Nutritional Values of Seafood
• Included in the Meat & Beans category of the Food Guide Pyramid
• Most people should consume between 5 and 7 ounces of fish per day
• One serving of fish is about 3 ounces
Nutritional Values of Seafood
• Excellent source of complete protein
• Fewer calories, saturated fat and cholesterol than red meat
• Contain the vitamins A and D
Nutritional Values of Seafood
• Contain the minerals phosphorus, iron, calcium and iodine
• Iodine – prevents swelling of thyroid gland called goiter
• Omega-3 fatty acids found in fish may reduce the risk of heart attack or stroke
Grading of Seafood
• Grades determined by:– Appearance– Odor– Flavor– Lack of defects
• Grade A– Top quality– Uniform in size– Good flavor– Few defects
• Grade B– Not uniform in size and some defects
• Grade C– Nutritious, but less attractive
Most fish in retail markets is U.S. Grade A.
Guidelines for storing seafood
• Highly perishable
1. Refrigerator: Store in a tightly wrapped container in the coldest part of the refrigerator and use within a day or two
2. Freezer: wrap in moisture-proof and vapor-proof material
3. Canned: store in a cool, dry space. Refrigerate unused portions
New techniques
• MAP(MODIFIED ATMOSPHERIC PACKAGING)• IRRADIATION TECHNIQUE• PULSE ELECTRIC FIELD METHOD• ULTRA-VIOLET RADIATION TECHNIQUE• OSCILLATORY MAGNETIC FIELD• HIGH PRESSURE PROCESSING• ULTRA-SOUND PRESERVATION TECHNIQUE• HIGH INTENSITY LIGHT PRESERVATION
Fresh Finfish
• Fresh fin fish should have a stiff body, tight scales, and firm flesh.
• Gills should be red• Eyes should be bright and bulging• A finger pushed into the flesh should leave
no indentation• The outside should have little or no slime• The smell should be fresh
Forms of Finfish
• Whole– Also known as round– As it comes from the
water– Must clean before
cooking
• Drawn– Has entrails (insides)
removed
• Dressed– Has entrails, head, fins,
and scales removed
• Fish Steaks– Cross-sectional slices
taken from dressed fish
• Fish Fillets– Sides of the fish cut
lengthwise away from the backbone
Frozen Finfish
• Drawn fish, dressed fish, fish steaks, and fillets can be purchased frozen
• Frozen fish should be– Solidly frozen– In moisture proof wrapping– In vapor proof wrapping– No discoloration– Little odor
Guidelines to cooking finfish
• Internal temperature should reach 145o
• Naturally tender so cook for a short period of time
• Undercooked fish may contain bacteria• Overcooked fish is tough and dry• Cooking done when flesh is firm and flakes
easily with a fork• Flesh will lose the translucent appearance and
will become opaque
Methods of cooking finfish
• For fat fish use dry heat methods:– Broiling
• Under direct heat source
– Grilling• Directly over hot
coals
– Baking• To prevent drying…
brush with oil or sauce
• For lean fish use moist heat methods:– Frying
• Coat with bread crumbs/batter
• Fry in small amt. of oil
– Poaching• Cooking fully
submersed in simmering liquid
– Steaming• Similar to
poaching…use less liquid
Shellfish
• Mollusks– Soft bodies that are partially or fully covered
by hard shells
– Types of Mollusks:• Oysters• Clams• Scallops
• Crustaceans– Covered by crust like shells and have
segmented bodies
– Types of Crustaceans:• Shrimp• Lobster• Crabs
Shellfish
• Oysters– Can be purchased
• live in the shell• Fresh or frozen shucked• Canned
– Packaged according to size
– Live Oysters• Tightly closed shells• Shells that close quickly when touched
– Shucked Oysters• Plump• Creamy in color• Odorless
Shellfish• Shrimp
– Many varieties – Most sold without the
head and thorax– You may need to peel
away the outer shell– Before cooking, remove
intestinal tract called deveining
– Marketed according to the number needed to weigh 1 pound
– Marketed by size• Jumbo, large,
medium, small
– Frozen shrimp may be purchased uncooked or cooked and either peeled or unpeeled
– When purchasing…look for shrimp that’s odorless with firmly attached shells
Shellfish
• Crabs– Common species are the blue and
Dungeness crab– Can be purchased
• Live• Cooked fresh or frozen• Canned
Overview…Shellfish: Signs of Freshness
1. Shell of shrimp should be firmly attached with no noticeable odor
2. Sea scallops should be white; bay scallops are pink or creamy white
3. Live oyster and clam shells should be tightly closed
4. Shucked oysters and clams should be plump, creamy white and odorless