Understanding Fish and Shellfish

Composition and Structure

*The edible fish is like meat and poultry, consisting of water, protein, fats and a small amount of minerals and vitamins. 

*Fish has very little connective tissue. That is why fish,

- Cooks quickly

- Fish is naturally tender

- Moist-heat cooking is not used to tenderize but to provide moistness. 

- When cooked, fish tend to fall apart easily. 

Cooking Fat and Lean Fish

Lean Fish (low in fat, exp: flounder, sole and cod): 

- Moist-heat method: Lean fish is well suited to poaching. 

- Dry-heat method: If broiled or baked, lean fish should be basted. 

- Dry-heat method with fat:  Lean fish may be fried or sauteed. The fish gains added palatability from the added fat. 

Baked cod Fish

Fat Fish (high in fat, exp: Salmon, tuna, trout and mackerel):

- Moist-heat method: Fat fish can be poach like lean fish.

- Dry-heat method: Fat fish are well suited to broiling and baking. It removes excess oilness. 

- Dry-heat method with fat: Fat fish can be cooked in fat, but take care to drain before serving. 

Herb Baked Salmon

Fish Market Forms

1. Whole / Round

2. Dressed

3. Steaks

4. Fillet

5. Butterflied Fillet

6. Sticks or Tranches

Handling and Storing Fish

- All fish should be stored in -1 degree celsius to 1 degree celsius.

- Keep Moist

- Protect the delicate flesh from bruising and being crushed.

Freshness of Fish can be checked by:

1. Smell

2. Eyes

3. Gills

4. Texture

5. Fin and scales

6. Appearence

7. Movement