Fish-Cuts of fish

Presentation on Fish and cuts of fish

1. FISH OR P O I SS O N

2. Aquatic vertebrates with fins (for swimming) and gills (for breathing), which represent an important source of food. At present, more than 30000 species are known (as many as all other vertebrates put together). Most fish live in the seas and oceans, at varying depths. Freshwater fish are much less numerous. Some fish, such as EELS and SALMON, are migratory, spending part of their life in the sea and part in fresh water. Introduction

3. Broadly speaking, however they may be divided into two distinct groups – those that live in the sea and those that live in freshwater rivers and lakes. I n gen e r a l t erm f o r r ec o gn i t i o n t h ey a r e d i v i de d i nt o the following categories: By Habitat – Salt Water and Fresh Water By Physical Shape – Round Fish and Flat Fish By Flesh Type – Oily Fish and White Fish

4. F I SH Shell Fish Oily Fish White Fish Round Fish Flat Fish Crustacean M o l l u sc a G a s t r opo d s B i - va l ve s C e p h a l opo d s Classification

5. Fish are an excellent source of protein and are low in saturated fats and carbohydrates. Most of the fat they do contain is polyunsaturated (unlike the animal fat which is saturated). White fish have a more delicate flavour than oily fish. They have less than 2% fat and contain approximately 80calories/100gms. Vitamin A & D are only present in the liver. Oily fish, generally have darker, richer flesh. They have 8 – 20% fat and contain approximately 160calories/100gms. It contain fat soluble vitamins and Omega3 fatty acids. These are unsaturated fatty acids that are essential for health. NUTRITIONAL IMPORTANCE

6. A ll w h i t e c olo u red g eneral fis he s w h i c h are av a i labl e i n t he market are white fish. It is divided into two categories. R O H U C A R P BOMBAY DUCK P L A I C E R A Y S K A T E WHITE FISH

7. White Fish Round Fish Flat Fish ROUND FISH The shape of the round fish is generally considered as the classic fish shape – A round tapering body with one eye on each side of the head. A maximum of two numbers of fillet can be taken out.

8. M A C KA R E L HERRING RED MULLET P OM F RE T B R I M H A DD O CK ROUND FISHES

9. FLAT FISH It can be defined in two ways:- Compressed vertically, with the eyes on the darker dorsal (upper) surface (viz – Skates & Rays) – the ventral (lower) surface is white, four fillet can be obtained from the fish & it swims like a wave. Compressed laterally, with both eyes either on the right side of the head (viz – Plaice, Flounder, Dab, Sole) or on the left (viz – Turbot, Brill), the blind side usually being without pigment, four fillet can be obtained from the fish & it swims like a wave.

10. S O L E B R I LL T U R B OT D A B FLAT FISHES

11. ROUND FISH FLAT FISH Eyes on both the sides of the head. Round tapering body. Eyes on one side of the head. Compressed body. 2 fillets can be obtained. Swims straight. 4 fillets can be obtained Swims like a wave. DIFFERENCE BETWEEN ROUND & FLAT FISH

12. It could be either round or flat but should contain at least 8 – 20% fat and contain approximately 160 calories / 100gms. H I L S A COD M A C KA R E L SOL E T U R B OT S A L MON OILY FISHES

13. The flesh of this category fish should be covered with the shells. Shell Fish Crustacean Mollusca Gastropods Bi-valves Cephalopods SHELL FISHES

14. These are arthropods & most of them are marine. The only freshwater crustacean used in cookery is the crayfish. C R A B S H R I M P S LANGOUSTES L OB S T E R C R A Y F I SH CRUSTACEANS

15. The general name for a group of creatures that have soft bodies and mostly live inside hard, solid shells. Mollusca G ast r opod s B i - val v e s C e p h a l opo d s M O L L USC A

16. Single shelled mollusca with just one solid shell. W I NKL E S W H E L KS A B A L ONE SNA I L S G AST R O P O D S (UNIVALVE)

17. All have a hinged shell that is in 2 parts. S C A L L O P S MUSSELS C L A M S OY S T E R S B I V A L V ES

18. CEPHALOPODS These are not easily recognisable as molluscs since they have no external shell. OCTOPUS CUTTLE FISH S Q U I D CA L A M A R I

19. We can classify fish into two categories: 1. General Fish 2. Shell Fish GENERAL FISH - Skin – Should be shiny and of good colour. Colour – For white fish, the colour should be white, not faintly yellow. Weight – The body weight should be proportionate in comparison with the length of the fish and should be springy. Eyes – It should be absolutely fresh and bright not shrunken. Gills – It should be bright red in colour. Finger Marks – If the finger marks remain after it has been pressed, then it is not fresh. Flesh – Raw flesh should not come out from the bone. Scales – Should not come out very easily. Tails – The tail should be stiff in nature. SELECTION OF FISH

20. SHELL FISH- Freshness – Can be recognised by the brightness of the eyes and stiffness of flesh and tail. Claws – When pulled, should spring back and both the claws are attached. Smell – There should not be any bad smell. Weight – The weight should be proportionate with the body. STORAGE Freshness in the fish is of utmost important the period of storage should be reduced to minimum and if at all it has to be stored, fish must be clean, washed and dried with a fresh dry cloth. Placed on a clean tray and store under a suitable refrigeration with the temperature limit 35°F (1.5°C) – 45°F (7.2°C). In case of shellfish if possible they should be purchased alive so as to ensure absolute freshness and stored in a cool room and cooked as fast as possible.

21. FILLET - A fillet is a boneless cut such as a side of a fish. A round fish yields 2 whereas flat fish yields 4 fillets. TRONÇON - Flat fish cut on the bone DARNÉ - Round fish cut on the bone SUPREME - A supreme is a slice cut off a fillet, sometimes cut at a slant. This cut is now commonly called a pavé which means 'a slab or block' and usually applied to cake or dessert - but now is fashionably applied to fish! FABRICATION OF FISH

22. GOUJONS - Strips of fillet cut 8 x .5 cm; Deep fried(with coating), stir fry. This cut is sometimes also known as ‘Finger Cut’. PAUPIETTE - Fillet of fish, spread with a farce and rolled; Poached. ‘Cravatte’ is also a cut which is from the same cut as Paupiette. It is a fillet tied in a knot. D E LI C E - F i ll et of f i s h n e a t l y folded in half; Poached. EN TRESSE - Also known as ‘Plaited’. Fillet of fish cut lengthwise into three and plaited.

23. Fill in the blanks: Clams is an example of _____________. _________ & ___________ are two cuts of fish. As far as possible, shellfish should be purchased _________. Fish can be classified into _________ & __________. Fresh fish can be identified by the redness of its __________. Flat fish cut on the bone is called __________. __________ fish has eyes on both the sides of the head. __________ is an example of flat fish.