Chef Mehernosh Dhanda

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  Definition
 Structure and composition of fish and shellfish
 Classification & identification of a variety of fish and
shellfish
 Processing fish
 Market forms
 Determining freshness of fish
 Purchasing terminology
 Cooking fish & seafood
 Other seafood categories
 Storage of fish & seafood

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  Fish are aquatic  Shellfish are aquatic
vertebrates with fins for invertebrates with shells
swimming and gills for or carapaces
breathing

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 Habitat Physical Shape Flesh type
Fresh water fish- found Round fish White fish
in rivers, lakes, ponds

Salt water fish – found Flat fish Oily fish

in the ocean

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 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

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 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

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  Spend their lives in fresh water
with a salinity of less than 0.05%

 41% species of fish are found in

fresh water

 Anadromous fish reproduce in

fresh water but spend adulthood in
salt water
E.g.: Salmon, Stout, Three-spined
Stickleback

 An eel reproduces in salt water

and lives in fresh water

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 Salmon

Perch Tilapia

Carp Catfish

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  Spend their entire lives in oceanic waters

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White Rawas
pomfret

Mackerel
Surmai

Red Snapper

Ladyfish
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  Larger fish should be scaled, washed, trimmed and gutted before
cooking. Whereas, smaller fish can be just washed and scaled andleft
whole

 Scale

 Trim

 Gut

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  Use a scaling knife

 Or use the
unsharpened edge of a
knife

 Work from tail to head.

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 Using kitchen shears or scissors trim off all the fins around the fish

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 Remove the gills by
cutting the throat
connection
 Run the knife on the
belly side from tail end
to head
 Remove all internal
viscera
 Wash under running
water
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  Whole or round
 Drawn
 Dressed
 Pan-dressed
 Butterflied
 Fillet
 Steak
 Wheel or center-cut

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  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
 Crustaceans purchased alive should show movement
 Oysters/clams should close their shells when tapped
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  Fresh
 Never frozen- Directly used after being caught
 Chilled
 Fresh, held at 30°F to 34°F- Held till sent to local outlets
 Flash-frozen
 Quickly frozen onboard ship, within hours of being caught
 Fresh-frozen
 Frozen while fresh, but not quickly
 Frozen/ Blast frozen
 Subject to temperature below 0°F
 Glazed
 Dipped in water to form a protective shell of ice
 Fancy
 Code word for previously frozen

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  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

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 Poaching:

Stewing:

Baking:

Grilling:

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 Shallow Frying:

 Coat the fish with seasoned

flour or egg and crumbs and
fry as follows:-

Thin fillets = 4 minutes

Thicker fillets = 5-6 minutes

Cutlets, Steaks
or Whole fish = 10-15 minutes

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 Deep Frying:

 Coat the fish with seasoned

flour, batter or egg and
crumbs

 Preheat the oil to

190C, 375F, and fry as
follows:-

Thin fillets = 3 minutes

Thicker fillets = 4 minutes

Cutlets, Steaks = 5-8 minutes

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 Braising:

 Sear in order to brown the

surface and enhance its flavor

 Add a small amount of fatty

oil

 Cook it covered at a very low

simmer until the fish is tender

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  Translucent flesh becomes opaque
 Flesh becomes firm
 Flesh separates from the bone easily
 Flesh begins to flake

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  Have small unsegmented bodies and no
internal skeleton

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  Single shell
 Marine snails
▪ Abalone
▪ Conch

Abalone

Conch
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  Two bilateral shells
 Clams
 Oysters
 Scallops
 Mussels
 Cockles

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  No exterior shell
 One single internal shell
called a pen
 Squid/Calamari
 Octopus

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  Have a hard outer shell and jointed
appendages
 Found in both fresh and salt water
 They breathe through gills
 Crayfish
 Crab
 Lobster
 Shrimp

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  King
 Dungeness
 Soft-shell
 Blue
 Stone
 Snow

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  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

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 Group 1: Prepare a chart on Salt water fishes
 Group 2: Prepare a chart on Fresh water fishes

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