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This document provides information about shellfish including mollusks, crustaceans, and cephalopods. Mollusks are divided into three main types - bivalves like mussels and oysters, univalves like snails, and cephalopods like squid. Crustaceans have a segmented exoskeleton and include crabs and lobsters. The document discusses the anatomy, farming, and preparation of various shellfish types. It also covers storage, federal inspection programs, and proper cooking methods for shellfish.
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Fish and shellfish
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Ch14 fish and shelfish
This document provides an overview of fish and shellfish, including their composition, market forms, handling, storage, and classification. It discusses that fish are divided into fin fish and shellfish, and describes the protein, fat, water and mineral content of fish flesh. Various ways of cutting, dressing, filleting and portioning fish are illustrated. Guidelines are provided for checking fish freshness and properly storing fresh, frozen and processed fish and shellfish. Mollusks and crustaceans are classified and examples are given.
Quality of fresh fish
1. Fresh fish quality is assessed using sensory and non-sensory methods to determine freshness and detect spoilage. Sensory methods rely on human panels while non-sensory methods include biochemical, biological, and physical tests.
2. Processing fresh fish prevents spoilage through methods like removal of scales, filleting, and packaging. Common fish products include fish sauce, fish paste, fish oil, and fish protein concentrate created through various extraction and fermentation processes.
3. Fish protein concentrate is created through a multi-step extraction process using solvents to remove oils and concentrate proteins from fish or fishery waste to over 85% protein content.
Fish processing
Fish preservation aims to extend the shelf life of fish and seafood products using scientific principles. It works to prevent microbial decomposition and self-decomposition of fish, as well as physical damage. Proper preparation is also important, as fish spoils easily and requires short cooking. Common preparation methods include removing the head, gutting, bleeding, and cutting the fish into various shapes depending on custom.
Preparation of surimi and minced based fishery products
Surimi processing involves processing whole or gutted fish into mince, repeated washing of the mince (at mince and water ratio of 1:3 for 2-3 cycles), dewatering (done by manual press, nylon mesh bag method, Centrifugation and screw press till the moisture content of the meat, ranges between 80% and 84%) and refining.
Fish cookery
This document discusses fish cookery and provides definitions for common cuts of fish. It explains that fish is a high-protein food that can be cut in various ways, including fillets, darne, supreme, delice, paupiette, plaited, goujons, goujonettes, troncon, pave, and others. Each cut is defined, with fillet described as a boneless cut along the entire length, darne as a slice on the bone resembling a steak, and supreme as the prime boneless and skinless cut.
handling of seafood
1. The document discusses the processing of various seafoods including prawns, shrimp, crabs, lobster, and the steps involved such as catching, transporting, washing, sorting by size, packaging, and freezing.
2. Key steps in processing prawns include washing, sorting by size, weighing, freezing in containers, and packaging in bags. Processing of crabs involves boiling, butchering, picking, and storage.
3. Processing of shrimp involves handling at sea and on shore, grading, peeling, cooking, freezing, glazing, and cold storage. Only legal sized lobsters above 3.25 inches are harvested to allow undersized lobsters to grow and spawn
Chapter 2 handling
This document provides information on handling fresh aquatic products. It discusses how fish and other seafood are highly perishable and begin to spoil soon after death due to bacterial and enzymatic activity that is accelerated by higher temperatures. It outlines different types of fish preparation including drawn, dressed, steaks, and fillets. The document also compares characteristics of fresh versus spoiled seafood and provides handling guidelines for different types of seafood to maintain quality like sorting, cleaning, and chilling at low temperatures.
Recommended
Fish and shellfish
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Ch14 fish and shelfish
This document provides an overview of fish and shellfish, including their composition, market forms, handling, storage, and classification. It discusses that fish are divided into fin fish and shellfish, and describes the protein, fat, water and mineral content of fish flesh. Various ways of cutting, dressing, filleting and portioning fish are illustrated. Guidelines are provided for checking fish freshness and properly storing fresh, frozen and processed fish and shellfish. Mollusks and crustaceans are classified and examples are given.
Quality of fresh fish
1. Fresh fish quality is assessed using sensory and non-sensory methods to determine freshness and detect spoilage. Sensory methods rely on human panels while non-sensory methods include biochemical, biological, and physical tests.
2. Processing fresh fish prevents spoilage through methods like removal of scales, filleting, and packaging. Common fish products include fish sauce, fish paste, fish oil, and fish protein concentrate created through various extraction and fermentation processes.
3. Fish protein concentrate is created through a multi-step extraction process using solvents to remove oils and concentrate proteins from fish or fishery waste to over 85% protein content.
Fish processing
Fish preservation aims to extend the shelf life of fish and seafood products using scientific principles. It works to prevent microbial decomposition and self-decomposition of fish, as well as physical damage. Proper preparation is also important, as fish spoils easily and requires short cooking. Common preparation methods include removing the head, gutting, bleeding, and cutting the fish into various shapes depending on custom.
Preparation of surimi and minced based fishery products
Surimi processing involves processing whole or gutted fish into mince, repeated washing of the mince (at mince and water ratio of 1:3 for 2-3 cycles), dewatering (done by manual press, nylon mesh bag method, Centrifugation and screw press till the moisture content of the meat, ranges between 80% and 84%) and refining.
Fish cookery
This document discusses fish cookery and provides definitions for common cuts of fish. It explains that fish is a high-protein food that can be cut in various ways, including fillets, darne, supreme, delice, paupiette, plaited, goujons, goujonettes, troncon, pave, and others. Each cut is defined, with fillet described as a boneless cut along the entire length, darne as a slice on the bone resembling a steak, and supreme as the prime boneless and skinless cut.
handling of seafood
1. The document discusses the processing of various seafoods including prawns, shrimp, crabs, lobster, and the steps involved such as catching, transporting, washing, sorting by size, packaging, and freezing.
2. Key steps in processing prawns include washing, sorting by size, weighing, freezing in containers, and packaging in bags. Processing of crabs involves boiling, butchering, picking, and storage.
3. Processing of shrimp involves handling at sea and on shore, grading, peeling, cooking, freezing, glazing, and cold storage. Only legal sized lobsters above 3.25 inches are harvested to allow undersized lobsters to grow and spawn
Chapter 2 handling
This document provides information on handling fresh aquatic products. It discusses how fish and other seafood are highly perishable and begin to spoil soon after death due to bacterial and enzymatic activity that is accelerated by higher temperatures. It outlines different types of fish preparation including drawn, dressed, steaks, and fillets. The document also compares characteristics of fresh versus spoiled seafood and provides handling guidelines for different types of seafood to maintain quality like sorting, cleaning, and chilling at low temperatures.
Methods used in fish curing
The document discusses various methods used to cure fish in the Philippines, including salting, where salt is added to draw water from the fish flesh; drying using heat from the sun or machines; smoking over wood smoke until golden brown; storing at low temperatures; pickling in vinegar and spices; and packaging to lengthen the life of the cured fish.
Salting ph2
This document discusses salting as a method of food preservation. It describes salting as lowering the moisture content of fish through osmosis to inhibit bacterial and enzymatic activity. The document outlines that salting is usually combined with other preservation methods and discusses factors that affect salt penetration such as fat content, thickness of flesh, and temperature. Common salting methods like dry salting and wet salting are also summarized. Potential spoilage issues from improper salting like pink discoloration and sliminess are also highlighted.
Fish products
1. The document discusses various fish products including smoked fish, frozen fish, dried fish, and canned fish.
2. For canned fish specifically, it outlines the requirements for raw materials, handling and processing steps such as gutting, washing, pre-cooking, filling cans, sealing, heat processing and cooling, and labeling finished products.
3. Proper handling and processing is important at each step to prevent contamination and ensure the safety of canned fish products.
Pgs 504 ppt
This document discusses advances in fish processing technology in India. It describes several technologies used for freezing and preserving fish products, including block freezing, individually quick freezing (IQF), and value-added products like fish oil capsules and surimi. New processing methods are also summarized, such as irradiation, retort pouch processing, and extrusion. The document concludes by mentioning two research institutes in India - the Central Institute of Fisheries Technology and the National Institute of Fisheries Post Harvest Technology and Training - that work to develop technologies and train individuals in fish processing.
Methods of drying
The document describes different traditional methods for drying fish, including slicing fish and spreading it on trays to dry in the sun, or drying fish in an oven or constructed drier with hot air. It also lists various tools and their uses in the drying process, such as measuring wind velocity, holding fish or trays, protecting dried fish from rain, and measuring humidity and brine salinity.
Oyster aquaculture
Oyster aquaculture provides a food source for many countries by harvesting oysters. There are several species of oysters cultivated including the Pacific, Eastern, Sydney Rock, and European Flat oysters. Oysters are hatched and grown through various stages as planktonic trochophore and veliger larvae before settling as spat. They are then grown out on bottom reefs, suspended ropes, or in bags attached to racks. Oysters feed naturally on phytoplankton and clean water while providing nutritional benefits to humans. Production requires optimal water temperature, salinity, and protection from fouling organisms and predators.
Fish Processing
Fish is a valuable source of high quality protein and, in the case of oily fish, fats of considerable nutritional importance. In many countries, large-scale commercial fish processing (mainly freezing for export and canning) takes place in parallel with traditional processing. The methods used by smaller enterprises remain based on traditional techniques of drying, salting, smoking and fermentation.
There are more than 27 000 species of salt and freshwater fish; many more crustaceans, bivalves, and cephalopods can also be eaten. Fish and shellfish are the only foods that, globally, are still obtained in significant quantities from the wild. But many species are on the verge of commercial extinction and aquaculture is increasing worldwide. For instance, more than a third of the salmon eaten worldwide is farmed. Like meat, fish is also processed, for instance by drying, salting, and smoking.
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https://goo.gl/ejU1KP
https://goo.gl/7zuR35
https://goo.gl/xpj9s7
https://goo.gl/D9YSnf
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Processing Fish, Fish Processing, Fish Processing Plant, Fish Processing in India, How to Start Fish Processing Business?, High Profit Fish Processing Business in India, Profitable Manufacturing & Processing Business Ideas, Easy and Profitable Small Business Ideas You Can Start Now, Most Profitable Fish Processing Business Ideas, Top Business Ideas in India with Low Budget, Low Investment Business Ideas in India, How You Can Start Small Business with Low Investment, Top Entrepreneur Ideas in India, New Profitable Fish Processing Business Ideas to Start Your Own Business, Business Ideas for Women Startups in India, Small Business Ideas to Start Today, New Small Business Ideas in India, How to Start Business?, Highly Profitable Small & Medium Industries for Entrepreneurs, Top Profitable Small Business Ideas with Small Capital, Manufacturing Business Ideas, Small Business Ideas in India with Low Budget, Best Small Business Ideas for Women in India, Popular Small Business Ideas in India for New Startup, Newest Innovative Small Business Ideas, Tips for Starting Your Own Business, Small Business Ideas in India for Small Towns, Profitable Small Business Ideas-How to Make Money, How to Start Money Making Business - Start Your Own Profitable Business, Top Small Business Ideas for Beginners, Best Business Ideas in India with Small Investments for 2017, Startup Business Ideas, Top Best & Unique New Business Ideas to Start, Business Startup Ideas-Best Small Business Ideas, Small Business Ideas with Low Investment & High Profit, Top Best Small Business Ideas in India for Starting Small Business
Seafood and Fish to eat.
This document provides information about selecting and maintaining fresh fish and seafood. It defines the differences between fish and seafood, noting that seafood comes exclusively from saltwater and includes shellfish like crab and lobster. Several types of fish are identified as healthy options, including tuna, mackerel, salmon, and sardines. The document offers guidelines for choosing high quality fresh or frozen fish and seafood based on attributes like odor, color, texture and packaging. It also provides tips for proper storage and cooking times to preserve the best taste and texture.
Presentation on fish protein concentrate
Fish protein concentrates are produced by removing water and fat from fish through solvent extraction, usually using isopropyl alcohol. There are three main types of FPC defined by their fat content and flavor. Type A has virtually no odor or taste with a maximum 0.75% fat. Type B has a fishy flavor and up to 3% fat. Type C is normal fish meal. A typical production process involves three extraction stages using heated isopropyl alcohol to reduce the fish's moisture, fat, and fishy compounds. The resulting FPC powder is 75-95% protein and can be incorporated into foods like bread, cereals, and infant formula at levels that don't affect properties. FPC provides a highly nut
Preservation of fish
The document discusses different methods for preserving fish in the Philippines. It begins by noting that fisherfolk often have abundant catches but fish spoils easily, so preservation is needed. It then outlines several common preservation methods: freezing, smoking, drying/dehydration, and canning. For each method, it provides details on the basic steps and procedures involved to preserve and improve the quality of fish. The overall summary is that the document outlines and compares various fish preservation methods used in the Philippines.
Week 10 Fish And Shellfish
Fish has little connective tissue, making it tender but easy to fall apart when cooked. There are two main types of fish - lean fish like cod and sole that are low in fat, and fat fish like salmon and tuna that are higher in fat. Lean fish can easily become dry if overcooked, so moist cooking methods like poaching are best. Fat fish can tolerate higher heat without becoming dry but still need care to avoid excess oiliness. Fish is commonly sold in whole, steak, or fillet forms and cut accordingly for different recipes.
Finfish
Fish is a nutritious food rich in protein, fat, vitamins, and minerals. It can be substituted for meat in meals. Fish quality is best determined by clear eyes, bright shiny skin, tight scales, bright red gills, and firm flesh. There are many types of fish classified by fat content and market forms including whole, fillets, steaks, and more. Preservation methods help extend shelf life and include drying, smoking, freezing, and canning.
Presentation on fish processing, preservation and trasporting
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Post harvest handling and preservation of fresh fish and seafood
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Smoking of Fish. Ppt
Smoking is an ancient method of food preservation that involves exposing fish to wood smoke. There are two main smoking methods - traditional hot smoking involves hanging fish over smoldering wood at temperatures over 120°F, while cold smoking is done below 90°F. Both methods preserve fish through moisture removal, addition of smoke compounds that inhibit bacteria, and imparting a smoky flavor. Hot smoking allows for longer storage times of several weeks in the refrigerator or months in the freezer. Cold smoking provides preservation without cooking but requires additional safety steps. While smoking adds flavor and nutrients, it can also produce carcinogens if consumed in large amounts.
Shellfish
The document introduces different types of shellfish - crustaceans, mollusks, and cephalopods. Crustaceans have a hard exoskeleton and include crabs, lobsters, shrimp, and prawns. Mollusks have a soft body and include bivalves like clams and oysters, and univalves like snails. Cephalopods like squid and octopus have a reduced internal shell. Popular crustaceans include king crab, snow crab, blue crab, and Dungeness crab. Oysters are the most prized mollusk.
LSU MNS gulf coast sea life - fish
This document discusses fish anatomy and morphology. It describes the different types of fins found on fish, including dorsal, pectoral, pelvic, anal, and caudal fins, and explains their functions in movement and stabilization. It also outlines various fish body shapes such as fusiform, sagitiform, and anguilliform, and how these shapes aid in swimming, hiding, and maneuverability. The document provides instructions for the Japanese art of fish printing called gyotaku and an activity where students can build their own fictional "frankenfish" by combining different fish parts.
Fish
This document provides information on fish including different types, uses, classifications, nutritional value, buying and storing fresh and frozen fish, and cooking methods. It discusses that fish is a nutritious substitute for meat, high in protein and low in fat. It classifies fish as white, oily, and shell and provides nutritional comparisons. Methods of buying, preparing, cooking and serving fish are outlined.
Fish as food
This document summarizes the biochemical composition and nutritional value of raw fish. It notes that fish are primarily composed of protein (15-28%), fat (1-8%), and water (55-83%). Fish protein provides essential amino acids and minerals like calcium, magnesium, and iron. While cooking, canning, and preserving methods can impact vitamin and mineral content, fish overall provide a nutrient-dense food that is higher in protein and lower in fat than meat. The document also outlines several fish byproducts used for human consumption or other purposes, including fish protein concentrate, fish maws, isinglass, fish body oil, fish liver oil, chitosan, and shark fin rays.
Processing of fish. pptx
Fish preservation is important for fisheries as fish farms and capture sites are often far from markets. Preservation prevents spoilage during transportation and storage. Common preservation methods include drying, salting, smoking and refrigeration using ice or chilled/refrigerated seawater. Proper preservation maintains the quality, taste, texture and appearance of fish for longer periods of time. Key factors in preservation include preventing bacterial growth, controlling temperature and moisture content.
Viral diseases in crustaceans
Viral diseases pose a major threat to crustacean farming. This document summarizes several important viral diseases affecting farmed shrimp species. Yellow Head Disease, caused by Yellow Head Virus, causes mass mortalities in Penaeus monodon. White Spot Disease, caused by White Spot Syndrome Virus, infects juveniles of many shrimp species and can cause 80-100% mortality within a week. Taura Syndrome, caused by Taura Syndrome Virus, most severely affects Litopenaeus vannamei and is characterized by reddish discoloration and lesions. These and other viruses like Infectious Hypodermal and Hematopoietic Necrosis Virus, Baculoviral Midg
Lobster Atlas
This document provides an overview and table of contents for an atlas of lobster anatomy and histology. It describes the contents and organization of the atlas, which includes photomicrographs of lobster tissues from both healthy and diseased specimens. The goal is to provide a comprehensive pictorial guide to lobster anatomy at both the gross and microscopic levels. Sections will cover external anatomy, internal organs, tissues, and commonly affected areas. The atlas is intended to be an ongoing work that can be expanded and improved over time based on user feedback.
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Methods used in fish curing
The document discusses various methods used to cure fish in the Philippines, including salting, where salt is added to draw water from the fish flesh; drying using heat from the sun or machines; smoking over wood smoke until golden brown; storing at low temperatures; pickling in vinegar and spices; and packaging to lengthen the life of the cured fish.
Salting ph2
This document discusses salting as a method of food preservation. It describes salting as lowering the moisture content of fish through osmosis to inhibit bacterial and enzymatic activity. The document outlines that salting is usually combined with other preservation methods and discusses factors that affect salt penetration such as fat content, thickness of flesh, and temperature. Common salting methods like dry salting and wet salting are also summarized. Potential spoilage issues from improper salting like pink discoloration and sliminess are also highlighted.
Fish products
1. The document discusses various fish products including smoked fish, frozen fish, dried fish, and canned fish.
2. For canned fish specifically, it outlines the requirements for raw materials, handling and processing steps such as gutting, washing, pre-cooking, filling cans, sealing, heat processing and cooling, and labeling finished products.
3. Proper handling and processing is important at each step to prevent contamination and ensure the safety of canned fish products.
Pgs 504 ppt
This document discusses advances in fish processing technology in India. It describes several technologies used for freezing and preserving fish products, including block freezing, individually quick freezing (IQF), and value-added products like fish oil capsules and surimi. New processing methods are also summarized, such as irradiation, retort pouch processing, and extrusion. The document concludes by mentioning two research institutes in India - the Central Institute of Fisheries Technology and the National Institute of Fisheries Post Harvest Technology and Training - that work to develop technologies and train individuals in fish processing.
Methods of drying
The document describes different traditional methods for drying fish, including slicing fish and spreading it on trays to dry in the sun, or drying fish in an oven or constructed drier with hot air. It also lists various tools and their uses in the drying process, such as measuring wind velocity, holding fish or trays, protecting dried fish from rain, and measuring humidity and brine salinity.
Oyster aquaculture
Oyster aquaculture provides a food source for many countries by harvesting oysters. There are several species of oysters cultivated including the Pacific, Eastern, Sydney Rock, and European Flat oysters. Oysters are hatched and grown through various stages as planktonic trochophore and veliger larvae before settling as spat. They are then grown out on bottom reefs, suspended ropes, or in bags attached to racks. Oysters feed naturally on phytoplankton and clean water while providing nutritional benefits to humans. Production requires optimal water temperature, salinity, and protection from fouling organisms and predators.
Fish Processing
Fish is a valuable source of high quality protein and, in the case of oily fish, fats of considerable nutritional importance. In many countries, large-scale commercial fish processing (mainly freezing for export and canning) takes place in parallel with traditional processing. The methods used by smaller enterprises remain based on traditional techniques of drying, salting, smoking and fermentation.
There are more than 27 000 species of salt and freshwater fish; many more crustaceans, bivalves, and cephalopods can also be eaten. Fish and shellfish are the only foods that, globally, are still obtained in significant quantities from the wild. But many species are on the verge of commercial extinction and aquaculture is increasing worldwide. For instance, more than a third of the salmon eaten worldwide is farmed. Like meat, fish is also processed, for instance by drying, salting, and smoking.
See more
http://goo.gl/BMQU1R
https://goo.gl/ejU1KP
https://goo.gl/7zuR35
https://goo.gl/xpj9s7
https://goo.gl/D9YSnf
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Processing Fish, Fish Processing, Fish Processing Plant, Fish Processing in India, How to Start Fish Processing Business?, High Profit Fish Processing Business in India, Profitable Manufacturing & Processing Business Ideas, Easy and Profitable Small Business Ideas You Can Start Now, Most Profitable Fish Processing Business Ideas, Top Business Ideas in India with Low Budget, Low Investment Business Ideas in India, How You Can Start Small Business with Low Investment, Top Entrepreneur Ideas in India, New Profitable Fish Processing Business Ideas to Start Your Own Business, Business Ideas for Women Startups in India, Small Business Ideas to Start Today, New Small Business Ideas in India, How to Start Business?, Highly Profitable Small & Medium Industries for Entrepreneurs, Top Profitable Small Business Ideas with Small Capital, Manufacturing Business Ideas, Small Business Ideas in India with Low Budget, Best Small Business Ideas for Women in India, Popular Small Business Ideas in India for New Startup, Newest Innovative Small Business Ideas, Tips for Starting Your Own Business, Small Business Ideas in India for Small Towns, Profitable Small Business Ideas-How to Make Money, How to Start Money Making Business - Start Your Own Profitable Business, Top Small Business Ideas for Beginners, Best Business Ideas in India with Small Investments for 2017, Startup Business Ideas, Top Best & Unique New Business Ideas to Start, Business Startup Ideas-Best Small Business Ideas, Small Business Ideas with Low Investment & High Profit, Top Best Small Business Ideas in India for Starting Small Business
Seafood and Fish to eat.
This document provides information about selecting and maintaining fresh fish and seafood. It defines the differences between fish and seafood, noting that seafood comes exclusively from saltwater and includes shellfish like crab and lobster. Several types of fish are identified as healthy options, including tuna, mackerel, salmon, and sardines. The document offers guidelines for choosing high quality fresh or frozen fish and seafood based on attributes like odor, color, texture and packaging. It also provides tips for proper storage and cooking times to preserve the best taste and texture.
Presentation on fish protein concentrate
Fish protein concentrates are produced by removing water and fat from fish through solvent extraction, usually using isopropyl alcohol. There are three main types of FPC defined by their fat content and flavor. Type A has virtually no odor or taste with a maximum 0.75% fat. Type B has a fishy flavor and up to 3% fat. Type C is normal fish meal. A typical production process involves three extraction stages using heated isopropyl alcohol to reduce the fish's moisture, fat, and fishy compounds. The resulting FPC powder is 75-95% protein and can be incorporated into foods like bread, cereals, and infant formula at levels that don't affect properties. FPC provides a highly nut
Preservation of fish
The document discusses different methods for preserving fish in the Philippines. It begins by noting that fisherfolk often have abundant catches but fish spoils easily, so preservation is needed. It then outlines several common preservation methods: freezing, smoking, drying/dehydration, and canning. For each method, it provides details on the basic steps and procedures involved to preserve and improve the quality of fish. The overall summary is that the document outlines and compares various fish preservation methods used in the Philippines.
Week 10 Fish And Shellfish
Fish has little connective tissue, making it tender but easy to fall apart when cooked. There are two main types of fish - lean fish like cod and sole that are low in fat, and fat fish like salmon and tuna that are higher in fat. Lean fish can easily become dry if overcooked, so moist cooking methods like poaching are best. Fat fish can tolerate higher heat without becoming dry but still need care to avoid excess oiliness. Fish is commonly sold in whole, steak, or fillet forms and cut accordingly for different recipes.
Finfish
Fish is a nutritious food rich in protein, fat, vitamins, and minerals. It can be substituted for meat in meals. Fish quality is best determined by clear eyes, bright shiny skin, tight scales, bright red gills, and firm flesh. There are many types of fish classified by fat content and market forms including whole, fillets, steaks, and more. Preservation methods help extend shelf life and include drying, smoking, freezing, and canning.
Presentation on fish processing, preservation and trasporting
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Post harvest handling and preservation of fresh fish and seafood
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Smoking of Fish. Ppt
Smoking is an ancient method of food preservation that involves exposing fish to wood smoke. There are two main smoking methods - traditional hot smoking involves hanging fish over smoldering wood at temperatures over 120°F, while cold smoking is done below 90°F. Both methods preserve fish through moisture removal, addition of smoke compounds that inhibit bacteria, and imparting a smoky flavor. Hot smoking allows for longer storage times of several weeks in the refrigerator or months in the freezer. Cold smoking provides preservation without cooking but requires additional safety steps. While smoking adds flavor and nutrients, it can also produce carcinogens if consumed in large amounts.
Shellfish
The document introduces different types of shellfish - crustaceans, mollusks, and cephalopods. Crustaceans have a hard exoskeleton and include crabs, lobsters, shrimp, and prawns. Mollusks have a soft body and include bivalves like clams and oysters, and univalves like snails. Cephalopods like squid and octopus have a reduced internal shell. Popular crustaceans include king crab, snow crab, blue crab, and Dungeness crab. Oysters are the most prized mollusk.
LSU MNS gulf coast sea life - fish
This document discusses fish anatomy and morphology. It describes the different types of fins found on fish, including dorsal, pectoral, pelvic, anal, and caudal fins, and explains their functions in movement and stabilization. It also outlines various fish body shapes such as fusiform, sagitiform, and anguilliform, and how these shapes aid in swimming, hiding, and maneuverability. The document provides instructions for the Japanese art of fish printing called gyotaku and an activity where students can build their own fictional "frankenfish" by combining different fish parts.
Fish
This document provides information on fish including different types, uses, classifications, nutritional value, buying and storing fresh and frozen fish, and cooking methods. It discusses that fish is a nutritious substitute for meat, high in protein and low in fat. It classifies fish as white, oily, and shell and provides nutritional comparisons. Methods of buying, preparing, cooking and serving fish are outlined.
Fish as food
This document summarizes the biochemical composition and nutritional value of raw fish. It notes that fish are primarily composed of protein (15-28%), fat (1-8%), and water (55-83%). Fish protein provides essential amino acids and minerals like calcium, magnesium, and iron. While cooking, canning, and preserving methods can impact vitamin and mineral content, fish overall provide a nutrient-dense food that is higher in protein and lower in fat than meat. The document also outlines several fish byproducts used for human consumption or other purposes, including fish protein concentrate, fish maws, isinglass, fish body oil, fish liver oil, chitosan, and shark fin rays.
Processing of fish. pptx
Fish preservation is important for fisheries as fish farms and capture sites are often far from markets. Preservation prevents spoilage during transportation and storage. Common preservation methods include drying, salting, smoking and refrigeration using ice or chilled/refrigerated seawater. Proper preservation maintains the quality, taste, texture and appearance of fish for longer periods of time. Key factors in preservation include preventing bacterial growth, controlling temperature and moisture content.
What's hot (20)
Presentation on fish processing, preservation and trasporting
Presentation on fish processing, preservation and trasporting
Post harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafood
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Viral diseases pose a major threat to crustacean farming. This document summarizes several important viral diseases affecting farmed shrimp species. Yellow Head Disease, caused by Yellow Head Virus, causes mass mortalities in Penaeus monodon. White Spot Disease, caused by White Spot Syndrome Virus, infects juveniles of many shrimp species and can cause 80-100% mortality within a week. Taura Syndrome, caused by Taura Syndrome Virus, most severely affects Litopenaeus vannamei and is characterized by reddish discoloration and lesions. These and other viruses like Infectious Hypodermal and Hematopoietic Necrosis Virus, Baculoviral Midg
Lobster Atlas
This document provides an overview and table of contents for an atlas of lobster anatomy and histology. It describes the contents and organization of the atlas, which includes photomicrographs of lobster tissues from both healthy and diseased specimens. The goal is to provide a comprehensive pictorial guide to lobster anatomy at both the gross and microscopic levels. Sections will cover external anatomy, internal organs, tissues, and commonly affected areas. The atlas is intended to be an ongoing work that can be expanded and improved over time based on user feedback.
Crustaceans preservation
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Invertebrates
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Invertebrates u5
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Echinoderms are starfish, sea urchins, sea cucumbers, brittle stars, and sea lilies. They have spiny skin, an internal skeleton, a five-part body, a water vascular system, and tube feet. The water vascular system transports water and helps echinoderms move and feed. Tube feet are used for movement, attachment, and food handling. Sea urchins have longer spines for protection and some have venomous spines. They eat algae using their five teeth and move slowly using their tube feet or stick to the ocean floor.
Phylum arthropoda characteristics
Phylum Arthropoda includes insects, crustaceans, arachnids and makes up over 82% of all living things. They are characterized by having a segmented body, jointed appendages, and an exoskeleton made of chitin. Arthropods have a head with sensory organs and mouthparts, a thorax for appendage attachment, and some have an abdomen. Their exoskeleton provides protection but limits growth, requiring molting. They are bilaterally symmetrical, triploblastic, and have open circulatory, digestive and nervous systems adapted for their habitat.
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Crustacean powerpoint
Crustaceans are a large phylum of arthropods including crabs, shrimp, lobsters, barnacles, copepods and krill. They mostly live in water and have a body divided into two parts - a fused head and thorax called the cephalothorax, and an abdomen. They have many specialized jointed appendages including walking legs, swimming legs, and feeding appendages. Crustaceans have a variety of feeding methods from predation to filter feeding. They reproduce sexually with external fertilization and females carry eggs until hatching.
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29 shellfish
- 1. Chef Michael Scott Lead Chef Instructor AESCA Boulder Shellfish Mollusks Crustaceans
- 2. Mollusks • Bivalve = mussels, clams, oysters, scallops • Univalve = conch, abalone, snails • Cephalopod = squid, octopus, cuttlefish Anatomy; three body parts • Muscular foot for movement, • Internal organs • Exterior mantle or shell if they have one Chef Michael Scott Lead Chef Instructor AESCA Boulder Mollusks
- 3. Bivalve: Mollusks with two hinged shells • Mussels; attach to structures i.e. rocks, vessels, ropes with the use of a “beard” (hair like strands protruding from the shell. When the beard is pulled out the mussel will die. • Clams; burrow in sand/mud, must be cleaned well to remove debris. • Available live, shucked or chopped • Farmed in natural beads • Scallops; lie on ocean floor and swim by clapping shells • Available live, IQF or packed (wet and dry) • Some farming mostly harvested in the wild • Oysters; burrow in sand/mud, must be cleaned well to remove debris • • • • • Farmed in natural beds European – flat, mild with metallic taste Asian – cupped, melon and cucumber aromas,(West Coast US) Virginian – cupped, green leaf aroma (East Coast US) Available live, shucked or smoked Chef Michael Scott Lead Chef Instructor AESCA Boulder • Efficient farm raised product using a buoy and ropes • Available live, par-cooked in the shell, shucked or smoked
- 4. Univalve: Mollusks with one shell • • • • • Can grow very large Delicate flavor Can be tough and chewy if not prepared properly Overfishing depleted much of the wild population Farming practices now make it a sustainable product • Abalone • Can be tough and chewy if not prepared properly • Overfishing depleted much of the wild population • Farming practices now make it a sustainable product Chef Michael Scott Lead Chef Instructor AESCA Boulder • Conch (Sea Snail) - http://www.youtube.com/watch?v=KOn6VjEQOug
- 5. Literally means Head on Foot Mobile carnivores with large eyes and long arms (tentacles), shell is an internal structure called the “pen”, mantle contracts to expel water through funnel (foot) for movement. • Squid • Octopus • Cuttlefish • Harvested in the wild Edible parts include; • Tentacles • Mantle or tube • ink Chef Michael Scott Lead Chef Instructor AESCA Boulder Cephalopods; Mollusks with no external shell
- 6. Crustacean • • • • • Crabs Lobsters Shrimp Crayfish Barnacles • Crustaceans go through a molting process where they shed the hard shell in order to grow. • New shell underneath hardens in a short period of time • Some crustaceans are edible during the molting process and are highly prized as soft shell and can be prepared whole Chef Michael Scott Lead Chef Instructor AESCA Boulder Segmented Exoskeleton
- 7. Storage • IQF • Block • Glazed • Shelled or shucked • Pasteurized canned crab • Dry pack scallops – no additives • Wet pack scallops – water and preservatives may be added • Processed • • • • Smoked Canned Chopped Peeled and deveined, P & D Chef Michael Scott Lead Chef Instructor AESCA Boulder • Live shellfish should be stored at 41 ̊F • Store in boxes or net bags where they can breath • Frozen shellfish
- 8. Federal Inspection • • • • Monitoring water safety Tracking sales and distribution Tracking processing facilities Investigating outbreaks • Shellfish stock tags • Used for live mollusks • Must be kept with the original storage container until the product is completely used • Must be kept on file for 90 days after the last of the product is used Chef Michael Scott Lead Chef Instructor AESCA Boulder • Like fish, shellfish inspection is voluntary • Provisions for monitoring the sale and distribution of live mollusks are strict and conducted through the FDA (food and drug administration) and the Interstate Shellfish Sanitation Conference.
- 9. Cooking Shellfish • • • • • Bivalves may be shucked or steamed open Clams, scallops, oysters are eaten raw or cooked Mussels are always cooked Univalves require special tenderizing and preparations Cephalopods require special cleaning and cooking • Crustaceans • • • • Usually need to be partially cooked to remove shells Shells used for stocks Overcooking makes them rubbery Once cooked can be served cold or reheated Chef Michael Scott Lead Chef Instructor AESCA Boulder • Mollusks