Preparing Seafoods and other sea creatures.pptx

Cleaning Chemicals

1. PREPARING SEAFOOD

2. LET’S LEARN ABOUT SEAFOOD Name Seafood that you love to eat.

3. PREPARE AND COOK SEAFOOD

4.   SEAFOOD any form of sea life regarded as food by humans. Seafood includes fish and shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. A wide variety of fish and seafood are available in the market from many different sources. There are so many methods for cooking seafood, most of them are fast and easy, making them the perfect choice for a quick and healthy meal. This lesson provides information about fish and shellfish, ways on preparing and cooking fish, along with some of the most popular seafood recipes, and presenting and storing seafood

5. Types of seafood-shellfish, fin fish, others:

6. FISH Fishes are typically divided into three groups: superclass Agnatha (jawless fishes), class Chondrichthyes (cartilaginous fishes), and superclass Osteichthyes (bony fishes) . The latter two groups are included within the infraphylum Gnathostomata , a category containing all jawed vertebrates.

7. Shrimp Shrimp are crustaceans with exterior shells that are flexible and easy to peel off when you’re prepping and eating them. With approximately  2,000 different species of shrimp out there, it’s not surprising that you’ll find these tender-textured swimmers all over the world in both warm and cold, as well as fresh and saline, bodies of water.

8. Scallops Scallops are bivalve mollusks featuring a round, saucer-like shell with fluted (or scalloped!) edges. When we eat bivalves like scallops, oysters, clams, and mussels, we’re actually eating the adductor muscle inside the shell that helps it hinge open and closed

9. Lobster Lobster is the crustacean that’s most synonymous with Maine and New England, although various species can be found in oceans all over the world. The hard-shell lobster we know best, which turns bright red when cooked, is  Homarus americanus , the American lobster.  Although lobsters are harvested from their rocky bottom-dwelling habitats all year, the latter half of the year is considered to be lobster season. That’s when the lobsters will be at their largest with the most meat for picking.

10. Crabs Crabs, like shrimp, are crustaceans with a large and diverse population, found in both salt and fresh water. The crabs we love to eat mostly have a hard shell known as a carapace and large front claws, or pincers. (Hermit crabs are indeed crabs!) They can range widely in size, from enormous  Alaskan snow and king crab  to smaller East Coast blue crabs — perfect for seasoning with Old Bay.  Other popular crab varieties include Dungeness in the Pacific Northwest, stone crab (of which we only eat the claws) in Florida and the South, peekytoe or rock crab along the East Coast, and Jonah crab in Maine. Crab meat is flakier and softer than shrimp or lobster meat, and can be picked out of freshly steamed or boiled crabs or purchased pre-picked for use in recipes. Make classic  crab cakes  or indulge in  hot crab dip .

11. Mussels Mussels are another variety of bivalve mollusk. Marine blue mussels, which attach to rocks and other surfaces in the intertidal shallow areas along saltwater coastlines, are the ones with a shiny black oval shell and a very soft and sweet inner edible muscle. ( Freshwater mussels  are generally more popular with otters than humans!) Like many shellfish, mussels are found around the world, with two of the most popular growing regions being Prince Edward Island in the North Atlantic and the Pacific Northwest waters around Washington and British Columbia. Although they can be harvested wild,  farmed mussels  are becoming increasingly popular. Steamed mussels  are quick to prepare and pair well with a number of flavorful sauces, from  Thai curry  to Italian  white wine pasta sauce .

12. Oysters Oysters are the bivalve that’s most frequently eaten raw. With their craggy shells and succulent, briny meat, oysters get their flavor from the salt water they grow in. American oysters can be found all along the East and West coasts, most commonly in the Pacific Northwest and the Northeast. 

13. Clams Clams are the bivalves that rule the New England coastline, competing with lobster as the region’s most beloved shellfish. However, their territory extends along both Atlantic and Pacific shorelines, where they dig into the sand along many beaches and intertidal zones. Clams are available year-round as a wild harvested food. “Most people are familiar with hard clams, which have an assortment of different names,” Carson said. Quahogs, littlenecks, cherrystones, and chowders refer to different sizes of the same clam variety. Steamers are slightly larger with softer shells, and surf clams are frequently sliced up for fried clam strips.

14. Crawfish Crawfish, or crayfish or crawdads depending on where you live, look like tiny lobsters with their chunky claws. These small crustaceans are not genetically lobsters, because they live in freshwater rivers, streams, and ponds instead of saline bodies of water. However, crawfish have a similar taste and texture to lobster when cooked.

15. Prawns Prawns are very similar to shrimp in taste and texture, although they belong to different sub-orders,  biologically speaking . Prawns only live in fresh water and tend to be larger than shrimp and won’t curl up into a C shape like a shrimp does when cooked. The West Coast, from California to Canada, is known for its wild spot prawns, whose season runs from February to November depending on the region. Prawns’ size make them ideal for a main course. Serve them in a  Filipino coconut curry  or  grill them on skewers  as you would with shrimp .

16. HANDLING AND STORING Fresh Fish 1. Store on crushed ice. Use drip pans to allow for drainage of melted ice. Change ice daily. Cover container or store in separate box away from other foods. Whole fish should be drawn because entrails deteriorate rapidly. Cut fish should be wrapped or left in original moisture-proof wrap . 2 . In refrigerated box at 30° to 34°F (-1° to 1°C 3 . Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze immediately . 4. Check store fish for freshness just before using.

17. MUSSEL Keep refrigerated (32°F to 35°F/0° to 2°C). and protect from light. Store in original sack and keep sack damp . SCALLOPS Shucked scallops can be cooked without further preparation. Keep scallops covered and refrigerated (30°F to 34°F). Do not let them rest directly on ice or they will lose flavor and become watery . LOBSTERS Live lobsters are either live or cup up before cooking. Live lobsters are plunged head first into boiling water, then simmered for 5 – 6 minutes. If served hot, they are drained well and split in half, and claws are cracked. Live lobsters can be kept in two ways 1. packed in moist seaweed, kept in a cool place 2. in saltwater Cooked lobster meat must be covered and refrigerated at 30° to 34°F. It is very perishable and should be used in 1 – 2 days. SHRIMPS ▪ Kept frozen at 0°F (-18°C). or lower ▪ Thaw in refrigerator ▪ Peeled shrimp should be wrapped before placing on ice ▪ Shrimp served hot must be peeled and deveined before cooking ▪ Shrimp to be served cold, must be peeled after cooking to preserve flavor . CRABS Live crabs should be kept alive until cooked. Frozen crabmeat is very perishable when thawed. It must be treated like any other frozen fish.

18. COOKING SEAFOODS Before cooking, rinse seafood under cold water to remove surface bacteria . Always marinate fish and shellfish in the refrigerator, never at room temperature. Discard the marinade after use. Make sure that juices from raw seafood don't drip onto cooked foods; this leads to cross-contamination

19. Fish should be cooked to a minimum internal temperature of 70°C / 158°F; shellfish should be cooked to 74°C / 165°F. If cooked through, you should observe the following (but always use a food thermometer to be sure!): Fish: flesh flakes easily. Shrimp, scallops, crab and lobster: flesh becomes firm and opaque.

20. Most seafood should be cooked to an internal temperature of 145°F (63°C). If you don't have a food thermometer, there are other ways to determine whether seafood is done. Uncooked spoiled seafood can have sour, rancid, fishy, or ammonia odors. These odors become stronger after cooking.

21. REMINDER: The most important considerations in safe handling of seafood at home are cleanliness, temperature, and time . Keep your hands, preparation area, and utensils clean. Never let raw seafood come in contact with cooked seafood or other raw (or cooked) foods. Seafood is highly perishable.