Fish

1
Chapter 22

• Fish

2
Intro
With more than 200 varieties of fish sold in the
United States alone, buying and ordering fresh
fish can be one the most frustrating jobs. Not
only do you decide what kind, but how much do
you need it fresh, frozen, canned, or does it
even matter. Also you need to decide what type of
cuts you need.
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Exact Names

• Renaming fish is not an uncommon thing in the
  United States. Many companies rename fish (or
  trash fish) so they appear more appealing.
• Trash fish - is a very nutritional or good fish
  with a bad name or reputation.

4
Grades

• Grade A - the best type of fish that you can buy.
  It also has a clean, uniform appearance.
• Grade B - is a good quality fish with a few
  blemishes. Usually is acceptable for many food
  service applications.
• Grade C - this fish lacks in appearance and is
  only suitable for finished menu items such as
  soups or casseroles.

5
Purchasing

• The first step in purchasing is to acquire some
  of the material available, not all fish is always
  available.
• Next you need to contact the FDA office of
  Seafood Safety and learn who are the approved
  suppliers in your area.
• Next you need to decide what you want. The
  quality and the quantity of what you need.
• Finally make a spec. sheet and order it.

6
Receiving

• The first step when receiving your fish is to
  check the appearance, make sure it doesn't smell
  bad, and make sure its what you ordered.
• When receiving live fish make sure all fish are
  active and healthy.
• When receiving live shell fish check to see that
  the shells are closed open shells indicate that
  the fish could be dead.

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Receiving cont

• Frozen fish should be frozen solid upon delivery
  . The fish should be packed in a moisture proof,
  vapor proof material with no signs of thawing or
  refreezing. Signs would be dryness, stickiness or
  water damage on the carton.
• Canned fish should show no signs of rust, dents,
  dirt or swelling.

8
Storing Fish

• Fresh fish and fresh shell fish should be stored
  at approximately 32 degrees Fahrenheit and no
  less than 65 humidity. They are best stored on a
  bed of ice and covered with wax paper.
• Live fish should be stored in tanks designed to
  hold the particular type of fish.
• Frozen fish should be stored at or below 0
  degrees or at -10 to -15 degrees Fahrenheit in
  order to receive a maximum shelf life.

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Storing cont

• Canned or bottled fish should be in a dry
  storeroom with the temperature between 50-70
  degrees Fahrenheit and the humidity less then
  60.