1. Week 10
Fish and Shell Fish
. 2248 email: tpavit@wu.ac.th 1

2. Composition and Structure
• Fish has very little connective
tissue. This is one of the most
important differences between
fish and meat
1. Fish cooks very quickly, even at
low heat
2. Fish is naturally tender
3. Moist-heat cooking methods are
used not to create tenderness but
to preserve moistness and
provide variety
4. Cooked fish must be handled
very carefully or it will fall apart
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3. Common Fish Types
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5. Cooking FAT and LEAN fish
1. Lean Fish are those that
are low in fat
Eg. Flounder, Sole, Cod,
Red snapper, Sea Bass
2. Fat Fish are those that
are high in fat
Eg. Salmon, Tuna, Trout,
Mackerel
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6. Cooking Lean Fish
• Because lean fish has almost no fat, it can
easily become dry, especially if overcooked.
• It often served with sauces to enhance
moistness and give richness.
1. Moist-heat Method: Poaching is best method to
preserves moistness
2. Dry-heat Method: Bake or Broil, should basted
with butter or oil
3. Dry-heat with fat Methods: may fried or sauteed
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7. Cooking Fat Fish
• the fat in these fish enables them to
tolerate more heat without becoming dry
1. Moist-heat Method: Fat Fish like lean Fish can
cooked by moist. Poached is most popular
2. Dry-heat Method: Bake or Broil, The dry-heat
helps eliminate excessive oiliness
3. Dry-heat with fat Methods: Should avoid the
excessive greasiness. Drain the fish well before
serving.
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8. Cutting Fish – Market Forms
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9. Cutting Fish – Market Forms
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