labensky

1
Fish Shellfish

• labensky hause
• chapter 20

2
Introduction

• Over 39,000 species of fish shellfish
• About 200 species used as food
• Some species endangered
• Popularity increased in recent years
• Consumers aware fish nutritionally adequate
• Substantial supply aquafarmed

3
Introduction

• Aquaculture Production (109 lb) worldwide
• 1960 1997
• 31 93
• Aquaculture Production (106 lb) in US
• 1985 1994 2001
• Total 387 682
• Catfish 207 480 620
• Salmon 0 26
• Shrimp

Alabama contributes 90millon lb/yr
4
IntroductionFish Shellfish

• Fish/shellfish consumption rate (15 lb/person)
• Species Process Lbs
• Tuna Canned 3.5
• Shrimp Fresh/frz 2.5
• Pollock Surimi 1.2
• Cod/Salmon/Catfish Fresh/frz 1.0
• Flounder/Sole, Clams Fresh/frz 0.6
• Crabs, Scallops Fresh 0.4

Canned tuna still 1 in sales. Surimi, fake crab
meat, made from pollock, a trash fish and member
of the Cod family.
5
Structure Muscle Composition Finfish
Round fish Vertical Swimmer
Flat fish Horizontal Swimmer
6
Shellfish Structure Composition
Shell green to brown, uncooked Red when cooked
Brown pigment dissolves during cooking leaving
red behind
Shell color varies from white to black
Sea snail with only one shell (univalve) meat
must be tenderized. Harvested in CA. Cant be
shipped out of state
Mollusks Muscle inside firm shell Univalve 1
shell-Abalone Bivalve 2 shells-Oysters
Crustacea Segmented shell Crawfish Crab Lobste
r
Cephalopods Pen or cuttlebone Squid Octopus
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Muscle Composition
?-3 6 fatty acids lower serum cholesterol
synthesis

• Connective tissue-in bands that exude when cooked
• leaves flesh flaky (test for doneness)
• Fat highly unsaturated
• ?-3 ?-6 polyunsaturated fatty acids (PUFA)
• (Finfish classed by fat
  content)
• Content ()
• Finfish Water Protein Fat
• Lean fish 65 25 1-3
• cod, halibut, turbot, red snapper, flounder
• Fat fish 60 30 5-15
• salmon, haddock, mackerel, herring, swordfish
• Shellfish 73 23 1-2

Bands of collagen render during cooking leaving
meat as flakes
Fish much lower in fat than red meats (20)
Collagen
8
Identifying Fish Shellfish
FDA publishes list of acceptable names
Members of Cod family

• Round Size (lbs) Texture Flavor
  Color
• Bass 1-5 Firm Mild White
• Catfish(fresh H20) 1-5 Firm Mild White
• Cod 10 Firm Mild White
• Scrod ?2.5
• Haddock 2-5
• Pollock (used for surimi)
• Grouper 5-20 Vfirm Sweet White
• Mahi-mahi 15 Firm Sweet White
• Orange roughy - Firm Bland White
• Red Snapper 4-6 Firm Sweet Pink
• Salmon 4-30 Firm Rich Red
• Tilapia 3 Firm Sweet White
• Tuna (Albacore) Big Vfirm Mild Red

F I N Round F I S H
Polynesian name used so not confused with mammal
Aqua- farmed
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Identifying Fish Shellfish
FDA allows some types of flounder to be labeled
as Sole

• Flat Size Texture Flavor Color
• Flounder 2-10 Firm Sweet White
• (Sole)
• Halibut 12-300 Firm Sweet White
• True Dover Sole Small Firm/fine
  Superior White
• Turbot (French) Large Firm Delicate
  White

F I N Flat F I S H
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Identifying Fish Shellfish

• Univalves Origin Flavor Texture
• Abalone CA Sweet Tough
• Escargots France - Firm
• Bivalves
• Clams Both Sweet Tough
• Oysters Both Briny Soft
• Scallops Sweet Tender
• Squid Both Sweet Tender
• (calamari) (east coast preferred)
• Octopus Portugal Tough

Mollusks
Cephalopods
Aqua- farmed
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Abalone
Escargots
Adductor muscle that hold shells together is
eaten.
Scallops
12
Identifying Fish Shellfish

• Crustaceans
• Lobster Maine Sweet Tender
• Crawfish LA Sweet Tender
• Crabs Both
• King West Sweet Tender
• Snow
• Dungeness Sweet Tender
• Blue East/Gulf Sweet Tender
• Shrimp Both Sweet Tender
• (sold by count , i.e., 21-26/lb)

Aqua- farmed
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Nutrition
Removed, not eaten used in pet foods

• Sugars ?5 glycogen
• breaks down to glucose (sweet taste)
• Pigments
• Myoglobin red muscle
• Astaxanthin red pigment of
• salmon flesh
• cooked crab, lobster,shrimp
• Protein hi quality (20-23)
• Fat low content (1-8)
• highly unsaturated (PUFAs)

14
Inspection Grading

• Both voluntary
• performed by the U.S. Department of Commerce
  (USDC) National Marine Fisheries Service
• Inspections
• Type 1- covers plant, processing product
• (eligible for grading A-fresh, B C are
  processed)
• Type 2- covers specific product lots
• Type 3- for sanitation only
• Oyster clam beds inspected by public health
  service (PHS) FDA

15
Purchasing Storing
Monkfish (with head)

• Fresh - purchase if
• no fishy odor
• clear eyes
• bright red gills
• firm texture
• fins/scales moist
• appearance moist/glistening
• Movement (if crustacean)

16
Purchasing Storing

• Fish deteriorate rapidly
• refrigerate immediately (30-34oF)
• prepare within 48 hr of purchase
• freeze in moisture-proof wrap
• since bacteria that inhabit fish grow best at
  refrigerator temp (40-45oF)

17
Market Forms
Whole or round
Drawn (viscera removed)
Dressed or pan dressed (viscera, head tail
removed)
Steak
fillet
18
Applying Various Cooking Methods
Good rule of thumb!

• Fish contain little connective tissue (collagen)
• Any cooking method yields a tender product
• Canadian Dept. of Fisheries recommends
• 10 min cook (any method)/inch of thickness
• Doneness- tendency to overcook fish/shellfish
• Translucent flesh becomes opaque
• Flesh becomes firm
• Flesh separates from bone easily
• Flesh begins to flake

19
Applying Various Cooking Methods

• Dry heat methods
• Broiling/Grilling-develops surface color, smoky
  flavor but juicy inside
• Oily fish well-suited (salmon, swordfish, etc)
• Lean fish as long as it holds together
• Accompaniments
• Lemon wedges, coulis, beurre blanc
• potatoes pastas
• Roasting-hi temp (400oF), bast
• Sautéing-hi temp, min fat
• Serve with sauce from fond
• Pan-fry, Deep-fry- any fish, batter/bread
• Fry temperature 325-350oF

20
Applying Various Cooking Methods

• Moist-Heat Methods
• Steaming-saucepan with perforated basket
• En papillote-wrap in parchment paper, place on
  sheet pan and heat in oven _at_ 450oF
• for 8-12 min (paper puffs out browns)
• Poaching-fish/shellfish fully submerged
• Fish wrapped in cheesecloth to maintain integrity
• poached in court bouillon, fish stock or fumet
• popular for shellfish
• Shallow poaching-half submerged
• on bed of aromatic veggies in liquid (cuisson)
  covered simmered to complete cooking

21
??? Problem ???

• Classify the following fish/shellfish
• ___ 1. Red Snapper a. Mollusk
• ___ 2. Salmon b. Round fish
• ___ 3. Tuna c. Crustacean
• ___ 4. Halibut d. Flat fish
• ___ 5. Crawfish e. Cephalopod
• ___ 6. Shrimp
• ___ 7. Blue Crab
• ___ 8. Scallops