ObjectivesExplain the role of fish and shellfish in the
diet.Identify different types and market forms of
fish and shellfish.Explain how to buy and store fish and
shellfish.Describe and demonstrate methods for
preparing and cooking fish and shellfish.
Key TermsCrustaceansDrawnDressedEn papilloteFatty fishFilletsFishLow-fat fish
MollusksPlanktonSeafoodShellfishSteakswhole
NutrientsProteinB vitaminsIronPhosphorusSeleniumCopperZincVitamin D
Omega-3 fatty acidsIodine (in saltwater
fish)
Fishfins & center spine with bones
Low fat fish Fatty fishHave less than 5 grams
of fat in 3 ½ oz White or pale flesh with
a delicate texture and mild flavor
Includes: bass, carp, catfish, cod, haddock, halibut, pike, perch, pollock, red snapper, and whiting
Have more than 5 grams of fat in 3 ½ oz
Firm flesh with a deeper color and stronger flavor, higher in calories
Includes: shad, herring, mackerel, salmon, sardines, rainbow trout, and albacore & bluefin tunas
Mercury in FishCan be dangerous to humans especially in the early
years Settles on the bottom of water ways and is absorbed
by plankton, which is eaten by small fish. These small fish are then eaten by larger fish, which are eaten by even larger fish. It ends with a deep sea fish, like tuna, which absorbs the mercury
Fish that have high mercury levels include: tuna, shark, swordfish, king mackerel, and tile fish
Fish that contain low levels of mercury include: canned tuna, salmon, pollock, catfish, sardines, and herring.
Shellfishshell but no spine or bone
Generally have a mild, sweet flavorMost come from oceans and seas, very few
from freshwaterCrustaceans-have long bodies, jointed limbs,
and are covered with a shellCrabs, crayfish, lobsters, and shrimp
Mollusks-have soft bodies covered by a rigid shellClams, mussels, oysters, scallops, and squid
Inspection and GradingHazard Analysis and Critical Control Point
(HACCP)Identifies and prevents hazards that could
cause food borne illness during the stages of fish production
A voluntary program is also carried jointly by the RDA and the National Marine Fisheries Service of the U.S. Department of Commerce
Buying Fish and ShellfishFish ShellfishWhole: sold as caught and
most perishableDrawn: whole fish with
scales, gills, and internal organs removed
Dressed: drawn fish with head, tails, and fins removed
Fillets: sides of fish, usually boneless, cut lengthwise
Steaks: cross sections cut from large, dressed fish. May contain bones
Live clams, oysters, and mussels: shells should be tightly closed, moist, and intact with no cracks, chips, or breaks
Scallops: should look moist and smell fresh but not be in liquid or directly touching ice
Live lobsters and crabs: should be active with legs moving, lobsters are bluish green until cooked
Raw shrimp: shells should be clear with no black spots, if unshelled meat should be firm
Fish and ShellfishConvenience forms
Can be bought cooked and ready to eat, canned, frozen, or cured
StorageShould be refrigerated immediately after
purchase and used within a day or two or frozen
Never store fish that hasn’t been guttedRefrigerate live shellfish in containers covered
with a clean, damp cloth because they need to be able to breathe
Cooking FishCook fish 10 minutes for every inch of thickness
Fish will be opaque when finished cookingCooking methods for fish include
BroilingGrillingBakingPoachingSteamingBraisingFrying /Deep-Frying
Cooking ShellfishShellfish needs to be cooked for a short time at a
moderate temperatureEach type of shellfish is different so cooking
methods may varyThe shells turn bright red, orange, or pink and
the flesh becomes opaque when crustaceans are thoroughly cooked
Mollusks become plump and opaque when cooked
Both fish and shellfish are tender and cook well in the microwave in short amounts of time