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04/10/2023 BAC 102 Culinary Foundation Level II (T) 1
Fish and Seafood
Chef Mehernosh Dhanda
04/10/2023 BAC 102 Culinary Foundation Level II (T) 2
Scope
Definition Structure and composition of fish and shellfish Classification & identification of a variety of
fish and shellfish Processing fish Market forms Determining freshness of fish Purchasing terminology Cooking fish & seafood Other seafood categories Storage of fish & seafood
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Definition
Fish are aquatic vertebrates with fins for swimming and gills for breathing
Shellfish are aquatic invertebrates with shells or carapaces
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Classification of fish
Habitat Physical Shape Flesh type
Fresh water fish- found in rivers, lakes,
ponds
Salt water fish – found in the ocean
Round fish
Flat fish
White fish
Oily fish
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Structure - Round Fish
Include fresh and saltwater varieties
Have fins and internal bone structures
Have eyes on both sides of their heads
Bodies are truly round, oval, or compressed
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Structure - Flatfish
Found in deep ocean waters
Have asymmetrical, compressed bodies
Swim in a horizontal position
Have both eyes on top of their heads
Bottom dwellers Top of their bodies is
dark and the bottom is lighter in color
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Fresh water fish Spend their lives in fresh
water with a salinity of less than 0.05%
41% species of fish are found in fresh water
Anadromous fish reproduce in fresh water but spend adulthood in salt water
E.g.: Salmon, Stout, Three-spined Stickleback
An eel reproduces in salt water and lives in fresh water
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Perch Tilapia
Salmon
CatfishCarp
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Salt water fish
Spend their entire lives in oceanic waters
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Mackerel
Red Snapper
Ladyfish
Surmai
White pomfret
Rawas
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Processing fish Larger fish should be scaled, washed, trimmed and gutted
before cooking. Whereas, smaller fish can be just washed and scaled and left whole
Scale
Trim
Gut
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Scaling
Use a scaling knife
Or use the unsharpened edge of a knife
Work from tail to head.
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Trimming
Using kitchen shears or scissors trim off all the fins around the fish
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Gutting
Remove the gills by cutting the throat connection
Run the knife on the belly side from tail end to head
Remove all internal viscera
Wash under running water
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Market Forms of Fish
Whole or round Drawn Dressed Pan-dressed Butterflied Fillet Steak Wheel or center-cut
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Market Forms
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Market Forms (cont’d)
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Market Forms (cont’d)
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Market Forms (cont’d)
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Market Forms (cont’d)
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Market Forms (cont’d)
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Market Forms (cont’d)
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Determining Freshness in Fish Smell
No odor or the smell of the sea Eyes
Clear and full Gills
Intact and bright red Texture
Flesh should be firm Fins and scales
Moist and full Appearance
Moist and glistening Movement
Crustaceans purchased alive should show movement Oysters/clams should close their shells when tapped
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Purchasing Terms
Fresh Never frozen- Directly used after being caught
Chilled Fresh, held at 30°F to 34°F- Held till sent to local
outlets Flash-frozen
Quickly frozen onboard ship, within hours of being caught
Fresh-frozen Frozen while fresh, but not quickly
Frozen/ Blast frozen Subject to temperature below 0°F
Glazed Dipped in water to form a protective shell of ice
Fancy Code word for previously frozen
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Cooking Seafood
All cooking methods can be used Seafood is inherently tender Should be cooked until just done Overcooking is the most common
mistake made in preparing seafood
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Poaching:
Baking:
Grilling:
Stewing:
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Shallow Frying:
Coat the fish with seasoned flour or egg and crumbs and fry as follows:-
Thin fillets = 4 minutes
Thicker fillets = 5-6 minutes
Cutlets, Steaks or Whole fish = 10-15
minutes
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Deep Frying:
Coat the fish with seasoned flour, batter or egg and crumbs
Preheat the oil to 190C, 375F, and fry as follows:-
Thin fillets = 3 minutes
Thicker fillets = 4 minutes
Cutlets, Steaks = 5-8 minutes
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Braising:
Sear in order to brown the surface and enhance its flavor
Add a small amount of fatty oil
Cook it covered at a very low simmer until the fish is tender
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Determining Doneness
Translucent flesh becomes opaque Flesh becomes firm Flesh separates from the bone easily Flesh begins to flake
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Mollusks
Have small unsegmented bodies and no internal skeleton
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Univalves
Single shell Marine snails
▪ Abalone▪ Conch
Abalone
Conch
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Bivalves
Two bilateral shells Clams Oysters Scallops Mussels Cockles
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Cephalopods
No exterior shell One single internal
shell called a pen Squid/Calamari Octopus
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Crustaceans
Have a hard outer shell and jointed appendages
Found in both fresh and salt water They breathe through gills
Crayfish Crab Lobster Shrimp
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Crab
King Dungeness Soft-shell Blue Stone Snow
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Lobster
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Interior Structure of a Maine Lobster
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Storing Fresh Fish and Shellfish Temperature between 30°F and 34°F 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
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Assignment
Group 1: Prepare a chart on Salt water fishes
Group 2: Prepare a chart on Fresh water fishes