Fish Flashcards
Classification of fish
White fish
Shell fish
Oily fish
White fish
Cod, sole, haddock.
Shell fish
Crab, lobster, mussels.
Oily fish
Salmon, sardines, trout.
Nutritive value
Protein Fat Vitamins Minerals Water
Protein
HBV. Growth
Fat
Unsaturated (oily) none(white). Provides energy and helps with brain developement. Good for skin
Vitamins
Vitamin B (releases energy from food) Vitamin A (healthy eyes) Vitamin D (healthy teeth and bones)
Minerals
Shellfish+tinned (soft boned) =calcium.
Iron in oily and shell fish.
Iodine in all fish. (Controls release of energy from food)
Fish
Very healthy, low in fat.
Carbohydrates
None
Nutrutional Composition Percentages of White Fish
17-20% protein 0% fat 0 Carbs B vitamin group Iodine 70-80% water
Percentages in oily fish
17-20% Protein 13% fat 0 carbs Vitamins ADB Iodine 65% water
Percentages in shell fish
17-20% Protein 2.5% Fat 0 carbs B group vitamins Iodine+calcium 72% water
Guidelines for buying fresh fish
Should have bright red gills
Bulging eyes
Clear markings
Shouldn’t smell really bad
Types of fresh fish sold
Whole Gutted Fillets Steaks Cutlets
Storing Fresh Fish
Place on crushed ice in fridge Cover it Keep separate Wash Use within a day
Preparing fresh fish
Remove all scales with a knife then rinse (if skin on) Cut off head Slit underside and remove gut Cut off fins + tails w/ scissors Remove black membrane with salt Rinse, then dry with kitchen paper.
Ways of cooking fish
Poaching Steaming Grilling Stir-frying Frying Baking Microwaving Stewing
Effects of Cooking on Fish
Kills bacteria Protein coagulates Vitamin B is lost Connective tissue dissolves Becomes opaque
