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The amazing world of fish

A power point about fish through a culinary point of view.

ashlynnt2017
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The amazing world of fish

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  1. The amazing world of Fish By: Ashlynn Talbert Period: 3

  2. Connective tissue difference • Fish have little connective tissue so - They are tender - They cook rapidly - They can be cooked using moist cooking methods - They fall apart if not handled properly

  3. Market forms of fish • Whole fish-a whole fish with all parts. • Drawn- Fish that has no gills or entrails.

  4. Market forms of fish • Dressed- Fish that have had their fins, scales, and sometimes head removed • Fillets- slices of fishes

  5. Market forms of fish • Steaks- fish are cut into slices • Butterflied- both sides of the fish are jointed but no bones

  6. Ways to categorize fish • by fat content • Bone structure • And by living conditions(saltwater/freshwater)

  7. Fatty Fish • Definition; Fish that have a large amount of fat. • Examples; Salmon, mackerel, sardines, tuna, trout and eel.

  8. Lean Fish • Definition; Fish with little fat • Example; cod, haddock, halibut, catfish, sole, flounder, seabass, and tilapia

  9. Boneless fish -fish that has cartilage instead of bones. May also have smooth skin instead of kills.

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