OnCooking6CH20PPLecture_accessible.pptx

On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 20
Fish and Shellfish
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

Learning Objectives (1 of 2)
After studying this chapter, you will be able to:
20.1 Explain the structure and composition of fish and
shellfish
20.2 Identify a variety of fish and shellfish
20.3 Purchase fish and shellfish appropriate for your needs
20.4 Describe the importance of sustainability and apply it
to purchasing fish and shellfish

Learning Objectives (2 of 2)
After studying this unit you will be able to:
20.5 Store fish and shellfish properly
20.6 Fabricate fish and shellfish for cooking
20.7 Explain and apply appropriate cooking methods for
different types and cuts of fish and shellfish
20.8 Explain and apply appropriate ways to handle and
serve raw fish and shellfish

Fish and Shellfish
• Fish are aquatic vertebrates with fins for swimming and
gills for breathing
• Shellfish are aquatic invertebrates with shells or
carapaces

Round Fish
• Round fish include fresh and saltwater varieties
• They swim in a vertical position
• They have fins and internal bone structures
• They have eyes on both sides of their heads
• The bodies of round fish are truly round, oval or
compressed

Bone structure of a round fish

Flatfish
• Flatfish are found in deep ocean waters
• They have asymmetrical, compressed bodies
• Flatfish swim in a horizontal position
• They have both eyes on top of their heads
• Flatfish are bottom dwellers
• The top of their bodies is dark and the bottom is lighter in
color

Bone structure of a flatfish

Muscle Composition
• Flesh of fish is composed of short muscle fibers.
• Unlike connective tissue in meat, connective tissue in fish
is weak.
• Long cooking times are not required to break down
connective tissue in fish.
• Cooking firms the proteins and enhances the flavor in
fish.

Muscle fibers in round fish
• The muscle fibers in round fish are stacked as shown
here

Mollusks
• Mollusks have small unsegmented bodies and no internal
skeleton
• Mollusks fall into two categories.
– Univalves
– Bivalves

Univalves
• Univalves are single shell mollusks. They include:
– Marine snails
▪ Abalone
▪ Conch
▪ Snails

Bivalves
• Bilvales are mollusks with two bilateral shells. They
include:
– Clams
– Oysters
– Scallops
– Mussels
– Cockles

Cephalopods
• Cephalopods are a type of sea creature that has no
exterior shell
• A cephalopod has one single internal shell called a pen
or cuttlebone
– Squid
▪ Calamari, the Italian name for squid, is also used
– Octopus

Crustaceans
• Crustaceans are a type of shellfish. They have a hard,
outer shell and jointed appendages
• They are found in both fresh and salt water
• They breathe through gills
– Crayfish
– Crab
– Lobster
– Shrimp

Crab
• King
• Dungeness
• Soft-shell
• Blue
• Jonah
• Stone
• King
• Snow

Interior Structure of a Maine Lobster
• The parts of a Maine lobster

Inspection and Grading of Fish and
Shellfish
• Grades assigned to fish are A, B, C
• Inspections on fish and shellfish are voluntary.
• There are three types of inspections:
– Type 1 covers the plant, product and processing methods from raw to
final product
▪ Product safe, wholesome, properly labeled, good flavor, produced
under inspection
– Type 2: warehouses, processing plants and cold storage facilities
▪ Product meets specifications – weight labeling and packaging
– Type 3: fishing vessels and plants
▪ Inspection services for sanitation only

Determining Freshness in Fish (1 of 2)
Determine the freshness of fish by using these sever
criteria:
• Smell
– Fish should smell of the se or have no odor at all.
• Eyes
– Eyes should be clear and full
• Gills
– Gills should be intact and bright red
• Texture
– The flesh should be firm

Determining Freshness in Fish (2 of 2)
• Fins and scales
– The fins and scales should be moist and full with no dry
edges
• Moistness
– Fish cuts should be moist and glistening with no bruises or
dark spots
• Movement
– Shellfish that is purchased alive should show movement
– Lobsters and other crustaceans should be active
– Crustaceans should close their shells when tapped

Market Forms of Fish
Fish comes in many forms including the following:
• Whole or round
• Drawn
• Dressed
• Pan-dressed
• Butterflied
• Fillet
• Steak
• Wheel or center-cut

Market Forms: Whole or round
• Whole or round means the fish is as caught, intact.

Market Form: Drawn
• Drawn means that the viscera (internal organs) are removed;
most whole fish are purchased this way.

Market Forms: Dressed
• Dressed means that the viscera, gills, fins and scales are removed.
Pan-dressed means that the viscera and gills are removed; fish is
scaled and fins and tail are trimmed. The head is usually removed,
although small fish, such as trout, may be pan-dressed with the head
still attached. Pan-dressed fish are ready to be pan-fried.

Market Forms: Butterflied
• Butterflied is a pan-dressed fish or fillet, boned and
opened flat like a book. The two sides remain attached by
the back or belly skin.

Market Forms: Fillet
• Fillet means that the side of a fish removed intact,
boneless or semiboneless, with or without skin.

Market Form: Steak
• A steak is a cross-section slice, with a small section of
backbone attached known as darne in French; usually
prepared from large round fish such as salmon, swordfish
or tuna.

Market Forms: Wheel or center-cut
• Wheel or center-cut
is used for swordfish
and sharks, which
are cut into large
boneless pieces from
which steaks are
then cut.

Storing Fresh Fish and Shellfish
• Store fresh fish at temperatures between 30°Fahrenheit and 34°Fahrenheit
• If shipped in ice, store in ice
• Do not allow seafood to become dry
• Scallops and fish fillets should not be in direct contact
with ice
• Live animals should be stored in saltwater tanks or in
boxes with seaweed
• Bivalves should be stored in net bags or boxes at high
humidity

Purchasing Terms for Fish and
Shellfish (1 of 2)
There are many purchasing terms used to describe fish
including the following:
• Fresh
– The item is not and has never been frozen
• Chilled
– The item was refrigerated and held at 30°Fahrenheit to 34°Fahrenheit
• Flash-frozen
– The item was rapidly flash frozen at extreme low
temperatures onboard ship, within hours of being
caught

Purchasing Terms for Fish and
Shellfish (2 of 2)
• Fresh-frozen
– The item was frozen while fresh, but not as quickly as
flash-frozen
• Frozen
– The item was subjected to temperature below 0°Fahrenheit
• Glazed
– The frozen product was dipped in water to form a
protective shell of ice
• Fancy
– Marketing term used to indicate the product was previously
frozen

Sustainable Seafood
• Damaged habitat, overfishing, fishing practices and demand
threaten world fish supplies. Chefs can do a number of things
to help protect fish supplies.
• Work with suppliers committed to sustainable practices
• Fine species of fish that replicate texture of endangered fish
• Serve lesser-known species
• Consult resources to inform seafood sourcing options such as:
– Aquaculture or fish farming
– Purchasing certain types of fish

Procedure for Scaling Fish
• Place the fish on a work
surface or in a large sink
• Grip the fish by the tail and,
working from the tail toward
the head, scrape the scales
off with a fish scaler or the
back of a knife
• Be careful not to damage the
flesh by pressing too hard
• Turn the fish over and
remove the scales from the
other side. Rinse the fish
under cool water

Procedure for Skinning Fish Fillets
• Place the fillet on a cutting board with the skin side down
• Starting at the tail, use a meat slicer or a chef’s knife to cut between
the flesh and skin. Angle the knife down toward the skin, grip the skin
tightly with one hand and use a smooth sawing motion to cut the skin
cleanly away from the flesh

Cooking Seafood
• All cooking methods can be used when cooking fish and
shellfish
• Seafood is inherently tender
• It should be cooked until just done
• Overcooking is the most common mistake made in
preparing seafood

Determining Doneness
Doneness of fish and shellfish can be determined by the
following:
• Translucent flesh becomes opaque
• Flesh becomes firm
• Flesh separates from the bone easily
• Flesh begins to flake

Safety Alert - Serving Raw Fish
• Raw fish such as clams on the half shell, ceviche and
sushi are popular dishes.
• Raw fish and shellfish are require time and temperature
control for safety (TCS).
– Follow Model Food Code for freezing fish before
using to kill harmful parasites
– Observe the strictest sanitation standards
– Know the source of all fish and shellfish

Sushi or Zushi Ingredients
• Fish
– Must be of the highest quality and absolutely fresh
• Rice
– Short-grain rice seasoned with vinegar, salt and sugar
• Seasonings
– Shoyu = Japanese soy sauce
– Wasabi= Sometimes called green horseradish
– Pickled ginger= Fresh ginger pickled in vinegar
• Nori = Dried seaweed purchased in sheets

Types of Sushi
• Nigiri zushi
– Rice and raw fish
• Norimaki zushi
– Rice rolled in seaweed
• Fukusa zushi
– Rice wrapped in omelet
• Chirashi
– zushi rice with fish, shellfish and vegetables

Nigiri Zushi
To make Nigiri Zushi (from left) Form a finger-shaped rice
mound. Press the fish onto the rice. The finished sushi
plate.

Safety Alert - Sushi, Sashimi
• Raw fish and cooked rice require time and temperature
control for safety (TCS).
• Observe handling procedures in the Model Food Code
and local heath regulations when preparing and serving
sushi and sashimi
– Freeze fish before serving
– Chill cooked rice to 41°Fahrenheitor lower

Nutrition
• Fish and shellfish are low in calories, fat and sodium.
• Fish and shellfish is high in protein and certain vitamins and
minerals
• Fish are high in a group of polyunsaturated fatty acids called
Omega-3
• Crustaceans are higher in cholesterol than mollusks but both
have considerably lower levels than red meat or eggs
• Most common cooking methods used for fish also contribute to
their healthfulness
– Broiling, grilling, poaching and steaming

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