Food commodities 3 - fish

3. Seafood

Delhindra/ chefqtrainer.blogspot.com

Comprises (terdiri dari):

Fish Shellfish


FISH CATEGORIES1. Round, Flat Fish, Non-Bony fish (cartilage/bertulang rawan)

Round (bulat)– SalmonFlat (datar)– Halibut, SoleNon-bony – Eels

2. Oily & Non-Oily fish (berminyak & tidak berminyak)some fish store their oil in their liver (non-oily), while some store

more of their oil in their flesh (oily)Oily fish – Salmon, Tuna, Mackerel, SardinesNon-oily – Cod, Whitefish, Halibut

3. Fresh Water & Salt Water (air tawar &air asin)salt water fish are not more saltyFresh Water – Trout, CatfishSalt Water – Cod, Halibut

NOTE: All oily fish are round, but not all round fish are oily!


have a middle backbone with one fillet one each side and one eye on either side of the head.

Mempunyai tulang punggung ditengah,satu fillet di kedua sisinya satu mata ditiap sisi kepala.

1 a. Round Fish




Pacific Salmon


Pacific Salmon


Atlantic Salmon



LAKE TROUT

RAINBOW TROUTDelhindra/ chefqtrainer.blogspot.com


Bigeye tuna

Albacore tuna




have backbone that runs through the center of the fish, two upper and two lower fillets, and both eyes on the same side of the head.

Mempunyai tulang punggung ditengah, Mempunyai tulang punggung ditengah,kedua fillet dibagian atas, kedua mata di sisi atas bagian

kepala.

1 b. Flat Fish


17LEMON SOLE

DOVER SOLE


Flounder



CONGER EEL

YELLOW EEL

1 c. Non-Bony Fish


2 a. Oily / Fatty fish While excellent for the production of sausage,

mousse, quenelles, pates and terrines. They are best for smoking due to their oil content.

Sangat bagus untuk sausages, mousse, quenelles, pate dan terrine, juga bagus sekali untuk Smoking

(diasap)

Sturgeon, Striped Bass, Salmon, Eel, Grouper, Red Fish, Herring, Snapper, Mackerel, Mullet


Red fish


Eel


Herring

Herring


Snapper

Grouper


Striped Bass

Barramundi


Mullet


Mackerel



2 b. Non-Oily fish/Lean Fish

Most lean fish are not suitable for smoking, but do make exellent sausages, mousse, quenelles, pate and

terrine.Lean Fish umunya tidak cocok untuk Smoking

(diasap), tapi sangat bagus untuk sausages, mousse, quenelles, pate dan terrine.

Sole, Whiting, Skate, Halibut, Turbot, Pickerel, Cod, Flounder, Bass, Monkfish, Carb, Pike.


Turbot


Halibut


Bass

Bass


Cod

Cod


Carb


Pike


Monkfish


Haddock


•Smell – Harus tidak berbau.

•Eyes – Mata harus jernih dan tidak redup atau buram.

•Gills – Insang merah terang dan tidak coklat.

•Texture (Flesh) – Daging ikan harus kenyal , jika di pencet dagingnya kembali ke bentuk aslinya .

•Fins and Scales – Sirip harus lembab dan sisik tidak mudah lepas.

INDICATORS OF FRESHNESS (Hal yang menentukan kesegaran ikan)


Filleting Flat Fish


Filleting Round Fish


ANY QUESTIONS ?
