Something

1
Somethings Fishy

• Classes and Qualities of Fish and Seafood

2
Todays Objectives

• Identify the classifications of fish and seafood
• Identify the quality determinants in fish and
  seafood and their importance
• Here Fishy, Fishy Activity

3
Classifications of Fish and Seafood

• There are different methods used to classify fish
  and seafood including
• Muscle texture
• Edibility characteristics
• Cartilaginous vs. bony
• Fresh vs. Saltwater
• Migratory habits
• Anatomy

4
Fish Two Types of em!

• How did the people know that Jaws was coming to
  get them?

5
Finfish or Shellfish?

• Identified by
• Body shape
• Number of spines and rays in fins
• Number and type of scales and teeth
• Eye diameter
• Internal anatomy
• Location of specific body parts

6
Why should you not identify by color?

• Color changes due to
• Stress
• Being hooked
• Being removed from the water
• Environmental changes
• Spawning (trout and salmon)

7
Finfish 2 Types

• Cartilaginous
• Sharks, Rays
• Skeletons made of cartilage rather than bone

8
Finfish

• 2. Bony
• 95 of all known fish species
• Catfish, bass, trout, salmon, perch, tuna,
  snapper, grouper

9
Finfish

• Vary in size, shape, color and other physical
  characteristics
• All share certain physical features

10
Overall Structure of Finfish
11
Shellfish

• Invertebrate NO backbone!
• Must have an external skeleton in the form of a
  calcareous shell
• Mollusks and arthropods

12
Mollusks

• Clams, oysters, mussels, scallops,whelks, squid
  and octopus

13
Arthropods

• Shrimp, lobster, crab and crawfish

14
Chart it Out!
15
Quality of Fish Check it Out!

• 3 Determinants
• Appearance
• Texture
• Odor!!!!

16
Fresh Fish Qualities

• Eyes
• Bright, clear and full
• As fish becomes stale, eyes become cloudy and
  sunken
• Gills
• Red and free from slime
• Gill color fades with age from pink to gray,
  brown and then green

17
Fresh Fish Qualities

• Odor
• Fresh and mild
• As age increases, a strong, offensive odor
  develops
• Skin
• Shiny with bright colors
• As fish ages, skin colors fade and become less
  pronounced

18
Fresh Fish Qualities

• Flesh
• Firm, elastic and not separating from the bones
• As fish ages, flesh changes colors and takes on a
  dried out appearance

19
Shellfish Qualities

• Lobsters and Crabs
• Heavy for size and show leg movement
• Tail of live lobster curls under body and doesnt
  hang down when picked up

20
Shellfish Qualities

• Oysters and Clams
• Hard, well cupped shells
• Gaping shell indicates the shellfish is dead and
  is no longer edible
• Shells are graded as fancy, choice, standard, and
  commercial

21
Indications of Poor Quality

• Voids
• Dehydration
• Discoloration
• Rancidity (indicated by orange color)
• Deterioration in shrimp (soft, mushy)
• Black spot

22
Controlling Quality

• Quality determined by
• Species
• Method of catching
• Handling
• Processing
• Does the consumer have control over these factors?

23
What the Heck Happened?

• Chemical changes
• Enzymes remain active resulting in spoilage and
  flavor changes
• Occur during the first few days of cold storage
  before bacterial spoilage begins

24
What the Heck Happened?

• Oxidative Rancidity
• Fat content increases rancidity
• Affects taste and aroma
• Bacterial spoilage
• Surface slime, intestines, and gills harbor
  bacteria
• When fish dies, loses defense against bacteria

25
Here Fishy, Fishy!

• Match the given seafood or fish cut out with the
  proper classification and then determine whether
  it is of low or high quality. Explain your
  answer!

26
Review

• Classifications of seafood and fish
• Quality characteristics
• Reasons for spoilage