Fish: www.chefqtrainer.blogspot.com

Food Commodities
www.facebook.com/delhindra

3. Seafood

SEAFOOD
Fish Shellfish

Day 2 - Fish

FISH

Fish
▪ Fish are found in both fresh water and seawater
▪ Fish are aquatic vertebrates with fins for swimming
and gill for breathing

1. Round, Flat Fish, Non-Bony fish (cartilage)
▪ Round – Salmon
▪ Flat – Halibut, Sole
▪ Non-bony – Eels
2. Oily & Non-Oily fish
Some fish store their oil in their liver (non-oily), while some store
more of their oil in their flesh (oily)
▪ Oily fish – Salmon, Tuna, Mackerel, Sardines
▪ Non-oily – Cod, Whitefish, Halibut
3. Fresh Water & Salt Water
salt water fish are not more salty
▪ Fresh Water – Trout, Catfish
▪ Salt Water – Cod, Halibut
FishCategory

1a. Round Fish
▪ Have a backbone along its upper body with a fillet located
on both sides.
▪ Round fish have an eye located on each side of its head.
▪ 1. Round, Flat, Non-Bony fish
NOTE: All oily fish are round, but not all round fish are oily!

Pacific Salmon

LAKE TROUT
RAINBOW TROUT

Bigeye tuna
Albacore tuna

1b. Flat Fish
▪ Have backbone that runs through the center of the fish, two
upper and two lower fillets, and both eyes on the same side of
the head.

22
LEMON SOLE
DOVER SOLE

Flounder

1c. Non – Bony Fish
▪ Have cartilage rather than bones

YELLOW EEL CONGER EEL
▪ Eels are “catadromous” – live in fresh water (up to 24 years)
and return to ocean to spawn. After spawning the adults die
while the leaf shape larvae metamorphose into “glass eels.”
▪ Eels are often smoked or poached.
GLASS EEL
Eels

2a. Oily / Fatty fish
▪ While excellent for the production of sausage, mousse,
quenelles, pates and terrines. They are best for smoking due
to their oil content.
▪ e.g.
Sturgeon, Striped Bass, Salmon, Eel, Grouper, Red Fish, Herring,
Snapper, Mackerel, Mullet
2. Oily & Non-Oily fish

Red fish/ Drum Fish

Eel

Herring
Herring

Snapper
Grouper

Striped Bass
Barramundi

Mullet

Mackerel
King Fish

2 b. Non-Oily fish/Lean Fish
▪ Most lean fish are not suitable for smoking, but do make
excellent sausages, mousse, quenelles, pate and terrine.
e.g.
▪ Sole, Whiting, Skate, Halibut, Turbot, Pickerel, Cod,
Flounder, Bass, Monkfish, Carb, Pike
.

Turbot

Halibut

Bass

Cod
Cod

Cobia/Black Salmon
Delhindra/chefqtrainer.blogspot.com

Carb

Pike

Monkfish

Haddock

3. Fresh Water Fish and Salt Water Fish
3a. Fresh water Fish
▪ Freshwater fish are those that spend some or all of their lives in
fresh water, such as rivers and lakes,

Ikan Gurame
Ikan Nila merah
Indonesia Fresh water Fish

Ikan Mas
Ikan Mujair

Ikan Patin
Ikan Gabus

Ikan Bawal air tawar
Ikan Lele

Ikan Air Tawar
▪ Ikan Sidat
▪ Belut
▪ Ikan Baung
▪ Ikan Tawes
▪ Ikan Nilem
▪ Ikan Belida
▪ Ikan Bilis
▪ Ikan Sepat

3b. Salt Water Fish
Indonesia Salt Water Fish
Ikan Cakalang Hitam
Ikan Ayam Ayam

Ikan Baronang
Ikan Bandeng

Ikan Belanak
Ikan Laut Marlin/Layaran

Ikan Ekor kuning
Ikan Kenbung

Ikan Kakap Putih
Ikan Kakap Merah

Ikan Kuwe
Ikan Kerapu

Ikan Tongkol
Ikan tenggiri

Ikan Bawal
Ikan Sarden
Ikan Sarden

Indicator of Freshness
▪ Smell – should be clear of off odors
▪ Eyes – clear and bulging, sunken eyes denote lack of freshness
▪ Gills – bright red, as freshness decreases, the gills go brown
▪ Texture (Flesh) – should be firm, when pressed, the flesh should
return to original shape
▪ Fins and Scales – should be moist, not dried out, scales should
not rub off easily

▪ To check the fish for doneness, use the tip of a sharp knife
and cut through the thickest part of the fillet.
▪ If the fish has been properly cooked, the meat will appear
opaque but will still be moist.
Cooking Doneness of Fish

Filleting Round Fish

Boning out Round Fish

Filleting Flat Fish

ANY QUESTIONS ?

Fish: www.chefqtrainer.blogspot.com

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to Fish: www.chefqtrainer.blogspot.com

Similar to Fish: www.chefqtrainer.blogspot.com (20)

More from Culinary Training Program

More from Culinary Training Program (20)

Recently uploaded

Recently uploaded (20)

Fish: www.chefqtrainer.blogspot.com