Ẩm thực - Chapter 14: Understanding fish and shellfish

 Chapter 14Understanding Fish and Shellfish 1Chapter Objectives1. Explain how the cooking qualities of fish are affected by its lack of connective tissue.2. Determine doneness in cooked fish.3. Demonstrate the appropriate cooking methods for fat and lean fish.4. List seven basic market forms of fish.5. Dress and fillet round fish and flatfish. 6. List and describe common varieties of saltwater and freshwater fin fish used in North American food service.7. Identify the characteristics of fresh fish, and contrast them with characteristics of not so fresh fish.8. Store fish and fish products.9. Understand the popular varieties of shellfish and discuss their characteristics.10.Outline the special safe handling and cooking procedures for shellfish.11.Open oysters and clams, split lobster, and peel and devein shrimp.2 Composition and Structure The edible flesh of fish is like meat and 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 and meat. It means:Fish cooks quicklyFish is naturally tenderMoist-heat cooking is not used to tenderize but to provide moistnessWhen cooked, fish tends to fall apart easily3Special Problems in Cooking FishDoneness and flakingWhen fish is cooked it breaks apart into natural separations called “flaking”.Fish is often served overcooked, because of residual cooking after it is removed from the heat.Observe these tests for doneness:If the fish just separates into flakesIf there is bone, the flesh separates from the bone, and the bone is not pinkThe flesh has turned opaque or white (depending on the fish)Do not overcook!4Cooking Fat and Lean FishLean fish are low in fat (like flounder, sole, cod).Moist-heat methods - Lean fish is well suited to poachingDry-heat methods – If broiled or baked, lean fish should be bastedDry-heat methods with fat – Lean fish may be fried or sautéed. The fish gains added palatability from the added fatFat fish are high in fat (like salmon, tuna, trout, and mackerel).Moist-heat methods - Lean fish can be poached like lean fishDry-heat methods – Fat fish are well suited to broiling and baking. It removes excess oiliness.Dry-heat methods with fat – Fat fish can be cooked in fat, but take care to drain before serving.5Fish-Market FormsWhole or roundDrawnDressedSteaksFilletButterflied filletsSticks or tranches6Cutting Fish – Market FormsBuying processed fish versus cutting it yourselfGenerally speaking it is better to do your own fish butchering based on:FreshnessCost AvailabilityUsage of bones heads, fins, and fatThe overall consideration is what you plan to do with the fish and what forms are economical to your operation7Saltwater Fish - FlatfishFlounderEnglish solePetrale soleDomestic Dover soleTurbot8Saltwater Fish - Round FishArtic CharAtlantic codAtlantic salmonBlack Sea bass BluefishChilean Sea bass Chinook or King SalmonCod Coho or silver salmonGrouperHaddockHerringJackJohn DoryMackerelMahi-mahiMonkfishOcean PerchOrange RoughlyPacific codPollockPompanoPorgyRed MulletRed SnapperSalmonSardineShadSharkSkateStriped BassSwordfishTilefishTriggerfishTunaWahoo or OnoWeakfishWhiting9Freshwater FishCatfishEelPerchPikeTilapiaTroutWhitefish10Handling and StorageThe most important concern with storage is temperatureAll fish should be stored at 30° to 34° FKeep moistPrevent fish odors from transferring to other foodsProtect the delicate flesh from bruising and being crushedStorage time not to exceed 1 to 2 days, if fresh11Due to increased demand and improved preservation and transportation techniques, good quality fish and shellfish is readily availableMost fish and shellfish is expensiveAll are highly perishableCooking times are generally shortThe taste is generally mild and delicateSpecial attention has to be given to the perishability to produce high quality food12Determining FreshnessFreshness can be checked by:SmellEyesGillsTextureFins and scalesAppearanceMovement13Frozen, Canned, and Other Processed FishFederal InspectionFish and shellfish grading is voluntaryThey are performed on a fee-for-service program by the Unites States Department of Commerce and National Oceanic and Atmospheric Administration (NOAA) to ensure safety of fresh and processed fishFrozen – accounts for more daily consumption than fresh14Checking quality of frozen fishShould be frozen when receivedLook for a fresh, sweet odor, no strong, fishy odorFish should be wrapped well with no freezer burnSome frozen fish is glazed with a thin layer of ice to prevent dryingStorageBe stored at 0° FWell wrapped to prevent freezer burnMaximum time of storage Fat Fish: 2 monthsFat fish: 6 monthsFrozen, Canned, and Other Processed Fish (cont’d)15Frozen raw fishThaw in refrigerator, allowing 18 to 36 hoursSmall pieces can be cooked from frozen state, up to 8 ouncesCanned Fish:Check for signs of damaged or dented cansStore in a cool dry placeOpened fish should be put in a wrapped container, labeled, and can be kept for 2 to 3 daysThawing and Handling16Mollusks are soft sea animals. There are three types that are commonly eaten:Bivalves have a pair of hinged shells (like clams)Univalves have a single shell (like conch)Cephalopods have a single thin internal shell called a cuttlebone (like octopus)Crustaceans are animals with segmented shells and jointed legs (like lobster)Shellfish17Miscellaneous SeafoodSnails or escargotFrogs’ legsSurimi - processed seafood shaped to look like more expensive types of fish18Fish and shellfish are low in calories, fat, and sodium and high in vitamins A, B, and D and protein. Fish are high in a group of polyunsaturated fatty acids called Omega-3.Nutrition19Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.20