Fishery Science and Seafood

1. Fishery Science and Seafood

2. SeafoodSustainability • Supply vs. demand • What is a sustainable fishery? • Marine Stewardship Coundil • http://www.nmfs.noaa.gov/pr/species/concern/#fishes

3. Fishing to Depletion • Total catches declining since 1989 • Inadequate fisheries regulation and management • Oversize fleets • Wasteful fishing practices • Habitat destruction, i.e. ocean floor

4. What about fish farming? • 1/3 of world’s seafood is farm-raised • Ecological destruction, i.e. mangroves • Farms create water pollution, especially in developing countries • Concerns over gene pool

5. Questions to consider • Where was it captured? • How was it caught?

6. Harvesting and Processing • Some methods target individual fish • Others go for volume • Integrity of fish • Bycatch

7. Trawling • Net dragged along bottom • Hauls in everything in sight • Fish end up at back of net • Can damage fish due to tonnage • By-catch of non-targeted species

8. Trawling

9. Trawling

10. Trawling

11. Trolling • Wire lines hung down with leaders/bait • Pulled through water behind boat • Quality advantage • One fish hooked hooked at a time

12. Trolling

13. Purse Seining • School fish like tuna • Net drawn tight • Fish pumped aboard with vacuum (“brailing”) • Quality depends on volume

14. Purse Seining

15. Purse Seining

17. Gilnetting • Invisible mesh “curtain” • Advantage: efficiency, selectivity • Disadvantage: can inflict injuries

18. Gill Netting

19. Longlining • Similar to trolling • Suface: mahimahi/swordfish • Bottom: halibut/cod • Advantage: one fish at a time; usually still alive

20. Potfishing • Lobster, crab • Single line/single pot or multiple sets • Product landed alive

21. Dredging • Shellfish • Metal rake dragged along bottom

22. Aquaculture • Improvements to diet • Exercise • Price stability • Quality consistency

23. Caviar Frog’s legs “Fruits of the Sea”

24. Round Fish • One eye on each side of its head • Two filets (one on each side) • Many varieties: • Bass • Snapper • Salmon • Trout • Grouper • Mahi mahi

25. Flat Fish • Both eyes on one side of its head • 4 filets (two on each side) • Camouflaged: sea-colored on top, light on bottom • Varieties: • Halibut (up to 100 pounds and above; the largest of the flat fish) “Who left the halibut on the poop deck?” • Turbot (up to 25 pounds) • Flounder (1/2 – 5 pounds) • Sole (1 – 2 pounds: lemon, Dover, yellow, winter, Petrale, grey, etc.)

26. Nomenclature • The many names for a single fish in different geographical areas can be puzzling, annoying and misleading—this, combined with the inherent fragility of the product, makes fish one of the most difficult things to purchase and receive. • Geographic examples • “Market” names

27. Which would you buy? • Slimehead • Australian Perch • Orange Roughy

28. Which would you buy? • Patagonian toothfish • Chilean Seabass

29. Which would you buy? • Dolphin • Mahi Mahi

30. Will the real snapper please swim up?

31. Checking Quality of Fresh Fish • Color of the Gills • Resilience of the Flesh • Odor • Clarity of the eyes • Scales • Moist exterior

32. Characteristics of gills in fresh fish • Bright red • Moist, but not slimy • Intact and well defined

33. Resilience of the flesh in fresh fish • Flesh should be firm, should yield to gentle pressure, but not retain the imprint of your finger. • Flesh should not be soft or mushy

34. Odor (or what to do about that fishy smell) • Perfectly fresh fish has no unpleasant odor. It should smell like seawater or cucumbers. • “Fishy” smells come from bacterial deterioration of the fish. It is primarily the odor of trimethylamine being released from some of the fat in the fish. Other common smells are ammonia and sulfur.

35. Eyes • The fish’s eyes should be clear and full • The eyes should not be sunken or cloudy

36. Scales • The scales should be firmly attached and still moist

37. Slime • Fresh fish has a natural “slime coat”, but should not be “slimy”.

38. Storing Fresh Fish • On ice, preferably flaked ice • In a perforated pan over a solid pan to catch the water • Arranged upright so that liquid does not collect in the cavity

39. Market Forms: • Whole or round

40. Market Forms: • Drawn (eviscerated)

41. Steaks Market Forms:

42. Market Forms: • Fillets

43. Intended use: Exact name: U.S. grade (or equivalent): PUFI seal: Packer’s brand name (or equivalent): Product size: Product yield: Size of container: Packaging: Product Form: Preservation method: Point of origin Fine dining entrée Gulf Red Snapper 1 ¼ pound Drawn Fresh American Product Specification Outline for Fish

44. Intended use: Exact name: U.S. grade (or equivalent): PUFI seal: Packer’s brand name (or equivalent): Product size: Product yield: Size of container: Packaging: Product Form: Preservation method: Point of origin Shrimp cocktail White Gulf shrimp Ocean Garden 16/20 5 pound Shell-on Frozen Mexican Product Specification Outline for Fish

45. Questions for Discussion: • What is the difference in quality between wild and farm-raised fish?

46. Questions for Discussion: • What are the major tests for freshness in fish?

47. Questions for Discussion: • What causes a fish to smell fishy?

48. Questions for Discussion: • Why can’t I store a fish for as long as other meats? • Stronger digestive enzymes • Fish muscle structure is more easily digested • Fish are more prone to psychrophilic bacteria, that is, bacteria that thrive at lower temperatures

49. CrabProduct Forms • Whole cooked • Cluster, usually a half-crab • Legs, intact or snap-n-eat • Claws, whole or cocktail style • Meat, body or lump

50. ShrimpProduct Forms • Green headless • Peeled: green headless, without shell • PUD, cooked or uncooked • P & D • PDI • Split, butterflied • Frozen: blocks or IQF • Glazing