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2. Objectives:
• Identify classifications of fish and shellfish
• Discuss factors contributing to freshness and flavor
• Explain how retail seafood comes to market
• Demonstrate the ability to fabricate round and flat fish
• Demonstrate the ability to shuck oysters and clams
• Identify basic anatomical reference point and describe
the procedure for preparing a lobster for broiling or
grilling
• Demonstrate familiarity with receiving guidelines,
classifications and their importance in purchasing
seafood
• Maintain a system for ordering, receiving and storing
fresh and frozen seafood

3. Seafood Classifications:
A. Round Fish
B. Flat Fish
C. Mollusks
D. Crustaceans
E. Cephalopods

4. A. Round Fish:
1. Backbone along upper edge, creating 2 filets; one eye on either
side of head
ex)
a. Trout
b. Salmon
c. Snapper
d. Cod and haddock
e. Tuna
f. Mackerel
g. Bass
h. Grouper
i. Pompano or porgy

5. B. Flat Fish
1. Backbone runs through center of fish, creating 4 filets; both
eyes are on the same side of the head
2. Examples
a. Flounder
b. Halibut
c. Sole
d. Turbot
e. Hake

6. C. Non-Bony Fish
1. Fish that have cartilage instead of bones
2. Examples
a. Sharks
b. Rays
c. Skates

7. D. Cooking Characteristics of Fish
1. Lean vs. fatty fish: The amount of natural fat within any
given species will make it suitable for certain styles
of cooking. The fat content of fish can range from
20% down to one-half of one percentage point. Fatty
fish, such as salmon, tuna and swordfish, can
tolerate higher heats and are suitable for grilling but
may be too oily for frying. Lean fish, such as cod,
would be difficult to grill without drying out and
falling apart.
2. Fish cooks very quickly and is easily overcooked.
Remember, fish can safely be cooked to only 145º,
which is between medium and medium rare.
3. All fish is naturally tender. If the fish is to be cooked,
avoid acidic
marinades and long marinade times.
4. Handle all cooked fish carefully; because of the lack of
connective tissue, it will fall apart easily.

8. E. Handling and storage of fresh fish
1. Fillet the fresh fish from the bone as soon as possible
2. Save and use bones and other trim to make stock or fumet
3. Wrap the fillets or steaks in plastic film
4. Pack the fish in crushed or shaved ice in a perforated pan
5. Place the perforated pan in a deep (6”) hotel pan to catch the
melt
6. Place on a lower shelf in the refrigerator or place in deep chill
at 32ºF
7. Use as soon as possible

9. F. Shellfish
1. Mollusks—soft-bodied shell fish covered by a shell
a. Bivalves (two shells joined by hinge)
1) Clams
(a) Littlenecks
(b) Cherrystones
(c) Quahogs
(d) Steamers (soft-shell)
(e) Mussels
2) Oysters (The flavor of oysters will vary according to type and
environment factors in which they are grown)
(a) Market forms
• Live
• Pre-Shucked by the gallon
(b) Types
• Eastern (U.S. East Coast)
• Belon (European and U.S. West Coast))
• Japanese
• Olympia (Washington State)

10. F. Shellfish cont.
3) Scallops
(a) Sea
(b) Bay (calico)
(c) Market forms
• Live in shell (rare in U.S.)
• Fresh shucked
• Dry packed
• IQF (“individually quick frozen”)

11. F. Shellfish cont.
b. Univalves (one shell)
1) Abalone
2) Conch
3) Snails
2. Crustaceans—jointed, exterior skeletons; apparent legs and eyes
a. Shrimp—small crustaceans that have several sub-
species/travel in schools. Mostly wild catch, but now under
cultivation like salmon, trout, catfish and oysters. Tail is
generally the only portion consumed, but heads make wonderful
stock and many Asian cultures consider head a delicacy.
1) Market forms
(a) “Green” shrimp indicates raw, headless shrimp in the
shell; specified as fresh or frozen; frozen green shrimp
are supplied in 5-lb. boxes with a “Packers Glaze” of
ice to retard oxidation
(b) “P&D” indicates peeled and deveined shrimp, usually
IQF
(c) PDC indicates peeled, frozen and cooked, usually IQF

12. F. Shellfish cont.
2) Classifications: Shrimp are classified by size
and therefore, the average # of shrimp to the lb.
(a) 16/20s (16 to 20 shrimp to the lb.)
(b) U/12s (“12 or under to the lb.) These
would be very large shrimp, sometimes
called “prawns”.
(c) Usually the larger the shrimp, the higher
the price.
(d) Frozen, pre-breaded shrimp are
available as a convenience item.

13. F. Shellfish cont.
b. Lobster
1) Classifications by weight:
(a) Chicken—1 lb. and under
(b) Quarters—1.25 lb.
(c) Selects—1.5-2.25 lb.
(d) Jumbos—2.5 lb. and over
2) Types of Lobster
(a) Northern Lobsters (with large front claws)
(b) Rock Lobsters (a.k.a. Langoustes)
(c) Slipper Lobsters
3) Market forms
(a) Alive
(b) IQF tails
(c) Cooked meat, fresh or frozen
4) Receiving live lobster: Check for movement. If the legs move
and the tails curl, you have a healthy lobster. If you detect no motion
when handled, run your finger up the central nerve along the middle of
the “stomach area”. If the tail curls, rotate this lobster in storage for
immediate use. If there is still no motion, the lobster is probably dead.

14. F. Shellfish cont.
c. Crayfish (a.k.a. Crawfish) had been considered a fresh
water shell fish appreciated and consumed only in Europe and
the Southern U.S. It is a relative of the lobster, but has a
distinctively different flavor. With the rise in the popularity of
the Southern regional cuisines, it has become a popular menu
item across the United States. Generally, only the tail is
consumed. The heads are prized for their flavor and fat content
in the preparation of soups, bisques, stews and sauces.
1) Market forms
(a) Alive
(b) P&D frozen tails

15. F. Shellfish cont.
d. Crabs
1) Types
(a) Blue and “soft-shell”
(b) Dungeness
(c) Stone, Jonah and rock
(d) Spider, spanner, snow and king
2)Market forms
(a) Alive (usually blues and rock)
(b) Cooked , frozen in shell (usually king, snow)
(c) Cooked, Frozen Meat (usually king, snow)
(d) Cooked, Canned (usually dungeness)
(e) Cooked, Pasteurized, refrigerated (blue)
i. Shelled claw
ii. Select
iii. Backfin
iv. Lump
v. Jumbo lump