All about meat

1. MARKET FORMS
Reporter: Mary Rose
Esperida
1. Whole or Round-as
caught or intact.
2. Drawn-Internal organs
are removed.

2. 3. Dressed - Internal
organs, gills, fins, and
scales removed.
4. Pan-Dressed -
Internal organs
removed, fins and tail
trimmed.
5. Butterflied - Pan-
dressed, boned, and
opened flat.

3. 6. Fillet - Side of fish
removed intact,
boneless or semi-
boneless.
7. Steak - Cross-section
slice with backbone.
8. Wheel/Center Cut -
Large boneless pieces
cut into steaks.

4. Storing Fish and Shellfish
• Store fresh fish between -1°Celsius to 1°Celsius.
• Fish stored at 4°Celsius has half the shelf life of fish
stored at 0°Celsius.
• Layer whole fish in crushed ice to maintain
freshness.
• Avoid direct contact of fillets with ice to prevent
damage.
• Shellfish can be stored for up to one week.

5. Determining Doneness for Fish and
Shellfis
1. Translucent flesh becomes opaque.
2. Flesh becomes firm.
3. Flesh separates from bones easily.
4. Flesh begins to flake.

6. Various Cooking Methods
1. Broiling and Grilling. 🍢
Fish can be grilled directly on the heated platter under broiler after brushing
with oil or butter, Broiled or grilled fish should have a lightly charred appearance
and slightly smoky in flavor.
Accompaniments to Broiled and Grilled Fish and Shellfish
1. Lemon Wedges
2. Butter Sauces such as Buerre Blanc
3. Vegetable Coulis
4. Fried or Boiled Potatoes
5. Grilled Vegetables

7. 2. Baking . 🔥
The terms baking and roasting are used interchangeably when applied to fish
and shellfish. One disadvantage of baking fish is that the short baking time
doesn't allow the exterior of the fish to caramelize.
Accompaniments to Baked Fish and Shellfish
1. Creole Sauce
2. Buerre Blanc
3. Almost any type of rice, pasta or potato
4. Any variety of sauteed vegetables

8. 3. Sauteing.🍳
dry-heat cooking method for fish and shellfish, lightly caramelizing the
surface and adding flavor, often complemented by ingredients like garlic,
onions, vegetables, and lemon juice.
Accompaniments to Sauteed Fish and Shellfish
1. Served with sauce directly made in the sauté pan.
2. Browned butter
3. Mildly flavored pasta and rice

9. 4. Pan Frying.🫕
Pan-frying, similar to sautéing, uses more fat to cook food, and
pan-fried fish is often coated with flour, batter, or breading to seal
the surface and prevent direct contact with the cooking fat.
Accompaniments to Pan Fried Fish and Shellfish
1. Lemon wedges
2. Mayonnaise-based sauces such as tartar sauce
3. Vegetable coulis

10. 5. Deep Frying.🍤
Fish and shellfish are breaded or battered before deep frying. Alternatively,
they can be made to croquettes or fritters. Properly deep fried fish and shellfish
should be moist and tender, not greasy or tough. Their coating should be crispy
and golden brown.
Accompaniments to Deep Fried Fish and Shellfish
1. Lemon wedges
2. Mayonnaise-based sauces
3. Spicy tomato or soy based dipping sauces
4. Traditional fish and chips are served with malt vinegar

11. 6. Steaming.♨️
"En papillote" refers to a cooking method where food, especially fish and
shellfish, is steamed in a parchment paper packet, sealing in moisture and
flavors, and is a moist-heat technique.
Accompaniments to Steamed Fish and Shellfish
1. Non-fat sauce
2. Simple squeeze of lemon
3. Steamed vegetables
4. Hollandaise sauce
5. Beurre blanc

12. 7. Poaching 🥣
It is covered directly with water until just done. Lean white seafood and
fatty fish can be an excellent choice for poaching. Seasoning the liquid
wherein the seafood to be cook is the best way to season poached fish.
Accompaniments to Poached Fish and Shellfish
1. Hollandaise sauce
2. Buerre blanc
3. Mayonnaise-based sauces
4. Served with rice or pasta and steamed or boiled vegetables

13. 8. Simmering🦀
Lobsters, crabs, and shrimp are often cooked whole in their shells by simmering,
not boiling, and while not as delicate as some fish, they can become tough if
overcooked.
Accompaniments to Simmered Fish and Shellfish
1. Lemon wedges
2. Melted butter
3. Tomato-based cocktail sauce
4. Fresh corn on the cob
5. Boiled potatoes

14. Combination Cooking Methods
• Combination methods used for meats are not
typically needed for fish.
• Fish and shellfish can occasionally be lightly seared
or browned.
• Combination cooking techniques are used to add
flavor.

15. Summary
• Fish and shellfish are popular among
health-conscious eaters.
• Farm-raised fish and shellfish ensure
reliable sourcing.
• Proper selection, storage, and cooking
prevent spoilage and enhance flavor.

16. THANK YOU
THANkS