for hotel management students about fish cookery

1. Classification of fish
Round
fish
White
Flat fish
Shellfish
Oily
White
Oily

2. Round fish

How it look like

3. Flat fish

How its look like

4. Shell fish

Crustaceans

5. molluscs

6. Cephalopods
octopus
Squid

7. Cuts of fish
1. Fillet:- A cut of fish free from all skin and bone
, prepared from either a round or flat fish.
Fillet can be poached, grilled, deep fried and
shallow fried.
Flat fish yield 4 fillet cross-cut fillets , 2 from
side
Round fish yield 2 fillets

8. suprệme

A thick slice of fish cut on the slant from a fillet
prepared from a large fish

9. Darne


A thick Slice of Fish on the bone , prepared by
cutting across a large round fish. Darnes are
suitable for grilling , shallow frying and deep
poaching.
Darnes are also known as steaks of round fish

10. Goujon


A long , thin strip of fish cut from a prepared
fillet approx. 6cm x 0.5cm
Goujons are often egg and bread crumbed and
deep fried

11. Paupiette


A neatly rolled fillet, stuffed with either a fish farce,
shellfish, vegetables . The fillet is rolled from the
tapered tail to the wider head end and poached.
Delice:- neatly folded fillet

12. Troncon

A thick slice of fish on the bone , prepared
from a large flat fish . They are usually deeppoached

13. Cuts of fish at a glance

14. Selection of fish







It should have no foul smell. It should pleasant
smell
Fish shold be free from slime and should not feel
dry to touch. It should be undamaged and free
from bruises
The eyes should be bright and clear and it should
not be sunken
The gills should be bright red in colour
The flesh should be firm and spring back into
shape when pressed.
The scales should be plentiful and firmly attached.
The fins and tails should be flexible , it should not
be brittle and dry.

15. Selection of shellfish



Shellfish must be alive when purchased.
Musels, oysters and scallops must be tightly
closed.
The legs of dead crustaceans will hang limp
and lifeless.