Fish Flashcards
Dietetic value
Many different types
Different cooking methods
Cooks quickly
Very nutritious
Uses of fish
Breakfast eg kippers Starter eg prawn cocktail Main course eg fish pie Sandwich eg tuna Snack eg smoked salmon on crackers
Demersal
Bottom
Pelagic
Top
Fresh water
River
Salt water
Sea
Value In the diet
Source of protein Unsat fat and omega 3 for those with heart diseases Many varieties Some are cheap and nutritious eg herring Available fresh, frozen and canned Cooks quick, saves fuel
Classification
White, oily, shell
White
Cod, haddock and plaice
Oily
Herring, mackerel and Tuna
Shell
Crab, lobster and prawns
Nutritional value
HBV protein Fat- none in white, unsat in oily. All have omega 3 No carbs Vits- B in all. BAD in oily Iodine and calcium in shell Water- white has the most
In season
Better flavor and cheaper
Buying fresh fish
Buy from a clean reliable shop Skin- moist and unbroken Plenty of scales Eyes are bright and bulging Gills are bright red
Buying frozen fish
Has to be frozen solid
Check expiry date
Packaging not damaged
Storing fresh fish
Remove wrapping Rinse in cold water Put on a clean plate Fridge at 4 Use within 2 days
Storing frozen fish
Freezer -18
Don’t refresh if starting to thaw
Use in recommended time
Preserved fish
Frozen, canned and smoked
Frozen
Cod, plaice and haddock
Canned
Salmon, tuna and sardines
Smoked
Salmon, trout and haddock
Cooking fish
Must be absolutely fresh
Wash and dry well
Cooked when flesh is opaque and flakes Apart
Cooks quickly
Effects of cooking
Protein coagulates and shrinks Becomes opaque Connective tissue dissolved Vits and mins dissolve into cooking liquid Vit B destroyed
Methods of cooking fish
Frying- shallow/deep usually coated Grilling - small and thin fish eg fillets Steaming- between 2 plates / steamer Baking- fillets / steaks Reheating- fish pie
Coating
Egg and breadcrumb
Butter
Oatmeal
Sauces
Tartare, Hollandaise and cheese
Garnishes
Lemon, parsley and cheese
