The amazing world of Fish

By: Ashlynn TalbertPeriod: 3

Connective tissue difference

• Fish have little connective tissue so - They are tender - They cook rapidly - They can be cooked using moist cooking methods - They fall apart if not handled properly

Market forms of fish

• Whole fish-a whole fish with all parts.

• Drawn- Fish that has no gills or entrails.

Market forms of fish

• Dressed- Fish that have had their fins, scales, and sometimes head removed

• Fillets- slices of fishes

Market forms of fish

• Steaks- fish are cut into slices • Butterflied- both sides of the fish are jointed but no bones

Ways to categorize fish

• by fat content• Bone structure• And by living conditions(saltwater/freshwater)

Fatty Fish

• Definition; Fish that have a large amount of fat.

• Examples; Salmon, mackerel, sardines, tuna, trout and eel.

Lean Fish

• Definition; Fish with little fat

• Example; cod, haddock, halibut, catfish, sole, flounder, seabass, and tilapia

Boneless fish

-fish that has cartilage instead of bones. May also have smooth skin instead of kills.