FISH & SHELFISH

1. FISH & SHELFISH Chapter 8

2. FISH AND SHELLFISH Seafood Long as Food Source • 20,000 Known Species • Only Major Food Source Still Hunted • 250 Harvested Commercially • Millions of Tons Served Annually

3. FISH AND SHELLFISHCLASSIFICATIONS Three Classifications • Vertebrate or Invertebrate Vertebrate or Finfish • Fins & Internal Skeletons Invertebrate or Shellfish Shellfish Crustaceans & Mollusks • External Skeletons • Saltwater or Freshwater • Lean or Fatty

4. Salt or Fresh Water Saltwater Fish More Distinct Flavor than Freshwater Fish Saltwater Fish Halibut Flounder Haddock Mackerel Red Snapper Cod Salmon Striped Bass Swordfish Shark Tuna Freshwater Fish Catfish Perch Pike Trout Lean or Fat Fish Not Very FattyCompared to Meat Fat Content 3 oz Lean Fish < 2.5 g Cod Pike Haddock Fatty Fish 5-10+ g Salmon Mackerel Tuna Lake Trout Butterfish Whitefish Herring FISH AND SHELLFISH CLASSIFICATIONS

5. FIGURE 8-1Classification of Fish

8. FISHCOMPOSITION Structure of Finfish Tenderness • 3% Collagen • Amino Acid Content Less Hydroxyproline Collagen @ Lower Temperature Converts to Gelatin • Muscle Structure Short Fibers < 1 In Characteristic Flakiness • Pigments White Pink Red Darker Slow-Twitch Fibers Lighter Fast-Twitch Fibers

9. FISH COMPOSITION FIGURE 8-2Fish muscle, unlike other meats, is arranged in layers of short fibers (myotomes) separated by very thin sheets (myocommata) Myotomes • Layers of Short Fibers in Fish Muscle Myocommata • Large Sheets of Very Thin Connective Tissue Separating the Myotomes

10. Refer to pp. 168-169 for complete list

11. FISHPURCHASING Omega-3 Fatty Acids • PUFA • Eicosapentaenoic Acid EPA • Docosahexaenoic Acid DHA • Eat Fish @ Least 2 X Wk

12. FISHPURCHASING Selection of Finfish • Fresh & Frozen Fish • Variety of Finfish Different Varieties of Same Fish • Salmon Atlantic & Pacific • Pacific Salmon 5 Types King Coho Chum Pink Sockeye • Freshness of Fish • Rigor Mortis

13. FISHPURCHASING • Fish Purchased Fresh or Frozen as Whole Drawn Dressed Steaks Fillets Sticks

14. Determining Freshness of Fish Sniff Test “Fresh Fish” Aroma Tight Scales Firm Flesh Stiff Body Red Gills Belly Free of Swelling or Gas Rigor Mortis Stiff Body Occurs After Slaughter Stiff −› Relaxed Muscles Better Texture Flavor ↑ H2O-Holding Capacity of Proteins Flesh Juicier FISHPURCHASING

15. FISHPURCHASING Selection of Finfishcont. • Phosphate Treatment of Fresh Fish Prevent Moisture Loss • Signs of Decay Gaping • Mercury Contamination FDA Recommendations 2001 • Caviar Fish Eggs Pricey

16. FISHPURCHASING Phosphate Treatment of Fresh Fish • ↑ Tissue pH • Denatures Proteins • ↑ Water Binding Capacity • Restores Muscle Protein Binding Capacity • Prevents Dry Stringy Flesh • Inhibits Oxidation of Natural Fats

17. FISHPURCHASING Signs of Decay • Flat Concave Eyes • Gray Creamy Brown Pupil • Opaque Discolored Cornea • Brown Gills • Gaping

18. FISHPURCHASING Gaping • Separation of Fish Flesh Into Flakes • Occurs As Steak or Fillet Ages Aging Rough Handling FIGURE 8-4A badly gaping fish fillet

19. FISHPURCHASING FIGURE 8-6Surimi Products • SurimiJapanese For “Minced Meat,” Fabricated Fish Product - Alaskan Pollack, Deep-sea Whitefish, Skinned, Deboned, Minced, Washed, Strained, Shaped Into Pieces to Resemble Crab, Shrimp, Or Scallops.

20. Refer to p. 173 for complete list

22. Live Shellfish Purchased Alive & In the Shell Lobsters Crabs Oysters Clams Highly Perishable Selecting Live Mollusks Closed Shells Tap on Shell −› Close More Tightly Processed Shellfish Bought Cooked In Shell & Chilled or Frozen Breaded & Frozen Shucked Shrimp Clams Scallops Oysters Live In The Shell or Shucked −› Chilled Frozen or Canned Oysters & Clams SHELLFISHPURCHASING

23. SHELLFISHPURCHASING FIGURE 8 -7Steps to shucking oysters.

24. SHELLFISHPURCHASING Processed Shellfish (continued) • Scallops Cannot Close Their Shell Tightly When Taken from Water • Shucked & Then Sold Fresh, Frozen, or Canned • Mussels Should Not Be Pulled Out Until Ready to Cook • Removing Them Kills the Mussel FIGURE 8–8Mussels are often steamed open & served in the half-shell.

25. SHELLFISHPURCHASING Processed Shellfish(continued) • Lobsters, Unless Canned or Frozen, Must Remain Alive Until Cooked • When Cooked Their Natural Dark Bluegray or Greenish Color Turns Deep Orange or Red FIGURE 8 -9 Northern lobster (left), spiny or rock lobster (right).

26. Shrimp Shrimp Meat in Tail Sold, Headless, As Raw Shell-On or Green Shrimp Cooked Shell-On Cooked & Peeled All Forms Come Both Fresh & Frozen Prawn Large Crustacean Resembles Shrimp Biologically Different Large Shrimp Often Called Prawns Scampi Crustacean From Italy Limited Availability In NA Often Used Incorrectly To Describe a Popular Shrimp Dish SHELLFISHPURCHASING

27. SHELLFISHPREPARATION FIGURE 8–10Peeling and deveining shrimp.

28. SHELLFISHPREPARATION

29. Crab Majority of Meat Is In Claws & Legs 4 Top Commercially Harvested Crabs Blue Crabs - Atlantic & Gulf Coasts Stone Crabs - Florida Dungeness Crabs - Pacific Coast King Crabs - Northern Pacific Waters Crayfish Crayfish Crawdads Crawfish Small Crustaceans ~ 4 Oz. Similar In Appearance To Lobsters but Smaller Food Source In Freshwater Streams & Ponds of Southeastern United States Sold Both Head-On & Tails Only, Fresh & Frozen SHELLFISHPURCHASING

30. FISH AND SHELLFISH PREPARATION Dry-Heat Preparation • Baking Determining Doneness Flakes Easily • Broiling 5” from Heat Source • Grilling • Frying Sautéed • À la Meunière Seasoned Breaded Pan-Fried Deep-Fried

31. FISH AND SHELLFISH PREPARATION FIGURE 8-12 Saucing a fish.

32. FISH AND SHELLFISH PREPARATION Moist-Heat Preparation • Poaching Court Bouillon Seasoned Stock w/ White Wine Fumet Flavorful Fish Stock Made w/ White Wine • Simmering • Steaming Clambake Underground Steaming • Microwaving • Raw Fish Sashimi Raw Fish Used in Sushi Ceviche

33. FISH AND SHELLFISH PREPARATION

34. FISH AND SHELLFISH PREPARATION

35. FISH AND SHELLFISH STORAGE Requirements • Fresh Frozen Canned Cured Each Style Specific Storage • Fresh Fish & Shellfish PHF • Caviar Sensitive to Oxygen < 1 Hour in Air Unopened In Refrigerator Up to 3 Mos. Once Open Consume w/I 3 Days • Store Properly to Reduce Risk

36. Fresh Fish Best Consumed 1-2 Days of Purchase Store In Coldest Portion of Refrigerator <40°F Wrap Tightly to Prevent Odors from Coming In Contact w/ Other Foods Spoilage Proteolytic Enzymes Break Down Muscle Proteins Provide Amino Acids for Bacterial Growth Bacterial Enzymes Break Down Proteins to Amino Acids Elevate Levels of the Toxin Histamine FISH AND SHELLFISH STORAGE

37. FISH AND SHELLFISH STORAGE Fresh Shellfish • Consume the Day Purchased • Storage Requirements Vary • Depend on Type of Shellfish Fresh Cool Salty Wet Environment Live Oysters Clams Mussels Well Aerated Precooked Crabs Coldest Part of Refrigerator • Cooked Crustaceans <40°F 4°C < 2 Days

38. Frozen Extends Keeping Time of Fish Depending on Type Stored Up to 9 Mos. Freeze Fish, If Not Eviscerated, Within 24 Hours of Being Caught to Arrest Microbial Growth Freezing Reduction In Quality Dryer Tougher Less Springy Less Flavorful FISH AND SHELLFISH STORAGE

39. Thawing Transfer from Freezer to Refrigerator 1 Day Before Preparation Exceptions Breaded Frozen Fish Fish Fillets Steaks < 1⁄2 # Canned & Cured Canned Fish Shelflife Up to 12 Mos. Cured Fish Refrigerated Frozen Canned FISH AND SHELLFISH STORAGE