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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Fish products are divided into two categories: Fin fish, or fish with fins and internal skeletons. Shellfish, or fish with external shells but no internal bone structure. Understanding Fish and Shellfish The edible flesh of fish consists of: Water Proteins Fats Small amounts of minerals, vitamins, and other substances Composition and Structure Fish has very little connective tissue. This means that: Fish cooks very quickly. Fish is naturally tender. Moist-heat cooking methods are used not to create tenderness but to preserve moistness. Cooked fish must be handled very carefully or it will fall apart. Composition and Structure The major flaw in fish preparation is overcooking. Observe these tests for doneness: The fish just separates into flakes, or it is beginning to flake but does not yet fall apart easily. If the bone is present, the flesh separates | Chapter 14 Understanding Fish and Shellfish Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Fish products are divided into two categories: Fin fish, or fish with fins and internal skeletons. Shellfish, or fish with external shells but no internal bone structure. Understanding Fish and Shellfish The edible flesh of fish consists of: Water Proteins Fats Small amounts of minerals, vitamins, and other substances Composition and Structure Fish has very little connective tissue. This means that: Fish cooks very quickly. Fish is naturally tender. Moist-heat cooking methods are used not to create tenderness but to preserve moistness. Cooked fish must be handled very carefully or it will fall apart. Composition and Structure The major flaw in fish preparation is overcooking. Observe these tests for doneness: The fish just separates into flakes, or it is beginning to flake but does not yet fall apart easily. If the bone is present, the flesh separates from the bone and the bone is no longer pink. The flesh has turned from translucent to opaque (usually white, depending on the kind of fish). Special Problems in Cooking Fish The fat content of fish ranges from to 20%. Lean fish are those that are low in fat. Fat fish are those that are high in fat. Special Problems in Cooking Fish Cooking Fat Fish and Lean Fish Moist-heat method Lean fish is especially well suited to poaching. This method preserves moistness. Dry-heat method Lean fish, if it is broiled or baked, should be basted with butter or oil. Do not to overcook it, or the fish will be dry. Dry-heat method with fat Lean fish may be fried or sautéed. The fish gains palatability from the added fat. Special Problems in Cooking Fish Cooking Lean Fish Moist-heat method Fat fish, like lean fish, can be cooked by moist heat. Dry-heat method Fat fish are well suited to broiling and baking. The dry heat helps eliminate excessive oiliness. Dry-heat method with
