Food commodities 3 - Fish/ chefqtrainer.blogspot.com
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Food commodities 3 - Fish/ chefqtrainer.blogspot.com
- 2. Comprises (terdiri dari): Fish Shellfish Delhindra/ chefqtrainer.blogspot.com
- 3. FISH CATEGORIES 1. Round, Flat Fish, Non-Bony fish (cartilage/bertulang rawan) Round (bulat)– Salmon Flat (datar)– Halibut, Sole Non-bony – Eels 2. Oily & Non-Oily fish (berminyak & tidak berminyak) some fish store their oil in their liver (non-oily), while some store more of their oil in their flesh (oily) Oily fish – Salmon, Tuna, Mackerel, Sardines Non-oily – Cod, Whitefish, Halibut 3. Fresh Water & Salt Water (air tawar &air asin) salt water fish are not more salty Fresh Water – Trout, Catfish Salt Water – Cod, Halibut NOTE: All oily fish are round, but not all round fish are oily! Delhindra/ chefqtrainer.blogspot.com
- 4. have a middle backbone with one fillet one each side and one eye on either side of the head. Mempunyai tulang punggung ditengah,satu fillet di kedua sisinya satu mata ditiap sisi kepala. 1 a. Round Fish Delhindra/ chefqtrainer.blogspot.com
- 11. LAKE TROUT RAINBOW TROUT Delhindra/ chefqtrainer.blogspot.com
- 13. Bigeye tuna Albacore tuna Delhindra/ chefqtrainer.blogspot.com
- 16. have backbone that runs through the center of the fish, two upper and two lower fillets, and both eyes on the same side of the head. Mempunyai tulang punggung ditengah, Mempunyai tulang punggung ditengah,kedua fillet dibagian atas, kedua mata di sisi atas bagian kepala. 1 b. Flat Fish Delhindra/ chefqtrainer.blogspot.com
- 17. 17 LEMON SOLE DOVER SOLE Delhindra/ chefqtrainer.blogspot.com
- 20. CONGER EEL YELLOW EEL 1 c. Non-Bony Fish Delhindra/ chefqtrainer.blogspot.com
- 21. 2 a. Oily / Fatty fish While excellent for the production of sausage, mousse, quenelles, pates and terrines. They are best for smoking due to their oil content. Sangat bagus untuk sausages, mousse, quenelles, pate dan terrine, juga bagus sekali untuk Smoking (diasap) Sturgeon, Striped Bass, Salmon, Eel, Grouper, Red Fish, Herring, Snapper, Mackerel, Mullet Delhindra/ chefqtrainer.blogspot.com
- 30. 2 b. Non-Oily fish/Lean Fish Most lean fish are not suitable for smoking, but do make exellent sausages, mousse, quenelles, pate and terrine. Lean Fish umunya tidak cocok untuk Smoking (diasap), tapi sangat bagus untuk sausages, mousse, quenelles, pate dan terrine. Sole, Whiting, Skate, Halibut, Turbot, Pickerel, Cod, Flounder, Bass, Monkfish, Carb, Pike. Delhindra/ chefqtrainer.blogspot.com
- 39. •Smell – Harus tidak berbau. •Eyes – Mata harus jernih dan tidak redup atau buram. •Gills – Insang merah terang dan tidak coklat. •Texture (Flesh) – Daging ikan harus kenyal , jika di pencet dagingnya kembali ke bentuk aslinya . •Fins and Scales – Sirip harus lembab dan sisik tidak mudah lepas. INDICATORS OF FRESHNESS (Hal yang menentukan kesegaran ikan) Delhindra/ chefqtrainer.blogspot.com
- 40. Filleting Flat Fish Delhindra/ chefqtrainer.blogspot.com
- 41. Filleting Round Fish Delhindra/ chefqtrainer.blogspot.com
- 42. ANY QUESTIONS ? Delhindra/ chefqtrainer.blogspot.com