14.3 Seafood

1. 14.3 Seafood

2. Inspection & Grades • FDA monitors interstate fish shipments and requires adoption of a HACCP program for processors. • USDC offers a voluntary seafood inspection program • PUFI Processed Under Federal Inspection • Wholesome and meets sanitary guidelines required by NMFS National Marine and Fisheries Service

3. Inspection & Grades

4. Inspection & Grades • A • Highest quality available, excellent appearance, good flavor and odor, free of blemishes and defects • B • Good quality, some blemishes and defects • C • Only appropriate for dishes not requiring an attractive appearance

5. Inspection & Grades • Below Standard • Do not have good quality • Only A carries a stamp

6. Market Forms

7. Market Forms • Whole fish: as it was caught, completely intact • Drawn fish: Viscera removed, head, fins, scales still intact • H&G (headed and gutted) Head-off drawn: viscera and head removed, scales and fins are still intact

8. Market Forms • Dressed fish: viscera, gills, scales, fins removed; head may or may not be removed; also known as pan-dressed; usually appropriate for a single serving • Steak: cross section cut from a drawn fish, portion cuts from a large fillet are commonly called steaks

9. Market Forms • Fillet: boneless piece of fish removed from either side of the backbone, skin may or may not be removed (“pin-bone out”) • Tranche: portion size slice of a fillet that is cut at a 45° angle to expose a greater surface area, • Pavé: portion sized square cut from a fillet

10. Fish Types

11. Fish Types • Flat Fish: backbone runs through the center of the fish, 2 upper and lower fillets, both eyes on same side of head • Sole (S) [L], Halibut (S) [L], flounder (S) [L], turbot (S) [L] (S)- Saltwater (F)- Freshwater (A)- Anadromous [L]- Lean [F]- Fatty

12. Fish Types

13. Fish Types • Round Fish: eyes on both sides of head, swim in an upright position • Low Activity • Cod (S) [L], haddock (S) [L], hake(S) [L], pollock (S) [L]

14. Fish Types • Round Fish: • Medium Activity • Sea Bass (S) [L], Snapper (S) [L], Pike (F) [L], Grouper (S) [L]

15. Fish Types • Round Fish: • High Activity • Salmon (A) [F], Trout (F) [F], Tuna (S) [F], Mackerel (S) [F], Mahi Mahi (S) [L]

16. Cooking Fish • Fatty Fish: • Mackerel, Dry: grilling, broiling • Medium Fatty: • Tuna/Salmon, most methods • Lean • Sole/Flounder, poach or sauté

17. Cooking Fish • Dry-Heat: bake, broil, grill • Fillets or steaks of fatty fish • Oven 350°F.-400°F. • Larger cuts at lower end • To retain moisture coat with breadcrumbs, crushed nuts, thinly sliced vegetables

18. Cooking Fish • Dry with fat and oil: sauté, stir-fry, pan-fry, deep-fry • Lean finfish and shellfish • Coat with flour or breading • Small items (shrimp, scallops) cooked quickly over high heat

19. Cooking Fish • Moist-heat: poach simmer, steam • Particularly lean • Poach in: Court Bouillon (cort boo-YON) stock made of vegetables and an acid, vinegar/wine Fumet (foo-MAY) rich fish stock made with wine Olive oil or butter

20. Cooking Fish • Moist-heat: poach simmer, steam • Shallow-poached and shellfish should be opaque • Oysters, clams and mussels, should show curling at edge • White deposits indicate too high temp. or too long • Stringiness, dryness, excessive flaking indicate too high/too long

21. Cooking Fish • Moist-heat: poach simmer, steam • Enpapillote: moist heat technique, encase fish, herbs, vegetables and/or sauce in parchment paper and steam in hot oven

22. Cooking Fish • Combination: stewing, braising • Bouillabaisse (BOO-ya-base) French seafood stew made with assorted fish, shellfish, onions, tomatoes, white wine, garlic, saffron, herbs • Cioppino, a San Francisco version • Jambalaya (jam-bo-LIE-ah) Creole stew of rice, shellfish, vegetables

23. Doneness • USDA Minimum: 145°F. • Medium: 125-135°F. • Mostly opaque, slightly translucent, becoming firm, becoming flaky– Salmon • Medium Rare: 115-125°F. • Outer opaque, inner translucent, somewhat resilient—Tuna

24. Doneness

25. Doneness • Generally speaking: • Flesh turns from translucent to opaque • Flesh becomes firm • Flesh pulls away easy from bone • Flesh begins to flake • Remember carryover cooking

26. Shellfish • Aquatic animals, without a backbone, protected by some sort of shell, and live primarily in salt water • Mollusks • Univalves: single shelled • Bivalves: 2 shells joined by a hinge • Crustaceans: jointed exterior skeletons or shells • Cephalopods: Mollusks with tentacles attached directly to the head

27. Univalves • Abalone • Grilled, sautéed, marinated • Mother of Pearl • Conch • Salad, ceviche, chowder, fritter

28. Univalves • Abalone • Grilled, sautéed, marinated • Mother of Pearl • Conch • Salad, ceviche, chowder, fritter

29. Bivalves • Fresh, shell open, tap, if does not move, discard • After cooking, closed shell, discard

30. Bivalves • Clam • Grilled, baked, steamed, chowder • West and East coast • Whole, shucked fresh or frozen, canned chopped/whole • Fresh = 25% yield = 12% meat = 22% juice

31. Bivalves • Oyster • Baked, batter-fried, steamed, raw • Very delicate, high percentage of water • Flavor is sensitive to surrounding water

32. Bivalves • Mussels • Baked, Steamed

33. Bivalves • Scallops • Broiled, grilled, poached, stewed, sautéed • Generally sold shucked • Look for IQF

34. Cephalopods • Squid/Calamari • Baked, boiled, deep-fried, pan-fried, stir-fried, sautéed • Ink used for color (pasta) • Octopus • Boiled, small: deep-fried, grilled, sauté • Cuttlefish • Boiled, steamed, stir-fried, sushi

35. Crustacean • Crab • Baked, broiled, grilled, poached, steamed, stewed, sauté

36. Crustacean • Lobster • Baked, broiled, grilled, poached, steamed, stir-fried

37. Crustacean • Shrimp • Classified by count per pound • P&D – peeled and deveined • Deveined – remove intestinal tract along back

38. Crustacean