flat and oily fish

1. CRUSTACEANS
• Crustaceans include Crabs,
Langoustines, Lobsters, Prawns,
Shrimps
• Usually have segmented bodies
• Often enclosed in a hard shell
• Most have ten legs, sometimes
including one pair of front claws or
pincers.

2. MOLLUSCS
• Molluscs are invertebrates and include three
main groups
• Gastropods or Univalves are single-shell
molluscs such as Conch
• Bivalves are enclosed in two shells and
include clams, mussels, oysters and scallops
• Cephalopods are molluscs without a shell
and include cuttlefish, octopus and squid

3. SELECTION
• Both the claws should be attached
• When pulled, the claws should spring
back
• Should be heavy in proportion to their
size
• Buy shellfish alive to ensure freshness
• Smell should be fresh and sweet
• Strong fishy or iodine smell indicates
age or spoilage

4. MARKET

5. STORAGE OF FISH &
SHELLFISH
• Fresh fish must be stored in an ice-box, in a
refrigerator
• Temperature for storing fish is 1 to 2 C (34-
36F)
• Frozen fish must be stored in a deep freezer
at -18C
• Fish should be stored in a separate
refrigerator, away from other foods, to avoid
Cross-contamination
• Store Raw and Cooked Fish Separately

6. Compiled by
Chef Suparna Saha Ramnath
STORAGE OF FISH &
SHELLFISH

7. CONCLUSION
• Preparing fish and shellfish requires working
knowledge of the characteristics of the types
available. This is an ongoing and never ending
endeavor since many new varieties keep coming into
the markets regularly, presenting a great challenge
to the culinarian. This challenges the chefs to
determine the suitable cooking method for each new
variety being introduced.
• Farm raised products often have flavors and
textures different from their wild counterparts.
• Nutritional concerns increasingly direct chefs
towards innovative preparation techniques and
rethinking of traditional cooking methods.

8. Compiled by
Chef Suparna Saha Ramnath
HAPPY
FISHING !!!