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Topic 11 Fish

This document discusses fish preparation and provides objectives to identify the market forms of fish, basic fish cutting techniques, and indicators of fish freshness. It describes the two main groups of fish as freshwater and saltwater. The market forms are outlined as whole fish, drawn fish, dressed fish, fillets, steaks, and processed fish. Basic cuts include fillets, goujons, paupiettes, darne, and supreme. Signs of fresh fish are a clean smell, plump body, bright eyes, and red gills.

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Rabiatul 0118
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93 views

Topic 11 Fish

This document discusses fish preparation and provides objectives to identify the market forms of fish, basic fish cutting techniques, and indicators of fish freshness. It describes the two main groups of fish as freshwater and saltwater. The market forms are outlined as whole fish, drawn fish, dressed fish, fillets, steaks, and processed fish. Basic cuts include fillets, goujons, paupiettes, darne, and supreme. Signs of fresh fish are a clean smell, plump body, bright eyes, and red gills.

Uploaded by

Rabiatul 0118
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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OBJECTIVES:

 Identify the market form of fish.

 Identify the basic cutting of fish.

 Identify the checklist of fish


freshness.

TOPIC 11:
FISH
PREPARED BY: MOHD SYARIF
11.1 Introduction

 Divided into 2 main groups:

 Fresh water fish


Catfish, whitefish, trout and etc.

 Salt water
Flounder, halibut, black seabass,
grouper, cod, tuna, mackerel,
red snapper, salmon, swordfish
and many more.
11.1 introduction

 For culinary purposes, fish can be


classified as below:

 Round fish
Has backbone along the upper
edge.
Has two fillet on each side and
one eye on each side of its
head.
Red snapper, seabass and etc.
11.1 introduction

 Flat fish
 Backbone runs through the
center of the fish.
 Both eyes on the same side of
the head.
 Flounder, halibut, stingray
and many more.
11.1introduction

 Most fish are low in fat – less or no connective tissue

 Cooks very quickly.

 Naturally tender.

 Cooked fish must be handled carefully or it may break down.

 Very delicate and easily overcooked.

 Lean fish – low in fat, fat fish – high in fat.


11.2 market form of fish

Whole
fish

Drawn
Processed
fish

Dressed
Fillet
fish

Steak
11.2 market form of fish

 Whole fish
 The fish as it was caught,
completely intact.

 Drawn fish
 Viscera (guts) are removed,
but head, tail and fins are still
intact.
11.2 market form of fish

 Dressed fish
 Viscera, scales and fins are
removed. The head and tail may
be removed.

 Steak
 Cross section cuts, with a portion
of the backbone in each cut. The
skin is generally not removed
11.2 market form of fish

 Fillet fish
 Boneless piece of fish, removed
from either side of backbone.
The skin may or may not be
removed.

 Processed fish
 Can be purchased either raw,
breaded, precooked and frozen.
11.3 BASIC FISH CUTTING
11.3 basic fish cutting

 Fillet (Boneless)
 Flesh of the fish is removed
completely from the skeletal
structure.

 Goujons (Strips)
 Small strips cut down from a
fillet, often breaded or dipped
in batter.
11.3 basic fish cutting

 Paupiettes
 Thin, rolled fillet and often filled
with forcemeat or other stuffing.

 Darne (Steak)
 Simply cross cut of the fish and
are relatively easy to cut.
 Scale, gut and trims are
trimmed.
11.3 basic fish cutting

 Supreme/trance
 Slice of the fillet.
 Suitable for finger food or hors
d’oeuvres.
11.4 checklist of fish freshness

 Have clean pleasant smell – no offensive odour.

 Fish should be plump with no sign of emaciation.

 Eye should be bright and not sunken or dull.

 The gills should have a good red to maroon colour.


THE END

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