2. Fish
Many different types of
fish
Many different ways of
cooking fish
Cooks quickly …saves fuel
Very nutritious …healthy
substitute for meat
3. Uses
Main course breakfast e.g. kippers, kedgeree
Starter at dinner e.g. prawn cocktail, smoked salmon,
chowder, mussels, crabs claws.
Main course at dinner e.g. fish pie, grilled mackerel,
salmon steak.
Sandwiches e.g. tuna, salmon, sardines.
Snacks e.g. smoked salmon on crackers, prawns and
crackers.
4.
5. Classification of fish
Ways to classify fish
Fresh water, Salt water
Demersal (bottom), Pelagic (top)
Flat, Round
White, Oily, Shell
6. Classification of Fish
White Oily Shell
Cod Herring Mussels
Haddock Mackerel Prawns
Whiting Salmon Lobster
Sole Tuna Crab
Plaice Sardines Oysters
11. Average % Composition
Protein Fat Carb Vits. Mins. Water
White
Fish
17-
20%
0% 0% B
1%
Iodine
80%
Oily Fish
17-
20% 13% 0% BAD
1%
Iodine
65%
Shell
Fish
17-
20% 3% 0% B
2%
Iodine
Calcium
75%
Breaded
Plaice
13% 9% 16% B
1%
Iodine
60%
12. Nutritive Value
Protein: good source, HBV, growth and repair of cells
Fat: none in white fish, unsaturated fat in oily fish
including omega 3 oils, for energy, prevents heart disease.
Carbs.: none, serve with carbs. e.g. rice.
Vitamins: White & Shell, Vit B only, nerves and energy.
Oily Fish, Vit B, Vit D (Bones and teeth) and Vit A (eyes,
skin, growth, membranes).
Minerals: Iodine for the thyroid gland in all, calcium for
bones in shell fish only.
Water: white fish has most water and no fat therefore
lowest in calories.
13. Value of Fish in the diet
Important source of protein for those growing.
Unsaturated fat and omega 3 suitable for people with
heart disease.
White fish, no fat, suitable for people on low fat or low
calorie diets
Many varieties, many different uses.
Some fish are cheap yet nutritious e.g. herring for those
on low income
Available fresh, frozen, canned, in prepared meals, no
seasonal restriction.
Quick to cook saves fuel
14. In Season
Some fish are in season at
certain times of the year…
better flavour and cheaper
e.g. Cod season = Sept to March.
15. Buying Fresh Fish
Clean reliable shop
Seaweedy fresh smell
Skin, moist, unbroken
Plenty of scales
Eyes, bright and bulging.
Gills, bright red/pink.
Flesh, firm, moist, unbruised,
close grain.
Fresh fish cheaper ‘in season’
16. Fresh Fish can be bought:
Whole, usually smaller
fish e.g. herring.
In Fillets, long thin
pieces removed from
the bone.
Cutlets or Steaks, slices
cut across the body of
large round fish
17. Buying Frozen fish
Frozen solid
Check ‘best before date’
Packaging not damaged
18. Storing Fish
Fresh
Remove wrapping.
Rinse cold water.
Clean plate, cover loosely.
Fridge.
Use inside 24hrs.
Frozen
Put in freezer as soon as
possible.
If fish has started to thaw
do not refreeze.
Use within recommended
time.
20. Preparing fresh fish
Remove scales, scrape from tail to head.
Cut off head or remove eyes.
Cut off fins
Cut off tail
Slit underside and remove viscera
Wash well rub with salt to remove black membrane.
Rinse and dry with kitchen paper
24. Cooking Fish
Must be absolutely fresh
Wash and dry well
Cooked when flesh is
opaque and flakes apart
Cooks quickly, falls apart
easily.
25. Suitable Methods of Cooking Fish
Frying Shallow or deep, usually coated
Grilling Fillets, cutlets, small thin fish
Poaching
Simmer gently in Liquid @ 85ºC, water,
milk, stock, wine.
Steaming Between 2 plates or in steamer
Baking
Whole., fillets, steaks, cutlets often
stuffed
Stewing In sauce
Reheating In fish pie or cakes.
26. Effects Of Cooking
Protein coagulates and shrinks
Becomes opaque
Connective tissue dissolves fish falls apart
Microbes die
Vitamins and minerals dissolve into cooking liquid
Some Vit. B destroyed
