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Fish-M4

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Phia Emperador
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10 views3 pages

Fish-M4

Uploaded by

Phia Emperador
Copyright
© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
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TYPES, MARKET FORMS AND COMPOSITION OF FISH AND

SEAFOOD

Classifications of Seafood
Fish products are divided into two categories
1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish
Ex. Flatfish, Flounder, Sole, Round fish, Black sea bars,
Bluefish, Cod, Grouper
B. Freshwater fish
Ex. Cat fish, Eel, Tilapia
2. Shell fish – fish with external shells but no internal bone
structure. They have hard outer shells.
Two classifications of Shellfish
A. Mollusks – are soft sea animals
Bivalves – they have a pair of hinged shells (clams, oysters)
Univalves – they have a single shell (abalone)
Cephalopods – (octopus, squid)
B. Crustaceans – are animals with segmented shells and jointed
legs (shrimps, crabs)

Parts of a Fish

Composition and Structure:


Fish consists of water, protein, fats and small amount of minerals
and vitamins. Fish has very little connective tissue. It means:
1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to toughening of
protein.
3. Moist-heat methods are used not to create tenderness but to
preserve moistness and provide variety. 4. Cooked fish must be
handled very carefully.

1. Fat Fish -- are those that are high in fat. (salmon, tuna, trout,
mackerel)
2. Lean Fish – are those that are low in fat. (sole, cod, red
snapper, bass)

Market Forms

1. Whole or round – completely intact, as caught

2. Drawn – viscera removed

3. Dressed -- viscera, scales, head, tail and fins


removed

4. Steaks – cross-section slices, each containing a


section of backbone

5. Fillets – boneless side of fish, with or without


skin

6. Butterflied fillets – both sides of a fish still


joined, but with bones removed

7. Sticks or tranches – cross-section slices of


fillets

Characteristics and Market forms of Shellfish


Shellfish Characteristics
Mollusks

 Oysters have rough, irregular shells.


 Flesh of oyster is extremely soft and delicate and contains high
percentage of of water.
 Hard-shell clams – can be eaten raw
 Soft-shell clams are called steamers. The usual way to cook is to
steam.
 The shells of mussels are not as heavy as clamshells, yellow to
orange in color
 and firm but tender when cooked.
 Scallops are creamy white in color and have a sweet flavor.
 Squid is somewhat chewy and are cut up or either fried quickly.

Crustaceans
 The lobster shell is dark green or bluish green but turns red
when cooked.
 Live lobster must be alive when cooked.

Market Forms
Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned

Crustaceans
1. live
2. cooked meat, fresh or frozen

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