Fish

FISH AND SHELLFISH

Fish is readily available relatively cheap source of food

which is high in proteins, vitamins and minerals.
Its extremely perishable, so it must be cooked as
quickly as possible after being caught and must be
kept cold until it is cooked .
There are hundred of species of fish : sea fish from the
ocean and fresh water fish from lakes, rivers and
streams.
CLASSIFICATION OF FISH

1. FISH
Round fish: These are the fish that have eyes on both
sides of their body. They are found swimming near the
surface of the water. E.g. cod, hake, haddock, whiting,
eel, mackerel, salmon, trout.
Flat fish:
These are the fish, which have eyes on the same side of
their body.They are found at great depths at the
bottom of the sea.E.g. Halibut, lemon sole, plaice,
sole, turbot.
Fishes are also classified by their fat content

White fish: These are the fish that are low in fat
content e.g. cod, hake, haddock, whiting, halibut,
lemon sole, turbot.
Oily fish: These are the fish that are high in their fat
content. E.g. eel, mackerel, salmon trout.
Fishes are also classified by their habitat:

River fish: River fish are More nourishing than seawater

fish e.g. eel, lamprey, etc and are also more flavorful.
Sea fish: Less nourishing than fresh water fish
2. Shellfish 

Shellfish have been eaten all over the world for

centuries.
They’re rich in lean protein, healthy fats, and minerals.
Regularly eating shellfish may boost your immunity,
aid weight loss, and promote brain and heart health.
Types of shellfish
a) Crustacean: Crab, crawfish, crayfish, lobster, prawns
and shrimps.
b) Mollusk: Cockles, mussels, oysters, scallops.
Nutritional Powerhouses

Shellfish are low in calories and rich sources of lean

protein, healthy fats, and many micronutrients.
 nutrition comparison of 3-ounce (85-gram) servings
of different types of shellfish (2Trusted Source):
Shellfish
Shrimp
a) Crab
b) Lobster
c) Scallops
d) Oysters
e) Mussels
f) Clams\
g) Prawn
Potential Health Benefits

Due to their impressive nutrient content, shellfish may

be good for your waistline, brain, heart, and immune
system.
a. May Aid Weight Loss
Shellfish are low in calories and high in lean protein
and healthy fats — making them excellent foods to eat
while trying to lose weight.
Protein-rich foods keep you feeling full and satisfied,
which may prevent you from eating excess calories,
helping you lose or maintain weight
b) Promote Heart Health
Shellfish are loaded with nutrients that may promote
heart health, including omega-3 fatty acids
and vitamin B12.
Several studies have linked eating omega-3 fatty acids
from fish and shellfish to a lower risk of heart disease.
This is likely because omega-3s have anti-
inflammatory effects
c) Good for Your Brain
The same nutrients in shellfish that are good for your
heart are also vital for brain health.
In fact, several studies have identified inadequate
blood levels of vitamin B12 and omega-3 as risk factors
for issues with brain development in children and with
healthy brain function in adults
d) Rich in Immune-Boosting Nutrients
Some types of shellfish are loaded with immune-
boosting zinc.
This mineral is necessary for developing cells that
make up your body’s immune defense. It also acts as an
antioxidant, protecting against damage from
inflammation 
Possible Downsides
a)Heavy Metal Accumulation
Shellfish may accumulate heavy metals from their
environments, such as mercury or cadmium.
Humans cannot excrete heavy metals. Over time, a
build-up of these compounds in your body can lead to
organ damage and other health issues
Foodborne Illness

Eating contaminated shellfish can lead to food borne illness.

In fact, mollusks — such as clams, scallops, oysters, and
mussels — accounted for over 45% of the seafood-related cases
of food borne illness .
Food poisoning from shellfish can result from bacteria, viruses,
or parasites that are acquired from their environments .
Pathogens flourish in raw shellfish and shellfish that are chilled
incorrectly. Therefore, properly storing and cooking shellfish
can be an effective way to prevent food borne illness.
Pregnant and breastfeeding women, older adults, and people
with compromised immune systems should avoid raw or
improperly prepared shellfish.
Allergic Reactions
Shellfish are one of the top eight food allergens in the US .
A shellfish allergy typically develops in adulthood but can
also occur in childhood.
Symptoms of an allergic reaction to shellfish include :
Vomiting and diarrhea
Stomach pain and cramps
Swelling of the throat, tongue, or lips
Hives
Shortness of breath
Allergic Reactions
Shellfish are one of the top eight food allergens in the US .
A shellfish allergy typically develops in adulthood but can
also occur in childhood.
Symptoms of an allergic reaction to shellfish include :
Vomiting and diarrhea
Stomach pain and cramps
Swelling of the throat, tongue, or lips
Hives
Shortness of breath
What is the purpose of learning the cutting method?
Making standard purchase specification
Making menu planning easier
Making the recipes with more detailed ingredients
Making the appropriate cooking method
Controlling food costs
Calculating the number of manpower for operations in
the kitchen more accurate
Types of Fish Cutting

Filet
A filet is a cut that removes the skin and bones and is
sliced parallel to the spine. 
A filet is one of the more common cuts of fish because
it is easy to eat.
Steak or Darne

A steak or darne cut is a thick, cross-section cut

around the fish, perpendicular to the spine. 
Thickness from 1/2 to 1 inch thick.
Darne cuts are skinned and scaled or just scaled such
as salmon steaks usually retain the skin.
Paupiette ( La paupiette ) :

Small fillet of fish rolled in to cylindrical shape.

Paupiettes are often filled with a fish stuffing and
rolled. Small fillet of fish patted and neatly folded. A
fillet is usually rolled then stuffed with vegetables or
fruits.
Other version of paupiette is secured with a string
after being rolled and stuffed. then paupiette is cooked
in a stock.
Thin strips ( Les goujons ) :

Fillet is the cuts of fish made into very small strips as

per goujons but cut into smaller version.
Tronçon 

This is a steak-cut (bone-in) from a flatfish such as a

flounder, halibut, sole, or turbot. In the US these are
called a Steak cut.
Butterfly or Cutlet

A butterfly or cutlet begins with a filet. 

One side of the fish is sliced from behind the head,
around the belly, and tapered toward the tail. 
The process is repeated on the other side of the fish,
producing a connected or double filet
Two kinds of Butterfly cut, with boneless (fillet) or
bone-in.
Pocket Cut or Canoe Cut
Dressed or Pan-Dressed

Upon request, most markets will dress a whole fish,

free of charge.
Dressed fish is scaled, all internal organs, removed 
Pan Dressed is  scaled, all internal organs, fins, tails,
and head removed
Selection of Fish:

There are many different ways of selecting a fish and

these do not require any sophisticated tools or deep
knowledge. One can easily segregate a good quality fish
by carrying out the organoleptic tests, which means
using senses such as smell, touch, etc.
1. Feel the Fish:
The fish should be free from slime and should not feel
dry to touch. Moist fish indicates the freshness. When
the flesh is depressed, it should feel firm and should
spring back to its original position. The scales should
be firmly attached to the fish.
2. Smell the Fish:
It should have no foul smell. This is the probably the
easiest way of knowing the difference between a fresh
and a stale fish. Since it is highly perishable commodity it
will smell very unpleasant if it is spoilt.
3. Look at the Eyes:
The eyes should be bulging and clear. As the fish would
age, the eyes would lose the moisture and would sink
into the head.
4. Touch the Fins and the Tail:
The fins and the tail should be firm and flexible. Brittle
or dry tail is an indication of a spoilt fish.
5. Check the Gills:
The gills should be moist and should have a deep red
colour with no trace of grey or brown.
In case of shellfish, try and procure only live shellfish
such as lobsters and crabs. Shells of bivalves should be
tightly shut and the ones that are open, tap them
slightly if they still don’t shut then discard them.
Storage of Fish:

In ideal situations the fish should be procured as fresh

as possible, but in case if it is not possible for various
reasons, then one must follow these steps to keep the
seafood safe and fresh to eat:
i. Rinse the fish in cold water and pat it dry.
ii. Place the fish on bed of crushed ice and place on the
perforated pan to allow for drainage. Cover the fish with
additional ice and store in the refrigerator until usage.
iii. If the fish is not used in the next two days, then take out
the fish and repeat the above procedure. While we do that it
is important to carry out the organoleptic checks on the fish.
iv. Clams, mussels, and oysters should not be kept on
ice. Store them in mesh bags in the refrigerator.
Oysters stored this way would remain alive for at least
two to three weeks. Some restaurants have fish tanks
where artificial sea water is created to store shellfish
such as lobsters and prawns.
v. Do not let the fish to touch the water or to swim in
water.
Fish Cooking Methods

The three secrets to success...

Don't overcook fish as the texture will coarsen, dry
out and the flavour will be destroyed.

Don't overspice fish as it has very delicate flavours so

be light-handed with herbs and spices.

Keep fish moist and preserve the natural juices whilst

cooking by using a moist cooking method or baste
frequently during dry cooking.
Cooking Methods:

Baking
Baking in a moderate oven 180-200C (350-400F) is an extremely useful
method of cooking whole fish, fillets, cutlets or steaks. But remember it
is a dry heat method and fish, especially without its skin, tends to dry
out, so use a baste, marinade or sauce to reduce the moisture loss.

Baking in Foil
Baking in foil is an excellent way to retain flavour and moisture
particularly of larger steaks, cutlets or whole fish. Use a liquid such as
fish stock, white wine or lemon juice with a little butter, salt, pepper and
seasonings of your choice before sealing the fish in foil. Bake in a
moderate oven 180-200C (350-400F) for a mouth-watering result.
Barbecuing
Barbecue fish, but protect it with marinades, bastes, lemon
juice or oil or butter brushed on frequently during the
cooking. Or wrap it in foil with these liquids and
seasonings. Be careful turning the fish over during cooking.

Casseroling
Casseroling in a little liquid in a covered dish in a moderate
oven will achieve a dish in which the subtle differences in
the flavours of the various species and their natural juices
are maintained.
Shallow Frying
Shallow frying is cooking in a small quantity of fat
sufficient to come up to the level of half the thickness
of the fish - in a wide shallow pan. The best fat for fish
is butter or half butter and half olive oil. The oil
combined with the butter reduces the risk of
overheating the butter.
Deep Frying
Deep frying is immersing the fillet or whole fish in deep oil in a
deep pan after protecting it first with a coating such as egg and
breadcrumbs or batter. The oil must be at the correct
temperature (175-195C) before placing the fish into it. If the oil
isn't hot enough the coating will soak up the oil and become
greasy and if it is too hot the coating will burn before the fish is
cooked. To test the temperature without a thermometer the oil
should be heated until a faint haze rises from it before dropping
a small cube of bread into it. If it rises, bubbling to the surface
and becomes golden brown it is ready. If it turns dark brown
rapidly the heat must be reduced and if it sinks and stays low in
the oil it is not hot enough yet.

Oven Frying
The result is similar to shallow frying but is done in hot butter in a preheated
baking dish in a hot oven 230-250C (450-500F). Because of the high temperature
used the fish cooks quickly so this method is best suited to thin whole fish.

Grilling
Grilling (or broiling as Americans sometimes call it) is a fast way to cook fish.
Using either fillets or whole fish this simple method allows the fish to develop its
own rich flavour under the intense heat. Fish should be basted during cooking,
either with butter or oil or a prepared baste, to prevent it drying out. Alternatively
the fish may be marinated beforehand and the liquid used for basting. Whole fish
or thicker fillets seem to fare better under the grill as the fish has time to develop a
rich golden brown by the time the inside is cooked. The high heat penetrates and
cooks thin uncoated pieces too fast for browning to occur. If whole fish are to be
grilled score the skin and flesh to allow better heat penetration.