Seafood Review

Answers to Pre-test

The 6 Nutrients

Protein

Carbohydrates

Fats

Vitamins

Minerals

Water

The 6 Nutrients

Proteinis the main nutritive

value in fish!

Carbohydrates

Fats

Vitamins

Minerals

Water

Iodine

Iodine is a mineral found in saltwater fish.

It helps prevent a thyroid gland disease called GOITER.

Red Meats Vs. Fish

Most fish and shellfish have fewer calories and less saturated fat and cholesterol than moderately fat red meat.

Finfish

Red Snapper

Tuna

Orange Roughy

Salmon

Tuna

Salmon

Halibut

Catfish

Mahi Mahi

Trout

Flounder

Shellfish- Mollusks

Mussels

Clams

Oysters

Shellfish- Crustaceans

Shrimp

Crab

Lobster

Buying Fresh Fish

Stiff body tight scales firm flesh Bright red gills Eyes bright & bulging Odorless Firmly attached shells Mollusks are closed

Inspection & Grading

The National Marine Fisheries Service provides a VOLUNTARY inspection program. Fish that passed carry a seal.

A grade shield appears on fish that have be VOLUNTARILY graded for appearance, odor, flavor, and lack of defects.

Storing Fish & Shellfish

Fish is very PERISHABLE, so you must store it with care. Wrap it tightly & place it in the coldest part of the refrigerator. Used stored fish within 1-2 days.

Cooking Finfish

Finfish that has been cooked properly should flake easily with a fork, and turn opaque.

Cooking Shellfish

Shellfish should be cooked for a short amount of time over medium temperatures.

Overcooked shellfish will become tough and rubbery.

Fish Forms

Whole/ Round fish: as it comes from the water

Fish fillet: the sides of the fish are cut lengthwise away from the backbone. Few if any bones.

Fish Steak: a cross-sectional slice taken from a dressed fish.

Dressed fish: A fish with entrails, head, fins, and scales removed.

Fish sticks: Uniform portions coated with seasoned breadcrumbs.

Kitchen Math- Adjusting Recipes

PINEAPPLE-GLAZED FISHServes 4

INGREDIENTS:1 (8 ounce) can unsweetened sliced pineapple1 1/2 teaspoons cornstarch1/4 teaspoon ground ginger2 tablespoons honey2 tablespoons reduced-sodium soy sauce1 tablespoon lemon juice4 (6 ounce) fillets orange roughy or haddock

Since the recipe calls for 4 (6 oz.) fillets, you would need to purchase 24 total oz. of fish fillets (4 x 6)

Kitchen Math- Adjusting Recipes

PINEAPPLE-GLAZED FISHServes 4

INGREDIENTS:1 (8 ounce) can unsweetened sliced pineapple1 1/2 teaspoons cornstarch1/4 teaspoon ground ginger2 tablespoons honey2 tablespoons reduced-sodium soy sauce1 tablespoon lemon juice4 (6 ounce) fillets orange roughy or haddock

To serve 12 people you would need to TRIPLE the recipe (12÷4). You would need to purchase 72 oz. total (24 oz.x 3), or 4 ½ lbs.

Kitchen Math- Adjusting Recipes

PINEAPPLE-GLAZED FISHServes 4

INGREDIENTS:1 (8 ounce) can unsweetened sliced pineapple1 1/2 teaspoons cornstarch1/4 teaspoon ground ginger2 tablespoons honey2 tablespoons reduced-sodium soy sauce1 tablespoon lemon juice4 (6 ounce) fillets orange roughy or haddock

To serve only 2 people you would cut the recipe in half (4÷2). You would need to purchase 12 oz. of fish fillets (24 oz.x ½ ).