Your SlideShare is downloading. ×
Fish and shellfish (1)
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Fish and shellfish (1)

2,572
views

Published on


0 Comments
4 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
2,572
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
0
Comments
0
Likes
4
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. FISH and SHELLFISH
  • 2. Fish and Shellfish• Two types of water animals eaten as food – FISH • Live in fresh or salt water • Have FINS and BACKBONES – SHELLFISH • Have SHELLS instead of backbones
  • 3. FISHSHELLFISH
  • 4. SHELLFISH• Shellfish can be divided into two groups: – MOLLUSKS: • Soft bodies that are partially covered by hard shells • EX: Oysters, clams, scallops – CRUSTACEANS: • Covered by firm shells and have segmented bodies • EX: Shrimp, lobster, crabs
  • 5. MOLLUSKSCRUSTACEANS
  • 6. What nutrients are in fish and shellfish?• Vitamin A• Vitamin D• Great source of protein• Omega-3 fatty acids – Fat that is good for you, reduces heart diseaseEating fish is a great way to lower the amount of saturated fat in your diet!
  • 7. PURCHASING FISH• Look for: – Stiff body – Tight scales – Firm flesh – Bright and bulging eyes – No indentation when a finger is pressed into the flesh – Fresh smell!!! Odor indicates spoilage. – Gills are red in color
  • 8. PURCHASING FISH• Can purchase: – WHOLE – DRAWN: insides removed – DRESSED: insides, head, fins, and scales removed – STEAKS: cross-sectional slices from a dressed fish – FILLETS: sides of the fish cut lengthwise
  • 9. Purchasing SHELLFISH• Shrimp- – Come in different colors and sizes when raw – Most are sold without head and thorax – May want to remove intestinal tract • DEVEINED shrimp is sold without intestinal tract – Sold by the pound – Comes in sizes- jumbo, large, med., small – Can buy cooked or uncooked
  • 10. SIGNS of FRESHNESS• Shell covering shrimp should be firmly attached, and ODORLESS• Tails of lobster should snap back quickly after you flatten it• Live oyster and clam shell should be tightly closed or close when touched• BUY ONLY FROM A REPUTABLE DEALER! Stored on beds of ice.
  • 11. STORING Fish/Shellfish • Fish is very perishable! – Store with care! – Keep in coolest part of the refrigerator Use within 1-2 days
  • 12. Cooking FISH and SHELLFISH• Finfish contain tender muscle fibers and little connective tissue, so… – Tenderizing is not a goal in cooking fish! – Cook for a SHORT amount of time• Shellfish is also naturally tender. Cook for a short amount of time at moderate temperatures.