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1. Fish and Sellfish

The document provides an overview of fish and shellfish, highlighting their nutritional value, classification, quality indicators, storage methods, and culinary uses. Fish is rich in protein and omega-3 fatty acids, while shellfish includes diverse edible animals with hard shells. Various cuts of fish are described, along with the culinary applications of both fish and shellfish.

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2 views20 pages

1. Fish and Sellfish

The document provides an overview of fish and shellfish, highlighting their nutritional value, classification, quality indicators, storage methods, and culinary uses. Fish is rich in protein and omega-3 fatty acids, while shellfish includes diverse edible animals with hard shells. Various cuts of fish are described, along with the culinary applications of both fish and shellfish.

Uploaded by

jivansaud789
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Introduction of Fish

• Fish and shellfish are commonly known as seafood. Though


they could be procured from the sea, ocean, river, or lake or
they could also be farmed artificially to meet the demands of
the customer.
• Fish holds a special place in French classical menu, where it
forms a separate course called Poisson. Fish and shellfish can
be used in almost any kind of preparation .
• Fish is rich in protein content and some of them are rich in
oils, such as omega 3, which is a preferred choice for people
suffering from different diseases. Doctor advise you to have
fish and remain off the other meats even when you are on a
diet.
Composition of Fish
• The flesh of fish is similar to any other meat in
terms of composition, only difference is in the
ratio.
• Fish has high amount of protein, water and in case
of oily fish high fat contents, other than this there
are some vitamins and minerals also which is
present in fish.
• When compared to any meat, fish is very tender
and is cooked fast even on low heat as it has less
connective tissue.
Nutritional Value of Fish
• Fish are an excellent source of protein and
carbohydrates.
• White fish have a more delicate flavor than oily fish.
They have less than 2% fat and contain
approximately 80calories/100gms. Vitamin A & D.
• Oily fish, generally have 8 – 20% fat and contain
approximately 160calories/100gms. It contains
vitamins and Omega3 fatty acids. These are
unsaturated fatty acids that are essential for health.
CLASSIFICATION OF FISH

Fish are classified in various group. Some are classified on basis of


physical shape, habitat and flesh.
HABITAT PHYSICAL SHAPE FLESH TYPE
Salt water –sea, ocean Round fish white
Fresh water- river, lakes, Flat fish Oily
ponds

a) HABITAT:
Fish can be classified based on its habitat. As we know, fish
comes the sea, ocean, river, lake and each of these habitats
play a very important role in its taste and texture. The taste is
different and considered to be healthier because of the salt in
the water. The flavour of such fish is called ‘oceanic flavour’.
b) PHYSICAL SHAPE:
Fish are also classified as per their shape. There are two shapes of fish
round and flat.As the name suggest, flat fish are flat in appearance while
round fish are well rounded.
FLAT FISH ROUND FISH
1. This fish is flat in shape This fish is round in shape
2. Both its eyes are on one side Eyes are on either side of the fish.
3. It swims flat to the water It swims in a horizontal fashion

4. Belly side of the fish is white in colour Both sides of the fish are same colour
5. It has four fillets (yield) It yields two fillets
It live on surface of water.
6. Flat fish live in deepest part of water.
7. Examples: plaice, turbot, flounder… Examples: salmon, trout, snapper…
c) FLESH TYPE:
Fish are also classified as by its flesh type. The flesh of fish is either
oily or white. White fish is also referred to as lean fish. Fish such as
herring, mackerel, salmon, etc…are classified as oily fish.
Quality of fish
• Skin- Should be shiny and good color.
• Color- For white fish, the color should be white, not
yellow.
• Weight- The body weight should be proportionate in
comparison with the length of the fish.
• Eyes- It should be absolutely fresh and bright not
shrunken.
• Gills- It should be bright red in color.
• 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.
• Tails- The tail should be stiff or hard in nature.
Storage of fish
• Fish always been freshly caught and is best for cooking.
• Ideal temperature for storage of fresh fish is 0˙C – - ˙C
or stored between the layers of ice.
• Empty the fish boxes daily and wash them out and
replace the fish with fresh ice.
• Cut fish should never come in contact directly with ice
as it discolors the flesh and draws out the juices.
• Always practice the good stock rotation or follow the
FIFO method.
• Don’t over order.
Cuts of fish
Fillet
- Long Flat piece of fish
without skin and bones.
- Fillet is used for grilling,
pan frying, sauteeing, sushi
making
Goujans
- Thin strip cut of fish fillet.
- These are usually bread
crumbed and deep fries like
fish finger.
Supreme
- These are pieces cut
from fillet of large fish.
- Supreme is used for
grilling, roasting, deep
frying and pan fried.
Darne
- A piece of fish cut across
and through the bone of a
large round fish which is 2-
3 cm thick.
- Commonly used for baking,
grilling, deep frying etc.
Troncon
- Troncon is cut from a
large flat fish on the
bones.
- Culinary used for
steaming, baking and
served in different
Russian dishes.
Paupiette
• It is a fillet of fish usually
spread with meat,
seasoning and rolled.
• It is mainly used to
prepare different french
dishes
Plie
• Flat fillet from both side
of round fish.
• Mainly used for stuffing,
pan frying and roasting
etc.
Shellfish
• Shellfish are a diverse group of edible animals
that live in saltwater or freshwater
environments and are characterized by their
hard external shells or protective outer
coverings.
• Shellfish does not have backbones and plays a
significant role in global cuisines and are
considered a delicious in many cultures due to
their rich flavor and high nutritional value.
Crustaceans
• Crustaceans are animals with jointed legs,
segmented bodies and hard external shells .
They typically live in aquatic environments and
fresh water or saltwater.
• Shrimp / Prawns
• Crabs
• Lobsters
• Crayfish
Culinary Use

• Often boiled, steamed, grilled, or fried.


• Used in soups, stews, salads, pasta, curries
dishes.
Molluscs
• Molluscs are a large and diverse group of soft-bodied
animals, many of which are protected by a hard shell.
• They live in both water environments and some even
inhabit land.
• Clams
• Mussels
• Squid
• Octopus
• Snails
Culinary uses
• Steamed, grilled, Usually cooked in garlic
butter or sauces, Grilled, fried.

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