This document discusses fish and shellfish, dividing them into two categories. Fin fish have fins and internal skeletons, while shellfish have an external shell but no internal bone structure. It provides examples of common types of fish and shellfish. The document discusses the properties of fish, including how it has little connective tissue and cooks quickly. It provides tips for ensuring fish is cooked properly and not overcooked. Methods for cooking lean vs fatty fish are described. The document also covers cutting and filleting fish, varieties and characteristics of different types of fish, proper handling and storage, and types of shellfish. Finally, it lists several common fish cooking methods and dishes that will be demonstrated the next day.

1. Understanding Fish and
Shellfish
Chapter 14 and 15

2. Hundreds of different species of
fish
• Divided into two categories
– Fin Fish- fish with fins and an internal skeletons
– Flounder, sole, halibut, turbot, sea bass, cod, grouper, herring,
mackerel, monkfish, mahi mahi, orange roughy, red snapper,
eel, pike, tilapia, trout and salmon to name a few.
– Shell Fish- external shell but no internal bone
structure
– Oysters, clams, mussels, scallops, octopus, lobster, shrimp
(green shrimp is raw in its shell), crabs and crayfish

3. Fish has very little connective
tissue. It means that….
• Fish cooks very quickly even at low
temperatures
• Fish is naturally tender and needs no
marinating
• Moist heat cooking methods are best
• Handle cooked fish carefully it is delicate!

4. Doneness and Flaking
• When fish is cooked the flesh naturally
breaks apart into separations this is called
flaking.
• Be careful not to overcook flaking should
not be falling apart.
• Pay attention to carry over cooking.
• Fish is done when it is opaque and just
beginning to flake.

5. Cooking fat and lean fish
1. Lean (low in fat) fish is flounder, sole, cod,
red snapper, bass, perch, halibut and pike.
– Can become dry so poaching maintains moisture.
– If you use dry heat cooking baste with butter or oil.
2. Fat fish is salmon, tuna, trout and mackerel
-Poached salmon is popular
-Dry heat eliminates excessive oiliness

6. Cutting fish
• Pg 430
1. Dressing
– Taking of fins, entrails, head and tail
2. Filleting
-Removing the flesh from the bone and
skin

7. Varieties and Characteristics
• Pg 432-438
• Saltwater fish- flat or round
• Fresh water fish

8. Handling and Storage
• Maintain a temperature of 30-34 degree F
• Keep wrapped to prevent odor and flavor
transfer.
• Store on crushed self draining ice.
• Store fish for 1 to 2 days
• Eyes should be bright and not sunken in
• Flesh should be firm

9. Shellfish
1. Mollusks
– Bivalves- a pair of hinged shells (clams and
oysters)
– Univalves- single shell (abalone and conch)
– Cephalopods-(octopus, squid and cuttlefish)
2. Crustaceans- with segmented shells
(lobsters and crabs) pg 447-449

10. • Meuniere- fish dredged in flour and fried in
butter, lemon juice and parsley after it is cooked
and then the butter is browned and poured over
the fish
• Court Bouillon- flavorful liquid containing vinegar
that fish is poached in
• Au blue-fish is alive until the cooking time. The
fish have a protective coating on the skin that
turns blue when cooked in the court boullion

11. • A la Nage- “swimming” fish served in a reduced
poaching broth
• En Papillote- steamed in paper
• Fish Tartare-Raw fish chopped with seasonings
• Fish Carpaccio- raw sliced fish
• Sushi- raw fish wrapped in rice and seaweed
• Seviche- fish cooked without heat but in acid

13. Tomorrow
• Demo Court Bouillon
• Grilled Salmon or Tuna
• Shrimp, Scampi Style
• Fish En Papillote