Ch20

Fish and Shellfish

Chapter 20

Labensky, et al. © 2007 Pearson Education
On Cooking: A Textbook of Culinary Fundamentals, 4th edition. Upper Saddle River, NJ 07458. All Rights Reserved

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


Fish and Shellfish
 Fish are aquatic  Shellfish are
vertebrates with aquatic
fins for swimming invertebrates with
and gills for shells or carapaces
breathing


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


Flatfish
 Found in deep ocean
waters
 Have
asymmetrical, compre
ssed 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


Mollusks
 Have small unsegmented bodies and
no internal skeleton


Univalves
 Single shell
 Marine snails
 Abalone
 Conch
 Snails


Bivalves
 Two bilateral shells
 Clams
 Oysters
 Scallops
 Mussels
 Cockles


Cephalopods
 No exterior shell
 One single internal
shell called a pen
 Squid
 Octopus
 Calamari


Crustaceans
 Have a hard outer shell and jointed
appendages
 Found in both fresh and salt water
 They breathe through gills
 Crayfish
 Crab
 Lobster
 Shrimp


Crab
 King
 Dungeness
 Soft-shell
 Blue
 Stone
 King
 Snow


Interior Structure of a Maine Lobster


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 plants
 Inspection services for sanitation only


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


Market Forms of Fish
 Whole or round
 Drawn
 Dressed
 Pan-dressed
 Butterflied
 Fillet
 Steak
 Wheel or center-cut


Market Forms


Market Forms (cont’d)


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


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


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


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


Ch20

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