Fish

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Fish

• Chapter 8

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Classification of Fish Shellfish
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Purchasing Fish and Shellfish

• Retailers providing consumers with nutrition
  information must abide by the nutrition labeling
  values provided by the FDA for fish and
  shellfish.
• Fish processors may submit to inspection and
  grading on a voluntary basis.
• The National Marine Fisheries Service of the U.S.
  Department of Commerce is responsible for fish
  inspections.

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Market Forms of Finfish
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Health Benefits

• Omega-3 fatty acids The polyunsaturated fatty
  acids eicosapentaenoic (EPA) and docosahexaenoic
  acid (DHA).

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Signs of Decay in Fresh Finfish

• Changes that occur in a fish after death are
  that
• Develops a strong fish odor
• The eyes flatten and become concave.
• The pupil turns gray or creamy brown.
• The cornea becomes opaque and discolored.
• The bright red gills turn a paler brown.
• Gaping is a sign of aging, or may be a result of
  rough handling.

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Gaping

• Gaping The separation of fish flesh into flakes
  that occurs as the steak or fillet ages.

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Processed Fish and Shellfish

• Caviar
• Canned Fish
• Tuna
• Salmon
• Sardines

• Cured Fish
• Anchovies
• Fabricated Fish
• Fish Roe
• Surimi
• Sashimi

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Purchasing Fish and Shellfish

• Purchasing Live Shellfish
• Lobsters, crabs, oysters, and clams all may be
  purchased alive and in their shells.
• Shellfish are highly perishable.
• Selecting Live Mollusks
• Their closed shells pose more of a puzzle.
• Tapping on the shell should cause it to close
  more tightly.

• Purchasing Processed Shellfish
• Shellfish can also be bought cooked in the shell
  and chilled or frozen.
• Shucked shrimp, scallops, oysters, and clams are
  often breaded and frozen.
• Oysters can be bought live in the shell, or
  shucked and then chilled, frozen, or canned.
• Clams can be bought in the same forms as oysters.

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Shucking Oysters
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Purchasing Fish and Shellfish

• Scallops cannot close their shell tightly when
  taken from the water, so they are usually shucked
  and then sold fresh, frozen, or canned.
• Mussels should not be pulled out until they are
  ready to be cooked, because removing them kills
  the mussel.

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Purchasing Fish and Shellfish

• Lobsters, unless they are canned or frozen, must
  remain alive until cooked.
• When cooked their natural dark bluegray or
  greenish color turns deep orange or red.

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Shrimp

• The tail harbors most of the meat in shrimp.
• They are sold, headless, in either
• Raw shell-on (green shrimp)
• Cooked shell-on
• Cooked and peeled form
• All three forms come both fresh and frozen.

• Prawn A large crustacean that resembles shrimp
  but is biologically different.
• Large shrimp are often called by this name.
• Scampi A crustacean found in Italy and not
  generally available in North America.
• The term is often used incorrectly to describe a
  popular shrimp dish.

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Crabs

• The majority of meat in a crab is found in its
  claws and legs.
• The four top commercially harvested crabs are
• Blue crabs from the Atlantic and Gulf coasts
• Stone crabs from Florida
• Dungeness crabs from the Pacific coast
• King crabs from the northern Pacific waters

• Referred to as either crayfish, crawdads, or
  crawfish, are small crustaceans averaging 4
  ounces in weight.
• Crayfish are similar in appearance to lobsters
  but smaller.
• They are found in freshwater streams and ponds
• Crayfish are sold both head-on and tails only,
  fresh and frozen.

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Storage of Fish and Shellfish

• Fish can be purchased fresh, frozen, canned, or
  cured.
• Each style has its own storage requirements.
• It is important to stress that all fresh fish and
  shellfish are highly perishable and require that
  precautions be taken to ensure freshness.

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Storage of Fish and Shellfish

• Thawing
• Fish is best thawed by transferring it from the
  freezer to the refrigerator one day before
  preparation.
• The exceptions are breaded frozen fish, or fish
  fillets or steaks weighing less than 1/2 pound.

• Canned and Cured
• Canned fish can stay on the shelf for up to
  twelve months.
• Cured fish can be refrigerated, frozen, or canned.

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Storage of Seafood