FISH AND SHELLFISH

FISH AND SHELLFISH

       The edible flesh of fish, like that of meat and poultry, consists of water, proteins, fats, and small amounts of minerals, vitamins, and other substances. The differences, however, are perhaps more important than the similarities.

Fish has very little connective tissue. This is one of the most important differences between fish and meat. It means that

1. Fish cooks very quickly, even at low heat (just enough heat to coagulate the proteins).

2. Fish is naturally tender. Toughness is the result not of connective tissue but of the toughening of the protein by high heat.

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.

CLASSIFICATION OF FISH

1. FIN FISH (VERTEBRATES)

a)  FLAT FISH (WHITE /LEAN FISH)

·        FRESH WATER FISH

·        SALTWATER FISH

b)  OILY FISH (ROUND FISH )

·        FRESH WATER FISH

·        SALTWATER FISH

2. SHELL FISH (INVERTEBRATES)

a)  MOLLUSKS

·        BIVALVES

·        UNIVALVES

·        CEPHALOPODS

b)  CRUSTACEANS

1) FIN FISH (VERTEBRATE): They have a backbone or internal skeleton. They have skin and scales covering the body.

a) Flat Fish (white fish/Lean fish): they are low in fat .contain oil only in the liver.

eg: Flounder ,sole, cod, halibut etc

b) Oily (round fish )they are high in fat. Fat varies from 5 to 20%

eg: Salmon, sword fish, eel etc.

Depending on where the fish are inhabited they are further divided into fresh water and salt water fish.

2) SHELL FISH (INVERTEBRATES): Shellfish are distinguished from fin fish by their hard outer shells and their lack of backbone or internal skeleton.

There are two classifications of shellfish:

a) MOLLUSKS are soft sea animals that fall into three main categories:

• Bivalves, which have a pair of hinged shells (such as clams, scallops, oysters and mussels).

• Univalves, which have a single shell (such as snails and conch).

• Cephalopods (such as octopus, squid(calamari), and cuttlefish).

The term “cephalopod” means “head-foot,” referring to the fact that these animals have tentacles, or “legs,” attached to the head and surrounding the mouth.

c)   CRUSTACEANS are animals with segmented shells and jointed legs. eg :prawns, shrimps, lobster, crab and crayfish.

MARKET FORMS OF FISH

a)   WHOLE OR ROUND FISH : COMPLETELY INTACT AS CAUGHT

b)  DRAWN  FISH : VISCERA REMOVED

c)   DRESSED OR PAN DRESSED FISH:VISCERA,SCALES,HEAD,TAIL AND FINS REMOVED

d)  STEAKS:CROSS SECTION SLICES ,EACH CONTAINING A SECTION OF THE BACKBONE

e)   FILLETS:BONELESS SIDE OF THE FISH ,WITH SKIN ON OR OFF

f)   BUTTERFLIED FILLETS:BOTH  SIDES OF THE FISH STILL JOINED ,BUT WITH THE BONES REMOVED.

g)   STICKS :CROSS SECTION SLICES OF FILLETS

CUTS OF FISH

DARNE: It is a slice of a round fish on the bone.

TRONCON: It is a slice of a flat fish on the bone.

FILLET: A boneless side of the fish with skin on or off.

SUPREME: Applied to large fillets of fish cut into portions on the slant.

DELICE: A fillet of fish that is neatly folded.

GOUJON: These are strips of fish cut into strips approx. 6cm/8 cm * 1 cm.

GOUJONETTES: Same as Goujons but half the size of them.

PAUPIETTE: Fillets of fish which are flattened, stuffed and neatly rolled into a barrel shape, tied or pinned.

PAVE: Similar to the “Supreme” cut but it is cut into a block or rectangular slab .Ideally used in fine dining restaurants often served with skin on. Used for pan frying or grilling.

CRAVATE: Strip of fish tied into a knot .Usually popular only in France.

EN TRESSE /PLAITED: ‘EN TRESSE’ is a French Term. This cut is made by pleating three strips of fish to give a decorative touch.

EN LORGNETTE: Usually made long fish .remove backbone leaving the fillets attached to the head. Roll each fillet towards head- the two fillets representing the glasses of a pince –nez, the head and the handle.

POINTS TO CONSIDER WHILE BUYING /CHOOSING FRESH FISH

·        It should smell fresh and mild with no off or strong fishy odour.

·        Eyes should be clear, shiny and bulging not cloudy or sunken.

·        Gills should be red or pink not gray or brown.

·        The texture of the flesh should be firm.ie it should spring back up with pressed down. If it an impression is left then the fish is stale.

·        Scales if any should be shiny and plentiful and tight on skin.

·        The tail should be stiff.

·        There should be any belly burns..ie the belly cavity should not be brown since it shows sign of decomposition.

·        Any tendency of raw flesh to come away from the bones is a dangerous sign.

POINTS TO CONSIDER WHILE BUYING /CHOOSING SHELLFISH.

·        It should be bought in season as far as possible.

·        They should be medium sized and good weight.

·        The best is to buy them alive.

·        If they are dead ,the following precaution must be taken

The eyes should be bright

The tail should spring back when stretched.

Crustaceans like shrimps should have a crisp shell.

HANDLING AND STORAGE OF FISH

Fish and Shellfish are some of the most perishable foods.it is especially important to store them carefully and use them quickly.Strong fishy smell is actually a sign os decomposition.Fresh fish should smell sweet and fresh.

OBJECTIVES

1. To maintain temperature of 29° to 32°F (–2° to 0°C).

2. To keep the fish moist.

3. To prevent fish odors and flavors from transferring to other foods.

4. To protect the delicate flesh from being bruised or crushed.

METHODS

1. On crushed ice—the preferred method. Use drip pans to allow for drainage of melted ice. Change ice daily. Cover container or store in separate box away from other foods.

Whole fish should be drawn—that is, viscera removed as soon as possible because the entrails deteriorate quickly. Whole or drawn fish are not wrapped. Cut fish (fillets, steaks, portions) should be wrapped or left in original moisture proof wrap.

2. In refrigerator at 29° to 32°F (–2° to 0°C) if crushed ice storage is not available or practical. Wrap all fish or leave in original moisture proof wrap.

STORAGE TIME

Fresh fish may be stored 1 or 2 days. If it must be kept longer, you may (1) wrap and freeze it immediately (2) cook and then refrigerate it for later use in recipes calling for cooked fish.

Check stored fish for freshness just before you use it. Even if it was fresh when received, it may not be fresh after a few days in storage.

FROZEN FISH:

 1. Store at 0°F (–18°C) or colder.

2.   Keep well wrapped to prevent freezer burn.

3.   Frozen products should be frozen, not thawed, when received.

4.   Look for fresh, sweet odor or none at all. Strong, fishy odor means poor handling.

5.   Rotate stock—first in, first out.

COOKING METHODS USED FOR FISH

BAKING: Whole fish and fish portions may be cooked by baking in an oven. The method is more often used with steaks and fillets and with small fish. Baking is also a popular method for preparing shellfish such as stuffed clams or oysters.

BROILING OR GRILLING: A slightly crisped, browned, or grill-marked surface is important to the appeal of grilled or broiled fish. By varying sauces, vegetable accompaniments, and garnishes, you can offer a great assortment of grilled fish on the menu.

Because of the intense heat of the broiler, great care is needed to avoid overcooking the fish.

SAUTEEING AND PAN FRYING: A classic method for sautéing fish is called à la Meunière (mun yair). In this preparation, the product is dredged in flour and sautéed in clarified butter or oil.

DEEP FAT FRYING: Fish to be fried is breaded or battered to protect it from the frying fat and to protect the frying fat from it. Also, the breading or batter provides a crisp, flavorful, and attractive coating.

Fried fish is usually served with lemon and/or a cold sauce such as tartar, rémoulade, or cocktail sauce on the side. EG : FISH N CHIPS, FISH ORLY ,BATTER FRIED CALAMARI,etc.

POACHING AND SIMMERING: Court bouillon (koor bwee yohn) may be defined as water containing seasonings, herbs, and

usually an acid, used for cooking fish. The name means “short broth” in French, so called because it is made quickly, unlike stocks.

STEAMING: Steaming fish helps to keep it moist and flaky. It is used to prepare low fat dishes, very common to Asian cuisines.

Cooking EN PAPILLOTE: The fish item plus flavorings and sauces are tightly enclosed in a piece of parchment paper so that steam cannot escape. When heated, the item steams in its own moisture. All the juices, flavours and aromas are held inside the paper, which is not opened until it is placed before the customer.

Questions (previous years)

-Classify fish and steps to ensure that fish is fresh when purchased

-State the points to be considered while selecting shellfish/prawns

-List the cuts of fish (8 marks)

-Cooking of fish

-When buying crabs what points should be considered

Reference Book: Professional Cooking –Wayne Gisslen

                           Food Production Operations -Parvinder Bali