Presentation-FISH-AND-SHELLFISH for cookery nc ii.pptx

Presentation for cookery nc ii

1. FISH AND SEAFOODS

2. FISH AND SHELLFISH Two types of water animals eaten as food FISH live in fresh or salt water have FINS and BACKBONES SHELLFISH Divided into two groups: 1. MOLLUSKS - soft bodies that are partially covered by hard shells. Ex. Oyster, clams, scallops 2. CRUSTACEANS - covered by firm shells and have segmented bodies. Ex. Shrimp, lobster, crabs

3. What nutrients are in fish and shellfish Vitamin A Vitamin D Omega 3 fatty Acids –fat that is good for you, reduces heart disease PURCHASING FISH Look for: Stiff body Tight scales Firm flesh Bright and bulging eyes No indentation when a finger is press into the flesh Fresh smell! Odor indicates spoilage Gills are red in color

4. Can purchase: WHOLE DRAWN – insides removed DRESSED – insides, head, fins and scales removed STEAKS – cross sectional slices from a dressed fish FILLETS – sides of the fish cut lengthwise PURCHASING SHELLFISH SHRIMP Come in different colors and sizes when raw Most are sold without head and thorax May want to remove intestinal tract Sold by the pound Comes in sizes- jumbo, large, med, small Can buy cooked or uncooked

5. SIGNS OF FRESHNESS Shell covering chrimp should be firmly attached, and ODORLESS Tails of lobster should snap back quickly after you flatten it Live oyster and clam shell should be tighly closed or lose when touched BUY ONLY FROM A REPUTABLE DEALER stored on beds of ice STORING FISH/SHELLFISH Fish is very perishable! Store with care Keep in coolest part of the refrigerator USE WITHIN 1-2 DAYS

6. COOKING FISH AND SHELLFISH Finfish contain tender muscle fibers and little connective tissue so… - tenderizing is not a goal in cooking fish! - cook for a SHORT amount of time Shellfish is also naturally tender. Cook for a short amount of time at moderate temperatures