Seafood and Fish to eat.


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Seafood and fish to eat

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Seafood and Fish to eat.

  1. 1. Fish & SeafoodFresh is always the best kind…
  2. 2. Fish versus seafood• Fish can be from fresh or salt water• Sea food ONLY comes from the sea (saltwater) and they all have a Shell.• Seafood are called crustaceans such aslobster, crabs and shrimp, clams and mussels.
  3. 3. Some fish are…• Very healthy with Omega 3 oils etc.• Dangerous to eat with mercurypoisoning etc.So which fish are healthy to eat?
  4. 4. Tuna
  5. 5. Mackerel
  6. 6. Rainbow Trout
  7. 7. Sardines
  8. 8. Wild Salmon & canned pink
  9. 9. Oysters
  10. 10. What to look for when buying…• Shiny, bright and metallic, with tightlyadhered scales• A fresh "sea-weedy" odor, but no strong or"fishy" odors• Bright, clear and full eyes, with black pupilsand transparent corneas• Bright red or pink gills, with little visiblemucous or slime
  11. 11. Fresh or Thawed Fillets and Steaks• Fresh mild "sea-weedy" odor• Firm, elastic and moist flesh with almosttranslucent color• Clean, carefully executed, trimming, boningand skinning• No bruising, blood spots or browning
  12. 12. Smoked fish• Bright, glossy appearance• Firm texture• No signs of mold, dried blood or salt crystals• Clean, smoky odor
  13. 13. Live Lobster, Crab and Crayfish• Cold and sluggish, but showing some legmovement• Shells are clean without dark blotches orcracks• Lobster tail curls under body when picked up• Weight seems heavy for size
  14. 14. Live Oysters, Clams and Mussels• Shells are hard, unbroken and reasonablyclean• Shells tightly closed or close when touched• The bottom shells of oysters should be deeplycupped
  15. 15. Fresh-Shucked Oysters• Meats are plump and immersed in their liquor(natural juice)• Liquor should be clear or slightly opalescent(slightly milky) but not cloudy or gritty• Meat color is creamy• No strong odors
  16. 16. Fresh or Thawed Scallop Meats• Firm and slightly translucent meats• Color is creamy white, to tan, to pinkish• Strong, but sweet and briny odor
  17. 17. Fresh or Thawed Shrimp• Firm flesh completely filling shell• No blackened edges or black spots on shells• Shell and flesh should not feel slippery• No strong odors
  18. 18. Fresh or Thawed Squid• Very firm flesh• No tears in skin• Skin is cream colored with purple to reddish-brown spots• Yellowing and pinkish coloration are signs ofaging
  19. 19. Cooked Lobster, Crab, or Shrimp• Bright red shells• Meat should be moist• No strong odors• Picked lobster meat is snowy white with redtints• Crab meat is white with red and brown tints• Shrimp meat is white with red or pink tints
  20. 20. Surimi Seafood• Moist and firm• Meat is opaque with an off-white color• The meats surface should have red or pink,shellfish-colored tints• No strong or unpleasant odors
  21. 21. Frozen Seafood• Solidly frozen with glossy surfaces• No signs of frost on seafood or package interior• Flesh is evenly colored with no white patches(sign of drying) or orange coloration (sign ofrancidity)• Packaging is undamaged with no signs of thawingand refreezing (package still as original shape, nofrost on the inside)• No strong or unpleasant odors
  22. 22. Maintaining quality• Make seafood your last purchase and put in arefrigerator–as soon as possible.• Store seafood in the coldest part of yourrefrigerator (bottom back) and as close to 32°F aspossible.• To hold seafood at a colder temperature, store itin a resealable plastic bag nested in a pan of ice.Ice regulates its own temperature at exactly 32°F.• Use unfrozen seafood within two days ofpurchase or freeze it.• Remember that cooking destroys bacteria.
  23. 23. Taste and texture
  24. 24. Cooking TimesThe cooking times for fish are generally thesame: 8 to 12 minutes per inch thickness,regardless of the method (bake, broil, grill, pan-fry, poach), except microwave. Most fish is"done" when the flesh is opaque and flakeseasily. Exceptions include swordfish andmonkfish which does not flake.
  25. 25. How Much to eat Per Person:Whole/round fish: 3/4 to 1 lb.Dressed/cleaned fish: 1/2 to 3/4 lb.Steaks/fillets: 1/3 to 1/2 lb. Cookedmeats: 1/4 to 1/3 lb.
  26. 26. The