The Larousse Gastronomique defines fish
and shellfish as \u2018aquatic animals
(vertebrates) with fins and tails\u2019 and
\u2018invertebrate aquatic animals with a shell or
carpace\u2019 respectively. They are either
marine or freshwater.

Since man has evolved, he has used fish
as food long before advent of agriculture in
the pre-historic times, mainly because, it
was easier to catch and prepare. Across
various parts of the world, fish was
abundant and cheap. In ancient Egypt, it
was cheaper than bread; every household had a pond in which fish were reared
for food uses. The Iberian peninsula exported fish to as far places as Turkey.
Salmon and oysters were so cheap at a point in time that it was forbidden for
employers to feed their employees with those for more than thrice a week. In
europe, fishing is still a sport activity with the English, Italians and Spaniards
leading the way.

Seafood still remains important food for man. A cubic acre of ocean can yield
3000 pounds of edible produce far exceeding an acre of tillable soil. The variety
of fish and shellfish is very vast. Of the known varieties of the species, only 40%
is consumed as food.

\u2022Fillet \u2013 a cut of fish free from bones and skin.
\u2022Darne \u2013 a slice of round fish cut on the bone.
\u2022Troncon \u2013 a slice of flat fish cut on the bone.
\u2022Supreme \u2013 the best and choicest cut of fish, devoid of

\u2022Delice \u2013 fillet of fish, neatly stuffed and folded.
\u2022Goujon \u2013 fillet of fish cut into 8cm X 0.5 cm strips.
\u2022Goujonettes \u2013 smaller than a goujon, 5 cm X 0.5 cm

bake, en-papillote, pan-fry, steam and stew
Goujon/Goujonett
e

flesh that is reflected in the cost. The exact needs of the establishment should be known, it helps to purchase the right cuts thereby saving time, energy and money. However for all this, there are some guidelines that should be borne in mind while selecting and buying seafood.

\u2022Fish should smell of the sea (marine) and riverweed (fresh).
\u2022There should not be any unpleasant/\u2019fishy\u2019 odour.
\u2022Eyes should be bright, moist and bulging.
\u2022Gills under dorsal fins should be red/pink and

\u2022Tail should be firm and stiff.
\u2022Should be purchased daily, as far as possible. Either cut/whole.
\u2022It should be transported in iceboxes filled with crushed ice.

\u2022If possible, they should be bought alive.
\u2022They should feel heavy for its size. The specimens should be active.
\u2022Claws and pincers should be intact and bound.
\u2022Tails of prawns and shrimp to be springy and no

Ideally seafood should be consumed as soon as possible to retain full flavour and
texture. However, it can be frozen for later use. Care must be taken to ensure
that the innards are gutted and the fish is thoroughly cleaned prior to freezing.
The temperature should be maintained at \u2013 18\u00b0C ( 0\u00b0F) or lower. Fish should be
cooked soon after cleaning and marinating. It should never be kept at room
temperature for an extended period of time. It should be held in a walk-in cooler