Chapter 6 : Fish&Shellfish

Composition & Structure

The edible flesh of fish like meat & poultry, consisting of water, protein, fats and a small amount of minerals, vitamins.

Fish has very little connective tissue. This is a very important difference between fish & meat. It means:

i. Fish cooks quickly

ii. Fish is naturally tender

iii. Moist-heat cooking is not use to tenderize but to provide moistness.

iv. When cooked, fish tends to fall apart easily.

Cooking Fat & Lean Fish

Lean fish are low in fat(like flounder, sole, cod).

l Moist-heat methods - lean fish is well suited to poaching.

l Dry-heat methods - if broiled or baked, lean fish should be basted.

l Dry-heat methods with fat - lean fish may be fried or sauteed. The fish gains palatability from the added fat.

Fat fish are high in fat(like salmon, tuna, trout, and mackerel).

l Moist-heat methods - lean fish can be poached like lean fish.

l Dry-heat methods - fat fish are well suited to broiling & baking. It removes excess oiliness.

l Dry-heat methods with fat - fat fish can be cooked in fat, but take care to drain before serving.

Fish-Market Forms

l Whole/round

l Drawn

l Dressed

l Steaks

l Fillet

l Butterflied fillets

l Sticks/Tranches

Shellfish

Mollusks are soft sea animals. There are three types that are commonly eaten :

i. Bivalves have a pair of hinged shells (like clams)

ii. Univalves have a single shell (like conch)

iii. Cephalopods have a single thin internal shell called cuttlebone(like octopus)

Crustaceans are animals with segmented shells and jointed legs(like lobster)

Miscellaneous Seafood

l Snails or Escargot

l Frogs’ legs

l Surimi

l Processed seafood shaped to look like more expensive types of fish