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SHELLFISH
Fish are defined as aquatic vertebrates
with fins and gills.
There are over 30,000 species of fish.
Fish and Seafood can be classified in
many ways here are some of the most
common:
Inland fish – those obtained from lakes, ponds, river and other inland bodies at
water.
Marine fish – those obtained from saltwater.
Fat fish – contains 5-20% of fat.
Lean fish – has less than 2% of fat.
Round fish – swim in vertical position and have eyes on both sides
of their heads.
Flat fish – has asymmetrical bodies, swim in horizontal position
and have both eyes on top of their heads. Flat fishes are bottom
dwellers; most are found in deep ocean waters around the
world.
Mollusks
-are shellfish characterized by soft, unsegmented bodies with
no internal skeleton. Most have hard outer shells.
Univalves – single-shelled mollusks.
Ex. Abalone, snails/escargols
Bivalves – those with 2 shells
Ex. Clams, oyster, mussels
Cephalopods – do not have a hard outer shell, rather, they
have single thin internal shell called a pen or cuttle bone.
Ex. Squid, octopus
Crustaceans – have outer skeleton or shell and joined
appendages.
Ex. Lobster, crabs, shrimps
Freshness :
Smell – this is by far the easiest way to determine freshness. Fresh fish
should had slight sea smell or no odor at all. Any off-odors or ammonia
odors are as sign of aged or improperly handled fish.
Eyes – the eyes should be clear and full. Sunken eyes mean that the fish is
drying and is probably not fresh.
Gills – the gills should be intact and bright red. Brown gills are sign of age.
Texture – generally, the flesh of fresh fish should be firm. Mushy flesh or
flesh it does not spring back when pressed with a finger is a sign of poor
quality/
Fins and scales – fins and scales should be moist and full without excessive
drying on outer edges. Dry fins or scales are sign of age: damaged fins or
scales may a sign of mishandling.
Appearance – fish cuts should be moist and glistening, without bruises or
dark spot. Edges should not be brown or dry.
Movement – shellfish should be purchased live and other crustaceous
should be act. Clams, mussels and oyster that are partially opened should
snap shut with tapped with a finger. Ones that do not close are dead and
should not be us. Avoid mollusks with broken shells or heavy shells that
might be filled sand.
MARKET FORMS
LIVE – these are fishes that can be marketed alive because they live long after catch.
WHOLE OR ROUND – as caught, intact.
DRAWN – viscera (internal organs) is removed; most whole fish are purchased this way.
DRESSED – viscera gills, fins and scales are removed.
PAN-DRESSED – viscera and gills are removed; fish is scaled and fins and tail are trim.
The head is usually removed, although small fish may be pan-dressed with the head
attached. Pan-dressed fish are then pan-fried.
BUTTERFLY – a pan-dressed fish, boned and opened flat like a book. The two sides
remain attached by the back or the belly fish.
FILLET – the side of a fish removed intact, boneless or semi-boneless, with or without
skin.
STEAK – cross-section slice, with a small section of backbone attached; usually prepare
from large round fish.
STICKS – these are fillets or steaks cut further into portion of uniform width and length
like sticks hence the name.
DEBONED – a fish with the inter-muscular bones removed.
WHEEL OR CENTER CUT – used for swordfish or sharks, which are cut into large
boneless pieces from which steaks are the whole cut.
FLAKED – fish meat separated from the whole fish.
Principles of Cooking
Unlike most meats and poultry, nearly all fish and shellfish are inherently
lends and should be cooked just until done. Indeed, overcooking is the
most common mistake made when preparing fish and shellfish. Some
recommends that all fish be cooked 10 minutes thickness. Although this
may be a good general policy, variables such as type and the form of the
fish and the exact cooking method used suggest that one or more. The
following methods of determining doneness are more appropriate for
professional food service operations:
Translucent flesh becomes opaque – the raw flesh of most fish and
shellfish appear somewhat translucent. As the proteins coagulate during
cooking, the flesh become opaque
Flesh becomes firm – the flesh of most fish and shellfish firms as it cooks.
Doneness can be tested by judging the resistance of the flesh when
pressed with a finger. Raw of undercooked fish or shellfish will be mushy
and soft. As it cooks, the flesh offers more resistance and spring back
quickly.
Principles of Cooking
Flesh separates from the bones easily – the flesh of raw fish
remains firmly attached to the bones. As the fish cooks, the
flesh and bones separately easily.
Flesh begins to flake – fish flesh consist of short muscle fibers
separated by the connective tissue. As the fish cooks, the
connective tissue breaks down and the group of muscle fibers
begins to flake, that is, separate from one another. Fish is done
where the flesh begins to flake. If the flesh easily, the fish will
be overdone and dry.
Remember, fish and shellfish are subject to carryover cooking.
Because they cook quickly and at low temperatures, it is better
to undercook fish and shellfish to allow carryover cooking or
residual heat to finish the cooking.
Methods of Cooking