This document discusses fish mongery, which involves purchasing, storing, selecting, and processing fish. It classifies fish into categories like white fish, oily fish, shellfish, crustaceans, and mollusks. Common cuts of fish like fillets, paupiette, and supreme are described. The document provides tips for purchasing, storing, and cooking fresh fish and shellfish, as well as methods for preserving fish through smoking, pickling, canning, drying, and other processed forms.

1. Fish Mongery
Aditya Vartak

2. Fish Mongery
 Fish Mongery is the word defines ever thing about
fish and cooking of fish. It also contain purchasing,
storing, selecting of fish and different preservation
and processing of it.
 Fish is an important alternative to meat in the
provision of high biological value proteins and it
appears on the menu at all times of the day.

3. Classification of Fish
 White fish –
 Round - cod, hake, haddock, whiting etc.
 Flat – Sole halibut, lemon sole, plaice, turbot, brill.
 Oily fish –
 Round – Eal, herring, mackerel, salmon, trout

4.  Shellfish/ crustaceans – Crab, Crawfish, Crayfish,
lobster, prawns, Shrimps.
 Molluscs –
Cockles, mussels, oysters & scallops.

5. Classification of Fish
 Fish is Classified into various
categories
Fresh Water Fish
Salt Water Fish
Flat Fish
Round Fish
Oily Fish
Non oily Fish
Scaly Fish
Non Scaly Fish

6. Fresh Water Fish Salt Water Fish
 Haddock
 Herring
 Carp
 Trout
 Eel
 River Salmon
 Pike
 Sole
 King Fish
 Mackerel
 Sardine
 Sturgeon
 Pomfret
 Seerfish
 Sword Fish
 Shark

7. Classification of Seafood
 Crustaceans
 Cephalopods
 Echinoderms
 Molluscs

8. White Fish

9. Oily Fish

10. Crustaceans

11. Cephalopods

12. Echinoderms

13. Molluscs

14. CUTS OF FISH
The common cuts of fish are:
 Fillets
 Paupiette
 Supreme
 Goujons and Goujonettes
 Meuniere
 Tron, con
 Darne
 Mignon
 Pile
 Medallion
 Fish Farce

15. FILLETS
 Deboned long flat pieces
of fish without skin

16. PAUPIETTE
 The fillet of fish is
laid flat on the
table, stuffing is
spread on it, then it
is rolled up, tied
with a string, to the
keep the shape.

17. SUPREME
 Large fillets of fish cut
on a slant of a large
round or flat fish.

18. GOUJONS AND GOUJONETTES
 Strips approx 8cm
long by 1cm wide cut
from fillets of fish .
Goujonettes are cut
smaller and are
mainly used as a
garnish.

19. MEUNIERE
 Pan-frying of fish ,
finished with butter
noisette, chopped
parsley and lemon
juice.

20. TORN,CORN
 It is a thick piece of
fish 4-5cm thick , cut
on the bone from a flat
fish like the turbot. It is
a fish cutlet or steak
with bone .

21. DARNE
 A piece of fish cut
across and through
the bone of a large ,
whole round fish such
which is 2-3cm thick.

22. MIGNON
 Fillet of fish folded as
a cornet (triangular
fold as for piping bag).

23. FISH FRACE
 Pure e of fish, bound
with whole egg
panada and cream

24. PURCHASING FISH
 Look for:
 Stiff body
 Tight scales
 Firm flesh
 Bright and bulging eyes
 No indentation when a finger is pressed into the flesh
 Fresh smell!!! Odor indicates spoilage.
 Gills are red in color

25. PURCHASING FISH
 Can purchase:
 WHOLE
 DRAWN: insides removed
 DRESSED: insides, head, fins,
and scales removed
 STEAKS: cross-sectional slices from a dressed fish
 FILLETS: sides of the fish cut lengthwise

26. Purchasing SHELLFISH
 Shrimp-
 Come in different colors and sizes when raw
 Most are sold without head and thorax
 May want to remove intestinal tract
 DEVEINED shrimp is sold without intestinal tract
 Sold by the pound
 Comes in sizes- jumbo, large, med., small
 Can buy cooked or uncooked

27. SIGNS of FRESHNESS
 Shell covering shrimp
should be firmly attached,
and ODORLESS
 Tails of lobster should
snap back quickly after
you flatten it
 Live oyster and clam shell
should be tightly closed or
close when touched
 BUY ONLY FROM A
REPUTABLE DEALER!
Stored on beds of ice.

28. STORING Fish/Shellfish
 Fish is very
perishable!
 Store with care!
 Keep in coolest part of
the refrigerator
Use within 1-
2 days

29. Cooking FISH and
SHELLFISH
 Finfish contain tender muscle fibers and little
connective tissue, so…
 Tenderizing is not a goal in cooking fish!
 Cook for a SHORT amount of time
 Shellfish is also naturally tender. Cook for a short
amount of time at moderate temperatures.

30. Buying Fish and Shellfish
 Purchase Daily.
 Purchase medium size fish.
 Fishy odor or unpleasant ammonia odor– not good –
sign fish is bad.
 Buy from a reliable source.
 Well fleshed and feel heavy for their size.
 Avoid purchasing off season fish.

31.  Use appearance, aroma, and touch to judge quality
–
 Fresh should have shiny skin, glistening color;
 Whole fish should have clear, full eyes and bright red or
pink gills;
 Mild, fresh aroma, similar to cucumbers or seaweed;
 Skin should spring back when touched
 Some shellfish must be alive if bought fresh – look
for signs that they are alive – movement in lobsters;
mollusk shells should shut when tapped.

32. Storing Fish and Shellfish
 Use separate refrigerator.
 Store all wet fish in between ice layer.
 Adjust good stock rotation.
 Store in refrigerator or freezer immediately
 Refrigerate in containers covered with clean, damp
cloth; need breathing space
 Don’t put saltwater fish in fresh water
 Use fish stored in refrigerator within 1-2 days
 For longer storage, freeze.
 Clean refrigerators Regularly.

33. Cooking of fish
 Pre preparation
 . De-scalling
 Filleting
 Skinning
 Cooking liquor – court bouillon
 Court bouillon – to preserve and enhance the delicate flavours
of fish, the liquors in which they are poached are prepared with
care. The poaching liquor is called court bouillon. Different
types of bouillon are
 White Court Bouillon
 Ordinary court bouillon
 White wine court bouillon
 Red wine court bouillon

34. Cooking methods
 Boiling
 Bisque
 Steaming
 Poaching
 Baking
 Frying
 Shallow frying
 Grilling
 Stewing

35. Preserved & processed fish
 Smoked Fish –
 At one time was an important method of preserving fish. It
is today mainly used to increase the range of available
fish products.
 Smoking provides a pleasant taste and pleasing aroma.
Both white and oily fish are smoked by either cold
smoking or hot smoking.
 Pickled Fish –
 Raw fish are marinated in vinegar or wine with various
flavouring.

36.  Canned fish
 Soused Fish it’s a method of poaching oily fish in
vinegar and water with various flavouring.
 Dried Fish –
 Can be done without or after salting
 Fish are hung in pairs for 6 weeks in warm, dry condition.

37. Processed fish
 Quenelles
 Fish sticks
 Fish Paste
 Fish mousse
 Fish Pate
 Fish Fingers

38. Thank you….