Chapter 22 - Fish. After completing this chapter, students will be able to: Explain the selection factors for fish, including government grades, describe aquaculture, differentiate between mollusks and crustaceans, list several varieties of fish. | Fish 22 New YOU SHOULD BE ABLE TO: Explain the selection factors for fish, including government grades. Describe aquaculture. Differentiate between mollusks and crustaceans. List several varieties of fish. YOU SHOULD BE ABLE TO (CONT.): Define various marketing terms for fish products. Illustrate various market forms of fish. Create product specifications for fish. Describe the process of purchasing, receiving, storing, and issuing fish. PURCHASING FISH Most frustrating purchasing task Few suppliers Must take what is available Fresh fish may be “tired” Requires in depth product knowledge SELECTION FACTORS Intended use Exact name More than 200 varieties sold in . Industry is fond of re-naming fish Market terminology is important Do not rely on “standards of identity” SELECTION FACTORS (CONT.) . Government Grades National Oceanic and Atmospheric Administration publishes grade standards Based on appearance, odor, size, uniformity, color, defects flavor, texture, and point of . | Fish 22 New YOU SHOULD BE ABLE TO: Explain the selection factors for fish, including government grades. Describe aquaculture. Differentiate between mollusks and crustaceans. List several varieties of fish. YOU SHOULD BE ABLE TO (CONT.): Define various marketing terms for fish products. Illustrate various market forms of fish. Create product specifications for fish. Describe the process of purchasing, receiving, storing, and issuing fish. PURCHASING FISH Most frustrating purchasing task Few suppliers Must take what is available Fresh fish may be “tired” Requires in depth product knowledge SELECTION FACTORS Intended use Exact name More than 200 varieties sold in . Industry is fond of re-naming fish Market terminology is important Do not rely on “standards of identity” SELECTION FACTORS (CONT.) . Government Grades National Oceanic and Atmospheric Administration publishes grade standards Based on appearance, odor, size, uniformity, color, defects flavor, texture, and point of origin Four Grades: A, B, C, Substandard SELECTION FACTORS (CONT.) Packed under federal inspection seal Fish not subject to mandatory federal inspection Require that fish carry . grade designation Requiring inspection limits number of suppliers SELECTION FACTORS (CONT.) Packers’ Brands Fresh fish don’t carry a packers’ brand Processed fish products abound Brand name may be only guide to consistency SELECTION FACTORS (CONT.) Product size Important selection factor Shellfish sized by count based on 10 pounds No specific weight for some products – must indicate a range of weights SELECTION FACTORS (CONT.) Product yield Size of container Type of packaging material Packaging procedure Individually quick frozen (IQF) Packed on ice Fresh frozen fish: trimmed, cut, IQF SELECTION FACTORS (CONT.) Product form Many forms of processed and convenience fish products Preservation method Frozen, dried, smoked, refrigerated, ice-packed, cello packed, chill packed live, live-in-shell, canned Packing .
