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Fish & seafood

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Understanding fish & seafood

Fish & seafood

  1. 1. 9/5/2013 1BAC 102 Culinary Foundation Level II (T) Chef Mehernosh Dhanda
  2. 2.  Definition  Structure and composition of fish and shellfish  Classification & identification of a variety of fish and shellfish  Processing fish  Market forms  Determining freshness of fish  Purchasing terminology  Cooking fish & seafood  Other seafood categories  Storage of fish & seafood 9/5/2013 2BAC 102 Culinary Foundation Level II (T)
  3. 3.  Fish are aquatic vertebrates with fins for swimming and gills for breathing  Shellfish are aquatic invertebrates with shells or carapaces 9/5/2013 3BAC 102 Culinary Foundation Level II (T)
  4. 4. Habitat Physical Shape Flesh type Fresh water fish- found in rivers, lakes, ponds Salt water fish – found in the ocean Round fish Flat fish White fish Oily fish 9/5/2013 4BAC 102 Culinary Foundation Level II (T)
  5. 5.  Include fresh and saltwater varieties  Have fins and internal bone structures  Have eyes on both sides of their heads  Bodies are truly round, oval, or compressed 9/5/2013 5BAC 102 Culinary Foundation Level II (T)
  6. 6.  Found in deep ocean waters  Have asymmetrical, compressed bodies  Swim in a horizontal position  Have both eyes on top of their heads  Bottom dwellers  Top of their bodies is dark and the bottom is lighter in color 9/5/2013 6BAC 102 Culinary Foundation Level II (T)
  7. 7.  Spend their lives in fresh water with a salinity of less than 0.05%  41% species of fish are found in fresh water  Anadromous fish reproduce in fresh water but spend adulthood in salt water E.g.: Salmon, Stout, Three-spined Stickleback  An eel reproduces in salt water and lives in fresh water 9/5/2013 7BAC 102 Culinary Foundation Level II (T)
  8. 8. Perch Tilapia Salmon CatfishCarp 9/5/2013 8BAC 102 Culinary Foundation Level II (T)
  9. 9.  Spend their entire lives in oceanic waters 9/5/2013 9BAC 102 Culinary Foundation Level II (T)
  10. 10. Mackerel Red Snapper Ladyfish Surmai White pomfret Rawas 9/5/2013 10BAC 102 Culinary Foundation Level II (T)
  11. 11.  Larger fish should be scaled, washed, trimmed and gutted before cooking.Whereas, smaller fish can be just washed and scaled and left whole  Scale  Trim  Gut 9/5/2013 11BAC 102 Culinary Foundation Level II (T)
  12. 12.  Use a scaling knife  Or use the unsharpened edge of a knife  Work from tail to head. 9/5/2013 12BAC 102 Culinary Foundation Level II (T)
  13. 13. Using kitchen shears or scissors trim off all the fins around the fish 9/5/2013 13BAC 102 Culinary Foundation Level II (T)
  14. 14.  Remove the gills by cutting the throat connection  Run the knife on the belly side from tail end to head  Remove all internal viscera  Wash under running water 9/5/2013 14BAC 102 Culinary Foundation Level II (T)
  15. 15.  Whole or round  Drawn  Dressed  Pan-dressed  Butterflied  Fillet  Steak  Wheel or center-cut 9/5/2013 15BAC 102 Culinary Foundation Level II (T)
  16. 16. 9/5/2013 16BAC 102 Culinary Foundation Level II (T)
  17. 17. 9/5/2013 17BAC 102 Culinary Foundation Level II (T)
  18. 18. 9/5/2013 18BAC 102 Culinary Foundation Level II (T)
  19. 19. 9/5/2013 19BAC 102 Culinary Foundation Level II (T)
  20. 20. 9/5/2013 20BAC 102 Culinary Foundation Level II (T)
  21. 21. 9/5/2013 21BAC 102 Culinary Foundation Level II (T)
  22. 22. 9/5/2013 22BAC 102 Culinary Foundation Level II (T)
  23. 23.  Smell  No odor or the smell of the sea  Eyes  Clear and full  Gills  Intact and bright red  Texture  Flesh should be firm  Fins and scales  Moist and full  Appearance  Moist and glistening  Movement  Crustaceans purchased alive should show movement  Oysters/clams should close their shells when tapped 9/5/2013 23BAC 102 Culinary Foundation Level II (T)
  24. 24.  Fresh  Never frozen- Directly used after being caught  Chilled  Fresh, held at 30°F to 34°F- Held till sent to local outlets  Flash-frozen  Quickly frozen onboard ship, within hours of being caught  Fresh-frozen  Frozen while fresh, but not quickly  Frozen/ Blast frozen  Subject to temperature below 0°F  Glazed  Dipped in water to form a protective shell of ice  Fancy  Code word for previously frozen 9/5/2013 24BAC 102 Culinary Foundation Level II (T)
  25. 25.  All cooking methods can be used  Seafood is inherently tender  Should be cooked until just done  Overcooking is the most common mistake made in preparing seafood 9/5/2013 25BAC 102 Culinary Foundation Level II (T)
  26. 26. Poaching: Baking: Grilling: Stewing: 9/5/2013 26BAC 102 Culinary Foundation Level II (T)
  27. 27.  Shallow Frying:  Coat the fish with seasoned flour or egg and crumbs and fry as follows:- Thin fillets = 4 minutes Thicker fillets = 5-6 minutes Cutlets, Steaks or Whole fish = 10-15 minutes 9/5/2013 27BAC 102 Culinary Foundation Level II (T)
  28. 28.  Deep Frying:  Coat the fish with seasoned flour, batter or egg and crumbs  Preheat the oil to 190C, 375F, and fry as follows:- Thin fillets = 3 minutes Thicker fillets = 4 minutes Cutlets, Steaks = 5-8 minutes 9/5/2013 28BAC 102 Culinary Foundation Level II (T)
  29. 29.  Braising:  Sear in order to brown the surface and enhance its flavor  Add a small amount of fatty oil  Cook it covered at a very low simmer until the fish is tender 9/5/2013 29BAC 102 Culinary Foundation Level II (T)
  30. 30.  Translucent flesh becomes opaque  Flesh becomes firm  Flesh separates from the bone easily  Flesh begins to flake 9/5/2013 30BAC 102 Culinary Foundation Level II (T)
  31. 31.  Have small unsegmented bodies and no internal skeleton 9/5/2013 31BAC 102 Culinary Foundation Level II (T)
  32. 32.  Single shell  Marine snails ▪ Abalone ▪ Conch 9/5/2013 32BAC 102 Culinary Foundation Level II (T) Abalone Conch
  33. 33.  Two bilateral shells  Clams  Oysters  Scallops  Mussels  Cockles 9/5/2013 33BAC 102 Culinary Foundation Level II (T)
  34. 34.  No exterior shell  One single internal shell called a pen  Squid/Calamari  Octopus 9/5/2013 34BAC 102 Culinary Foundation Level II (T)
  35. 35.  Have a hard outer shell and jointed appendages  Found in both fresh and salt water  They breathe through gills  Crayfish  Crab  Lobster  Shrimp 9/5/2013 35BAC 102 Culinary Foundation Level II (T)
  36. 36.  King  Dungeness  Soft-shell  Blue  Stone  Snow 9/5/2013 36BAC 102 Culinary Foundation Level II (T)
  37. 37. 9/5/2013 BAC 102 Culinary Foundation Level II (T) 37
  38. 38. 9/5/2013 38BAC 102 Culinary Foundation Level II (T)
  39. 39.  Temperature between 30°F and 34°F  If shipped in ice, store in ice  Do not allow seafood to become dry  Scallops and fish fillets should not be in direct contact with ice  Live animals should be stored in saltwater tanks or in boxes with seaweed  Bivalves should be stored in net bags or boxes at high humidity 9/5/2013 39BAC 102 Culinary Foundation Level II (T)
  40. 40.  Group 1: Prepare a chart on Salt water fishes  Group 2: Prepare a chart on Fresh water fishes 9/5/2013 40BAC 102 Culinary Foundation Level II (T)

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