Fish and Shellfish Selection and Storage

Fish and Shellfish Selection and Storage FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

Types of Fish and Shellfish Fish – fins and bony structure with a backbone Shellfish – neither fins nor bones; have a shell instead

Some fish and shellfish come from fresh water lakes, rivers, streams, and ponds – FRESHWATER VARIETIES Oceans and seas – seafood – SALTWARER VARIEITES Today, some of both varieties are raised on fish farms

Types of Fish For cooking purposes there are many fish that are similar; if you can’t get the specified one, others can be substituted because of their similarities in color, flavor, and/or texture Most fish low in fat; a few of the darker fish have higher fat contents

Market Forms of Fish

Drawn – whole fish with scales, gills, and internal organs removed Dressed of pan-dressed – drawn fish with head, tail, and fins removed

Fillets –sides of fish cut lengthwise away from bones and backbone; usually boneless; large fillets often cut into smaller ones Steaks – cross section from large, dressed fish; may contain bones from ribs and backbone

Shellfish Mild, sweet flavor Almost all come from ocean and seas; few from freshwater 2 types of shellfish – crustaceans and mollusks

Crustaceans Long bodied, joint limbed, covered with a shell – crabs, crayfish, lobsters, shrimp

CRABS – oval shell, 4 pair of walking legs, 2 claws Different varieties and sizes are available Whole crabs are sold live, cooked, or frozen

Crab legs and claws sold cooked or frozen Cooked crab meat available refrigerated, frozen, and canned

Crayfish – freshwater crustaceans; also called crayfish or crawdads look like small lobsters Sold live, whole, or cooked

Lobsters – long, jointed body with 4 pairs of walking legs and 2 large claws, all covered with a hard shell Average weight 1 ¼ pounds to 2 ¼ pounds Maine lobster – most popular Fresh lobster is sold life

Shrimp – vary in size and color Usually sold frozen or previously frozen and thawed Can buy raw shrimp, with or without the shell, shelled, cooked shrimp

Mollusks Shellfish with soft bodies covered by a least one shell Include clams, mussels oysters, scallops, and squid

Clams – 2 shells hinged at back with edible flesh inside Many varieties available Sold live (still in the shell) or shucked (removed from the shell)

Mussels – thin, oblong shell Length varies from 1 ½ inches to 6 inches Shell colors vary Flesh is creamy tan and not as tender as oysters or clams Sold live in the shell

Oysters – rough, hard, gray shell Various sizes Flesh varies in color, flavor, and texture Sold live or shucked

Scallops – grow in beautiful, fan-shaped shells Only the muscle that hinges the two shells is sold Bay scallops – very tiny – ½ in. in diameter Sea scallops – much larger – 1 ½ in. in diameter – not as tender as bay scallops

Squid – also known as calamari Sold fresh Popular in Asia and the Mediterranean and becoming popular in the U.S.

Processed Fish May be dried, pickled smoked, or cured Lox – type of cured, smoked salmon Cod – salted and dried Herring – cut in chunks, pickled in vinegar, and spices, then packed in jars

Canned fish and shellfish – ready-to-eat as is heat, or use in recipes Look for fish packed in water rather than oil Many convenience forms available – frozen, frozen breaded fillets

Inspection and Grading FDA has food safety system for fish – Hazard Analysis and Critical Control Point (HACCP) Voluntary inspection and grading program carried on jointly by FDA and the National Marine Fisheries Service of the U.S. Dept. of Commerce

Buying Fish and Shellfish Fishy odor or unpleasant ammonia odor– not good – sign fish is bad Buy from a reliable source

Use appearance, aroma, and touch to judge quality – fresh should have shiny skin, glistening color; whole fish should have clear, full eyes and bright red or pink gills; mild, fresh aroma, similar to cucumbers or seaweed; skin should spring back when touched

Some shellfish must be alive if bought fresh – look for signs that they are alive – movement in lobsters; mollusk shells should shut when tapped

Storing Fish and Shellfish Store in refrigerator or freezer immediately Refrigerate in containers covered with clean, damp cloth; need breathing space Don’t put saltwater fish in fresh water – will die

Use fish stored in refrigerator within 1-2 days For longer storage, freeze

Fish and Shellfish Selection and Storage