Fish and Seafoods

UNDERSTANDING FISH AND SEAFOODS : UNDERSTANDING FISH AND SEAFOODS

FISH AND FISH PRODUCTS : FISH AND FISH PRODUCTS An excellent source of protein, and is interchangeable with meat in both quantity and quality Rich in fat and provides energy for work Easy to digest Marine fishes are good source of iodine and phosphorous but low in iron and calcium

CLASSIFICATION OF FISH : CLASSIFICATION OF FISH FISH (vertebrate) Covered with scales SHELLFISH (invertebrate) Covered with some type of shell

DETERMINATION OF QUALITY : DETERMINATION OF QUALITY The criteria of freshness are: The mild seaweed-like odor that is not objectionable The eyes are clear and full, not sunken The skin is shiny and tight while the gills are bright red The flesh is firm

COMPOSITION AND NUTRITIVE VALUE : COMPOSITION AND NUTRITIVE VALUE PROTEIN Has the same percentage of protein content as with meat FISH PROTEIN CONCENTRATE Also known as fish flour produced from dehydrated and defatted whole fish; used to supplement bread and cereal products consumed by humans

COMPOSITION AND NUTRITIVE VALUE : COMPOSITION AND NUTRITIVE VALUE VITAMINS Fat fish contain more Vitamin A than lean varieties FATS Lower fat content than beef exceptions are salmon, turbot, butterfish and catfish which range from 11 to 20 % fat and therefore resemble beef; shellfish are notably low fat

COMPOSITION AND NUTRITIVE VALUE : COMPOSITION AND NUTRITIVE VALUE WATER and EXTRACTIVES Has higher water content than beef and all lower in extractives CARBOHYDRATE Have some carbohydrate in the form of glycogen; the sweet taste of various shellfish is due to the glucose formed by enzyme action from the glycogen

COMPOSITION AND NUTRITIVE VALUE : COMPOSITION AND NUTRITIVE VALUE MINERAL CONTENT Edible flesh of all meat has a slightly higher percentage of mineral matter than meat; shellfish has twice as much mineral as other kinds of fish

COMPOSITION AND NUTRITIVE VALUE : COMPOSITION AND NUTRITIVE VALUE Fish where you also eat the bones Includes canned sardines and salmon Help make our bones stronger because they are good sources of calcium and phosphorus

PARTS OF A FISH : PARTS OF A FISH

CLASSIFICATION OF FISH ON THE BASIS OF THEIR FAT CONTENT : CLASSIFICATION OF FISH ON THE BASIS OF THEIR FAT CONTENT LEAN FISH Have less than 2 % fat in their edible flesh; white fleshed-fish; fat content is normally found in the liver, contains Omega 3 MEDIUM-FAT FISH Have from 2 to 5 % fat; white-fleshed fish; fat content is normally found in the liver

CLASSIFICATION OF FISH ON THE BASIS OF THEIR FAT CONTENT : CLASSIFICATION OF FISH ON THE BASIS OF THEIR FAT CONTENT FAT FISH With more than 5 % fat in the edible flesh, the flesh is usually more highly pigmented (either yellow, pink or grayish) than that of the low-fat varieties; e.g. salmon, mackerel etc. Rich in Omega 3 and Vitamins A and D

HOW TO CUT YOUR FISH : HOW TO CUT YOUR FISH Step 1: Prepare the body  Wash the fish in cool running water to remove any slime. With a sharp knife, cut off the pectoral fins on both sides of the fish. Not all fish need scaling. If you're not sure, run the blade of the blunt knife at almost a 90 degree angle to the body from tail end to head. If the scales are thick and come up easily, you need to remove them. Continue until the body is smooth.

HOW TO CUT YOUR FISH : HOW TO CUT YOUR FISH Step 2: Gut the fish  Using the sharp knife, drive the blade point into the vent (small anal opening near the tail, where the body begins to widen). Cut right through the belly all the way to the gills. Remove the guts from the cavity. With the spoon, scoop out the dark reddish-brown kidney line that lies along the backbone.

HOW TO CUT YOUR FISH : HOW TO CUT YOUR FISH Important: Cut out all parts of the gills

HOW TO CUT YOUR FISH : HOW TO CUT YOUR FISH Step 3: Remove Head and Tail  Cut the head off right below the gills. Cut the tail where it joins the body

HOW TO CUT YOUR FISH : HOW TO CUT YOUR FISH Step 4: Remove Dorsal Fin and Bones   Cut along the length of each side of the dorsal fin (top) of the fish. Remove the dorsal fin and connected bones by giving a quick pull from tail end to head. This step is not essential, but eliminates those tiny, annoying bones that can ruin a meal.

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH LIVE FISH – These are fishes, which can be marketed alive because they live long after the catch

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH WHOLE or ROUND FISH – This is the form in which most fresh fish is distributed in local market fish stalls. Whole or round fish is the form of the fish as it comes from the water but is no longer alive

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH DRAWN FISH – This is a whole fish with only the entrails removed. Preparation for cooking is the same as that for the whole or round fish except evisceration. Most frozen fish in modern supermarkets are also available in this form

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH DRESSED FISH – This is a fish, which has been scaled and eviscerated. Sometimes the head, tail and fins are also removed

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH STEAKS – Are the crosscut sections of the larger sizes of dressed fish. The backbone is the only bone in a fish steak

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH FILLETS – These are the two meaty side of the fish cut lengthwise away from the backbone. A single fillet comes from one side of the fish; a double or butterfly fillet comes from both sides of the fish and is held together by uncut flesh and skin

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH DEBONED – This is the form most convenient in the case of bangus or milk fish STICKS – These are fillets or steaks cut further into portion of uniform width and length like sticks hence the name. They are usually frozen and breaded and are ready-to-cook

MARKET FORMS OF FINFISH : MARKET FORMS OF FINFISH FLAKED – Fish meat separated from the whole fish is called flaked fish. Labahita is commonly made into flaked fish. Flaked fish may be sold in the form of fish balls, kekiyam and fish lumpia

SERVING AMOUNT : SERVING AMOUNT Whole or Round – 1 lb. Drawn – 1 lb. Dressed – 2 lbs. Steaks – 1/3 lb. Fillets – 2 lbs. Sticks – 3 1-oz. sticks per serving

METHODS OF FISH COOKERY : METHODS OF FISH COOKERY BAKING Placing fish into a dry heat to cook. Overcooking dries the fish out and produces a poor product BOILING Adding seafood to boiling, salted, seasoned water and cooking gently until the product is done. Simmer fish not boil

METHODS OF FISH COOKERY : METHODS OF FISH COOKERY BROILING Dry heat method that uses radiated heat. Fish should be large and fatty enough DEEP-FRYING Immersion in hot oil. Breaded or dipped to stay moist. Best frying temperature is 3500F. Should be uniform in size. Drain immediately

METHODS OF FISH COOKERY : METHODS OF FISH COOKERY PANFRYING OR SAUTEEING Excellent for dressed fish, fillets or steaks POACHING Placing product in a single layer in a shallow pan, barely covered with liquid (seasoned water, wine, milk, tomato juice, etc.). For best results, simmer for 5 – 10 minutes

METHODS OF FISH COOKERY : METHODS OF FISH COOKERY STEAMING Use of perforated pan. The fish is done when the flesh loses its translucent appearance and becomes opaque

HANDLING FROZEN FISH : HANDLING FROZEN FISH Thaw in refrigerator, never at room temperature. Allow 18 to 36 hours, depending on size Alternative method – keep in original, moisture proof wrap and thaw under cold running water Small pieces up to 240 grams can be cooked from frozen state to make handling easier

HANDLING FROZEN FISH : HANDLING FROZEN FISH Handle thawed fish as you would fresh fish Do not refreeze

PRESERVATION OF FINFISHES : PRESERVATION OF FINFISHES DRYING Finfishes are commonly preserved by drying This consists of simply sun drying whole fish or butterfly filleted fish

PRESERVATION OF FINFISHES : PRESERVATION OF FINFISHES SMOKING Another preservation method of fish but its shelf life is only a few days at room temperature since the fish is not extensively dried Smoked fish are locally called “tinapa”

PRESERVATION OF FINFISHES : PRESERVATION OF FINFISHES CURED Fish that has been salted, smoked or pickled is referred to as cured Preserves fish and also gives it a distinctive flavor

PRESERVATION OF FINFISHES : PRESERVATION OF FINFISHES FREEZING This does not improve the quality of fish but preserves only as nearly as possible the quality the fish had before freezing Usually sold in fillets and steaks

PRESERVATION OF FINFISHES : PRESERVATION OF FINFISHES CANNING/BOTTLING Canned fish are kept at room temperature and have shelf life of several years Common food item to stock as it serves as a very convenient food to be served at unexpected situations

SHELLFISH : SHELLFISH Low in fat Good source of selenium, zinc, iodine and copper Some types such as mussels, oysters, squid and crab are also good sources of omega 3 fatty acids

SHELLFISH : SHELLFISH CRUSTACEANS Crustaceans are shellfishes with hard shell over the back of the body and long the claws but have softer shells covering the lower part of the body and legs Crabs and shrimps are two important crustaceans.

SHELLFISH : SHELLFISH MOLLUSKS 2 types - “Univalves” with only one shell and “Bivalves” with two shells The shells of mollusks are usually hard all over so that they are not in any case eaten An example of a univalve is kuhol while for the bivalves are clams (halaan, kabibi, and tulya), oysters (talaba) and mussels (tahong)

MARKET FORMS OF SHELLFISH : MARKET FORMS OF SHELLFISH LIVE Crabs, clams, mussels, oysters, snails and lobsters should be live if purchased in the shell except for boiled crabs and lobsters WHOLE Most shrimps marketed locally are whole in the form in which they were caught but are no longer live with the head and thorax intact

MARKET FORMS OF SHELLFISH : MARKET FORMS OF SHELLFISH SHUCKED These are bivalves or mollusks which have been removed from the shell Oysters, clams, and scallops may be marketed in this manner Fresh-shucked oysters have a translucent appearance

MARKET FORMS OF SHELLFISH : MARKET FORMS OF SHELLFISH HEADLESS Most shrimps, prawns and lobsters for export are marketed in the headless form; the head and the thorax are removed The head is removed mainly because it is the main source of bacterial spoilage during transport and also because it does not appeal to most foreign palates

MARKET FORMS OF SHELLFISH : MARKET FORMS OF SHELLFISH COOKED SHELLFISH Shrimps, crabs and lobsters my be cooked in the shell prior to marketing COOKED MEAT The meat of shrimps, crabs and lobsters may be marketed cooked, usually in cans

DETERMINATION OF QUALITY : DETERMINATION OF QUALITY Shucked oysters and clams are plump and creamy in color. The liquid they are in is odorless and clear Shells of live clams and oysters should be tightly closed or should close when touched The tail of a live lobster snaps back quickly after it is flattened out

DETERMINATION OF QUALITY : DETERMINATION OF QUALITY The fresh deep-sea scallop is white; the bay scallop is creamy white or pinkish Shrimp should be odorless and this shell covering should be firmly attached

FISH ROE : FISH ROE The mass of eggs of fish and consist of sacs of connective tissue enclosing thousands of small eggs It is important that the sacs remain intact, as the eggs cannot otherwise be held together

FISH COOKERY : FISH COOKERY Fish with fat content are usually moist which make them suitable for baking, broiling or steaming Lean fish are usually boiled or steamed but may be baked or broiled too if basted frequently All types of fish re suitable for frying

WHEN CHOOSING SEAFOODS : WHEN CHOOSING SEAFOODS Try to choose fish and shellfish that comes from responsibly managed sources, this means it will have been caught in a way that allows the fish population to continue in the future Choose fish and shellfish that has been produced sustainably, this means it will have been farmed in a way that allows the fish population to continue in the future

WHEN CHOOSING SEAFOODS : WHEN CHOOSING SEAFOODS Read the labels on fish. These often tell you where the fish comes from as well as what species it is. This can be important because stocks of certain types might be declining in some areas but not in others Look for assurance scheme logos

WHEN CHOOSING SEAFOODS : WHEN CHOOSING SEAFOODS Be adventurous – try something new. If you eat fish regularly, try eating a wider variety of fish to help reduce the environmental impact