On Cooking Fish and Shellfish

1. C H A P T E R NINETEEN
FISH AND SHELLFISH
“ In the hands of an able cook, fish can become an
inexhaustible source of perpetual delight.
– Jean-Anthelme Brillat-Savarin (1755-1826)
”
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
FISH AND SHELLFISH
 You will be able to:
– Understand the structure and composition of
fish and shellfish
– Identify a variety of fish and shellfish
– Purchase fish and shellfish appropriate for your
needs
– Store fish and shellfish properly
– Prepare fish and shellfish for cooking
– Apply various cooking methods to fish and
shellfish
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Fish and Shellfish 3
FISH AND SHELLFISH
 Fish are aquatic  Shellfish are aquatic
vertebrates with fins invertebrates with
for swimming and gills shells or carapaces
for breathing
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Round Fish 4
FISH AND SHELLFISH
 Include fresh and
saltwater varieties
 Have fins and internal
bone structures
 Have eyes on both
sides of their heads
 Bodies are truly round,
oval, or compressed
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. Flatfish 5
FISH AND SHELLFISH
 Found in deep ocean
waters
 Have asymmetrical,
compressed bodies
 Swim in a horizontal
position
 Have both eyes on top of
their heads
 Bottom dwellers
 Top of their bodies is dark
and the bottom is lighter in
color
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. Muscle Composition 6
FISH AND SHELLFISH
 Flesh of fish composed of short muscle fibers.
 Unlike connective tissue in meat, connective
tissue in fish is weak.
 Long cooking times are not required to break it
down.
 Purpose of cooking to firm proteins and enhance
flavor.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Muscle fibers in round fish 7
FISH AND SHELLFISH
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Mollusks 8
FISH AND SHELLFISH
 Have small unsegmented bodies and no internal
skeleton
– Univalves
– Bivalves
– Cephalopods
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Univalves 9
FISH AND SHELLFISH
 Single shell
– Marine snails
Abalone
Conch
Snails
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Bivalves 10
FISH AND SHELLFISH
 Two bilateral shells
– Clams
– Oysters
– Scallops
– Mussels
– Cockles
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Cephalopods 11
FISH AND SHELLFISH
 No exterior shell
 One single internal
shell called a pen
– Squid
– Octopus
Calamari
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Crustaceans 12
FISH AND SHELLFISH
 Have a hard outer shell and jointed appendages
 Found in both fresh and salt water
 They breathe through gills
– Crayfish
– Crab
– Lobster
– Shrimp
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. Crab 13
FISH AND SHELLFISH
 King
 Dungeness
 Soft-shell
 Blue
 Stone
 King
 Snow
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Interior Structure of a Maine Lobster
14
FISH AND SHELLFISH
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Inspection and Grading of Fish
and Shellfish 15
FISH AND SHELLFISH
 Grades assigned to fish are A, B, C
 Inspections on fish and shellfish are voluntary
– Type 1: plant, product and processing methods
from raw to final product
– Type 2: warehouses, processing plants and
cold storage facilities
– Type 3: fishing vessels and plants
Inspection services for sanitation only
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

16. Determining Freshness in
Fish 16
FISH AND SHELLFISH
 Smell
– No odor or the smell of the sea
 Eyes
– Clear and full
 Gills
– Intact and bright red
 Texture
– Flesh should be firm
 Fins and scales
– Moist and full
 Appearance
– Moist and glistening
 Movement
– Shellfish that is purchased alive should show movement
– Crustaceans should close their shells when tapped
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

17. Market Forms of Fish 17
FISH AND SHELLFISH
 Whole or round
 Drawn
 Dressed
 Pan-dressed
 Butterflied
 Fillet
 Steak
 Wheel or center-cut
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

18. Market Forms 18
FISH AND SHELLFISH
Whole or Round
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

19. Market Forms (cont’d) 19
FISH AND SHELLFISH
Drawn
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

20. Market Forms (cont’d) 20
FISH AND SHELLFISH
Dressed or Pan-Dressed
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

21. Market Forms (cont’d) 21
FISH AND SHELLFISH
Butterflied Fillets
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

22. Market Forms (cont’d) 22
FISH AND SHELLFISH
Fillets
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

23. Market Forms (cont’d) 23
FISH AND SHELLFISH
Steaks
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

24. Market Forms (cont’d) 24
FISH AND SHELLFISH
Wheel or Center-Cut
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

25. Storing Fresh Fish and
Shellfish 25
FISH AND SHELLFISH
 Temperature between 30°F and 34°F
 If shipped in ice, store in ice
 Do not allow seafood to become dry
 Scallops and fish fillets should not be in direct contact
with ice
 Live animals should be stored in saltwater tanks or in
boxes with seaweed
 Bivalves should be stored in net bags or boxes at high
humidity
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

26. Purchasing Terms 26
FISH AND SHELLFISH
 Fresh
– Never frozen
 Chilled
– Fresh, held at 30°F to 34°F
 Flash-frozen
– Quickly frozen onboard ship, within hours of being caught
 Fresh-frozen
– Frozen while fresh, but not quickly
 Frozen
– Subject to temperature below 0°F
 Glazed
– Dipped in water to form a protective shell of ice
 Fancy
– Code word for previously frozen
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

27. Seafood Supply 27
FISH AND SHELLFISH
 Damaged habitat, overfishing, fishing practices
and demand threaten world fish supplies.
 Consult resources to inform seafood sourcing
options such as
– Aquaculture or fish farming
– Purchasing certain types of fish
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

28. Fabricating Fish - Scaling 28
FISH AND SHELLFISH
Procedure for Scaling Fish
Place the fish on a work surface or in a large sink. Grip the fish by the tail and, working
from the tail toward the head, scrape the scales off with a fish scaler or the back of a
knife. Be careful not to damage the flesh by pressing too hard. Turn the fish over and
remove the scales from the other side. Rinse the fish under cool water.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

29. Fabricating Fish - Skinning 29
FISH AND SHELLFISH
Procedure for Skinning Fish Fillets
Place the fillet on a cutting board with the skin side down. Starting at the tail, use a meat
slicer or a chef’s knife to cut between the flesh and skin. Angle the knife down toward the
skin, grip the skin tightly with one hand and use a smooth sawing motion to cut the skin
cleanly away from the flesh.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

30. Cooking Seafood 30
FISH AND SHELLFISH
 All cooking methods can be used
 Seafood is inherently tender
 Should be cooked until just done
 Overcooking is the most common mistake made in
preparing seafood
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

31. Determining Doneness 31
FISH AND SHELLFISH
 Translucent flesh becomes opaque
 Flesh becomes firm
 Flesh separates from the bone easily
 Flesh begins to flake
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

32. Safety Alert – Serving Raw
Fish 32
FISH AND SHELLFISH
 Raw fish such as clams on the half shell, ceviche
and sushi are popular dishes.
 Raw fish and shellfish are potentially hazardous
foods.
– Follow Model Food Code for freezing fish
before using to kill harmful parasites
– Know the source of all fish and shellfish
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

33. Nutrition 33
FISH AND SHELLFISH
 Fish and shellfish are low in calories, fat and
sodium and high in certain vitamins and minerals
 Fish are high in a group of polyunsaturated fatty
acids called omega-3
 Crustaceans are higher in cholesterol than
mollusks but both have considerably lower levels
than red meat or eggs
 Most common cooking methods used for fish also
contribute to their healthfulness
– Broiling, grilling, poaching and steaming
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel