Fish

1. Fish By Jenny Ridgwell and Annabel Ridgwell

2. Fish Revision for Fish food products • Look at types of fish, nutrition and buying • Properties, functions of ingredients • Preparation, cooking and reheating • Quality and control checks • Chilling and freezing.

3. Types of fish White fish include • Cod, haddock, plaice, whiting, pollock, coley, dover sole Oily fish include • Herring, mackerel, sardines, whitebait, tuna. Shellfish include • Molluscs - scallops, oysters, cockles, mussels, winkles. • Crustacea – prawns, scampi, crabs, lobsters, shrimps • Octopus, squid, cuttlefish.

4. Fish and nutrition Fish is • a good source of protein and contains the essential fatty acids that cannot be made by the body and are needed for cell membranes. • low in calories, a good source of the minerals iron, zinc, iodine and selenium and the B group vitamins. These sardines are caught off the coast of Morocco

5. White fish White fish has less than 5% fat in its flesh, and is a good source of protein, vitamins and minerals. The picture shows a white fish called lemon sole, which is caught off the coast of southern Britain. Lemon sole

6. Oily fish • Oily fish have 10-20% fat in their flesh and are rich sources of the fat soluble vitamins A and D which are important for growth and bones. The picture shows herring and mackerel.

7. Omega 3 fatty acids • Fatty acids are the building blocks of fats. Some fatty acids are made by the body, but some like Omega 3 fatty acids, cannot be made, and must be supplied by the diet. • Omega 3 is found in oil-rich fish and some plant oils. • Oil-rich fish include salmon, trout, mackerel, sardines, and herring fresh, frozen or canned. Omega 3

8. Buying fish Ways to buy fish • Fresh from a fishmonger or supermarket • Frozen from the freezer of a supermarket – the fish is often cut into portions and has been frozen quickly after it is caught. Some supermarkets have fresh fish counters

9. Ways to buy fish • Canned fish such as canned salmon, mackerel and pilchards. • Smoked fishsuch as trout and salmon which helps preserve and flavour the fish. • Dried fish such as dried, salted cod is sold at room temperature and can be kept for some time. • Pickled fish include roll mops and pickled herrings and these are preserved in vinegar which extends the shelf life. • Frozen fish such as frozen cod. Smokery in Suffolk Haddock smoking

10. Can of tuna Canned food is safe to use but needs to be stored in the fridge when the can is opened Check that the tuna is caught in dolphin friendly nets. Skipjack tuna is used for canning and can be made into sandwiches, fishcakes and tuna bake. Canned tuna is a popular fish, with a good flavour and can be used in many dishes.

11. Fish and sustainability For a fish to be called sustainable in Waitrose it must meet the following criteria: • Be a species that is not regarded as threatened or endangered • Be caught from a well managed fishery with scientifically based quota’s • Be caught using responsible fishing methods • Be fully traceable from catch to consumer This fish pie mix is sustainably sourced

12. Fish farming This giant net is a Scottish fish farm in the seas outside Orkney. The net contains many sea trout which are fed with specially nutritious food, and harvested when they are the right size. You can see the fish leaping for food

13. Marine Stewardship Council • The MSC’s fisheries certification program aims to encourage sustainable fishing practices. The MSC label helps consumers to choose seafood products from well managed fisheries.

14. Fish and sustainability Over-fishing has seriously reduced the amount of fish available for us to eat. • The video on the next slide shows Indian fishermen bringing in very small numbers of fish • Fishing needs to be sustainable.

15. Fish and sustainability

16. Fish and sustainability This small amount of fish is all that was caught.

17. This yellow fin tuna is caught off the coast of Sri Lanka. It is an endangered species. Endangered species

18. Ways to tell if fish is fresh Fresh fish should have • Moist, firm flesh • Bright eyes and bright red gills • Shiny scales • A fresh smell. • If fish is too old, it has a strong fishy ‘off’ smell, so smell fish first.

19. Properties of ingredients • Fish is a nutritious food which provides protein, vitamins and minerals • Fish is a delicate ingredient which cooks quickly • It may need protecting during cooking • Some fish can be expensive, so fish dishes need extending with cheaper ingredients. Fish needs coating for protection during cooking

20. Properties of ingredients Batters and coatings • Batters are made from flour, water and egg. • Egg and breadcrumbs are used to coat fish fingers and fish cakes. How does the coating protect the fish? • If the fish is dipped in egg, this helps breadcrumbs and batters to stick to the fish. • When the fish cooks, the egg sets (coagulates)and seals the breadcrumbs to the fish. • The breadcrumbs provide an insulating layer around the fish. Fish cakes coated in protective breadcrumbs

21. Functions of ingredients Fish products are mixed with other ingredients Fish pie is made from • Fish – provides protein, taste and texture • Sauce – binds the fish and provides flavour and colour • Potato topping – provides carbohydrate, flavour and inexpensive topping • Garnish – tomatoes add colour. Fish pie garnished with tomatoes

22. Properties of ingredients Fish products are mixed with other ingredients. Fish cakes can be mixed with a carbohydrate such as rice flour or potato Tuna and pasta bake mixes tuna with a sauce and pasta which provides carbohydrates and adds texture. Pasta provides carbohydrates

23. Product analysis For product analysis, buy a ready made product to find out how it is made. Fish fingers • Look at the size, shape, ingredients and cost • Cook them and taste them • Use the label to see storage instructions, cooking instructions. There is lots of information on a label.

24. Product analysis This food label shows ingredients, allergens, storage, cooking, nutrition and lots more

25. How are fish fingers made? • Frozen fish arrives and is cut into planks • The planks or fingers are coated in batter • They are covered in breadcrumbs • Then fried in oil • Then frozen • Then packed.

26. Quality checks • Frozen fish arrives • Fish is cut into planks • The planks or fingers are coated in batter • They are covered in breadcrumbs • Then fried in oil • Then frozen • Then packed. • Then distributed. Thanks to Youngs Seafood for this information. • Fish is checked for quality, bones and temperature • Planks are checked for weight and shape • Batter thickness is checked • Breadcumbs must coat evenly • Oil must be the right temperature, clean and safe to use • Freezer must be right temperature • Packs checked by metal detector, for weight, quality and labelling. • Distribution service must be safe.

27. Making Fish cakes Ingredients for fish cakes can be • cooked potato, • cooked fish, • parsley, • egg, • Breadcrumbs • seasoning

28. Making Fish cakes Mix together the Potato Fish Seasoning Herbs

29. Making Fish cakes • Shape into fish cakes. Use the flour on your hands to stop sticking. • Make sure they are the same size and shape. • Dip each fish cake in beaten egg.

30. Fish cakes • Coat in breadcrumbs to cover the fish cake. • This is called enrobingin the food industry.

31. Making fish cakes • Fry or grill the fish cakes until they are golden brown on both sides. • Serve quickly, while they are hot. • To do • Make some fish cakes and carry out your own quality checks and controls. These are Thai fish cakes without breadcrumbs

32. Cooking fish • When fish is cooked by grilling, baking, frying or boiling, the fish muscle shrinks and moisture is squeezed out. • Fresh fish cooks quickly and if it is overcooked it becomes tough and dry. • The connective tissue in fish is called collagen and this changes into gelatine during cooking. • The oil in oily fish helps to keep the fish moist during cooking. • Some B vitamins may be lost during cooking. BBC Get Cooking For films and help

33. Reheating • Reheated food must reach at least 70˚C at its centre for 2 minutes. • If you are designing a food product to be reheated in a microwave, test to find how long it will be cooked to reach this temperature. • This information goes on the label for serving instructions. • When using a microwave oven, the food is cooked from the centre outwards to the edge. It may need to be stirred or left to stand before eating to allow temperatures to even out. How long does it take to reheat in the microwave?

34. Reheating • Reheated food must be kept at a holding temperature at or above 63˚C. • Food should be kept warm for up to 2 hours maximum. • Only re-heat foods once to avoid bacteria multiplying and the quality of food deteriorating. • If reheating in the oven, again the recipe needs to be tested to find out how long it takes to reheat from chilled temperature. A food probe tests temperature.

35. Food safety when using fish Fish is high risk protein rich food, which needs careful handling. Raw fish may contain bacteria which cause food poisoning. Fish handling guidelines: • Store raw fish in the fridge below 8°C. • Check fresh, frozen and canned fish are date coded and use within this date. • Avoid cross contamination. • Wash your hands before and after handling raw food. Food companies use blue fish cutting boards to help avoid cross contamination.

36. Food safety when using fish • Chilled food should be kept at temperatures below 8°C. • Food should not be kept out at room temperature for more than 2 hours. • Keep food out of the danger zone 5-63°C. • Do not re-use left-over fish dishes after they have been reheated or left in a warm room.

37. Temperature control Bacteria like to grow in warm conditions, between 20°C-50°C. To control their growth, food should be kept out of the danger zone of 5°C to 63°C. Most bacteria • do not grow in the deep freezer • only grow slowly in the refrigerator at 5°C and below • grow very rapidly at body temperature 37°C • are killed when heated above 63°C.

38. Temperature control • Check fridges and freezers using a temperature probe. • Some fridges have their own thermostat which beeps when the temperature gets too high.

39. Quality Assurance • Quality Assurance systems are used throughout the production of a food product. • Ingredients must be of good quality and the suppliers must be reliable • The recipe details must be followed – called the recipe specification

40. Quality Checks These are the checks that are made as a product is made in a factory. • Visual Check • Raw ingredients and finished products are checked by looking carefully at the product. • Micro-biological check • Samples are tested in a laboratory to see if there are dangerous levels of bacteria. • Weight Check • Products are weighed and tested at the packaging stage. This is usually done by computer. • Chemical Check Samples are tested in a laboratory to make sure they are free from contamination by dangerous chemicals. Chemical checks are made on food products

41. Quality Assurance • Temperature check Samples are regularly checked by a temperature probe to ensure accurate temperatures for manufacture and storage. • Organoleptic check Final products are taste tested for flavour, texture and aroma • Metal check Metal detectors are used to ensure the finished product has no metallic contamination

42. HACCP Hazard Analysis and Critical Control Point (HACCP) • HACCP is a system to identify hazards and risks associated with food production and describes ways to control these hazards. • HACCP identifies control points and critical control points in food production and shows ways to eliminate or reduce the problems. • HACCP helps lay down the foundations for safe food products and sets up a quality assurance programme. What is a hazard in food?

43. Hazards • A hazard is anything that can cause harm. • A hazard can be: Biological such as salmonella in eggs Chemical such as cleaning materials in food Physical such as glass in food. • Hazards must be avoided A hazard can be biological, chemical and physical

44. CCPs • Storage: • Check correct temperature storage in fridge or freezer - is the fridge operating at below 5°C and the freezer below -18°C? • This is a CCP. (Critical Control Point) • Check food before use: • Make sure if necessary, food is stored in cool conditions such as the fridge. This is a CCP. • Making a food product: • After working with raw ingredients, equipment and tools need thorough cleaning and sterilising in hot water to prevent cross-contamination. This is a CCP. • Reheating foods: • Foods must be heated until they are over 70°C in all parts. This is a CCP. Critical Control Points

45. CAM • CAM (Computer Aided Manufacture)is used to make a consistent product. • Computers monitor the production process of a food product and control when things need changing. • Advantages: • Less human error • Greater accuracy • Quicker • Can make things cheaper • Process control helps to make food products which are the same size, shape and consistency. • Helps to make the products more efficiently • Reduces waste • Makes a reliable output which saves money. For fish pie, CAM can be used to measure quantity of ingredients and control cooking temperature.

46. Standard components • Standard components are ready made products such as dried potato, sauces, ready prepared fish pieces. • Advantages of using standard components • Saves time and use of energy • Makes a consistent product • Can use components if staff do not have skills needed. • Saves buying specialist equipment and raw ingredients. • Instant dried potato • For fish pie, the standard ready made components can be: • Modified starch to thicken a sauce • Ready prepared fish pieces.

47. A food production system • A food production system has three parts. • Input - starts up the system - the different ingredients, materials and machinery needed to start the system. • 2. Process – the way the system changes - things that happen to ingredients to change it into output. • Output – the end result- the finished food product. • Feedback means checking what is happening – if something is overcooked then the feedback is to reduce the cooking time.

48. Chilling and freezing Chilling • Chilling extends the shelf life since bacteria do not multiply quickly at low temperatures. • Chilling slows down the growth of moulds, yeasts and enzymes. • Fresh, chilled fish should be stored in a cold refrigerator attemperatures between 0 and 5˚C. • Cook chill products may be packed in Modified Atmosphere Packaging A fridge must operate at the correct temperature

49. Freezing fish Quick freezing • Fish is quick frozen at temperatures below -30 ˚C. • Quick freezing stops large ice crystals from forming which would damage the fish flesh. • Whenthe fish is thawed, lots of water would be lost and the fish would look dry and have an unattractive texture. • Other ways to freeze fish • Plate freezing • Fluidised bed freezing • Immersion freezing • Cryogenic freezing • Blast freezing

50. Frozen food labelling • On the food label you can see how long the frozen food can be kept. • The time depends on the type of freezer used. Frozen food label that show freezing times