Fish and Shellfish

1. Fish and Shellfish Chapter 15

2. Objectives • List methods for harvesting seafood • Explain the purpose of the green sheet • Summarize the many quality points that should be inspected when receiving seafood • Differentiate between shellfish and bonefish

3. Objectives (cont’d.) • Define the term mollusks • Compare the differences between univalves and bivalves • Define the terms crustaceans and cephalopods • Distinguish among roundfish, flatfish, winged fish, and eels

4. Objectives (cont’d.) • Identify the various market forms for shrimp and crab • List the various market forms for fish • Describe the proper method for icing fish for storage

5. Harvesting Seafood • Seafood harvesting methods • Foraging for them in their natural habitat • Raising them in pens, ponds, or tanks • Harvesting method has an impact on fish habitat and product • Some methods selectively capture certain species; others are nonselective

6. Fish Harvesting • Harvesting methods • Gillnetting • Handline • Harpooning • Purse seine • Hook and line • Trawling and trapping

7. Fish Harvesting (cont’d.) 15.2a A purse seine loosely surrounds a school of fish 15.2b The seine net is “pursed” to capture the fish

8. Fish Harvesting (cont’d.) • Fish aquaculture • Open-ocean cages or net pens • Used to hold large stocks of fish • Method can pollute surrounding waters and threaten wild stock with disease • Tanks, ponds, and raceways • Free-flowing water from rivers and streams are diverted into raceways • Pumps aerate water in ponds and tanks

9. Shellfish Harvesting • Harvesting methods • Diving • Dredging • Trapping and pots • Tongs and rakes 15.5 Trapping fish in pots

10. Shellfish Harvesting (cont’d.) • Shellfish aquaculture • Beach culture • Uses sand filled pens; minimal habitat impact • Suspended cable or bags • Uses suspended surface areas upon which filter-feeding shellfish grow • No impact on surrounding habitat or other species

11. Buying and Storing • Green sheet • Name for market news reports issued by the National Marine Fisheries Service • Lists weekly prices of fresh and frozen seafood • Similar reports include: • Boston blue sheet (fish blocks and fillets) • Seattle sheet (salmon)

12. Buying and Storing (cont’d.) • Similar reports include: (cont’d.) • New Orleans sheet (shrimp) • Los Angeles sheet (tuna) • Seafood grading is voluntary • Grades are A, B, and C • Food service establishments should inspect fresh fish upon arrival

13. Buying and Storing (cont’d.) • Inspection factors • Smell • For whole fish: inspect eyes, gills, gut cavity, slime, skin, and temperature • For shellfish, ensure shells are closed • Tap an open shell to see if it closes (indicates product is still alive)

14. Packaging • Most common seafood packaging methods • Block frozen • Cello wraps • Individually quick frozen (IQF) • Layer packs • Shatterpack

15. Caviar • Sturgeon roe (eggs) • Major types of caviar • Beluga, osetra, and sevruga • Fish roe is harvested from fish while it is still alive • Then mixed with salt to keep eggs from clumping (malossol)

16. American Caviar • Types of caviar made from U.S. freshwater fish include: • American and lake sturgeon • Hackleback and white sturgeon • Paddlefish, salmon and whitefish roe • Trout, bowfin and lobster roe

17. Imported Caviar • Caspian Sea provides 90 percent of caviar available on the world market • Types • Beluga, sevruga, and osetra sturgeon • Tobico sushi, wasabi, and kaluga caviar

18. Fish • A vital food source for people worldwide • 20,000 known species of fish • Identified in many ways • Freshwater or saltwater • Large or small • Oily or flaky • Thin or meaty

19. Roundfish • Most common types of fish • Populate salt and fresh waters • Common types of roundfish • Smallmouth and largemouth bass, carp, European pike perch, sauger, walleye, perch, trout, mullet, monkfish

20. Roundfish (cont’d.) • Common types of roundfish (cont’d.) • Sea bass, sardine, anchovy, herring, mackerel, swordfish, salmon, cod, haddock, smelt • Tuna • May be labeled white tuna (albacore) or light tuna (bluefin or yellowfin)

21. Flatfish • Named because eyes are on same side of the head • Types of flatfish • Plaice, flounder, halibut, sole, turbot

22. Winged Fish • Skate • Thin fish with long tail and fins that look like wings • Edible portions are the wings, the cheeks, and the liver • Boneless flesh is pinkish or off-white; resembles scallops

23. Eel • Has cylindrical body with small oval scales embedded in the skin • Popular in Japan • Cut into fillets, slices or pieces • Sold fresh, smoked, marinated, or in cans • Flesh is firm and fatty • Easy to debone; extremely perishable

24. Market Forms of Fish • Whole fish • Drawn • Dressed • H&G • Loin • Fillet • Thin, medium, and thick • Steak • Fish sticks and patties

25. Crustaceans • Shellfish with external skeletons and jointed legs • Thousands of species, but only a few are commercially viable • Crab, shrimp, lobster, crayfish

26. Crab 15.9 Dungeness crab 15.21 Snow crab legs and claws Source: Randy van Dam 2008

27. Shrimp • Various market forms of shrimp • Green head-on • Green headless • Peeled • PUD • P&D • Shell-on cooked

28. Lobster • Market forms of lobsters • Maine lobster (American or true lobster) • Spiny lobsters (Rock or Florida lobsters) • Should be kept alive until needed for cooking • Does not freeze well • Tails may be cold or warm water

29. Crayfish • Known as freshwater lobsters, crawdads and mudbugs • Most come from Louisiana • Available live or frozen whole • Meat may be kept frozen up to two months • Live crayfishes in refrigerator for 24 hours

30. Mollusks (Molluscs) • Types of mollusks • Bivalves • Clams, oysters, mussels, and scallops • Univalves • Conch and abalone • Cephalopods • Squid, octopus, and cuttlefish

31. Clams • Found in sand or mud close to shore • Harvested with hand tools • Species of hardshell clams • Southern quahog, Northern quahog • Littleneck, Cherrystone, and Chowder • Steamer clams • Sold live, fresh, or frozen

32. Oysters • Grow mainly in tidal mudflats • Shellfish sanitation program • Monitors oysters for contamination from viruses, bacteria, and “red tide” toxins • Popular standard types • Eastern oyster • European flat oyster

33. Oysters (cont’d.) • Popular standard types (cont’d.) • Kumamoto • Olympia • Pacific (Japanese) • Oysters have a fairly long shelf life • Up to two weeks • Should be consumed when fresh

34. Mussels • Subject to controls of Shellfish Sanitation Program • Cheap and plentiful • Sold by the bushel bag • Weighs about 45 lb. 15.29a Mussels Source: Randy van Dam 2008

35. Scallops • Muscle holding the two halves of the scallop shell together • Only available as chucked • Whole scallops cannot be opened without commercial equipment • Large quantities of frozen scallops are thawed and sold as fresh

36. Conch • Large sea snails • Bahamian or Caribbean • New-England type • Becomes more tender with extended cooking 15.31 Conch shell and conch meat Source: Randy van Dam 2008

37. Abalone • One of the most expensive varieties of seafood • Prime target for cheaper substitutions • Giant squid or cuttlefish may be passed off as abalone • Sold cut into round steaks • Must be cooked briefly, or it toughens

38. Squid (Calamari) • Available in a variety of market forms • Fresh, frozen, dried, and canned • Fresh squid should be moist, but firm • With a faint seawater odor • Clean the squid prior to use • When sold fresh or thawed • Very long shelf life if handled with care

39. Octopus • Flesh is firm and flavorful • Small animals are best • Pound tough flesh of large octopus with a mallet • Flesh of certain species is poisonous • Usually cleaned and tenderized before it is sold

40. Cuttlefish • Common in Europe and Asia • Measures between six and ten inches • Choose fresh cuttlefish with moist, firm flesh that smells faintly of the sea • Also sold frozen or canned • White flesh is very firm; slippery skin is difficult to remove

41. Sea Urchin • Edible portion of the sea urchin is located under its mouth • Consists of five sexual organs known as the “coral” • Sold whole or ready to serve and extremely perishable • Look for firm spines and tightly closed mouth holes

42. Sea Cucumbers • Found on the sea floor worldwide • Considered a delicacy in Far East countries • Often purchased dried and rehydrated before use • Used in soups, stews, and braised dishes

43. Smoked Seafood • Process by which salted seafood are flavored in a drying oven • Dense smoke passes around and through the product • Good product made from good fish • Basic methods of smoking include hot and cold

44. Market Varieties of Smoked Seafood • Includes: • Bloaters, buckling, cod and haddock fillets, eels, finnan haddock, herrings, kippers, mackerel, oysters, pollock, sablefish, trout, whitefish • Smoked salmon: most popular; several varieties

45. Seafood Analogs • Substitutes for meat-based proteins • Burgers • Hams and loaves • Hot dogs • Sausages

46. Summary • There are various methods of seafood harvesting • Fish may be categorized as roundfish, flatfish, winged fish, eel, and shellfish • Visually inspect incoming fresh fish • Shellfish Sanitation Program monitors shellfish safety