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Fish cookery


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for hotel management students about fish cookery

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Fish cookery

  1. 1. Classification of fish Round fish White Flat fish Shellfish Oily White Oily
  2. 2. Round fish  How it look like
  3. 3. Flat fish  How its look like
  4. 4. Shell fish  Crustaceans
  5. 5. molluscs
  6. 6. Cephalopods octopus Squid
  7. 7. Cuts of fish 1. Fillet:- A cut of fish free from all skin and bone , prepared from either a round or flat fish. Fillet can be poached, grilled, deep fried and shallow fried. Flat fish yield 4 fillet cross-cut fillets , 2 from side Round fish yield 2 fillets
  8. 8. suprệme  A thick slice of fish cut on the slant from a fillet prepared from a large fish
  9. 9. Darne   A thick Slice of Fish on the bone , prepared by cutting across a large round fish. Darnes are suitable for grilling , shallow frying and deep poaching. Darnes are also known as steaks of round fish
  10. 10. Goujon   A long , thin strip of fish cut from a prepared fillet approx. 6cm x 0.5cm Goujons are often egg and bread crumbed and deep fried
  11. 11. Paupiette   A neatly rolled fillet, stuffed with either a fish farce, shellfish, vegetables . The fillet is rolled from the tapered tail to the wider head end and poached. Delice:- neatly folded fillet
  12. 12. Troncon  A thick slice of fish on the bone , prepared from a large flat fish . They are usually deeppoached
  13. 13. Cuts of fish at a glance
  14. 14. Selection of fish        It should have no foul smell. It should pleasant smell Fish shold be free from slime and should not feel dry to touch. It should be undamaged and free from bruises The eyes should be bright and clear and it should not be sunken The gills should be bright red in colour The flesh should be firm and spring back into shape when pressed. The scales should be plentiful and firmly attached. The fins and tails should be flexible , it should not be brittle and dry.
  15. 15. Selection of shellfish    Shellfish must be alive when purchased. Musels, oysters and scallops must be tightly closed. The legs of dead crustaceans will hang limp and lifeless.