FDNS 1301 Fish and Seafood

1
FDNS 1301Fish and Seafood 
2
Composition

•     generally made up of the following    
  water 66-84 percent     protein 15-24
  percent     lipids or fats 0.1-22 percent    
  mineral substances 0.8-2 percent     ranges
  based upon species, feeding, size, age, season
  and area

3
Fish and seafood classified by anatomy

• Fish known as vertebrate    further defined
  based on fat content
• 1. Lean fish    contain less than 5
  fat    examples are cod, flounder, haddock

4
 

• 2. Fat fish    contain up to 22 fat   
  examples are mackerel, herring, bluefish
• 3. Moderate fish
• Fat content in between the above two levels
• Examples are salmon, steel head trout

5
Seafood known as invertebrate

•     further classified into mollusks,
  cephalopods and crustaceans

6
Mollusks

•     soft body inside a hard outer shell   
  examples clams, oysters

7
Crustaceans

•     have a crusty, segmented outer shell   
  examples are crabs, lobsters

8
Cephalopods

•     Soft, muscular armed body with a soft
  internal structure (pen or cuttlebone)    
  Examples are octopus, squid

9
Fish Structure

•     made up mostly of skeletal muscle    very
  short fibers as compared to other types of
  animals (up to 3 cm)    ends are connected by
  connective tissue

10
When cooking fish

•     collagen in connective tissue hydrolyzes to
  gelatin    free muscle segment separate as
  flakes     process tends to happen at lower
  temperatures (overcooking)
•     flesh is mostly colorless    sometimes
  pink color in 10 heavily pigmented muscle layer

11
Test for Doneness

•     usually three characteristics    
  separation of flakes (not falling apart)    
  bone separates easy from flesh (not pink)    
  flesh turns opaque

12
Remember the following points

•      fish cooks quickly     naturally
  tender     handle carefully before and after
  cooking

13
Fresh Fish Characteristics

•     five characteristics to look for1. bright
  eyes2. bright gills3. flesh texture4. color of
  surface of fish (scales)5. no smell or odor

14
 

• Degradation of flesh from three things
•      bacteria     digestive enzymes from
  fishs digestive system     fat oxidation

15
Storage Concerns

•  four major concerns     maintain temperature
  of 30F to 34F     keep the fish moist    
  prevent odors from being transferred     to
  protect the delicate flesh  Store in
  either      crushed ice in perforated
  pan      refrigerator    fresh fish normally
  stored max. of two days 

16
Glazing

•     frozen fish covered in thin layer or sheet
  of ice    prevents oxygen getting to
  surface    maintains flesh quality   
  maintains moisture levels

17
Mollusks

•     want to ensure that they are still alive
  when purchased in shell    check by either
  slightly twisting shell or by tapping shell to
  see if it closes    no smell    discard
  others

18
Mollusks

•     make sure that shells are cleaned and
  scrubbed beforehand    can soak in brine and
  flour or cornmeal to get mollusk to discard
  sand     store in refrigerated containers
  (30-34 F)     maximum storage of a week

19
Crustaceans 

•     for most, better to keep animal alive in
  cool to cold, moist conditions    Storage
  concerns based upon type of crustacean