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Ch. 36

Ch. 36. Fish and Shellfish. Edible Water Animals. Finfish (Fish) . Shellfish. Fins Backbones. Shells Soft or segmented bodies. Finfish. Lean Fish. Fat Fish. Little fat in flesh Flesh is white Flesh is tender

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Ch. 36

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  1. Ch. 36 Fish and Shellfish

  2. Edible Water Animals Finfish (Fish) Shellfish • Fins • Backbones • Shells • Soft or segmented bodies

  3. Finfish Lean Fish Fat Fish • Little fat in flesh • Flesh is white • Flesh is tender • Examples include: swordfish, haddock, cod, halibut, flounder, and red snapper • Fat fish has fattier flesh than lean • Flesh is pink, yellow, or gray • Flesh is tender • Examples include: mackerel, salmon, catfish, and trout

  4. Shellfish Mollusks Crustaceans • Soft bodies • Partially or fully covered by hard shells • Examples: oysters, clams, scallops • Segmented bodies • Covered by firm shells • Examples: shrimp, lobsters, crabs

  5. Fish Facts: • 5-7 oz. daily • Excellent source of protein • Less calories and saturated fat than most red meat • Higher in minerals than red meat • Fat fish have higher amounts of vitamins A and D than red meat

  6. Selecting Fish and Shellfish • The National Marine Fisheries Service provides a VOLUNTARY inspection program • Fish are graded on appearance, odor, flavor, and lack of defects • Most fish sold at the retail level is Grade A

  7. Fresh Fish • Stiff body • Tight scales • Firm flesh • Red gills • Bright, bulging eyes • No slime on outside of fish • Fresh smell

  8. Marketed Fish • Whole (round) fish—as it comes from the water (must be cleaned before cooking) • Drawn fish—insides removed • Dressed fish—insides, head, fins, scales removed • Fish steaks—cross sectional slices (least amount of waste) • Fish fillets—sides of the fish cut lengthwise away from bone

  9. Shellfish • Shrimp (deveined) • Oysters • Crabs • Lobster • Clams • Scallops

  10. Raw Oysters(my hubby convinced me to try!)

  11. Buying and Cooking Seafood Buying Cooking • Fish has a lot of waste, so figure accordingly • Cost of seafood depends on the form and region of the country • canned seafood is less expensive than fresh • seafood is Maine is less expensive than in Indiana • Cook fat fish by dry heat • Fried (sometimes) • Broiled • Grilled • Baked • Microwaving • Cook lean fish by moist heat • Fried • Poached • Steamed • Dry heat methods can be used if lean fish is brushed with fat first • Microwaving

  12. The End

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