description about different type of fish and shell fish

1. FISH AND SHELL FISH
Prepared by: Prajwol Manandhar

2. Introduction of fish:-
Fish is a high protein food and could be got from
lakes, rivers or sea. Fresh water fish are considered to
be superior in flavor to salt water fish. A fish that has
fat is superior in flavor to lean fish. Since fish is a
delicate meat and one need to apply special cooking
method and delicate flavor. We all know that fish hold
special place in French classical menu where, if form a
separate course called possion.

3. Classification of fish with examples:-
Classification of fish
White or Flat Fish
E.g. Halibut, Sole,
Lemon sole,
Turbont, pomfret
etc.
Oily Fish
E.g. Herring,
King fish,
mackerel,
Salmon trout,
Sardines etc
Round Fish
E.g. Bass, Bream,
Carp, Cod,
Haddok Grey
mullet, Monkfish,
Hake etc.

4. Storage of Fish:-
• Always try to use a separate fish refrigerator
for the storage of fresh fish.
• Fresh fish should be stored between the layers
of ice.
• Empty the fish boxes or trays daily, Wash them
out and repack the fish with fresh ice.
• Always practice the good stock rotation. Follow
the FIFO method.

5. Introduction of Seafood:
Shell fish is also known as seafood. The food valve of
shell fish is similar to that of fish. Shell fish contains
protein, calcium, magnesium, iron, phosphorus and
iodine. Shell fish is difficult to digest, it is also known
as good body building food.

6. Classification of seafood:-
• Crustaceans:- crustaceans are shell fish with a hard jointed crust, which they
periodically shed and
replace as they grow.
These are bound to the molecules to proteins that create the familiar blue grey
color in lobsters, crab and shrimps.
• e.g. crab, shrimp, Cray fish, Lobster,
Prawns, Turtles, etc.

7. Molluscs:- Molluscs inhabit shells that are either
hinged, like oysters and calms. In zoological
terms, hinged
shell molluscs are single shelled
e.g. Clams, Mussels, Oysters, Scallops, etc.
Classification of seafood..

8. Culinary uses:-
Seafood can be used in various cuisine i.e.
Continental and oriental such as appetizer for prawn
cocktail fish mayonnaise etc. Soup for example calm
chowder, seafood chowder and seafood bisques etc,
as well as main course are fish meuniere, baked fish,
deep fried fish cake, fish mornay, mackerel kebab,
trout with bacon, fish stew, poached fish served with
hollandaise etc

9. Caviar:-
Introduction:-
Caviar is described as the prepared roe of the
members of the sturgeon fish family. The sturgeons
belong to those species of fish which seek fresh water
tributaries and ascend rivers to spawn. Worldwide
nearly there are 20 different sturgeon species, out of
them 5 live in the Caspian Sea and 3 of these supply
90 percent of the worlds caviar.

10. Types of caviar:-
• Beluga caviar:- It is the most expensive and produced by the
largest of the white sturgeon spices. Acipenses huso, which can
weight up to 800kg. An average 15 kg of egg are taken from
each fish and the color varied from light to dark grey.

11. Types of caviar:-
• Osetra caviar:- Osetra caviar is smaller and firmer than beluga
caviar and less perishable, renging in color from dark brown to
gold and sometimes slate grey.

12. Cont…
• Pressed caviar:- It is made from damaged eggs of all three
sturgeon caviars and pressed together in to a stiff licorice color
concentrated mass. It takes 5 pound of regular caviar to produce
1 pound of pressed caviar.

13. Cont…
• Sevruga caviar:- Sevruga caviar is also called long nose. It is
smallest dark grey in color with a strong flavor and taste of
iodine, so delicate that they burst open quickly when eaten,
releasing their fine flavor.

14. Uses of caviar:-
• Caviar is mostly used to prepared hors d’ oeuvre.
• An Indian food, caviar is used to prepared as curry.