly

Frozen– Subject to temperature below 0°F

Glazed– Dipped in water to form a protective shell of ice

Fancy – Code word for previously frozen

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Seafood Supply

Damaged habitat, overfishing, fishing practices and demand threaten world fish supplies.

Consult resources to inform seafood sourcing options such as– Aquaculture or fish farming – Purchasing certain types of fish

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Procedure for Scaling FishPlace the fish on a work surface or in a large sink. Grip the fish by the tail and, working from the tail toward the head, scrape the scales off with a fish scaler or the back of a knife. Be careful not to damage the flesh by pressing too hard. Turn the fish over and

remove the scales from the other side. Rinse the fish under cool water.

Fabricating Fish - Scaling

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Procedure for Skinning Fish FilletsPlace the fillet on a cutting board with the skin side down. Starting at the tail, use a meat slicer or a chef’s knife to cut between the flesh and skin. Angle the knife down toward the skin, grip the skin tightly with one hand and use a smooth sawing motion to cut the skin

cleanly away from the flesh.

Fabricating Fish - Skinning

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Cooking Seafood

All cooking methods can be used Seafood is inherently tender Should be cooked until just done Overcooking is the most common mistake made in

preparing seafood

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Determining Doneness

Translucent flesh becomes opaque Flesh becomes firm Flesh separates from the bone easily Flesh begins to flake

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Safety Alert – Serving Raw Fish

Raw fish such as clams on the half shell, ceviche and sushi are popular dishes.

Raw fish and shellfish are potentially hazardous foods.– Follow Model Food Code for freezing fish

before using to kill harmful parasites– Know the source of all fish and shellfish

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Nutrition

Fish and shellfish are low in calories, fat and sodium and high in certain vitamins and minerals

Fish are high in a group of polyunsaturated fatty acids called omega-3

Crustaceans are higher in cholesterol than mollusks but both have considerably lower levels than red meat or eggs

Most common cooking methods used for fish also contribute to their healthfulness – Broiling, grilling, poaching and steaming

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Chapter 19