14.3 seafood. inspection & grades fda monitors interstate fish shipments and requires adoption...
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14.3 Seafood
Inspection & Grades
• FDA monitors interstate fish shipments and requires adoption of a HACCP program for processors.
• USDC offers a voluntary seafood inspection program – PUFI Processed Under Federal Inspection
• Wholesome and meets sanitary guidelines required by NMFS National Marine and Fisheries Service
Inspection & Grades
Inspection & Grades
• A– Highest quality available, excellent
appearance, good flavor and odor, free of blemishes and defects
• B– Good quality, some blemishes and defects
• C– Only appropriate for dishes not requiring an
attractive appearance
Inspection & Grades
• Below Standard– Do not have good quality
• Only A carries a stamp
Market Forms
Market Forms
• Whole fish: as it was caught, completely intact
• Drawn fish: Viscera removed, head, fins, scales still intact
• H&G (headed and gutted) Head-off drawn: viscera and head removed, scales and fins are still intact
Market Forms
• Dressed fish: viscera, gills, scales, fins removed; head may or may not be removed; also known as pan-dressed; usually appropriate for a single serving
• Steak: cross section cut from a drawn fish, portion cuts from a large fillet are commonly called steaks
Market Forms
• Fillet: boneless piece of fish removed from either side of the backbone, skin may or may not be removed (“pin-bone out”)
• Tranche: portion size slice of a fillet that is cut at a 45° angle to expose a greater surface area,
• Pavé: portion sized square cut from a fillet
Fish Types
Fish Types• Flat Fish: backbone runs through the
center of the fish, 2 upper and lower fillets, both eyes on same side of head– Sole (S) [L], Halibut (S) [L], flounder (S) [L], turbot (S)
[L]
(S)- Saltwater
(F)- Freshwater
(A)- Anadromous
[L]- Lean
[F]- Fatty
Fish Types
Fish Types• Round Fish: eyes on both sides of head,
swim in an upright position– Low Activity
• Cod (S) [L], haddock (S) [L], hake(S) [L], pollock (S) [L]
Fish Types• Round Fish:
– Medium Activity• Sea Bass (S) [L], Snapper (S) [L], Pike (F) [L],
Grouper (S) [L]
Fish Types• Round Fish:
– High Activity• Salmon (A) [F], Trout (F) [F], Tuna (S) [F],
Mackerel (S) [F], Mahi Mahi (S) [L]
Cooking Fish
• Fatty Fish: – Mackerel, Dry: grilling, broiling
• Medium Fatty:– Tuna/Salmon, most methods
• Lean– Sole/Flounder, poach or sauté
Cooking Fish
• Dry-Heat: bake, broil, grill– Fillets or steaks of fatty fish– Oven 350°F.-400°F.
• Larger cuts at lower end
– To retain moisture coat with breadcrumbs, crushed nuts, thinly sliced vegetables
Cooking Fish
• Dry with fat and oil: sauté, stir-fry, pan-fry, deep-fry– Lean finfish and shellfish– Coat with flour or breading– Small items (shrimp, scallops) cooked quickly
over high heat
Cooking Fish• Moist-heat: poach simmer, steam
– Particularly lean– Poach in:
Court Bouillon (cort boo-YON) stock made of vegetables and an acid, vinegar/wine
Fumet (foo-MAY) rich fish stock made with wine
Olive oil or butter
Cooking Fish• Moist-heat: poach simmer, steam
– Shallow-poached and shellfish should be opaque– Oysters, clams and mussels, should show curling at edge– White deposits indicate too high temp. or too long– Stringiness, dryness, excessive flaking indicate too
high/too long
Cooking Fish• Moist-heat: poach simmer, steam
– En papillote: moist heat technique, encase fish, herbs, vegetables and/or sauce in parchment paper and steam in hot oven
Cooking Fish• Combination: stewing, braising
– Bouillabaisse (BOO-ya-base) French seafood stew made with assorted fish, shellfish, onions, tomatoes, white wine, garlic, saffron, herbs
– Cioppino, a San Francisco version– Jambalaya (jam-bo-LIE-ah) Creole stew of rice, shellfish,
vegetables
Doneness
• USDA Minimum: 145°F.
• Medium: 125-135°F. – Mostly opaque, slightly translucent, becoming
firm, becoming flaky– Salmon
• Medium Rare: 115-125°F.– Outer opaque, inner translucent, somewhat
resilient—Tuna
Doneness
Doneness
• Generally speaking:– Flesh turns from translucent to opaque– Flesh becomes firm– Flesh pulls away easy from bone– Flesh begins to flake
– Remember carryover cooking
Shellfish• Aquatic animals, without a backbone,
protected by some sort of shell, and live primarily in salt water– Mollusks
• Univalves: single shelled • Bivalves: 2 shells joined by a hinge
– Crustaceans: jointed exterior skeletons or shells
– Cephalopods: Mollusks with tentacles attached directly to the head
Univalves
• Abalone– Grilled, sautéed, marinated
– Mother of Pearl
• Conch– Salad, ceviche, chowder, fritter
Univalves
• Abalone– Grilled, sautéed, marinated
– Mother of Pearl
• Conch– Salad, ceviche, chowder, fritter
Bivalves
• Fresh, shell open, tap, if does not move, discard
• After cooking, closed shell, discard
Bivalves• Clam
– Grilled, baked, steamed, chowder
– West and East coast
– Whole, shucked fresh or frozen, canned chopped/whole
– Fresh = 25% yield = 12% meat = 22% juice
Type Number per Lb.
Atlantic (not standard)
-Little Neck 8-10
-Middle Neck 6-8
-Top Neck 4-6
-Cherrystone 3-5
-Chowder 1-2
-Soft Shell 12-15
Pacific (by weight)
-Geoduck 2-3 lbs. ea.
-Manilla 20 per lb.
-Littleneck 8-10 per lb.
1 Bushel (8 gal) =1 gal. shucked
=10-12 # meat
Canned, chopped =25% meat
=75% juice
Bivalves• Oyster
– Baked, batter-fried, steamed, raw
– Very delicate, high percentage of water
– Flavor is sensitive to surrounding water
Grade Count
With Shell Per Bushel
-Standard 200-300
-Select 100-200
-Extra Select <100
75# Bushel = 1 gallon shucked
Shucked Per Gallon
-very small <500 (≤0.25 oz.)
-Standards (small) 304-500 (0.32 oz.)
-Selects (med.) 208-304 (0.5 oz.)
-Extra selects (large) 160-208 (0.71 oz.)
-Counts <160 (0.8 oz.)
Bivalves• Mussels
– Baked, Steamed
Type Yield/Count
Blue 22-30% (0.22oz. meat)
18-24/lb.
Mediterranean 35-45% (0.5 oz. meat)
10-15/lb.
Green 35-50% (0.54 oz. meat)
10-15/lb.
Bivalves• Scallops
– Broiled, grilled, poached, stewed, sautéed
– Generally sold shucked
– Look for IQF
Type Count per Lb.
Sea U10 (1.6 oz.+)
10-20 (1.06 oz.)
20-30 (0.64 oz.)
30-40 (0.48 oz.)
Bay, Atlantic 70-110 (0.23 – 0.15 oz.)
Calico, Gulf 60-200 (0.27 – 0.08 oz.)
Cephalopods
• Squid/Calamari– Baked, boiled, deep-fried, pan-
fried, stir-fried, sautéed
– Ink used for color (pasta)
• Octopus– Boiled, small: deep-fried,
grilled, sauté
• Cuttlefish– Boiled, steamed, stir-fried,
sushi
Crustacean• Crab
– Baked, broiled, grilled, poached, steamed, stewed, sauté
Type Yield/Size
King Legs 50% Leg/Shoulder/Claw
45%Leg/Shoulder
40% Large claw
30% Small Claw
Snow Leg 28%
-cocktail claws 40%
Dungeness 25%yield
Blue 14%
-No. 1 Male Good meat/shell ratio
-No. 2 Male ⅓ less
Canned Meat
-Colossal/Jumbo Lump Large white lump/fin
-Super Lump Broken lump/body
-Backfin Broken lump/flake
-Special Body flake
-Claw Brown fin/strong taste
Crustacean• Lobster
– Baked, broiled, grilled, poached, steamed, stir-fried
Type Yield/Size (lb.)
Hard Shell 20-24%
-Tail 45% of EP
-Claw 35% of EP
-Knuckle 10% of EP
-Leg 10% of EP
Chicken ≤1 (3.5 oz. meat)
Quarters 1¼ (4.5 oz. meat)
Select 1½-2½ (5¼-8¾ oz.)
Jumbo >2.5 (8¾ and up)
Cull Missing 1 claw (17% of EP)
Bullet Missing 2 claws (35% of EP)
Soft Shell ( shredder) July-Sept.
17-19%
spongy
Crustacean
• Shrimp– Classified by count
per pound– P&D – peeled and
deveined– Deveined – remove
intestinal tract along back
CrustaceanTerminology
C Cooked
UC Uncooked
Headless Only head removed
P&D Peeled and Deveined
PUD Peeled, undeveined
Tail-on Headless, P&D, tail not removed
Tail-off Headless, P&D, tail removed
Butterflied P&D, cut almost in two
Green Shell on
Shrimp Size Count
Size Count
Headless Each
(oz.)
P&D Each
(oz.)
Cooked Each (oz.)
Extra Colossal 6/8 2.29 8/10 1.78 10/12 1.45
8/10 1.78 10/12 1.45 13/15 1.14
Colossal 10/12 1.45 13/15 1.14 16/20 0.89
13/15 1.14 16/20 0.89 21/25 0.70
Extra Jumbo 16/20 0.89 21/25 0.70 26/30 0.57
Jumbo 21/25 0.70 26/30 0.57 31/35 0.48
Extra Large 26/30 0.57 31/35 0.48 36/40 0.42
Large 31/35 0.48 36/40 0.42 41/50 0.35
Medium Large 36/40 0.42 41/50 0.35 51/60 0.29
Medium 41/50 0.35 51/60 0.29 61/70 0.24
Small 51/60 0.29 61/70 0.24 71/90 0.20
Extra Small 61/70 0.24 71/90 0.20 90/110 0.16