Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,. | Chapter 14 Understanding Fish and Shellfish Chapter Objectives 1. Explain how the cooking qualities of fish are affected by its lack of connective tissue. 2. Determine doneness in cooked fish. 3. Demonstrate the appropriate cooking methods for fat and lean fish. 4. List seven basic market forms of fish. 5. Dress and fillet round fish and flatfish. 6. List and describe common varieties of saltwater and freshwater fin fish used in North American food service. 7. Identify the characteristics of fresh fish, and contrast them with characteristics of not so fresh fish. 8. Store fish and fish products. 9. Understand the popular varieties of shellfish and discuss their characteristics. the special safe handling and cooking procedures for shellfish. oysters and clams, split lobster, and peel and devein shrimp. Composition and Structure The edible flesh of fish is like meat and poultry, consisting of water, protein, fats and a small amount of minerals, vitamins. . | Chapter 14 Understanding Fish and Shellfish Chapter Objectives 1. Explain how the cooking qualities of fish are affected by its lack of connective tissue. 2. Determine doneness in cooked fish. 3. Demonstrate the appropriate cooking methods for fat and lean fish. 4. List seven basic market forms of fish. 5. Dress and fillet round fish and flatfish. 6. List and describe common varieties of saltwater and freshwater fin fish used in North American food service. 7. Identify the characteristics of fresh fish, and contrast them with characteristics of not so fresh fish. 8. Store fish and fish products. 9. Understand the popular varieties of shellfish and discuss their characteristics. the special safe handling and cooking procedures for shellfish. oysters and clams, split lobster, and peel and devein shrimp. Composition and Structure The edible flesh of fish is like meat and poultry, consisting of water, protein, fats and a small amount of minerals, vitamins. Fish has very little connective tissue. This is a very important difference between fish and meat. It means: Fish cooks quickly Fish is naturally tender Moist-heat cooking is not used to tenderize but to provide moistness When cooked, fish tends to fall apart easily Special Problems in Cooking Fish Doneness and flaking When fish is cooked it breaks apart into natural separations called “flaking”. Fish is often served overcooked, because of residual cooking after it is removed from the heat. Observe these tests for doneness: If the fish just separates into flakes If there is bone, the flesh separates from the bone, and the bone is not pink The flesh has turned opaque or white (depending on the fish) Do not overcook! Cooking Fat and Lean Fish Lean fish are low in fat (like flounder, sole, cod). Moist-heat methods - Lean fish is well suited to poaching Dry-heat methods – If broiled or baked, lean fish should be basted Dry-heat methods with fat – Lean fish may be fried or sautéed. The
