Chefs Super Frozen Presentation
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SuperFrozen seafood offers advantages over fresh seafood for restaurants and consumers. The technique involves flash freezing seafood to -76°F within hours of catching, halting all biological and chemical activity. This allows the seafood to be preserved similar to the moment it was caught. SuperFrozen seafood has a longer shelf life than fresh, remains free of decomposition, and provides a consistent product at a consistent price. It is a more practical solution than fresh seafood which can take weeks to arrive from the oceans and often must be treated with carbon monoxide to disguise its age.
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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
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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
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The document summarizes the key steps in processing fish and seafood:
1. Fish are kept on ice before being processed, which may include removing ice, washing, grading by size, and removing heads.
2. Filleting is typically done by machine to cut fillets from the backbone and remove bones, and some fillets may be skinned.
3. Trimming removes remaining pin bones, and inspection removes any defects from the fillets. Portions are cut according to requirements.
Fresh products are packaged on ice and frozen individually or in blocks for cold storage. Canning, pickling, freezing, drying, and smoking are also described as preservation methods.
5._Good_Handling_practices_for_fish.pdf
Good fish handling practices are important to produce high quality fish. The document outlines procedures for catching, handling, and processing sashimi grade tuna to maximize freshness. These include using hooks and lines to catch tuna with minimal stress, bleeding the fish immediately after landing, cleaning and gutting it carefully, rapidly chilling it on ice, and quick transportation to market while keeping it on ice. Following all steps from catch to sale carefully helps ensure the tuna meat maintains its bright red color, firm texture, and high quality needed for the sashimi market.
Chapter 4
This document provides information on freezing fish, including:
- Freezing stops microbial and enzyme activity, preserving fish for months at proper temperatures. It does not affect nutrition or flavor if done correctly.
- There are two types of freezing - slow freezing leads to quality issues while quick freezing ("snap freezing") below -1°C in under 2 hours preserves quality best.
- Freezing methods include air blast, contact/plate, and spray/immersion freezing depending on the type of product and facilities available. Proper handling, packaging, storage at -30°C or below is also required to maintain quality.
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Chefs Super Frozen Presentation
- 1. SuperFrozen Seafood A Solution - The Background & Advantages For You
- 8. What cut do you need? Steak Cut Japanese Sashimi Cut 1 3 2 4 5 6
- 10. Chu-toro Oo-toro Average 1lb pieces Average 5lb pieces
- 12. Grade #1 Grade #2+ Chef's Food Costs Comp Yellowfin per lb Bigeye per lb Yellowfin per lb Bigeye per lb Fresh Tuna Average Cost - loin basis $ 17.95 $ 18.75 $ 14.95 $ 15.95 Yield 70% ( skin, blood meat, etc 30% ) Final Price – not incl labor costs $ 25.64 $ 26.79 $ 21.36 $ 22.79 SuperFrozen – 100% ready & no labor $ 14.75 $ 14.75 $ 13.50 $ 12.50 Savings - (More margin to work with!) 74% 82% 58% 82% Approximate prices - Apr 2008
- 16. Thank You
Editor's Notes
- 06/06/09