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Sea- Saltwater fishes Flat fish / Round fish Freshwater fishes Migratory fishes. Fish. Source: On Cooking, Chapter 20, page 561 to 577. - PowerPoint PPT PresentationTRANSCRIPT
Sea- Saltwater fishes
•Flat fish / Round fish
Freshwater fishes
Migratory fishes
Source: On Cooking, Chapter 20, page 561 to 577
Fish are aquatic animals with fins for swimming and gills for breathing. There are over 30’000 species of which most live in seas and oceans, while freshwater fish are far less numerous.
All fish are highly perishable but with improved preservation and transportation techniques they are now readily available fresh or frozen almost anywhere.
The general term fish includes both fresh and saltwater varieties. They have fins and an internal skeleton of bone and cartilage
Sea fish - Saltwater fish Round fish Flat fish
Migratory fish Fish that migrate either fresh water to
saltwater and back for spawning or vice versa or migrate between sea or freshwater without spawning
Fresh water fish Round fish only Lake fish and river fish
Diminishing fish in the world seas has led to an increased establishment of aquafarming both for seawater and freshwater fish.
Fresh water fish are farmed in ponds, for river fish varieties often with added flow of water to simulate the stream of water in a river. Aerating is necessary to ensure the natural amount of CO2 in the water.
Saltwater fish is farmed off the coast in large netted enclosures.
Artificial feeding is very important to the final product of the fish, as the fish can’t naturally “hunt” it’s prey.
Based on the shape and skeletal structure, fish are divided into two major categories
Round Fish Swim in vertical position Eyes on both sides of the heads Shape might be round, oval or compressed
Flat fish Swim in horizontal position Eyes on top of their head Bottom dwellers with dark skin on top and light skin
underneath for camouflage Some change colors according to surroundings Small scales and dorsal and anal fins run the full length of
the body
This is a difficult task due to the vast number of species and at times very similar appearance.
Adding to the confusion is the fact that the same fish may have different names in different locations and some species are referred to by their foreign name even on menus of restaurants.
The FDA has a list of approved market names for the US which helps but is not used in common jargon a good referral guide.
BassSeveral fresh and seawater species which are
spiny-finned.The freshwater varieties are members of the
unrelated sunfish family. They’re meat is lean and delicate. Largemouth / smallmouth / redeye and black bass
The saltwater varieties are very popular and commercially often used: Black sea bass / Striped bass
Black sea bass or rock sea bass Lean firm and flaky meat with mild flavor 700g – 1360g in weight Live in the Atlantic ocean from New York to North Carolina Good for almost all cooking methods, often served whole
in Chinese kitchen and often used in Italian cuisine Striped bass
An Anadromous fish, often referred to as rockfish (wrong description)
Not available commercially due to overfishing and pollution
Aquafarmed striped sea bass (hybrid) or white perch is sold under this name
500g – 2.2kg in weight Rich sweet flavor and firm texture, best suited for baking,
broiling. Steaming or poaching
CodThe cod fish family includes the Pacific and Atlantic
varieties as well as pollok, haddock, whiting and hake. Mild delicate flavor and lean, flaky meat Cod can be prepared by most cooking methods
although grilling is not suitable as the flesh is too flaky
Atlantic cod Up to 90kg in weight – market cod up to 4.4kg Available in pieces fresh or frozen or prepared
breaded, stick or portions Smoked and dried salted cod (bacalao) are specialties Scrod is a marketing name for haddock or cod
weighting less than 1.1kg weight or 50 cm in length
Haddock 900g – 2.3kg in weight Look like a thin, small Atlantic cod Strong flavor and very delicate texture
Pacific cod Also known as gray cod and comes from northern Pacific Less abundant than the Atlantic cod They are often labeled “true cod” in order not to be
mistaken with the unrelated species of rock or black codPollock
Also known as Boston blue fish or blue cod Plentiful in the northern Pacific and Atlantic oceans Flesh is grey-pink raw, but turns white when cooked Available also salted or smoked
EelsSalt water & Fresh water varietiesLong, snakelike freshwater fish with anal and
dorsal fins running the length of the body. The conger eel is from a different family Eels have a high fat content Tough skin needs to be removed before or after
cooking Smoked eel is available May be steamed, fried, baked or in stews Baby eels are a springtime delicacy mainly in
Spain, fried on olive oil with garlic and chilies.
Grouper - GaroupaThe grouper family of fishes counts almost 400 hundred species
and is found worldwide in warm waters. Some species up to 270kg, commercial species 2.2–8.8kg in
weight Lean white flesh with mild-sweet flavor Tough strong flavored skin is often removed ahead of cooking Best for baking, frying, grilling or deep-fryingMost common varieties: Atlantic Ocean
Yellow fin / black / red and gag Pacific Ocean
Sea bass (jewfish, different from black sea bass)/ spotted cabrilla
Other varieties Red spotted grouper – Lapu Lapu
HerringLong silver-blue fish from the Atlantic and Pacific Oceans.Herring are strong flavored with moderated to high fat
content. Up to 225g in weight Fresh sardines, butterflied or filleted can be grilled,
broiled or roasted. Smoked they are called Kippers Cured and brined they are a specialty in Northern Europe
Matjes, Rollmops Young small herring are called Sardines
Sold canned whole or skinned, boned fillets Sold also in oil or sauce, smoked or fried Used mostly for salads, tapas (appetizers) and sandwiches
John Dory or St. Peter’s fishSilver skinned with a distinctive black spot and a yellow halo on each side of the body.
White firm, finely flaked flesh Classic ingredients for bouillabaisse Can be pan-fried, roasted or baked Other varieties of the dory family include
Silver / mirror / oreo
Monkfish – A.K.A angler fish, goosefish, rape or lotte Usually sold head off as the head is very large and inedible Scale-less skin must be removed Flesh is lean pearly white and very firm Best for baking, grilling, frying, steaming or broiling
MackerelThis family includes the King and Spanish mackerel as
well as the tuna and the wahoo. Species known as Atlantic or Pacific mackerel are
not generally used for food Flesh is grey to pink and turns off-white when
cooked with mild flavor and flaky texture Best for broiling, baking and grilling Available smoked
WahooAlso known as ono and found throughout tropical and
subtropical waters but especially Hawaii. Cooked like the mackerel
TunaVarieties include” Bluefin, yellowfin, bigeye, bonito and blackfin, skipjack,
longfin or albacore Can weigh up to 200kg Ahi is a marketing name for yellowfin or bigeye tuna Generally cut into 4 loins Fresh tuna flesh is deep red in color, generally lean
with the exception of the belly Cooked medium or rare (well done –dry) and best for
gilling or broiling Can be smoked or marinated (cured) or canned
(cooked) Tuna belly “toro” and loin “maguro” are popular
Japanese Sashimi
Mahi-mahiCommon used name for dolphin or dolphinfish
and not to be confused with the mammals of the same name. Also known as Dorado Found in tropical seas Up to 6.6kg in weight Flesh is off-white to pink, firm texture with
sweet flavor Best for broiling, grilling or baking Meat can become dry and marinades or
sauces are recommended
Orange roughyFound in the pacific off the coast of Australia & New Zealand
Bright orange skin and firm pearly white, low fat content flesh with bland flavor and firm texture
Mostly sold filleted, boneless frozen up to 225g per fillet Best for grilling, broiling and steaming
Red snapperThe red snapper belongs to the snapper family found in tropical and subtropical waters with many different genus's and species which include: Ruby, mangrove, jobfish, yellowtail, African red, black, green and
many more Lean, pink, flaky, sweet flavored flesh turns white when cooked Available small 450g – 1.3kg and large 1.8kg – 2.7kg in weight Often available filleted with some skin remaining for identification Can be prepared for almost any cooking method, head and bones
are excellent for stocks.Swordfish Can reach up to 110kg in weight Flesh is lean, sweet and very firm, pink to gray and off white when
raw turning white when cooked. Due to the size mostly available in wheels
Excellent for broiling and grilling often served medium due to dryness when cooked well
Sea breamLarge family of fish found in the Mediterranean (gilt-head), the Caribbean (Porgy), the Atlantic (black
sea) and the Indo-Pacific (emporer & snapper) oceans. Many fish are called bream and therefore it is
difficult to make a single statement about cooking methods and flesh composure.
SharkDespite their reputation they make delicious eating.
Mako (often sold as swordfish) & blue shark most common
Sand, sharp-nose, blacktip, angel & tresher commercially available
Can reach up to 100kg in weight and sold in wheels Good for broiling, grilling, baking or frying
Flat fish Swim in horizontal position Eyes on top of their head Bottom dwellers with dark skin on top and
light skin underneath for camouflage Some change colors according to surroundings Small scales and dorsal and anal fins run the
full length of the body All flatfish have four fillets, 2 on each side
.
Flounder Lean white to pinkish-white firm flesh with mild sweet
flavor Available fresh or frozen, filleted or whole, deheaded
and gutted Whole fish can be baked or grilled and broiled while
the thin fillets are best for poaching, steaming and frying.
Many flounder varieties are sold as sole in an attempt to cash in at the higher prize of “true” sole English sole Petrale sole Domestic Dover sole Lemon sole
English sole From the west cost of the US Often marketed as “sole fillets”
Petrale sole From the west cost of the US Fillets are thicker and firmer compared to other
“sole/flounder” speciesDomestic Dover sole
Also called Pacific sole Often afflicted with parasites -slimy and gelatinous flesh
Lemon sole Most abundant East cost flounder Also known as blackback or winter flounder Average 900g in weight
Halibut Among the largest flat fish Up to 135kg in weight Mainly two species – Atlantic (eastern)and Pacific
(Alaskan, northern, western) halibut Lean, firm, snow-white flesh with a sweet, mild
flavor California halibut are actually a flounder variety
and smaller – up to 5.4kg The fillet is large enough to be cut into steaks or
cubes Best for grilling, baking, poaching or broiling
Sole Perhaps the most flavorful and fine textured flat
fish. Not available in US waters and therefore all “sole”
fish marketed and caught in the US are actually flounders.
Dover sole A classic of European (French) cuisine Pearly-white flesh with delicate flavor Native to the English channel but can be found off
the coast of England, Africa and Europe. In Europe only the common sole and the dover
sole are sold as sole.
Turbot They are large, diamond shaped fish The Pacific variety is of no great
importance to the cuisines The are also marketed as Brill
The European variety is highly prized and valued for their delicate flavor and firm white flesh
Diadromous fishes travel between salt and fresh water. There are three types of diadromous fish: anadromous live in the sea mostly, breed in
fresh water catadromous live in fresh water, breed in the
sea amphidromous fishes move between fresh and
salt water during some part of life cycle, but not for breeding
potamodromous fishes migrate within fresh water only
oceanodromous fishes migrate within salt water only
SalmonFound in both the northern Atlantic and Pacific
oceans. They return back to freshwaters rivers and streams of their birth to spawn
They get their reddish-pink color from fat-soluble carotenoids found in crustaceans they feed on.
Salmon is available hot or cold smoked or cured (Gravlax /Lox) or canned.
Excellent for grilling, broiling, baking, poaching or steaming
Atlantic salmon Most important species commercially Extensively farmed (Norway, Canada, Scotland) Rich pink color and moist flesh Wild Atlantic salmon is very rare and seldom
available Up to 5 kg in weight
Other Salmon varieties Chum, sockeye, red, blueback and pink
Chinook or King salmon From the pacific ocean Up to 13kg in weight Red-orange flesh with high fat content and rich
flavor Often marketed by the name of the river they
come from – Yukon chinookCoho or Silver salmon Available wild of aquafarmed Up to 5.5 kg in weight farmed, wild only up to 450g
Strugeon Numerous species Caviar producing species – Beluga,
Sevruga, Oscietra Shad
North American fish
Fishes whish travel between sea and freshwater
Barramundi Northern Australia
Milk fish – Bangus Found in coastal regions and around islands
reef Live in the sea but travel into mangroves
(brackish water) and streams or lakes to mature
Raised in fresh water tanks for aquafarming
TroutThe trout is a member of the salmon family mainly
living in rivers and streams.Aquafarmed varieties include
Rainbow (most popular), brown and brook trout Some trout's are anadromous like the salmon trout
(also called steelhead) Lake trout's are also called char Flesh is delicate and lightly pink to gray-white
except for the salmon trout which is orange to red in color
Trout is best for baking, pan-frying or steaming Also available smoked
Sturgeon Fresh water varieties only
Pike Whitefish
Very popular in European lake Carp
Various varieties mainly lake fishes Often used in Chinese kitchen for steaming Barbel / Bream carp / Chub sucker / Leather /
Mirror and wild carp
Char Arctic / Brook / Lake char
Burbot Only fresh water member of the cod family
Eels Fresh water eels – European & American
river eel Catfish Sheatfish
WhitingFreshwater fish related to salmon
Up to 3.2kg in weight Available whole or filleted Firm, white flesh with moderate amount of
fat and sweet flavor Often used in processed products Good for broiling, baking and grilling Also available smoked
Perch Pike perch Tilapia a.k.a cherry or sunshine snapper
(unrelated to snapper) Name given to several species of aqua farmed
freshwater fishes worldwide. Quick growing reaching 1.3kg in weight with
white, sweet meat with firm texture Available whole or filleted, fresh or frozen Can be cooked used for almost any cooking
method Yellow perch
CatfishThese are scaleless freshwater fishes living in
rivers and lakes. Extensive aquafarming eliminates the “muddy” flavor of the wild fish and ensures year-round supply. Small fishes are known as fiddlers Pure, white meat with moderated fat content 700 g – 2.2kg in weight May be prepared by almost any cooking method
but especially suited fro frying Other species are often imported and sold and
marketed as catfish
Preview•The next unit / lesson
•Shell fish•Sea shell fish / Freshwater•Mollusks / Crustaceans / Echinoderms
Source: On Cooking, Chapter 20, page 570 to 573
Crustaceans can be found both in fresh and in salt water.
They have hard outer shells, jointed appendages and breath through gills.
Crayfish Prawn Crabs Lobster Shrimp
CrabsCrabs are found throughout the world
and the meat texture and flavor in general depends on the variety and origin of the crab.
Crabs are purchased alive or frozen cooked or as crabmeat only
Dead crabs must be discardedCrabs can be boiled or baked and used is
soups, stews and stir-fried dishes
King crabs Very large crabs up to 4.4 kg Caught in very cold waters - northern pacific and Bering
sea Sold cooked frozen as clusters of legs, legs & claws split
legs. Very white, flaky sweet meat Meat whole leg or body meat, shredded or minced is also
availableDungeness crab They are found on the west cost of the US Up to 1.8 kg in weight Delicate sweet meat Sold, live, precooked or frozen or canned or frozen as
picked meat.
Blue crabs Most abundantly found on the east cost of the US. Meat is rich and sweet. They are available as hard or soft shell Hard-shell crabs are sold live, precooked and frozen
or picked meat. Hard-shell crabs are mostly steamed and served
whole Soft shell crabs are harvested within 6 hours after
molting and are available live from May 15 to September 15 or frozen.
Soft-shell crabs can be fried, sautéed, broiled or added to soups and stews.
Snow or Spider crabsThey are found in abundance on the Alaskan
waters and along the eastern coast of Canada
Often used to replace the scarcer supply of King crabs
They are sold precooked, usually frozen The meat can be used in soups, salads,
omelets or other prepared dishes Legs can be served as appetizers
Stone crab Generally only available as cooked claws,
fresh or frozen (raw, the meat is sticking to the shell)
The claw is harvested and the body returned to the seas, where in about 18 months the claw will regenerate onto the body.
The meat is firm and sweet, similar to lobster Cracked claws are served hot or cold
LobsterLobsters have brown to blue-black shells with firm
white meat and sweet flavor.Lobster shells turn red when cookedThey are usually steamed, poached, simmered, baked
or grilled and can be served hot or coldLobster must be kept alive until being cooked,
although frozen precook lobster is availableDead lobster need to be discardedLobster meat or whole tail is also available Maine, Boston, American or clawed lobster Spiny lobster Slipper or squat lobster, lobsterette
Maine lobster Edible mate in both claws and the tail Considered the best tasting lobsters From the cold waters off the northern US east cost Mostly sold live but available frozen or as cooked picked meat The coral and tomalley (inside the lobster head) are very
flavorful and often used for saucesSpiny Lobster Harvested all over the world Very small claws and only tail meat is used Some times indentified as rock lobsters Warm-water species from Caribbean and Brazil / cold-water
species from Australia, NZ and South Africa Cold-water species are considered superior to warm water
species
Slipper lobster, lobsterette and squat lobster All clawless lobster species Found in tropical and subtropical waters Flavor is considered inferior to spiny and Maine
lobsters
Langoustines – small Atlantic lobsters
Shrimps Can be found in any waters of the world Dozen of species and varieties including:
Tiger, white, pink and brown shrimps Available fresh, raw head on, cooked and frozen
head on or off and frozen tail meat shell on or off.
Breaded, battered and other processed shrimps are also available
Shrimp are graded by size in count per kg. e.g 24-26 means there are 24 to 26 pieces per kg.
Mollusks are mainly sea creatures although there are some found in fresh water and some on land (land snail)
There are generally three categories of mollusks:Univalves Single shell with soft bodies. Mainly marine snails with one
foot used to attach them selves to a fix object (eg rocks)Bivalves Mollusks with two shells that are attached to each other
by a “hinge”Cephalopods Marine mollusks with distinct heads and developed eyes
and several arms attached to the head near the mouth No outer shell but a small inner shell called pen or
cuttlebone
Univalves Abalone
Small grating-brown shell Although they can be eaten raw or cured
(ceviche) they are mosyly used stir-fried or steamed/braised in Chinese kitchens
Conch Found in tropical waters The lean, smooth very firm meat can be cured
(ceviche) or slow-cooked Sea snails
Mostly pan-fried, stir-fried or eaten raw
Bivalves – ClamsIn general two varieties, the Atlantic & the Pacific clams Atlantic clams - Atlantic hard shell or Quahogs which have
different names according to size Little necks - below 5 cm across the shell - steamed on the
half shell Cherrystones - below 7.5 cm across the shell can be eaten
raw but mostly cooked (steamed) Chowders – the largest quahogs, always cooked - minced for
chowders and soups Topnecks – often served stuffed Soft-shell clams – also Ipswich, steamer or longneck clams.
Brittle shells with black tipped valve, mostly steamed or stir-fried.
Surf clams – deep-water clams up to 20 cm across the shell. Cut into strips for frying or minced/chopped and canned
Pacific clams are generally too tough for eating raw and must be cooked Manila clam – found along the Pacific costs can be
served steamed or half shell Geoduck – the largest Pacific clam, can weight up
to 4.5 kg. Has a large protruding siphon, but tender rich bodies. Used in Asian kitchen as well as for sushi
Bamboo clams Long tube shelled clams with brittle shell
Cockles Small bivalves in general more popular in Europe
and used in dishes like paella and fish soups and stews.
CW: Little neck, Cherrystone, Cockle, Manila, Bamboo, Geoduck
MusselsMussels are found worldwide and are excellent
steamed in wine, in pasta or soups but can also be fried and baked (Half shell) Blue Mussel
Found wild on the Atlantic coast but are also aqua farmed Plump, sweet, pinking to orange meat. Sold live or cooked (frozen) in vacum Available all year but best season is during winter months
Green shell mussel (also green lip or New Zealand mussel)
Larger than the blue mussel with distinct green edge Found mainly in Asian and South Pacific waters (New
Zealand, Thailand, Philippines)
OystersOysters have a gray shell with a soft, gray, briny flesh that can be eaten
raw from the shell or steamed and baked in the shell. Shucked meat can be sautéed or poached and used in chowders, soups, stews and sauces.
There are 3 main varieties of oysters Ostrea Edulis, Crassostrea and Pinctada.
Ostrea Edulis Flat oysters with a distinct pear shaped shell and brittle appearance.
often also called European flat oysters. Main varieties include Colchester (UK), Belon (France) and Bluff (New
Zealand)
Crassostrea Cupped oysters found all over the world in many sub varieties include C.
Gigas (creuse oysetrs in France) and C. angulata (Portuguese oysters)
Pinctada are mostly prized for their pearl producing qualities, not for culinary use.
Belon Grown in the Bretagne (Brittany) region of France. Slow growing flat oyster
Creuses French description for cupped oysters (C. Gigas)
Fine de claire Oysters are “refined” for one month in “claires”
(flooded salt water beds) in the Marennes-Oleron region
Marennes Grown on the Atlantic coast of France in the
Marennes-Oleron region. Oysters are greenish colored due to the abundance
of nutritious algae in the oyster farming fields
Zeeland Not a specific oyster but rather oysters farmed
in the south-west of the Netherlands by the Ostschelde river. Oysters include Gigas (Fine de claire and pacific) as well as Edulis (flat) type.
Colchester Also called Colchester native oyster (Edulis type)
Throughout Europe's west coasts and islands (UK & Ireland) flat (Edulis) type oysters are often called native oysters and Crassostrea type oysters are referred to as “rock” oysters
USOften called after their origin or farming region. Atlantic oysters
Bluepoint, Chesapeake bay, Long Island. Malpecque
European flat oysters Often a misleadingly described as a Belon, but flat
oyster from US – Samish Bay, Wescot bay Pacific oysters
Penn cove, Wescott bay, Hamma-Hamma, Kumamoto, Olympia (only native US pacific oyster)
Australia & New Zealand Sydney rock, Tasmania Bluff – New Zealand edulis type oyster
Oysters are graded according to size, although not all countries use the same system. Mainly the cup depth and the shape is looked at and important for the various grades. Belon 0 – 0000 European oysters in general small, medium,
large, XL By numbers per kg e.g. 8-10 /12-14
Half shell frozen oysters Mostly frozen with natural seawater
Whole shucked oysters Meat only in brine
Processed oysters Canned Smoked Frozen meat only
ScallopsScallops contain an edible white adductor mussel that holds together the two fan-shaped shells.Three main varietiesSea scallops – cold water, up to 65 pc per kgBay scallops – cold water, up to 200 pc per kgCalico scallops – warm water up to 250 pc per kg Available live in the shell with roe or shucked,
frozen and cleaned. Sweet meat with tender texture good for broiling,
grilling frying, sautéing, and baking. Over cooked scallops quickly become chewy and
dry
CephalopodsSea animals that do not tolerate fresh
water at all. They all have a distinct head with tentacles and no inner bone.
Octopus
Gray color when raw which turns purple when cooked. Needs to be cooked soft before eating.
Used for salads, stews, soups, and sushi
Cuttlefish
Squid Also known as calamari (Italian) Available fresh or frozen in packs in various
sizes Needs to be cooked to be palatable but
overcooking makes meat chewy and hard Best for sautéing and frying
Sea cucumber
Sea urchin
Freshwater mussels & clams Many different varieties but commercially
less successful than seawater varieties Freshwater crabs
Varieties include the coconut crab, spinner crabs and mangrove crabs.
Some even live on land and migrate between fresh, salt and brackish water
Crayfish
In the southern US crayfish are called crawfish or crawdad and are freshwater creatures looking like miniature lobsters
Yabbies - Australian variety with thin grayish shell Aquafarmed to ensure demand is met Usually purchased live or precooked and reach
about 17cm in length Generally only the lean tail meat is eaten They become very red when cooked Crayfish are a staple of Cajun cuisine – Gumbo,
Jambalaya
Prawn Often interchanged with shrimps in the English
language It would be more accurate to call the freshwater
species as prawns and the saltwater as shrimps General practice however is that larger shrimps
are called prawns Scampi is the Italian for Dublin bay prawn
(which is actually a miniature lobster) In the US, scampi are shrimps sautéed in
butter and garlic.
Univalve land animals belong to the family of mollusks
Need to be boiled before usage Over cooking make the meat tough and
rubbery Often baked or sautéed and served in or
out of their shell Most popular are the Burgundy snails
(large) or the smaller garden variety (Petit gris)
Salted fish Cod – Bacalao, salted fish for Asian cuisines –
stocks, flavorings and sauces Dried fish
Dried fish meat must be reconstituted in water or stock before usage – often used in Asian cuisines
Marinated & pickled fish Matjes herring and other products “cooked” in
pickling liquid Crab sticks – Surimi
Japanese production of imitation crab meat made from a fish paste
Frozen Fish & Seafood IQF frozen whole or fillets Ready to bake products – breaded, crusted or
seasoned
Cured fish “cooked” by salt & sugar” mixture Graved lax
Smoked fish and seafood Cold or hot smoked Cold smoked fish must be cured ahead of smoking
Terrines, Pates and Parfaits Produced by Gardemanger section mostly include
production of farce and must be cooked Can include smoked or salted products in addition
to the farce meat
Canned products In oil, brine or in prepared sauces Sardines Anchovies Tuna Salmon