This document discusses fish and shellfish, describing them as two types of water animals eaten as food. It defines fish as having fins and backbones, living in fresh or salt water, while shellfish have shells instead of backbones. Shellfish are further divided into mollusks like oysters and clams, and crustaceans like shrimp and lobster. The document outlines the nutrients found in fish and shellfish, how to purchase and store them properly, and how to cook them for a short time due to their tender nature.

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. FISH
SHELLFISH

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. MOLLUSKS
CRUSTACEANS

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
disease
Eating 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.