FISH AND SEA

FOOD

FISH AND SEA FOOD

Fish has always featured in the diet of human beings, providing protein
and some minerals and vitamins. It is also an important part
alternative to meat in provision of high biological-value proteins and it
appears on the menu at all times of the day. It can be prepared by
different cooking methods.
The classification of fish is basically done into fin fish and shell fish,
the one with scales and having skin which cover the body (fin fish) and
the ones which have a shell covering the body.
CLASSIFICATION OF FISH

FISH

FIN FISH

WHITE FISH

SHELL FISH

OILY FISH

MOLLUSCS

CRUSTACEANS

FIN FISH
Fin fishes are vertebrates and have skin and scales which cover the
body. They move with the help of fins. They can be sub divided on the
basis of
1. Area where they are found: ie salt water fish and fresh water fish
2. Fat content: white fish and oily fish
3. Shape: round or flat.
But generally they all belongs to two main sub-divisions white fish
and oily fish
White fish: They are mainly flat fishes and contain oil in the liver.
Most of these varieties are deep sea fishes. The flesh is always white in
color when cooked. Common examples include pomfret, sole etc.

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Oily fish: These are mainly round fishes and contain fat all over the
body. The fat content varies from 1.5%-20% in different varieties.
Examples for this type include mackerel, sardines etc.
COMPARISON OF WHITE AND OILY FISH
WHITE FISH
OILY FISH
Flesh will be always white in color Darker flesh, ranging from light
brown to deep pink
Can be round or flat in shape
Always round in shape
Oil is stored in liver and may be
Fat content is distributed
extracted and sold as vitamin rich throughout the body
fish oil. Eg. Cod liver oil
Easily digested- suitable for young Richer, less easy to digest
children and those on a restricted
diet
Delicate flavour
Stronger, more pronounced
flavour
HOW TO SELECT A FISH
Whenever we are purchasing/selecting a fish following guideline has to
be taken into account
Smell
Pleasant and wholesome smell
Eyes
Should be bright and not sunken
Scales(if
Plentiful and firmly attached
any)
Gills
Bright, pinkish red in color
Flesh
Should be firm and springs back into shape when
pressed
Tail
Should be stiff
Skin
Should be free from bruising and discoloration,
undamaged
STORAGE OF FISH

Always use a separate refrigerator or a part of refrigerator

especially reserved for storage of fresh fish.
Store all the wet fish between layers of ice. The surface of fish
stored in this way in direct contact with the ice will remain at
freezing point until the ice melts.
Empty the fish boxes or trays regularly, wash them out and
repack the fish with fresh ice.
Practice good stock rotation-ensure that old stock is placed in
front of the new, ready to be used first.

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Empty, defrost and thoroughly clean all surface of the

refrigerator on a weekly basis.
The fish which is taken out from refrigerator should not be
returned to deep freezer again as it may affect the quality.
PREPARATION LOSS
Flat fish lose up to 50% of their total weight when filleted, while round
fish loose 60%. Small fishes which are served whole, the weight lose
will be much smaller only 5-10% after the scaling, trimming and
cleaning.
PORTION SIZE
For normal table dhte service the following average raw weight of
fish per portion is suitable:
Fillet, goujon, supreme 120-150 gm
Darne, troncon 150-200 gm
Small whole fish - 175-225 gm
PRESERVED FISH
SMOKED FISH: smoking is an important method of preserving
fish. Now a day it is mainly used to increase the range of
available fish products. Smoking provides a pleasant taste and a
pleasing aroma. Both white and oily fish are smoked, after a
short period of salting to lower the water content.
DRIED FISH: fish can be dried either without or after salting.
Fish are hung and dried in a dry, warm air current or in sun for up
to 6 weeks. Heavily salted dried fish require prolonged soaking in
several changes of water before cooking.
PICKLED FISH: pickling is another popular method of preserving
oily fish. The raw fish is marinated in vinegar or wine with various
flavorings.
CANNED FISH: most of the oily fishes are canned, frequently in
oil, tomato sauce or their natural juices.
PROCESSED FISH
QUENELLES: these are prepared from a mixture of finely minced
raw fish pounded with cream, egg white and salt. They are
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shaped with the aid of two spoons, poached in fish stock, and
usually served hot with a suitable sauce and garnish
FISH PASTE: a ready to use filling for sandwiches and rolls. It is
prepared from fish, shell fish, cereals, flavorings etc.
FISH MOUSSE: prepared from finely minced smoked, cooked
white or oily fish, blended with seasonings and flavorings, usually
enriched with cream and set with gelatin.
FISH PT: very similar to mousse, but set with butter.
CAVIAR: uncooked roe of sturgeon fish. It is one the western
worlds most expensive and prized foods. It is served chilled on a
bed of ice for hors-doeuvre, or as a garnish on toasted canaps
and egg and fish dishes. Best quality caviar is silver gray in color
with large, uniformly shaped, well rounded eggs which have a
mild taste. The roe is removed from fish, cleaned of membrane,
and gently pressed through a hemp sieve before salting. The
best caviar will contain only 3-4% of salt.
SHELL FISH
As the name denotes, they have a shell covering the body. They are
invertebrates (species with no back bones). They are subdivided into
Molluscs: these are soft bodied animals usually with a shell.
a) Bivalves (eg: oysters, mussels, clams) which have two distinctly
separate shells joined by a hinge like membrane. The movements of
the shells are controlled by a strong muscle. When the muscle relaxes,
the two halves of the shell fall open. It also opens up when the
organism dies.
b) Univalves: (eg. Whelks and winkles) these are recognized by the
characteristic spiral formation of their shells, which unlike those
bivalves are not divided into halves. The shells of molluscs increase at
the rate of one ring per year to allow for the growth of the organism.
Thus we can estimate the age by the number of rings on the shell.
c) Cephlapods: A cephalopod is a member of the mollusc family.
These exclusively marine animals are characterized by bilateral body
symmetry, a prominent head, and a set of arms or tentacles (muscular

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hydrostats) modified from the primitive molluscan foot. Eg: squids,

cuttle fish, octopus
Crustaceans: have a segmented, crust like shell (eg: lobster,
crabs, prawns, and shrimps). The shells of crustaceans do not
grow with the fish unlike those of mulluscs, but are shed every
year, with a new one forming to suit their new size.

QUALITY PURCHASING POINTS FOR SHELL FISH

Shell fish must be alive when purchased.
Bivalves like mussels, oysters or scallops must be tightly closed.
Univalves like snails, whelks and others will shrink back into their
shells when touched
Legs of dead crustaceans will hang limp and lifeless
Tail of fresh lobster will be tightly curled beneath it.
Crabs, crayfish and lobsters should feel heavy for the size.
Avoid those with soft shell
STORAGE OF SHELL FISH
Lobsters, crab and crayfish: when purchased alive, these shellfish
should be cooked as soon as possible after delivery. Never leave a
shellfish in a hot kitchen to dehydrate- always leave them in a cool
position away from direct sunlight or in refrigerator. If covered with
damp seaweed or a damp sack, lobsters, crab and crayfish will stay
alive and in good condition for several hours.
Mussels, scallops and oysters: store in a cool position away from
direct sunlight or in refrigerator. If suitable, leave in the box or
container in which the shellfish was delivered. Oysters and mussels will
stay alive for 2-3days if covered with damp sack or seaweed. It is
advisable to cook the scallops within few hours of delivery. Cooked
shellfishes are stored under refrigeration for later use.
Uses of shell fish

Snack items whelks, winkles seasoned with vinegar

Sandwich filings, topping for canap
Soup
Hors-doeuvre or seafood cocktails

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Part of a salad
Fish course/ main course
Garnish for rice, fish, egg, poultry etc.

CUTS OF FISH
1. FILLETS

The flesh is completely removed from the bone in long flat pieces.
Round fish produce two fillets, flat fish produce four. Fillets can be
poached, grilled, deep fried, shallow fried.
2. TRONCON

This is similar to the Darne. It is a section of a large flat fish such as

Turbot or Brill after being split down the backbone, approximately 45
mm thick. Troncons are usually deep poached.
3. DARNE
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Also called a steak. This is a section across a round fish cut across the
backbone approximately 25 mm thick. This cut is well suited to large
dark fish such as Mackerel and Swordfish. Usually used for grilling,
shallow frying and deep poaching.
4. SUPREME

A portioned piece of fish cut on the slant from the fillet of a large round
or flat fish. Supremes are usually poached, shallow fried or cooked en
papillote
.
5. GOUJON/GOUJONETTE

A fish "finger" or baton approximately 6cm x 0.5cm, a Goujonette is

smaller and may be used as a garnish. Often deep fried with egg and
breadcrumb coating and shallow fried.
6. PAUPIETTE

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A rolled and stuffed fillet, usually of a flat fish. The stuffing would
generally be a fine fish farce. Usually paupiettes are poached.
7. DELICE

A folded fillet, usually of a flat fish. It is a menu term synonymous with

fillet.
COOKING FISH
It is important to cook fin fish thoroughly, but not to overcook it. Proper
cooking: develops the flavor, softens the small amount of connective
tissue present in fish, and makes the protein easier to digest. Two
cooking methods can toughen fin fish and destroy the natural moisture
and flavor:

Cooking at too high a temperature, and

Cooking for too long a time.

Some common methods of cooking fin fish include:

Grilling: White fish should be brushed lightly with a little oil before
grilling, but oily fish needs nothing added. Make sure the grill is hot
before the fish is inserted. A squeeze of lemon and seasoning is all
thats needed. Very simple and fresh way to cook fish. Turn the fish
over once only.
Shallow frying: is the best way to fry fish. The fish must Frying be dried
with kitchen paper, coated with beaten egg and dusted with flour. A
little oil in the frying pan should be hot enough to sizzle the fish
immediately it is added. This will seal the fish. If the oil isnt hot
enough, the fish will taste oily and the coating will be mushy.
Deep Frying: is usually done with battered fish. The batter is made
from flour, milk, water and/or beer. The oil has to be hot enough for the
fish to sizzle immediately it is added, or the same thing will occur as
with shallow frying.

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Steaming: is a very healthy option which uses a steamer that sits on

top of a saucepan of boiling water. The resultant taste is fresh and
clean. Spices and herbs can be used in the steamer to infuse into the
fish.
Poaching: is a great way to gently cook tender and delicate fish. Many
liquid flavours are used, the most popular one being white wine. Herbs
and spices are often added, but care needs to be taken not to mask the
taste of the fish with overpowering flavours.
Baking: is a good way to cook fish as much of the flavour is retained.
When cooked in parcels with herbs and a little wine, the flavours
develop and enhance the taste of the fish. This type of baking fish is
perfect for barbecuing.
Microwaving: is easy and very quick, this method is usually done when
the fish is poached in liquid. Milk works very well with salmon, as does
white wine, cider or lemon juice. Be careful not to overdo the cooking
time though, as the fish can quite easily become dry and overcooked.

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