Fish *G11 Flashcards
Nutritional value of fish in general *3
*rich in protein
*low in fat
*high in calcium and phosphorus
Nutritional value of white fish *4
*less than 3% fat
*easy to digest
*good for sick people
*vit A and D - fish liver
Nutritional value of oily fish *3
*more than 3%
*hard to digest
*less suitable for the sick
Saltwater, flat, white fish *2
Sole
Halibut
Saltwater, round, white fish *3
Hake
Haddock
Cod
Saltwater, round, oily fish *4
*tuna
*salmon
*sardines
*anchovies
Freshwater, round, white fish *1
Black bass
Freshwater, round, oily fish *2
Yellow fish
Trout
Crustaceans *5
*shrimp
*prawn
*crab
*lobster
*crawfish
Mollusks *4
*oysters
*mussels
*scallops
*clams
Cephalopods *2
Squid
Octopus
Uses of fish and shellfish on the menu *4
Hors d oeuvres
Starters
Soup
Main course
Quality points of fresh fish *min 4 max 7
*bright full eyes
*bright red gills
*firm texture
*slimy skin
*pleasant smell
*no dark spots
*packed on ice
Quality points of fresh shellfish in general *2
*well wrapped
*no ice in packaging = defrosting
Quality points of Shrimps/prawns *2
*fresh
*not too small
Quality points of lobster and crab*2
Claws attached
Be alive
Quality points of Mollusks *2
Alive
Shell firmly closed
Name and explain preparation style of fish *3x2
*whole - as out of water
*drawn - viscera (internal organs) removed
*dressed - viscera, scales, head, tail and fins removed
Name and explain fish cuts *7
*la darne- cross - section slice of round fish in the bone
*le trançon- slice of flat fish cut on the bone
*le fillet- cut of fish without bone
*le suprême- fillet of large fish cut in the slant
*les goujous- fish fillet strips 5x0.5cm
*les goujounettes- fish fillet strips 8x0.5cm
*la paupiette- fish fillet spread with stuffing and rolled
Rollmops
Herring pickled in vinegar, deboned, rolled and skewed
Fish roe (from) *2
*use hard and soft roe of herring/cod/sturgeon
*use coral from lobster
Storing of fresh fish *4
*store on crushed ice
-1 to 1C
*keep moist
*store 1-2 days
Storing of frozen fish *4
-18C
*frozen @ sea or ASAP
*thaw in fridge
*storage-oily fish - 2 months
-white fish - 6 months
Storing of shellfish *6
store @ 1C for a week max
*keep in og boxes
*store on ice
*cook ASAP
*lobsters can be store in moist seaweed/saltwater
Fish has little connective tissue therefore *3
*it cooks quickly
*naturally tender
*falls apart easily when not handled properly
Effects of heat on fish *5
*proteins coagulate
*collagen > gelatine
*translucent > white
*flesh separates in flares
*flesh separates from bone
Moist heat *3
*boil
*poach
*steam
Dry heat *4
*baked
*grilled
*deep fry
*shallow fry
Portion sizes for whole fish and fillets
Whole fish - 375g
Fillets - 150-175g
Accompaniments *5
Lemon wedges
Lemon butter
Tarter sauce
Other sauce
Starch dishes
Fish preservation methods *4
Freezing (fish bakes)
Tinning (sardines)
Pickling (in a jar)
Drying (hanging)
Ignore
Fish offal is usually
Caviar
Where is caviar usually served
Raw as hors d’ouvres
Carviar is sourced from
Sturgeon
Why should fish be cooked before dry cooking *2
*prevents absorption of too much oil
*coat in egg,butter and crumbs
