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FISH & SHELLFISH

FISH & SHELLFISH. Classifications (types & structures) Nutritive value Selection and storage Preparation Cooking. Textbook Pg 113-117. Structures of Fishes. Less connective tissues than meat & no elastin Not tough as muscle fibres are short & held together by connective tissues

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FISH & SHELLFISH

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  1. FISH & SHELLFISH • Classifications (types & structures) • Nutritive value • Selection and storage • Preparation • Cooking Textbook Pg 113-117

  2. Structures of Fishes • Less connective tissues than meat & no elastin • Not tough as muscle fibres are short & held together by connective tissues • Hence, fish is more digestible than meat

  3. Classifications Saltwater fish - more distinctive flavors than freshwater fish Oily fish - more flvaour than the white lean varieties

  4. Composition and Nutritive value Protein Fish protein has a high biological value as that of land animals; 18-20% of protein. white fish  10% with energy value 50-80 Kcal/100g Roe  30% protein. Mollusks  15%. Fish meal & fish flour - excellent nutrient content, prepared from small whole fish for animal feeds while some are added into human foods such as cereals, bread and noodles.

  5. Fat Lean fish - less than 1% of fat Oily fish - 8-15% fat, hence higher energy value 80-160 kcal/100g Shellfish - little fat & energy value 50kcal, high cholesterol esp lobsters and crabs, cuttlefish and moderately high in prawns Vitamins Fish -Vit A and D in oily fish. Why? -some vit. B groups e.g. thiamine, riboflavin, nicotinic acid (present in small amounts) Shellfish – Vit. A content is good in some shellfish. B groups vitamins are present in all shellfish

  6. MineralFish -good source of phosphorus -good source of calcium when eaten with bonesShell Fish - calcium, iron and iodine - e.g. cockles are esp. rich in iron & iodine Water Fish - white fish  80% - Oily fish  67% Shellfish – high water content Oysters are the richest food source for zinc

  7. Fish and seafoods • white fish- • < 1% fat • eg cod, halibut, pomfret (ikan bawal), red snapper (ikan merah), threadfin (ikan kurau) • Intermediate- • 2-10% fat • eg trout • Fat fish- • 10-25% fat • eg herrings, salmon, sardines, mackerel, tuna • vit. A & D disperse through out fat and liver

  8. Selection and storage Fresh finfish- firm fins & body, tight scales, gills are red & eyes are bright and not sunken. Pressure on the body does not leave an indentation, except frozen/ thawed. Body not slimy and does not have an unpleasant stale smell. Storage- Fresh fish should be kept in freezer Mollusks should be refrigerated in containers covered loosely with a clean damp cloth.

  9. Preparing Fish for Cooking • Cook fish while it is fresh • Fish should be cleaned, washed & put in polythene bag before placed in freezer (should be eaten within a few days) • Once thawed, should not be frozen again Preparing Shellfish for Cooking • Cook shellfish while it is fresh • Scrub clean any hard outer shell or remove shell • Scrub clean shellfish such as cockles & mussels & soak them in water (add little salt)

  10. Cooking Thaw fish over night in the refrigerator Fish are less tasty than meat. Good cooks uses a variety of sauces, garnishes, herbs and spices to make fish interesting and appetizing. Cooking methods used depend on whether fish is oily or white. Oily fish grilled, baked or pan-fried so that natural flavour is conserved White fish  deep fried so that it will tastes better Shellfish- moist-heat generally satisfactory. Lobsters- parboiled in salted water, over done toughens the meat

  11. Cooking Fish • Retention of forms- if cooked in water, tie fish in cheesecloth • Small fish- frying, curry fish- should use bigger fish & less bones • Moist heat  steaming, boiling  soluble proteins & extractives are lost to the liquid, fish tends to be tasteless  therefore usually eaten with a sauce, which may be made from the liquid the fish is cooked in to prevent wastage of soluble nutrients • Dry heat  grilling, baking, pan-frying • Some shrinkage occurs as protein coagulate • As fish shrinks, water evaporates from surface & leaves behind deposit of flavoring matter & mineral salts, hence makes surface of fish tasty • This method conserves flavor & nutritive value

  12. Cooking Shellfish • Little time needed • Preferably, they should be cooked just before eating it • Cooking method: fry them quickly, steaming or quick boiling • Do not overcook  makes them tough & less digestible • Must be cooked properly  common cause of food poisoning

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