Chapter 6: Understanding Fish and shellfish

This is what i have learn for this chapter;

Composition and structure
- The edible flesh of fish is like meat and poultry that consist water,protein,fats and small amount of minerals and vitamins.
- Fish have a very little connective tissue and that makes the difference between fish and meat.
- Fish cooks quickly,naturally tender,moist-heat used to provide moistness and fish tends to fall apart easily when it is cooked.

Special problems in cooking fish
Doneness and flaking:
 >when the fish is cooked, it breaks apart into natural separations called "flaking".
 >fish often served overcooked because of residual cooking.

Observe these tests for doneness:
 >if the fish just separates into flakes
 >if there is a bone, the flesh separates from the bone and its not pink
 >the flesh has turned opaque or white ( depending on the fish)

Cooking fat and lean fish
→Lean fish are low in fat (flounder) :
 - Moist-heat methods - suited to poaching
 - Dry-heat methods - lean fish be basted if its broiled or baked
 - Dry-heat methods with fat - may be fried or sauteed.The fish gains added palatability from the added fat.

→Fat fish high in fat (salmon,tuna)
 - Moist-heat methods - poached like lean fish
 - Dry-heat methods - fat fish are well suited to broiling and baking.Removes excess oiliness.
 - Dry-heat methods with fat - can be cooked in fat.

Fish-market forms
-whole or round
-drawn
-dressed
-steaks
-fillet
-butterflied fillets
-sticks or tranches

Cutting fish-market forms
> Buying processed fish versus cutting it yourself:
- doing your own fish butchering based on:
  -freshness
  -cost
  -availability
  -usage of fins,bones heads and fat
  
 Saltwater fish- round fish
-FLAT : flounder,english sole,petrale sole,domestic dover sole, and turbot
-Example; 

• Bluefish 
• Jack
• Salmon
• Sardine
• Tuna
• John Dory
• Tilefish
• Shark
• Mahi-mahi

Freshwater fish

• Catfish 
  
• Eel
• Tilapia 
  
• Trout 
  
• Whitefish

Handling and storage

- Temperature is the most important concern with storage 

- Fish-stored at freezing temperature) to avoid bacteria from multiplying,retain moisture of the flesh,prevent fish odors,prolong the shelflife of the fish

-Storage time not exceed 1 to 2 days,if fresh.

Determining freshness:

• Smell
• Eyes
• Gills
• Texture
• Fins and scales
• Appearance
• Movement

Frozen,Canned and other processed fish

>Federal inspection

  -fish and shellfish grading is voluntary

  -performed on fee-for-service program

>Frozen - accounts for more daily consumption than fresh

>Checking quality; -should be frozen

                               -fresh,sweet odor

                               -wrapped well

>Storage; -be stored at -17 degree Celcius, 

                 -well wrapped to prevent freezer burn

                 -maximum time of storage : Fat Fish(2 months), Fat fish(6 months)

Thawing and Handling

Frozen raw fish

 -Thaw in refrigerator, allowing 18 to 36 hours

 -Small pieces can be cooked from frozen state, up to 8 ounces

Canned fish

- Check for signs of damaged cans

- Store in a cool dry place

- Opened fish should be put in a wrapped container, labeled, and can be kept for 2 to 3 days

Shellfish
➝Mollusks - soft sea animals.Commonly eaten; Bivalves,Univalves,Cephalopods
➞Crustaceans - animals with segmented shells and jointed legs

Miscellaneous Seafood
-Snails or escargot

-Frogs legs

-Surimi

Nutrition
- Fish & shellfish (low in calories,fat,sodium,high in vitamins A,B and D and protein)
- Fish high in group of polyunsaturated (Omega-3)

General Rule for:
Baking Fish- Bake at 350 degree F to 400 degree F ( 175 C to 200 C) for 10 minutes.

Broiling fish: - do not overcook
                     - use small slices
                     - broil thick cuts 
                     
For sauteing and pan-frying fish
- lean fish is best
- coat fish with breading or flour
- cook in butter/oil
- cook small items(over high heat), larger items(over lower heat)
- brown the most attractive side first

En Papillote - in paper ( cooked tightly wrapped with its flavoring ingredients and sauce)