Fish and seafood.

Shellfish

Lessons 3-4

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September, the nineteenth
Classwork
Fish and seafood. Shellfish.
Read the text and find the meaning of the words in colour in the on-
line dictionary.
Fish and seafood. Shellfish.
Fish and shellfish are high in protein, some B vitamins, iron ,
phosphorus, selenium, zinc and copper. Fish are one of the few
natural sources of vitamin D. Fish, especially salmon, are also good
sources of omega-3 fatty acids. Fish and shellfish are low in satu-
rated fat and, except for shrimp and squid, are also low in choles-
terol. Salt water fish are high in iodine.
Fish belong to the same food group as meat, poultry, dry
beans, eggs and nuts.
Fish are aquatic animals that have fins and center spine with
bones. Shellfish are aquatic animals that have a shell but no spine
or bones. Some fish and shellfish come from fresh-water lakes,
rivers, streams, and ponds, where water is not salty.
 LOW-FAT FISH
Type Characteristics Cooking Method
Carp Dark flesh. Moderate flavor. Baked, fried, poached.
короп

Catfish White flesh, slightly flaky. Mild flavor with Fried with cornmeal coating
a touch of sweetness. or grilled, broiled or baked
сом

Cod Opaque flesh, large flakes. Mid, Boiled, baked, sauteed,

delicate, flavor broiled, steamed or deep-
тріска fried
Haddock White flesh, firm, tender texture, with fine Sauteed, poached, pan-fried
flake. Delicate, sweet flavor. or smoked
Пікша, тріска

Halibut Firm flesh. Mild flavor. Grilled, baked, sauteed,

steamed, poached or broiled
Палтус

Perch Opaque flesh, tender but somewhat Sauteed, broiled, steamed,

firm texture. Mild flavor. Baked or poached
окунь

Pike Somewhat firm flesh, dry. Moderate Grilled, baked, broiled,

flavor. sauteed or poached
щука
 FATTY FISH
Type Characteristics Cooking Method

Herring Semi-moist, fine, soft texture. Baked, fried, sauteed.

Medium flavor.
оселедець

Mackerel Off-white, firm flesh, flaky. Mild or Grilled or broiled, baked and
strong fishy flavor. poached
скумбрія

Salmon Orange, pink or red flesh, large, moist Baked, grilled, broiled, poached
flakes. Delicate flavor.
лосось

Sardines Strong flavor Grilled, broiled.

сардини

Tuna Off-white flesh, firm texture. Grilled, baked, broiled

Mild flavor.
тунець

Trout Pale white, pink or orange firm flesh, Grilled, broiled, baked, poached,
flaky. Mild, delicate slightly nutty sauteed, deep-fried
форель flavor
 Types of shellfish.
Most shellfish have a mild, sweet flavor. Almost all shellfish come from oceans
and seas, but a few varieties come from freshwater. There are two types of
shellfish, crustaceans and mollusks.
A crustacean is a type of shellfish with a long body covered by a flexible,
jointed shell. Crabs, lobster, crayfish and shrimps are crustacean.
Mollusks are soft bodies covered by a rigid shell. Clams, mussels, oysters, scal-
lops and squid are all mollusks.
 Market forms of fish.
Fish are sold in several forms:
Whole - whole without scales or internal organs.
Drawn – whole fish without scales, gills or internal organs
Dressed – fish without head, tail or fins
Fillets – sides of fish, usually boneless, cut lengthwise away from the bones and
backbone
Steaks – cross-sections cut from large, dressed fish. May contain bones from
the backbone and ribs.
Fish flesh is more tender than meat and poul-
try flesh and cooks much faster because the
muscles are arranged differently. Both moist
and dry heat cook fish effectively. Low-fat fish
tends to dry out when cooked, so moist heat
methods are better. Poaching and steaming
are favored techniques for low-fat fish. Dry-
heat methods such as broiling, grilling and
baking are ideal for fatty fish. Moist heat can
also be used.
Read the recipe.
“Fish en Papillote,” or fish curled or
wrapped in paper, sounds complicated
and a bit mysterious but is actually
quite easy to do. All of the ingredients
are assembled into paper packets, then
baked at a medium-high heat so that
they steam to perfection in about 15 – 20
minutes.
Lemon works well in place of the blood
orange, if desired.
Each packet provides a single serving
so it’s a fun way to treat yourself and/or
guests at dinner. If parchment paper is not
available, use foil instead. For creating
the parchment packets, either use
rectangular pieces or cut heart shapes as
directed following the recipe.
 INGREDIENTS
Parchment paper or foil
Sauce:
2 tablespoons olive oil
1 1/2 tablespoons lemon juice or blood orange juice
1 tablespoon minced, fresh shallot
1 teaspoon minced, fresh garlic
1 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
pinch kosher salt
pinch ground black pepper
Fish Packets:
12 asparagus spears, washed, patted dry, tough ends removed
1/2 yellow bell pepper, washed, patted dry, cored, thinly sliced
1/4 – 1/2 red onion, peeled, thinly sliced
2 (4-6 ounce) white fish fillets – such as halibut, sole, hake, flounder, cod, haddock,
snapper
1/2 lemon or blood orange thinly sliced, seeds removed
kosher salt
ground black pepper
 DIRECTIONS:
1. Preheat oven to 375° F. Prepare parchment paper or foil for packets.
2. PREPARE THE SAUCE – In a small mixing bowl, whisk together all of the sauce ingredi-
ents until fully combined and emulsified.
3. ASSEMBLE PACKETS - For each of the packets, divide and layer the asparagus, bell
pepper slices, and onion slices.
• If using parchment paper - arrange the ingredients in the center of one half of the packet so
that the other half can be folded over the top when ready to seal.
• If using foil, arrange the ingredients in the center of the sheet so the ends can be brought up
to the center when ready to seal.
Spoon half of the sauce over the vegetables in each of the packets.
Place the fish fillets on top of the vegetables. Top with slices of orange and spoon the
remaining sauce over each fish fillet. Season each fish fillet lightly with a sprinkling of salt and
pepper.
4. SEAL the packets – folding the edges tightly so steam does not escape, and leaving space
in the middle over the ingredients to allow for the packet to “poof” or rise during cooking.
5. BAKE - Place packets on a baking sheet. Bake until the fish is cooked through, about
15 - 20 minutes depending on the thickness of the fish. Remove from oven.
6. SERVE
• Prepare a bed of bulgur or other whole grain on each plate – about 3/4 – 1 cup per serving as
desired.
• Cut each of the fish packets open one at a time and transfer to each plate using a sturdy
spatula, setting ingredients on top of the bed of bulgur (or other whole grain). Drizzle any
remaining juices over the top of the fish and vegetables on the plates.
Speaking task:
1. Identify and describe the categories of fish
and shellfish.
2. Describe five market forms of fish.
Hometask:
Prepare two simple recipes for cooking a fish
fillet, one that uses a moist-heat method and
one that uses a dry-heat method. Use the
low-fat fish.
What is the difference? Include:
- Ease of preparation
- Cleanup
- Appearance
- Taste
New vocabulary:
Whole squid,
Drawn center spine
Dressed Crustaceans
Fillets mollusks.
Steak Crabs,
protein, lobster
vitamins, Crayfish
iron , Clams,
phosphorus, mussels,
selenium, oysters, scallops
zinc squid
copper.
salmon,
fatty acids.
saturated fat
shrimp
THANK YOU

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