Something’s Fishy…

1. Something’s Fishy… Classes and Qualities of Fish and Seafood Food Technology Original Power Point Created by Liz Rogers Modified by Georgia Agricultural Education Curriculum Office November 2005

2. Today’s Objectives: • Identify the classifications of fish and seafood • Identify the quality determinants in fish and seafood and their importance • Here Fishy, Fishy Activity

3. Classifications of Fish and Seafood: • There are different methods used to classify fish and seafood including: • Muscle texture • Edibility characteristics • Cartilaginous vs. bony • Fresh vs. Saltwater • Migratory habits • Anatomy

4. Fish: Two Types of ‘em! • How did the people know that Jaws was coming to get them?

5. Finfish or Shellfish? • Identified by: • Body shape • Number of spines and rays in fins • Number and type of scales and teeth • Eye diameter • Internal anatomy • Location of specific body parts

6. Why should you not identify by color? • Color changes due to: • Stress • Being hooked • Being removed from the water • Environmental changes • Spawning (trout and salmon)

7. Finfish: 2 Types • Cartilaginous • Sharks, Rays • Skeletons made of cartilage rather than bone

8. Finfish: 2. Bony • 95% of all known fish species • Catfish, bass, trout, salmon, perch, tuna, snapper, grouper

9. Finfish • Vary in size, shape, color and other physical characteristics • All share certain physical features

10. Overall Structure of Finfish:

11. Shellfish • Invertebrate = NO backbone! • Must have an external skeleton in the form of a calcareous shell • Mollusks and arthropods

12. Mollusks: • Clams, oysters, mussels, scallops,whelks, squid and octopus

13. Arthropods: • Shrimp, lobster, crab and crawfish

14. Chart it Out!

15. Quality of Fish: Check it Out! • 3 Determinants: • Appearance • Texture • Odor!!!!

16. Fresh Fish Qualities: • Eyes: • Bright, clear and full • As fish becomes stale, eyes become cloudy and sunken • Gills: • Red and free from slime • Gill color fades with age from pink to gray, brown and then green

17. Fresh Fish Qualities: • Odor: • Fresh and mild • As age increases, a strong, offensive odor develops • Skin: • Shiny with bright colors • As fish ages, skin colors fade and become less pronounced

18. Fresh Fish Qualities • Flesh: • Firm, elastic and not separating from the bones • As fish ages, flesh changes colors and takes on a dried out appearance

19. Shellfish Qualities: • Lobsters and Crabs • Heavy for size and show leg movement • Tail of live lobster curls under body and doesn’t hang down when picked up

20. Shellfish Qualities: • Oysters and Clams • Hard, well cupped shells • Gaping shell indicates the shellfish is dead and is no longer edible • Shells are graded as fancy, choice, standard, and commercial

21. Indications of Poor Quality: • Voids • Dehydration • Discoloration • Rancidity (indicated by orange color) • Deterioration in shrimp (soft, mushy) • Black spot

22. Controlling Quality: • Quality determined by: • Species • Method of catching • Handling • Processing • Does the consumer have control over these factors?

23. What the Heck Happened? • Chemical changes • Enzymes remain active resulting in spoilage and flavor changes • Occur during the first few days of cold storage before bacterial spoilage begins

24. What the Heck Happened? • Oxidative Rancidity • Fat content increases rancidity • Affects taste and aroma • Bacterial spoilage • Surface slime, intestines, and gills harbor bacteria • When fish dies, loses defense against bacteria

25. Here Fishy, Fishy! • Match the given seafood or fish cut out with the proper classification and then determine whether it is of low or high quality. Explain your answer!

26. Review: • Classifications of seafood and fish • Quality characteristics • Reasons for spoilage