The document provides an overview of fish and shellfish, detailing their types, nutritional benefits, and tips for purchasing fresh seafood. It outlines signs of freshness, storage recommendations, and cooking techniques for both finfish and shellfish. Essential information includes the importance of firm flesh and red gills for fish, as well as specific storage and cooking methods to maintain quality.

1. FISH
AND SEAFOODS

2. FISH AND SHELLFISH
Two types of water animals eaten as food
FISH
• live in fresh or salt water
• have FINS and BACKBONES
SHELLFISH
Divided into two groups:
1. MOLLUSKS- soft bodies that are partially
covered by hard shells.
Ex. Oyster, clams, scallops
2. CRUSTACEANS- covered by firm
shells and have segmented
bodies.
Ex. Shrimp, lobster, crabs

3. What nutrients are in fish and shellfish
 Vitamin A
 Vitamin D
 Omega 3 fatty Acids –fat that is good for you, reduces heart
disease
PURCHASING FISH
Look for:
 Stiff body
 Tight scales
 Firm flesh
 Bright and bulging eyes
 No indentation when a finger is press into the flesh
 Fresh smell! Odor indicates spoilage
 Gills are red in color

4. 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
PURCHASING SHELLFISH
SHRIMP
 Come in different colors and sizes when raw
 Most are sold without head and thorax
 May want to remove intestinal tract
 Sold by the pound
 Comes in sizes- jumbo, large, med, small
 Can buy cooked or uncooked

5. SIGNS OF FRESHNESS
 Shell covering chrimp should be firmly attached, and ODORLESS
 Tails of lobster should snap back quickly after you flatten it
 Live oyster and clam shell should be tighly closed or lose when
touched
 BUY ONLY FROM A REPUTABLE DEALER stored on beds of ice
STORING FISH/SHELLFISH
Fish is very perishable!
 Store with care
 Keep in coolest part of the refrigerator
USE WITHIN 1-2 DAYS

6. 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