Fish and Shellfish pg. 148 - 152

Question 1

Define fish or finfish

Answer 1

> term “fish” or “finfish” refers to aquatic animals that have fins and backbone

Question 2

Define and describe shellfish

Answer 2

> shellfish have exoskeleton or shell

>more abundant in mineral content than finfish

Question 3

Describe the nutritional value of fish

Answer 3

> high in protein and lower in fat than red meat
each species of fish varies in fat content
provide some of essential fatty acids and have about same vitamin content as red meat
source of phosphorus and iron
saltwater fish provide good source of iodine
can carry bacteria that cause food-borne illness
purchase fish from reputable market that is clean and has good, food-safe practices
inspection and grading of fish and seafood are provided by National Marine Fisheries Service, but are not mandatory

Question 4

Describe characteristics of high quality fish

Answer 4

>flesh is firm and elastic
>scales should be tight and have sheen
>gills should have red to pink color
>eyes bulging
>no slime on fish
>no strong odor
>no smell of ammonia
>kept cold, on ice, covered
>no ice crystals

Question 5

Describe how to store fish

Answer 5

> store fresh fish covered and in fridge for no more than 2 days
fish can be frozen for up to 6 mo.
fish should be wrapped closely, eliminating as many air pockets as possible

Question 6

List the forms fish is available for purchase

Answer 6

>whole fish
>drawn fish
>dressed fish
>fish steak
>fillet

Question 7

Describe whole fish

Answer 7

> sold completely intact
because fish market does less preparation, these fish fish are less expensive per pound
consumer must purchase more poundage per serving because there will be a lot of inedible portion
plan to buy approximately 1 lb. of whole fish for each person who will be dining

Question 8

Describe drawn fish

Answer 8

> fish that has had entrails removed is called drawn fish
have quite a bit of inedible portion but not as much as whole fish
purchase approximately 3/4 lb. per person

Question 9

Describe dressed fish

Answer 9

> in addition to being drawn, dressed fish has also had head and fins removed
approximately 1/2 lb. will serve one person

Question 10

Describe fish steak

Answer 10

> fish steak is cross section cut of fish
is usually cut 3/4” - 1/2” in thickness
there will be small piece of backbone in this cut

Question 11

Describe fillet

Answer 11

> fillet is lengthwise side cut of fish
may be pin bones in this cut
plan approximately 1/4 to 3/4 lb. per person when purchasing fish fillets or fish steaks
less poundage is needed because virtually all of steak or fillet is edible portion

Question 12

Describe and list types of fish

Answer 12

> fish is often classified or grouped by fat content
lean fish (“white fish”)
fatty fish

Question 13

Describe lean fish

Answer 13

> commonly called “white fish” because of their light colored flesh
examples: cod, flounder, haddock, and swordfish
should be cooked using moist heat so that they do not dry out

Question 14

Describe fatty fish

Answer 14

> will be pink, yellow, or gray
examples: catfish, salmon, trout, and tuna
can be cooked using dry heat

Question 15

Describe and list different shellfish

Answer 15

> 2 basic types of shellfish
crustaceans
mollusks

Question 16

Describe crustaceans

Answer 16

> have jointed bodies and legs
are covered with soft shell
examples: crabs, crayfish, lobster, and shrimp
crustaceans such as crab and lobster should be cooked live or killed just before cooking
sign that lobster is alive is that tail will curl under when lobster is picked up
crab and lobster meat are also available in canned, fresh, and frozen forms
shrimp available raw or cooked with heads on or off, in shell or with shell removed
may be deveined (have had intestinal tract removed)
shrimp is sold based on number of shrimp per pound
larger shrimp, meatier and more expensive, and fewer per pound

Question 17

Describe imitation seafood

Answer 17

> tastes like shellfish, but is usually made from white fish
whitefish flavored to tasted like crab, lobster or some other shellfish
imitation seafood can be artificially flavored or flavored with juices from shellfish

Question 18

Describe mollusks

Answer 18

> second type of shellfish
have spineless, soft bodies, and are protected by hard shell
include clams, mussels, oysters, scallops, snails, octopus, and squid
live clams, mussels, oysters should have closed shells that are in good condition
to see if mollusk with open shell is alive, tap on shell, and it should close
avoid using mollusks that are not alive
shucked clams, mussels, oysters, and scallops have been removed from shell and should be purchased only if they are plump and moist
squid or calamari can be purchased whole or cleaned
if whole, look for cream-colored skin, clear eyes, and mild odor
if cleaned, meat should be firm and in juices

Question 19

Describe preparing shrimp for cooking

Answer 19

> in order to devein shrimp, first remove shell. use knife to split shell down back of shrimp. then, gently pull tail. shrimp will slide out of shell
use knife to make lengthwise slit down back of shrimp revealing black vein. rinse vein away under cold running water or remove it with tip of knife
shrimp deveining tool can be used instead of knife. insert tool under shell of back of shrimp beginning near head. push tip of tool toward tail. shell will split and slip off; vein will be exposed. rinse vein away or use tip of tool to remove it

Question 20

Describe cooking fish

Answer 20

> plan to cook fresh fish for 8 to 10 min. per inch of thickness
if fish is frozen, double length of cooking time
thoroughly cooked finfish will flake with twist of fork when tines have been inserted into thickest portion of flesh
fish and its juices will be opaque
fish should reach internal temperature of 160 degrees in order to be food safe
crab and lobster will be bright red in color when cooked
shrimp will become firm and turn pink
live clam, oyster, and mussel shells will open when cooked
shucked oysters, clams, mussels, and scallops will become opaque and firm
don’t overcook finfish or shellfish; they are naturally tender but will become tough and rubbery if overcooked
many types of fish are available canned
canned fish can be eaten without additional cooking
canning process has already heated it to high enough temperature to make it food safe

Question 21

Describe and list dry heat methods for cooking fish

Answer 21

>dry heat is best used for cooking fatty fish and some shellfish
>baking or roasting
>broiling or grilling
>microwaving
>deep-frying
>pan-frying
>oven-frying

Question 22

Describe baking or roasting fatty fish

Answer 22

> fish are baked on pan in oven without additional water
for flavor and to prevent drying, brush fish with oil or sauce
this method can be used for shellfish

Question 23

Describe broiling or grilling fatty fish

Answer 23

> fish or shellfish are cooked on grill or in oven on broiler rack
thicker the fish, farther from heat source it should be placed
if it is lean fish, brush it with oil
fish should be turned once during cooking unless it is very delicate or thin fish (less than 1” thick) that will fall apart

Question 24

Describe microwaving fish

Answer 24

> place smallest parts of fish toward center of microwave, or use fillet that is folded to as even thickness as possible
do this by tucking thin end of fish underneath
cover fish with plastic wrap and vent
coot at 70% power
allow for carry-over cooking time
this method is also used for shrimp and scallops, but they are cooked at 100% power

Question 25

Describe deep-frying fish

Answer 25

> use enough oil so that fish will be able to float as it cooks
heat oil to 375 degrees, bread or batter fish, and fry until golden brown
this method can also be used for shellfish

Question 26

Describe pan-frying fish

Answer 26

> bread fish and brown it in pan containing shallow layer of hot oil
oil should rise half way up side of portion of fish
cook until golden brown, tuning once
this method is also used for shellfish

Question 27

Describe oven-frying fish

Answer 27

> bread fish and drizzle it with oil

>bake in very hot oven (about 500 degrees) in order to give it crisp texture similar to that of fried fish

Question 28

Describe and list moist heat methods for fish

Answer 28

> moist heat is best used for lean fish and some shellfish
poaching
simmering
steaming

Question 29

Describe poaching

Answer 29

> fish is cooked in covered pan containing seasoned liquid or sauce

Question 30

Describe simmering fish

Answer 30

> whole shellfish are covered in water and cooked just below boiling point

Question 31

Describe steaming fish

Answer 31

> fish is cooked on rack above simmering liquid in covered pan
liquid used is usually seasoned