FISH

1. FISH

2. Match up the correct definition with the word. • 1.These are protected by a hard external shell. Lobster, crab, prawns, shrimps, cockles, mussels and oysters. A.CUTLET G.SMOKED FISH • 2.This includes Herring, mackerel, pilchards, salmon, trout and tuna. They have oil dispersed through their flesh. These are a rich source of essential fatty acids. they are also a good source of protein, phosphorus and iodine, as well as Vit A and D. B.FILLET • 3.A flat piece of fish cut parallel to backbone, with head, fins and bones removed. • 4.Cut across middle back with a short section of backbone. C.SHELL FISH E.OILY FISH D.WHITE FISH F.STEAK

3. Recap work- Fish • 1) What is the nutritional value of fish? • 2) Name 2 categories of fish. • 3) How should you store fish? • 4) How do you check for freshness? • 5) How can fish be made more attractive?

4. Fish • A wide variety of fish is available in Britain. Fresh fish is obviously the most flavorsome, but frozen fish is also a popular choice. • The different types of fish are as follows: • WHITE FISH: • These have white flesh, and include cod, haddock, whiting, plaice, sole and coley.White fish is a good source of protein phosphorus and iodine. It is also easily digestible. The liver of cod is used to make cod liver oil, which is a good source of Vit A and D. • OILY FISH: • This includes Herring, mackerel, pilchards, salmon, trout and tuna. They have oil dispersed through their flesh. These are a rich source of essential fatty acids. they are also a good source of protein, phosphorus and iodine, as well as Vit A and D.

5. SHELL FISH • These are protected by a hard external shell. Lobster, crab, prawns, shrimps, cockles, mussels and oysters are all shell fish. • They are a good source of protein, they must be eaten very fresh or they will cause food poisoning. • They can be either MOLUSCS or CRUSTACEANS. Moluscs have no legs, Crustaceans do. • SMOKED FISH: • Some fish is smoked and this adds flavour and causes it to stay fresh f or longer. Examples are haddock, kippers, smoked mackerel, smoked salmon and smoked trout.

6. CHOOSING FISH • It is important that the fish you buy is really fresh, as it does not keep well. • Tips to follow: • 1) The flesh should be firm and moist. • 2) Whole fish should have bright red gills and sparkling scales, and the eyes should be prominent. • 3) The fish should have a fresh smell. • STORING FISH: • Fresh fish does not keep well, and therefore should be eaten on day of purchase, and stored in the fridge.

7. SERVING • Some fish can lack flavour and colour, especially white fish, therefore it can be overcome by: • 1) Using a method of cooking which adds flavour, such as frying in breadcrumbs. • 2) Serving with a well flavoured sauce. I.e.. Cheese or tomato. • 3) serving with plenty of colorful garnish i.e.. Parsley, cress, lemon slices or wedges.

8. Cooking fish. • The main rules are: • Never overcook it- the flesh is naturally tender. • To check fish is cooked through, put a knife in the thickest part. When completely cooked the flesh should be white all the way through. • In general, most fish can be cooked in 10 minutes. • If adding salt, do at end of cooking time, as salt draws moisture from the fish.

9. Cuts and fillets of fish. • CUTLETS: • Cut across middle back with a short section of backbone. • STEAKS: • Slice across and through thickest part of fish including a short section of backbone. • MIDDLE CUT: • A general term covering a large cut taken from middle of a round fish. • FILLET: • A flat piece of fish cut parallel to backbone, with head, fins and bones removed.

10. Nutritional value of fish. • Depends on the type of fish. • Generally all fish is a good source of protein, low in saturated fat, a good source of Omega 3 oils, especially oily fish (sardines,mackeral), provides some B group vitamins, A and D.

11. FISH ACTIVITY • Working in pairs, produce an informative fact sheet highlighting the importance of fish in the diet, include the following: • Types of fish • Cuts of fish • Ways to cook/serve fish • Dishes including fish • Nutrients fish contains

12. FISH WORK • Design a menu for a fish restaurant. Include fish starters and main courses.

13. Ingredients: 1 tin tuna or salmon 2 tbsp fresh parsley 1 lemon 2 large potatoes, boiled and mashed 1 egg 3 tbsp flour Breadcrumbs Container Method: 1) Peel and chop potatoes. Boil. 2) Drain fish and put into small bowl. 3) add juice of lemon and finely chopped parsley. 4) Once potatoes are boiled, drain and mash. Add seasoning. 5) Combine all ingredients. 6) Mix egg with fork. Put flour on plate, and breadcrumbs. 7) Mould fishcake mixture into rounds, and put into flour, then egg then breadcrumbs. 8) Fry in a little oil. Fish cakes

14. Ingredients: 200g smoked salmon 200g prawns 100g parsley ½ pt crème fraiche Small bottle white wine 1 onion 300g potatoes Butter and milk for mash Ovenproof dish Method: 1) Preheat oven to 180c. 2) Peel, chop and fry onion. 3) peel, chop and boil potatoes. 4) Add smoked salmon and prawns to onion, crème fraiche and wine and parsley- finely chopped. 5) Once potatoes are boiled, drain and mash, season and add milk and butter. 6) Put fish mix into dish, top with potatoes, bake for 30 mins. Fish pie

15. Ingredients 2 tbsp oil 1 onion 2tbsp curry paste 200g yogurt or coconut milk 200g prawns Flat leaf parsley/ coriander Method 1) Chop onion and fry in oil. 2) Add chopped coriander. 3) finally add prawns, curry paste and coconut milk. 4) Leave to simmer for 20 minutes. 5) Garnish with flat leaf parsley or coriander. Prawn curry