Module 7 - Fish and Shellfish
Part 2 - Fish and Shellfish
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 vertebrates with fins for swimming and gills for
breathing
Shellfish are aquatic invertebrates with shells or carapaces
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, compressed 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
Oysters
Scallops
Mussels
Cockles
Cl
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
Whole or round
Drawn
Dressed
Pan-dressed
Butterflied
Fillet
Steak
Wheel or center-cut
Market Forms
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
STEAMED FISH WITH BLANCED ASPARAGUS AND HOLLANDAISE SAUCE
INGREDIENTS WEIGHTS PROCEDURES
Tilapia fillet 4 pcs Arrange fillets on a steamer rack over boiling
water.
Lemon 2pc Squeeze the lime juice over them with
Shallots, minced 150g shallots, black pepper and a dash of basil.
Fresh ground
pepper
Dried bayleaf
Baby asparagus, 12stalks Cover the steam for about 5 minutes, until fish
blanched flakes easily with a fork.
Garnished with blanched asparagus.
HOLLANDAISE SAUCE
INGREDIENTS WEIGHTS PROCEDURES
Butter 1bar Clarify the butter.
Keep the butter warm but not hot.
Pepper corns 1/8t Combine the peppercorns, salt and vinegar in a
Salt 1/8t saucepan and reduce until really dry.
White or wine
Vinegar 50ml
Cold water 30ml Remove from heat and add the cold water.
To make it easier to beat with a wire whip, it is
best now to transfer this diluted, cooled reduction
to a stainless steel bowl.
Use a clean rubber spatula to make sure you
transfer all the flavoring material to the bowl.
Eggyolks 6 peices Add the yolks to the bowl and beat well.
Hold the bowl over a hot- water bath and continue
to beat the yolks until they are thickened and
creamy.
Remove the bowl from the heat. Using a laddle,
slowly and gradually beat in the warm clarified
butter.
Add the butter drop by drop at first.
Note: If the sauce becomes too thick to beat
before all the butter is added, beat in a little of the
lemon juice.
Lemon jiuce 15 – 3ml When all the butter has been added, beat in
Salt To taste lemonm jiuce to taste and adjust seasoning with
Cayenne To taste salt and cayenne.
If necessary, thin the sauce with a few drops of
warm water.
Strain through chessecloth and keep warm( not
hot) for service.
Stir Fried Squid
INGREDIENTS WEIGHTS PROCEDURES
Squid 200 grams In deep frying pan or preferably, a wok, heat
the olive and sesame oil.
Olive oils 1/2
tablespoon
Sesame oil 1/2
teaspoon
Mustard seeds 1/2 Add the mustard seeds and cook until they
tablespoon start popping.
Spring onions, 2 pcs.
sliced
Garlic , chopped 1/2 Add garlic and ginger and continue cooking
teaspoon for 30 seconds.
Fresh gingers 1/2 Toss in the squid rings and stir fry for 2
teaspoon minutes on medium to high heat.
Red capsicum, ½ seeded Stir in the capsicum and spring onions and
sliced cook for 1 minute.
Snow peas, 6 Add the snow peas and washed spinach and
trimmed cook for a further minute, or until the snow
peas soften slightly.
Baby spinach 75 grams
Parsley, finely 1tablespoon Sprinkle lemon juice over the stir fry, add basil
chopped and parsley and mix well.
Fresh basil, finely 1/2
chopped teaspoon
Lemon juice 1teaspoons Serve immediately.