Though eating fish is considered healthy, in fact it is recommended by doctors to some, many people still avoid fish mainly because of the fear of calories.
http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/ingredients/fish-recipes
The stunning beaches and the crystal clear waters of Maldives make it a traveler’s paradise. Embark in a food journey and enjoy a range of mouthwatering delicacies during your stay in Maldives.
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
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
Fish meal or fishmeal, is a commercial product made from fish and the bones and offal from processed fish.
In the UK the term fish meal means a product obtained by drying and grinding or otherwise treating fish or fish waste to which no other matter has been added.
Types of Seafood Prepared by: Ms. Leody C. Jumao-as
Different Types of Seafood
1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head.
a. Catfish
b. King fish
c. Mahi-mahi
d. Red snapper
e. Salmon
f. Striped bass
g. Tilapia
2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head.
a. Butter fish/ Pompfret/ Pompano
b. Halibut
Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell.
a. Clams
b. Mussels
c. Octopus
d. Oysters
e. Scallops
Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it.
a. Crabs
b. Craw/Cray fish
c. Lobsters
d. Shrimps/ Prawns
Quality Points of Fish
The eyes should be clear and raised, not sunken.
It should not smell of ammonia or have an unpleasant smell.
There should be slime on it and its skin should be moist.
Its gills should be bright and pink.
It should be firm in texture.
It should have no external damage
The scales should be firmly attached and shiny.
. It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh).
9. If frozen, there should be no evidence of freezer burn.
10. Once thawed, it should have firm flesh
Quality Points of Shellfish
It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh).
There must be no freezer burn on the flesh or skin.
Fresh shellfish should be alive.
The open shells of mussels or clams will close if tapped. If they do not, discard them.
It should have a fresh salty smell.
All claws and legs should be intact and not damaged.
Live shellfish should be lively not limp.
There should not be too many barnacles on the shells.
Shellfish should be a good weight in proportion to their size.
Market Forms of Fish
Whole Fish
Drawn Fish
Dressed Fish
Fish Steaks
Fish Fillets
Butterfly Fillets
Cured Fish
Cold-smoked
Hot-smoked
Dried Fish
Salted Fish
The stunning beaches and the crystal clear waters of Maldives make it a traveler’s paradise. Embark in a food journey and enjoy a range of mouthwatering delicacies during your stay in Maldives.
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
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
Fish meal or fishmeal, is a commercial product made from fish and the bones and offal from processed fish.
In the UK the term fish meal means a product obtained by drying and grinding or otherwise treating fish or fish waste to which no other matter has been added.
Types of Seafood Prepared by: Ms. Leody C. Jumao-as
Different Types of Seafood
1. Round Fish – This is a fish with long, cylindrical body, and an eye located on each side of the head.
a. Catfish
b. King fish
c. Mahi-mahi
d. Red snapper
e. Salmon
f. Striped bass
g. Tilapia
2. Flat fish- A flat fish has a flat body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head.
a. Butter fish/ Pompfret/ Pompano
b. Halibut
Mollusks- These are shellfishes which have soft meat without any bones but with a hard outer shell.
a. Clams
b. Mussels
c. Octopus
d. Oysters
e. Scallops
Crustaceans- These are also from the shellfish family and have hard outer crust body with other body parts like legs and claws joined to it.
a. Crabs
b. Craw/Cray fish
c. Lobsters
d. Shrimps/ Prawns
Quality Points of Fish
The eyes should be clear and raised, not sunken.
It should not smell of ammonia or have an unpleasant smell.
There should be slime on it and its skin should be moist.
Its gills should be bright and pink.
It should be firm in texture.
It should have no external damage
The scales should be firmly attached and shiny.
. It should be kept at the correct temperature (-18 top -25 °C for frozen, under 5 °C for fresh).
9. If frozen, there should be no evidence of freezer burn.
10. Once thawed, it should have firm flesh
Quality Points of Shellfish
It should be kept at the correct temperature (-18 °C or below for frozen, under 5 °C for fresh).
There must be no freezer burn on the flesh or skin.
Fresh shellfish should be alive.
The open shells of mussels or clams will close if tapped. If they do not, discard them.
It should have a fresh salty smell.
All claws and legs should be intact and not damaged.
Live shellfish should be lively not limp.
There should not be too many barnacles on the shells.
Shellfish should be a good weight in proportion to their size.
Market Forms of Fish
Whole Fish
Drawn Fish
Dressed Fish
Fish Steaks
Fish Fillets
Butterfly Fillets
Cured Fish
Cold-smoked
Hot-smoked
Dried Fish
Salted Fish
Mediterranean Seafood Recipes that You Can Savor at Home.pdfhow2stayyoung
In this post, we'll explore the significance of seafood in the Mediterranean Diet and share some delightful Mediterranean seafood recipes that you can savor at home.
In this article, we have described the various steps involved in making a delicious seafood boil that can be prepared by anyone.
Do you know that a seafood boil is an easy and inexpensive way to prepare a large amount of seafood? This article tells you how to make a seafood boil, the ingredients needed and the steps involved in preparing it.
Culinary Sustainability Education Professional WACS Certified Trainer
Chef Montaser Masoud
Master Trainer Sustainability Education for Culinary Professionals
About World Chefs | About Global Chefs Challenge | About Feed The Planet
Liven up your parties with the scrumptious & easy Fish finger recipe. Savor this delectable ever charming homemade fish finger recipe with zesty Tartar sauce, mayo & lemon wedges.
https://www.positivenewstrends.com/recipe/how-to-make-crispy-fish-fingers-at-home/
Chocolate is particularly popular at certain times of the year, such as Easter, Valentines Day and Christmas. As such, chocolate shaped gifts are popular.
Leave the steaks out so that they are room temperature for a while before putting it on the grill. Normally you'd take the steak out of the fridge about half an hour prior to grilling. Once you place the steak on the grill and begin cooking, use tongs to make punctures within the steak to allow the juices to flow evenly.
Its origins are murky, but the most common accounts name one Antoine Amedee Peychaud, a young Creole from a distinguished French family, as the originator of the drink.
Vegetarianism has actually shown a slight decline over the last decade although statistics have shown that many people have been a vegetarian at one period in their life.
Vegans make the choice for a variety of reasons. First of all, it's better for you. Vegan diets are high in fiber and protein and low in saturated fat and cholesterol.
If you live anywhere in Danbury Connecticut, you can enjoy a Danbury pizza wherever you may be located. There are plenty of pizza outlets throughout Danbury.
People are vegetarians for many reasons, including concern for personal health and the environment, economic and world hunger concerns, compassion for animals, belief in nonviolence, food preferences, or spiritual reasons. People may become vegetarians for one reason, and then later on adopt some of the other reasons as well.
Virginias have the largest kernels and account for most of the peanuts roasted shell. When shelled, many of the larger kernels are sold as gourmet snack peanuts. Virginias are grown mainly in southeastern Virginia, northeastern North Carolina and South Carolina.
The Evidence: Brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers. Source: a Columbia University study of 1,416 people, published in Neuroepidemiology, 2006.
1. Fish Recipes
Fish was probably among the first foods consumed by our ancestors dwelling near
bodies of water that have covered over two-thirds of the earth’s surface for millions of
years. Since prehistoric times until the present, marine creatures of all shapes and
sizes inhabit salt waters surrounding islands and longer coastlines of bigger land
masses; brackish waters found in river deltas linking mainland to the sea; and the
freshwater lakes, streams and ponds. Before the discovery of fire and cooking with
heat, they consumed food raw, salted with sea water and dried together with other
foods foraged from the wild. Raw sashimi and ceviche are still popular but are now
eaten off a plate with chopstick or forks.
Thousands of years later, in the present modern day age, mankind continues to reap
the bounty of the sea with multi-million dollar fishing vessels catching tons of fish in
one go using a variety of methods that collect deep sea species or those dwelling on
the water’s surface. One the other end of the line, a simple homemade fishing rod
made from a length of bamboo or tree branch, some fishing line, hook and bait can
catch fish one at a time from a still body of water like a pond.
Fish is a major food resource throughout the world and can either be caught from the
wild or cultivated in open sea of fresh water pens, ponds and cages. There are literally
hundreds of varieties that lend themselves to a variety of culinary applications. Even
the most seasoned chef cannot claim to have mastery over all because the flavor and
texture of each kind varies. Some are as big as a dining room table like different
varieties of deep sea tuna which are popular throughout different cuisines of world
while others are tiny like anchovies and sardines which are canned and make a
convenient breakfast, snack or sandwich. Others are endemic to small bodies of water
and can fetch high prices due to rarity. Environmentalists and animal right activists
contest the consumption of some marine species due to depleted populations.
In general, deep sea fish are higher in protein and omega fatty acids and low in
saturated fat making it a popular food for dieters. In fact, pescetaranism was coined
for those who refrain from eating red meat but allow themselves seafood. Health
benefits from a consuming a lot of fish include improvements in brain function and
heart health.
At home, care must be taken to buy, clean, store and cook fish as it can develop an off
smell and bad taste quite easily if one doesn’t know how to purchase and handle it.
In general, look for bright eyes, red gills, firm flesh and complete scales which are all
indications of a fresh specimen. There are several recipes shared here categorized
according to variety and cooking method.
2. Sole with Ale Sauce
Choose ale, not beer, for this recipe. One that isn’t especially bitter will work best.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Difficulty Level: Average
Ingredients:
1 pint ale, 4 onions (2 diced, 2 sliced), 1.76 lbs. spinach, 1.76 lbs. sole, All purpose
flour, Olive oil, Vegetable oil (for frying), Butter
Preparation Instructions:
Preheat the oven to 450 degrees F. Dredge the sliced onions in some flour and fry.
Pour the ale into a large skillet and place over medium heat. Add the diced onions and
bring to a gentle simmer until reduced. Brush the fish with olive oil and season with
salt and pepper. Lay the fish in a roasting pan and drizzle some more olive oil onto the
bottom of the pan. Bake about 12 to 15 minutes per inch of thickness; for fillets, bake
10 minutes per inch. An insta-read thermometer should read 135 to 140 degrees F.
when the fish is done. Melt a few tablespoons of butter in a saucepan over medium
high heat. Add the spinach and sauté for 1 minute. Remove immediately. Add 1 or 2
tablespoons of butter to the ale and onion mixture. Stir and heat until butter is
melted. Remove the minced onions from the beer. Serve the fish on top of the spinach
and alongside the ale sauce.