chapter 19
DESCRIPTION
On Cooking Fish and ShellfishTRANSCRIPT
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“ In the hands of an able cook, fish can become an
inexhaustible source of perpetual delight.– Jean-Anthelme Brillat-Savarin (1755-1826)
FISH AND SHELLFISH
C H A P T E R NINETEEN
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Understand the structure and composition of
fish and shellfish– Identify a variety of fish and shellfish– Purchase fish and shellfish appropriate for your
needs– Store fish and shellfish properly– Prepare fish and shellfish for cooking– Apply various cooking methods to fish and
shellfish
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Fish and Shellfish
Fish are aquatic vertebrates with fins for swimming and gills for breathing
Shellfish are aquatic invertebrates with shells or carapaces
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Round Fish
Include fresh and saltwater varieties
Have fins and internal bone structures
Have eyes on both sides of their heads
Bodies are truly round, oval, or compressed
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Flatfish
Found in deep ocean waters
Have asymmetrical, compressed bodies
Swim in a horizontal position
Have both eyes on top of their heads
Bottom dwellers Top of their bodies is dark
and the bottom is lighter in color
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Muscle Composition
Flesh of fish composed of short muscle fibers. Unlike connective tissue in meat, connective
tissue in fish is weak. Long cooking times are not required to break it
down. Purpose of cooking to firm proteins and enhance
flavor.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Muscle fibers in round fish
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Mollusks
Have small unsegmented bodies and no internal skeleton– Univalves– Bivalves– Cephalopods
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Univalves
Single shell – Marine snails
AbaloneConchSnails
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Bivalves
Two bilateral shells– Clams – Oysters – Scallops – Mussels– Cockles
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cephalopods
No exterior shell One single internal
shell called a pen– Squid– Octopus
Calamari
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Crustaceans
Have a hard outer shell and jointed appendages Found in both fresh and salt water They breathe through gills
– Crayfish– Crab– Lobster – Shrimp
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Crab
King Dungeness Soft-shell Blue Stone King Snow
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Interior Structure of a Maine Lobster
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Inspection and Grading of Fish and Shellfish
Grades assigned to fish are A, B, C Inspections on fish and shellfish are voluntary
– Type 1: plant, product and processing methods from raw to final product
– Type 2: warehouses, processing plants and cold storage facilities
– Type 3: fishing vessels and plantsInspection services for sanitation only
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Determining Freshness in Fish Smell
– No odor or the smell of the sea Eyes
– Clear and full Gills
– Intact and bright red Texture
– Flesh should be firm Fins and scales
– Moist and full Appearance
– Moist and glistening Movement
– Shellfish that is purchased alive should show movement– Crustaceans should close their shells when tapped
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Market Forms of Fish
Whole or round Drawn Dressed Pan-dressed Butterflied Fillet Steak Wheel or center-cut
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Market Forms
Whole or Round
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Market Forms (cont’d)
Drawn
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Market Forms (cont’d)
Dressed or Pan-Dressed
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Market Forms (cont’d)
Butterflied Fillets
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Market Forms (cont’d)
Fillets
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Market Forms (cont’d)
Steaks
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Market Forms (cont’d)
Wheel or Center-Cut
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Storing Fresh Fish and Shellfish
Temperature between 30°F and 34°F If shipped in ice, store in ice Do not allow seafood to become dry Scallops and fish fillets should not be in direct contact
with ice Live animals should be stored in saltwater tanks or in
boxes with seaweed Bivalves should be stored in net bags or boxes at high
humidity
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Purchasing Terms
Fresh– Never frozen
Chilled– Fresh, held at 30°F to 34°F
Flash-frozen– Quickly frozen onboard ship, within hours of being caught
Fresh-frozen– Frozen while fresh, but not quickly
Frozen– Subject to temperature below 0°F
Glazed– Dipped in water to form a protective shell of ice
Fancy – Code word for previously frozen
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Seafood Supply
Damaged habitat, overfishing, fishing practices and demand threaten world fish supplies.
Consult resources to inform seafood sourcing options such as– Aquaculture or fish farming – Purchasing certain types of fish
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Procedure for Scaling FishPlace the fish on a work surface or in a large sink. Grip the fish by the tail and, working from the tail toward the head, scrape the scales off with a fish scaler or the back of a knife. Be careful not to damage the flesh by pressing too hard. Turn the fish over and
remove the scales from the other side. Rinse the fish under cool water.
Fabricating Fish - Scaling
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Procedure for Skinning Fish FilletsPlace the fillet on a cutting board with the skin side down. Starting at the tail, use a meat slicer or a chef’s knife to cut between the flesh and skin. Angle the knife down toward the skin, grip the skin tightly with one hand and use a smooth sawing motion to cut the skin
cleanly away from the flesh.
Fabricating Fish - Skinning
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cooking Seafood
All cooking methods can be used Seafood is inherently tender Should be cooked until just done Overcooking is the most common mistake made in
preparing seafood
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Determining Doneness
Translucent flesh becomes opaque Flesh becomes firm Flesh separates from the bone easily Flesh begins to flake
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Safety Alert – Serving Raw Fish
Raw fish such as clams on the half shell, ceviche and sushi are popular dishes.
Raw fish and shellfish are potentially hazardous foods.– Follow Model Food Code for freezing fish
before using to kill harmful parasites– Know the source of all fish and shellfish
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Nutrition
Fish and shellfish are low in calories, fat and sodium and high in certain vitamins and minerals
Fish are high in a group of polyunsaturated fatty acids called omega-3
Crustaceans are higher in cholesterol than mollusks but both have considerably lower levels than red meat or eggs
Most common cooking methods used for fish also contribute to their healthfulness – Broiling, grilling, poaching and steaming