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Fish and shellfish
 

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Powerpoint presentation of "Fish and Shellfish" in Principles of food production (. ...

Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.

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  •   Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi

Fish and shellfish Fish and shellfish Presentation Transcript

  • FISH AND SHELLFISHFISH AND SHELLFISH
  • FIN FISHFIN FISH COMPOSITION &COMPOSITION & STRUCTURESTRUCTURE • WaterWater • ProteinsProteins • FatsFats • Vitamins and minerals (smallVitamins and minerals (small amount)amount) • Other substancesOther substances **Fish has very little connective tissue: ItFish has very little connective tissue: It means thatmeans that Fish cooks very quicklyFish cooks very quickly Fish is naturally tenderFish is naturally tender Moist heat cooking are used to preserveMoist heat cooking are used to preserve moisture and provide varietymoisture and provide variety Cooked fish must be handled carefully,Cooked fish must be handled carefully, or it will fall apartor it will fall apart
  • VARIETIES AND CHARACTERISTICS • SALTWATER FISH—FLATFISH Flatfish have lean,white flesh and a mild, delicate flavor.They are all very flat,oval in shape,with both eyes on one side of the head. EX: Flounder, Doversole, Turbot, Halibut
  • VARIETIES ANDVARIETIES AND CHRACTERISTICSCHRACTERISTICS
  • VARIETIES ANDVARIETIES AND CHRACTERISTICSCHRACTERISTICS
  • VARIETIES ANDVARIETIES AND CHRACTERISTICSCHRACTERISTICS
  • Saltwater fish: ROUNDSaltwater fish: ROUND FISHFISH EX: black seabass, cod,EX: black seabass, cod, grouper, mackerel,grouper, mackerel, haddock, john dory, jack,haddock, john dory, jack, mahi-mahi monkfish, redmahi-mahi monkfish, red mullet, perch, orangemullet, perch, orange roughy, pompano.roughy, pompano. Porgy, re snapper,Porgy, re snapper, shark, skate, tuna,shark, skate, tuna, swordfish, whittingswordfish, whitting
  • VARIETIES ANDVARIETIES AND CHARACTERISTICSCHARACTERISTICS FRESH WATER FISH:FRESH WATER FISH: Are fish that spend theAre fish that spend the entirety or parts ofentirety or parts of their lives intheir lives in freshwater such asfreshwater such as rivers and lakes.rivers and lakes. Ex: trout, catfish, perch,Ex: trout, catfish, perch, pike, tilapia, whitefish,pike, tilapia, whitefish, eel.eel.
  • FRESHWATER FISH , Perch., Perch. , Pike, Pike Catfish, Eel, Tilapia, Trout, Whitefish, Perch, PikeCatfish, Eel, Tilapia, Trout, Whitefish, Perch, Pike
  • CHECKLIST FOR FISHCHECKLIST FOR FISH FRESHNESSFRESHNESS Fresh fishFresh fish • ODOR- fresh and mild, no offODOR- fresh and mild, no off odorsodors • Eyes- clear, shiny, bulgingEyes- clear, shiny, bulging • Gills- red or pinkGills- red or pink • Texture of flesh- firm elasticTexture of flesh- firm elastic • Scales- shiny, tight on skinScales- shiny, tight on skin Not-so fresh fishNot-so fresh fish • Strong “fishy” odorStrong “fishy” odor • Cloudy, sunkenCloudy, sunken • Grey or brownGrey or brown • Soft, dents easilySoft, dents easily • Loose not shinyLoose not shiny
  • STORING FRESH FISHSTORING FRESH FISH Fish and shellfish are some of the most perishable foods to handleFish and shellfish are some of the most perishable foods to handle Storing fresh fish:Storing fresh fish: objectiveobjective • To maintain temp of 30F-To maintain temp of 30F- 34F(-1C-+1C)34F(-1C-+1C) • To keep the fish moistTo keep the fish moist • To prevent the fish odorsTo prevent the fish odors and flavors from beingand flavors from being transferred to other foods.transferred to other foods. • To protect the delicateTo protect the delicate flesh from being bruisedflesh from being bruised or crushedor crushed Methods:Methods: On crushed ice – theOn crushed ice – the preffered method. usedrippreffered method. usedrip pans to allow for drainagepans to allow for drainage of melted iceof melted ice In refrigerated box at 30F-In refrigerated box at 30F- 34F(-1C-=1C), if crushed34F(-1C-=1C), if crushed ice storage is notice storage is not available or practical.available or practical. Wrap all fish or leave inWrap all fish or leave in original moisture prooforiginal moisture proof wrapwrap
  • CHECKING QUALITY FORCHECKING QUALITY FOR FROZEN, CANNED, ORFROZEN, CANNED, OR PROCESSED FISHPROCESSED FISH Some of the processed fish products are inspected andSome of the processed fish products are inspected and graded by the U.S Department of Commerce.graded by the U.S Department of Commerce. Fresh fish is not federally inspected.Fresh fish is not federally inspected. • INSPECTIONINSPECTION –– AssuresAssures cleanlinesscleanliness,, wholesomenesswholesomeness ,, safetysafety, and, and accuracyaccuracy of labeling.of labeling. • GRADINGGRADING – indicates that the product meets quality standards– indicates that the product meets quality standards forfor appearanceappearance ,, flavorflavor andand uniformityuniformity.. CHECKING QUALITYCHECKING QUALITY • Frozen products should be frozen when received not thawed.Frozen products should be frozen when received not thawed. • Look for fresh, sweet odor or none at all. Strong fishy odor meansLook for fresh, sweet odor or none at all. Strong fishy odor means poor handling.poor handling. • Items should be well wrapped, w/ no freezer burnItems should be well wrapped, w/ no freezer burn • Some frozen fish is glazed with a thin layer of ice to prevent drying.Some frozen fish is glazed with a thin layer of ice to prevent drying. Check for shiny surface to make sure glaze has not melted off orCheck for shiny surface to make sure glaze has not melted off or evaporated.evaporated.
  • STORAGESTORAGE • Store at 0F(-18C) or colder.Store at 0F(-18C) or colder. • Keep well wrapped to prevent freezer burn.Keep well wrapped to prevent freezer burn. • Maximum storage time: fat fish 2months, lean fish 6months.Maximum storage time: fat fish 2months, lean fish 6months. • Rotate fish, first in first out.Rotate fish, first in first out. THAWING AND HANDLINGTHAWING AND HANDLING Frozen raw fishFrozen raw fish :: • thaw in refrigerator, never at room temp. allow 18-36 hours, dependingthaw in refrigerator, never at room temp. allow 18-36 hours, depending on size. Alternative method, keep in original moisture proof wrap andon size. Alternative method, keep in original moisture proof wrap and thaw under running water.thaw under running water. • Small pieces (fillets steaks portions) up to 250g can be cooked fromSmall pieces (fillets steaks portions) up to 250g can be cooked from frozen state to make handling easier and to prevent excessive drippfrozen state to make handling easier and to prevent excessive dripp loss. Large fish should be thawed for more even cooking from surface toloss. Large fish should be thawed for more even cooking from surface to interior.interior. • Fillets or other portions that are to be breaded or prepared in someFillets or other portions that are to be breaded or prepared in some other way before cooking maybe partially thawed then prepped andother way before cooking maybe partially thawed then prepped and cooked. They will handle more easily than if fully thawed.cooked. They will handle more easily than if fully thawed. • Handle thawed fish as you would to fresh fish.Handle thawed fish as you would to fresh fish. • Do not re-freeze.Do not re-freeze.
  • Breaded and buttered fish, fully prepared entrees and otherBreaded and buttered fish, fully prepared entrees and other frozen, prepared fish items:frozen, prepared fish items: • Read and follow package directions.Read and follow package directions. • Most of the items are cooked from the frozen state, usually in theMost of the items are cooked from the frozen state, usually in the deep fryer, oven, microwave or steamer.deep fryer, oven, microwave or steamer. Canned Fish:Canned Fish: • Check cans for signs of damage. Discard swollen cans, or return toCheck cans for signs of damage. Discard swollen cans, or return to the supplier.the supplier. • Store like other canned goods, in a cool dry place.Store like other canned goods, in a cool dry place. • Opened canned fish should be place in covered containers, labeledOpened canned fish should be place in covered containers, labeled w/ the contents and date, refrigerated. It will keep for 2-3 days.w/ the contents and date, refrigerated. It will keep for 2-3 days.
  • LEAN FISH:LEAN FISH: • Moist-heat method- specially suited for poaching. ThisMoist-heat method- specially suited for poaching. This method preserves moistness.method preserves moistness. • Dry-heat method- broiled or baked should be basted withDry-heat method- broiled or baked should be basted with butter or oil.butter or oil. • Dry-heat method with fat- may be fried or sauteed. TheDry-heat method with fat- may be fried or sauteed. The fish gains palatability from the added fat.fish gains palatability from the added fat. FAT FISH:FAT FISH: • Moist-heat method- can be cooked by moist heat.Moist-heat method- can be cooked by moist heat. • Dry-heat method- broiling and baking. The dry heatDry-heat method- broiling and baking. The dry heat helps eliminate some excessive oiliness.helps eliminate some excessive oiliness. • Dry-heat method with fat- large fat fishlike salmon orDry-heat method with fat- large fat fishlike salmon or stronger-flavored fish like bluefish or mackerel are rarelystronger-flavored fish like bluefish or mackerel are rarely cooked in fat. Take care to avoid excessive greasiness.cooked in fat. Take care to avoid excessive greasiness.
  • MARKET FORMS (a) Whole or round: completely intact, as caught (b) Drawn: viscera removed (c) Dressed: viscera, scales, head, tail, and fins removed d) Steaks: cross-section slices, each containing a section of backbone
  • MARKET FORMS (e) Fillets: boneless sides of fish, with skin on or off (f) Butterflied fillets: both sides of a fish still joined, but with bones removed (g) Sticks or tranches: cross-section slices of fillets
  • BASIC CUTSBASIC CUTS • La DarneLa Darne A slice or steak of round fish on the bone. E.g. Darne de Saumon, DarneA slice or steak of round fish on the bone. E.g. Darne de Saumon, Darne De cabillaud.De cabillaud. Le TronconLe Troncon A slice or steak of flat fish on the bone. E.g. Troncon de Turbot,A slice or steak of flat fish on the bone. E.g. Troncon de Turbot, TronconTroncon De barbue.De barbue. Le FiletLe Filet A fillet of fish, usually from a small fish without bones. E.g. Filet de sole,A fillet of fish, usually from a small fish without bones. E.g. Filet de sole, Filet de plie.Filet de plie. Le SupremeLe Supreme Applied to large fillets of fish, cut into portion on the slant e.g. SupremeApplied to large fillets of fish, cut into portion on the slant e.g. Supreme de Fletan, Supreme de Aigrefin.de Fletan, Supreme de Aigrefin. Le DeliceLe Delice Applied to neatly folded fillets of fish e.g. Delice de Sole, Delice deApplied to neatly folded fillets of fish e.g. Delice de Sole, Delice de Merlan.Merlan. Le GoujonLe Goujon Applied to fillet of fish cut into strips approx. 6 cm. x ½ cm. (3 in x ¼Applied to fillet of fish cut into strips approx. 6 cm. x ½ cm. (3 in x ¼ in) usually floured, egg-washed and bread crumbed e.g. Goujon de Plie,in) usually floured, egg-washed and bread crumbed e.g. Goujon de Plie, Goujon de Sole.Goujon de Sole. La PaupietteLa Paupiette This term is applied to fillets of smaller fish, usually sole which areThis term is applied to fillets of smaller fish, usually sole which are stuffed with farce, fish or vegetables, or mixture of both, neatly rolled into a barrelstuffed with farce, fish or vegetables, or mixture of both, neatly rolled into a barrel shape, tied or pinned.shape, tied or pinned.
  • • CLEANING OF FISHCLEANING OF FISH De-scaling And CleaningDe-scaling And Cleaning • 1. Soaking the fish in cold water for a few minutes before descaling,1. Soaking the fish in cold water for a few minutes before descaling, helps in removing scales more easily.helps in removing scales more easily. 2. The blunt side of the knife should be used.2. The blunt side of the knife should be used. 3. The head of the fish is held with the left hand and holding the3. The head of the fish is held with the left hand and holding the knife vertical, scraping is done starting from the tail, working towardsknife vertical, scraping is done starting from the tail, working towards the head, the scales are scraped off. The fish is then washed tothe head, the scales are scraped off. The fish is then washed to remove any loose scales.remove any loose scales. 4. Cut off the fins, remove the head. The entrails should be removed4. Cut off the fins, remove the head. The entrails should be removed by cutting the length of the fish from the vent end to the head on theby cutting the length of the fish from the vent end to the head on the belly side.belly side. • FilletingFilleting • Cut the flesh along the line of the backbone and raise the fillet fromCut the flesh along the line of the backbone and raise the fillet from the middle of the back, to the sides, first working towards the head,the middle of the back, to the sides, first working towards the head, then the tall.then the tall. • SkinningSkinning • Hold the tail end of the fish in the left hand, first sprinkling salt on theHold the tail end of the fish in the left hand, first sprinkling salt on the fingers for a good grip. Skin the flesh (skin side down) from tail tofingers for a good grip. Skin the flesh (skin side down) from tail to head, with quick short sawing strokes of a sharp knife. Point thehead, with quick short sawing strokes of a sharp knife. Point the knife blade towards the skin so that no flesh is wasted.knife blade towards the skin so that no flesh is wasted.
  • CLEANING OF FISHCLEANING OF FISH SCALING, GUTTTINGSCALING, GUTTTING
  • DRESSING AND FILLETING (a) Use a thin-bladed, flexible knife. Cut off the head, just behind the gills. (b) Make a cut from head to tail just to one side of the center line, down to the backbone. Filleting flatfish.
  • DRESSING AND FILLETINGDRESSING AND FILLETING (c) Turn the knife so that it is almost parallel to the table. Making long, smooth cuts, cut horizontally against the backbone toward the outer edge of the fish. Gently separate the fillet from the bone. (d) Remove the fillet completely. Repeat to remove the three remaining fillets.
  • DRESSING AND FILLETING (e) To skin, place the fillet skin side down on the work surface with the tail pointing toward you. Holding the skin at the tail end, slide the knife between the skin and flesh, scraping against the skin to avoid cutting into the fillet. Note: Dover or English sole is skinned before filleting. Cut through the skin at the tail. Holding the tail with one hand, peel off the skin toward the head. Caution: Do not do this with flounder. You will tear the flesh.
  • DRESSING AND FILLETINGDRESSING AND FILLETING Filleting round fish. (a) Cut into the top of the fish along one side of the backbone from head to tail. Cut against the bone with smooth strokes of the knife to separate the flesh from the bone. (b) Cut under the flesh toward the tail; detach it.
  • DRESSING AND FILLETINGDRESSING AND FILLETING (c) Cut along the curved rib bones and finish detaching the fillet at the head end. Turn the fish over and repeat to remove the second fillet. Lightly run your finger along the flesh side of the fillets to see if any bones remain in them. Pull out any you find. Skin the fillets as for flatfish.
  • COOKING FISHCOOKING FISH FlakingFlaking -- when fish is cooked, thewhen fish is cooked, the flesh breaks apart into its naturalflesh breaks apart into its natural separations.separations. DonenessDoneness:: • The fish just separates into flakes;The fish just separates into flakes; that is, it is beginning to flake butthat is, it is beginning to flake but does not yet fall apart easily.does not yet fall apart easily. • If bone is present, the fleshIf bone is present, the flesh separates from the bone, and theseparates from the bone, and the bone is no longer pink.bone is no longer pink. • The flesh has turned fromThe flesh has turned from transluscent to opaque ( usuallytransluscent to opaque ( usually white depending on the kind of fishwhite depending on the kind of fish • Fat fishFat fish :: are those that areare those that are high in fat. Ex: salmon, trout,high in fat. Ex: salmon, trout, butterfish, cod, seabassbutterfish, cod, seabass • Lean fishLean fish :: are those thatare those that are low in fat. Ex: flounder, redare low in fat. Ex: flounder, red snapper, sole, perch, halibut.snapper, sole, perch, halibut. **the fat content of fishthe fat content of fish ranges from 0.5 percentranges from 0.5 percent to 20 percent.to 20 percent.
  • COOKING FAT FISH • The fat in these fish enables them to tolerate more heat without becoming dry. • Moist-heat methods. Fat fish, like lean fish, can be cooked by moist heat.Poached • salmon and trout are very popular. • Dry-heat methods. Fat fish are well suited to broiling and baking.The dry heat • helps eliminate excessive oiliness. • Dry-heat methods with fat. Large fat fish, like salmon, and stronger-flavored fish, • like bluefish and mackerel,may be cooked in fat,but care should be taken to avoid • excessive greasiness.Smaller ones,like trout,are often pan- fried.Drain the fish well • before serving.
  • Cooking Lean Fish • Because lean fish has almost no fat,it can easily become dry,especially if overcooked.It • is often served with sauces to enhance moistness and give richness. • Moist-heat methods. Lean fish is especially well suited to poaching.This method • preserves moistness. • Dry-heat methods.Lean fish,if it is broiled or baked,should be basted with butter • or oil.Take special care not to overcook it, or the fish will be dry. • Dry-heat methods with fat.Lean fish may be fried or sautéed.The fish gains palatability • from the added fat.
  • Preparing foods en papillote.
  • SHELLFISHSHELLFISH Are distinguished from fin fish by their hard outer shells and their lackAre distinguished from fin fish by their hard outer shells and their lack of backbones or internal skeletons.of backbones or internal skeletons.
  • CLASSIFICATIONCLASSIFICATION • MollusksMollusks-- are soft seaare soft sea animals.animals. CategoriesCategories :: BivalvesBivalves: which have pair of: which have pair of hinged shellshinged shells Ex: clams, oysters, mussels,Ex: clams, oysters, mussels, scallopsscallops UnivalvesUnivalves: which have a single: which have a single shell Ex: abalone, conchshell Ex: abalone, conch CephalopodsCephalopods :: squids, octopus,squids, octopus, cuttlefish.cuttlefish. • CrustaceansCrustaceans – are– are animals with segmented shellsanimals with segmented shells and jointed legs.and jointed legs.
  • • CLAMSCLAMS:: Hard shell clams or quahogsHard shell clams or quahogs : These go by different names depending on: These go by different names depending on size.size. little neckslittle necks : the smallest and tenderest, for eating raw or steam.: the smallest and tenderest, for eating raw or steam. CherrystonesCherrystones : med sized, most common, they can be eaten raw and: med sized, most common, they can be eaten raw and good for steaming, a little tougher than little neck.good for steaming, a little tougher than little neck. ChowdersChowders : largest also called quahogs. Tough they are chopped for: largest also called quahogs. Tough they are chopped for cooking chowders.cooking chowders. Soft shell clamsSoft shell clams : these are sometimes called longnecks, because of the long: these are sometimes called longnecks, because of the long tube that protrudes bet the shells, they have very thin shells that sometimestube that protrudes bet the shells, they have very thin shells that sometimes they don’t close completely, also called steamers, because the usual way ofthey don’t close completely, also called steamers, because the usual way of cooking them is to steam.cooking them is to steam. MARKET FORMS:MARKET FORMS: • Live in the shellLive in the shell
  • CLAMS Clams, clockwise from top left: steamers, littlenecks, cherrystones, chowder clams.
  • Opening Clams (a) Examine the shell to see that it is tightly closed, indicating a live clam. Rinse the shell under cold, running water. Avoid jostling the clam too much, or it will “clam up” tighter. Hold clam in left hand as shown (or in right hand if you are left-handed). Place the sharp edge of the clam knife against the crack between the shells. b) Squeeze with the fingers of the left hand, forcing the knife between the shells.
  • Opening Clams (c) Change the angle of the blade as shown in the illustration and slide the knife against the top shell to cut the adductor muscles (clams have two; oysters have only one). Be careful not to cut or pierce the soft d) Open the clam and finish detaching the meat from the upper shell. (e) Cut the muscles against the lower shell to loosen the clam completely. Discard the top shell. Remove any particles of shell from the clam before serving.
  • • MUSSELSMUSSELS:: most common mussels resemble small, black, dark ormost common mussels resemble small, black, dark or dark blue clams. Their shells are not as heavy as clams.dark blue clams. Their shells are not as heavy as clams. Their flesh is yellow to orange in color and firm butTheir flesh is yellow to orange in color and firm but tender when cooked. Messels are harvested worldwide.tender when cooked. Messels are harvested worldwide. Green mussles are from new zealand and southeast asia.Green mussles are from new zealand and southeast asia. MARKET FORMS:MARKET FORMS: • Live in the shellLive in the shell • Shucked, fresh or frozenShucked, fresh or frozen • Packed in brinePacked in brine
  • • OYSTERSOYSTERS:: have rough, irregular shells, the botoom shell is slightlyhave rough, irregular shells, the botoom shell is slightly bowl shaped, top shell is flat.bowl shaped, top shell is flat. The flesh is extremely soft and delicate and contains a highThe flesh is extremely soft and delicate and contains a high percentage of water. Available all year round.percentage of water. Available all year round. VARIETYVARIETY:: EasternEastern – known by many local names, depending on– known by many local names, depending on their place of origin.their place of origin. OlympiaOlympia – very small from the pacific coast.– very small from the pacific coast. BelonBelon – european oyster, grown in North America. Shells– european oyster, grown in North America. Shells are flatter that those of Eastern oyster.are flatter that those of Eastern oyster. Japanese or PacificJapanese or Pacific – large oyster from the pacific– large oyster from the pacific coast.coast.
  • Opening Oysters (a) Examine the shell to see that it is tightly closed, indicating a live oyster. Rinse the shell under cold, running water. Hold oyster in left hand, as shown. (Left-handers will hold oyster in right hand.) Hold the oyster knife near the tip (b) Twist the knife to break the hinge.
  • Opening Oysters (c) Slide the knife under the top shell and cut through the adductor muscle (which closes the shells) near the top shell. Try not to cut the flesh of the oyster, or it will lose plumpness. Remove the top shell. (d) Carefully cut the lower end of the muscle from the bottom shell to loosen oyster. Remove any particles of shell from the oyster before serving.
  • • SCALLOPSSCALLOPS:: • are almost always sold shucked. The only part we usually eat is theare almost always sold shucked. The only part we usually eat is the abductor muscle, which closes the shell, if live scallops in the shell areabductor muscle, which closes the shell, if live scallops in the shell are available,leave the orange crescent shaped coral attached to the abductoravailable,leave the orange crescent shaped coral attached to the abductor muscle when shucking. Creamy and white in color, available all year round.muscle when shucking. Creamy and white in color, available all year round. VarietyVariety:: • Bay scallops – small with delicate flavor and texture, expensive.Bay scallops – small with delicate flavor and texture, expensive. • Sea scallops – larger not as delicate as bay scallops but still tender unlessSea scallops – larger not as delicate as bay scallops but still tender unless overcooked.overcooked. MARKET FORMSMARKET FORMS :: • Fresh, shucked.Fresh, shucked. • Frozen; IQFFrozen; IQF
  • • CEPHALOPODSCEPHALOPODS: means head-foot referring to the fact: means head-foot referring to the fact that these animals have tentacles or legs attached to thethat these animals have tentacles or legs attached to the head, surrounding the mouth.head, surrounding the mouth. • Most common cephalopods in food service are squid andMost common cephalopods in food service are squid and octopus. Cuttlefish is similar to squid but is usually seen inoctopus. Cuttlefish is similar to squid but is usually seen in limited market only.limited market only. • Squid:Squid: • also called calamari, also classified as mollusks, theyalso called calamari, also classified as mollusks, they have no external shell, they are soft bodied animalshave no external shell, they are soft bodied animals somewhat resembling octopus, but they have tensomewhat resembling octopus, but they have ten
  • OCTOPUS: It means eight feet, range size from less than ounce to a pounds. All sizes are firm textured, even chewy. Larger size consider too tough to eat. CUTTLEFISH: similar to a squid, has a shorter, thicker body, instead of a thin transparent interior quill, has a hard chalky cuttlebone.
  • Cleaning of Squid (a) Pull off the head. The interior organs will come out with it. (b) Pull off the skin. (c) Pull out the plasticlike quill from the body sac. Rinse out the sac to clean it well. (d) Cut off the tentacles just above the eyes. Discard the head and organs.
  • Cleaning of Squid (e) Be sure to remove the hard beak, which is found at the center of the tentacle cluster, as shown by the tip of the knife in this picture. (f) The body sac may be left whole for stuffing or cut into rings for frying, sautéing, or stewing.
  • CRUSTACEANSCRUSTACEANS
  • • LOBSTER:LOBSTER: LobsterLobster has a large flexible tail, four pairs of legs and 2 large claws. Its shell is darkhas a large flexible tail, four pairs of legs and 2 large claws. Its shell is dark green or bluish green, but turns red when cooked.green or bluish green, but turns red when cooked. Meat from the tail, claws and legs is eaten. It is white and sweet distinctiveMeat from the tail, claws and legs is eaten. It is white and sweet distinctive taste. Claw meat is considered specially good.taste. Claw meat is considered specially good. The Coral (roe or eggs), which is dark green when raw and red whenThe Coral (roe or eggs), which is dark green when raw and red when cooked. And the green tomalleycooked. And the green tomalley (liver) in the thorax or body portion are also eaten.(liver) in the thorax or body portion are also eaten.
  • Lobster are classified by weight;Lobster are classified by weight; Chicken – 1lb (450g)Chicken – 1lb (450g) Quarteres 1 1/4lb ( 575g)Quarteres 1 1/4lb ( 575g) Selects – 11/2lb to 21/4lb(675g-1025g)Selects – 11/2lb to 21/4lb(675g-1025g) Jumbos – over 21/2lb (1130g)Jumbos – over 21/2lb (1130g) Yield – a 500g lobster yields about 125g cooked meat.Yield – a 500g lobster yields about 125g cooked meat. • Market Forms: live, cooked meat, fresh or frozen.Market Forms: live, cooked meat, fresh or frozen. • Checking Freshness:Checking Freshness: live lobster must be alive when cooked. This indicated by movementlive lobster must be alive when cooked. This indicated by movement of the legs and claws and by tightly curled tail.of the legs and claws and by tightly curled tail. If the lobster is dead when cooked, the meat will fall apart. If alive,If the lobster is dead when cooked, the meat will fall apart. If alive, the meat will be firm and the tail will spring back when straightened.the meat will be firm and the tail will spring back when straightened. sleepers, (dying lobsters) should be cooked immediately so that thesleepers, (dying lobsters) should be cooked immediately so that the meat will be usable.meat will be usable. cooked lobster meat (fresh or thawed) should smell fresh and sweet.cooked lobster meat (fresh or thawed) should smell fresh and sweet. ROCK LOBSTERROCK LOBSTER Also known as spiny lobster or langoustes. They are warm waterAlso known as spiny lobster or langoustes. They are warm water relative of lobster but have no claws.relative of lobster but have no claws. Langoustines or langoustinos are smaller relatives of the rock lobster.Langoustines or langoustinos are smaller relatives of the rock lobster.
  • Splitting a lobster for broiling. (a) Place the lobster on its back on a cutting board. With a firm thrust of a French knife, pierce the head. (b) Bring the knife down firmly through the center of the lobster to split it in half.
  • Splitting a lobster for broiling (c) With the hands, crack the back of the shell by spreading the lobster open. (d) Pull out and discard stomach, a sac just behind the eyes.
  • Splitting a lobster for broiling (e) If desired, remove the tomalley for use in the crumb stuffing. (f) With a sharp blow of the back of the knife, crack the claws.
  • Splitting a lobster for broiling (g) The lobster is ready for broiling. If it is broiled as shown, the end of the tail should be weighted down to keep it from curling. (h) You may also split the tail all the way through and curl up the two sides as shown. In this position, weighting the tail is not necessary. Note that the claws have been broken off and
  • Cutting a lobster for sautés and stews.
  • Cutting a lobster for sautés andCutting a lobster for sautés and stews.stews.
  • BODY PARTS OF LOBSTERBODY PARTS OF LOBSTER
  • PARTS OF LOBSTERPARTS OF LOBSTER
  • • CRABS:CRABS: Alaskan king crab – largest of the crabs. Weighing from 2.7-9kgAlaskan king crab – largest of the crabs. Weighing from 2.7-9kg Expensive, meat can be removed in large chunks.Expensive, meat can be removed in large chunks. Alaskan Snow Crab – smaller and cheaper than king crabAlaskan Snow Crab – smaller and cheaper than king crab Dungeness of crab – west coast crab, weighing about 700g-1.8kg.Dungeness of crab – west coast crab, weighing about 700g-1.8kg. Blue Crab – Small crab, weighing about 5oz. Most common frozen crabBlue Crab – Small crab, weighing about 5oz. Most common frozen crab meat is from blue crab.meat is from blue crab. Soft Shell crab – actually a molting blue crab, harvested before the newSoft Shell crab – actually a molting blue crab, harvested before the new shell has hardened.shell has hardened.
  • White shrimp / prawnsWhite shrimp / prawns • Crayfish / PrawnCrayfish / Prawn manthismanthis SHRIMPS:SHRIMPS: SHRIMPSHRIMP are small crustaceans that lookare small crustaceans that look somewhat like tiny, clawless lobsters.somewhat like tiny, clawless lobsters. CClassification:lassification:
  • Miscellaneous SeafoodsMiscellaneous Seafoods • FrogFrog • Snail (escargot)Snail (escargot) • SurimiSurimi
  • • The end Thank You!The end Thank You! • Don't forget to follow me on twitterDon't forget to follow me on twitter @joviinthecity@joviinthecity •    • Thank You!Thank You!