CHAPTER III FISH AND SEA FOOD

FISH AND SEA FOOD 1

FISH AND SEA FOOD

Fish has always featured in the diet of human beings, providing protein and some minerals and vitamins. It is also an important part alternative to meat in provision of high biological-value proteins and it appears on the menu at all times of the day. It can be prepared by different cooking methods.The classification of fish is basically done into fin fish and shell fish, the one with scales and having skin which cover the body (fin fish) and the ones which have a shell covering the body.CLASSIFICATION OF FISH

FIN FISHFin fishes are vertebrates and have skin and scales which cover the body. They move with the help of fins. They can be sub divided on the basis of

1. Area where they are found: ie salt water fish and fresh water fish

2. Fat content: white fish and oily fish

3. Shape: round or flat.

But generally they all belongs to two main sub-divisions white fish and oily fish

White fish: They are mainly flat fishes and contain oil in the liver. Most of these varieties are deep sea fishes. The flesh is always white in color when cooked. Common examples include pomfret, sole etc.

Oily fish: These are mainly round fishes and contain fat all over the body. The fat content varies from 1.5%-20% in different varieties. Examples for this type include mackerel, sardines etc.

COMPARISON OF WHITE AND OILY FISH

WHITE FISHOILY FISH

Flesh will be always white in colorDarker flesh, ranging from light brown to deep pink

Can be round or flat in shapeAlways round in shape

Oil is stored in liver and may be extracted and sold as vitamin rich fish oil. Eg. Cod liver oilFat content is distributed throughout the body

Easily digested- suitable for young children and those on a restricted dietRicher, less easy to digest

Delicate flavourStronger, more pronounced flavour

HOW TO SELECT A FISHWhenever we are purchasing/selecting a fish following guideline has to be taken into accountSmellPleasant and wholesome smell

Eyes Should be bright and not sunken

Scales(if any)Plentiful and firmly attached

GillsBright, pinkish red in color

FleshShould be firm and springs back into shape when pressed

TailShould be stiff

SkinShould be free from bruising and discoloration, undamaged

STORAGE OF FISH

Always use a separate refrigerator or a part of refrigerator especially reserved for storage of fresh fish. Store all the wet fish between layers of ice. The surface of fish stored in this way in direct contact with the ice will remain at freezing point until the ice melts. Empty the fish boxes or trays regularly, wash them out and repack the fish with fresh ice. Practice good stock rotation-ensure that old stock is placed in front of the new, ready to be used first. Empty, defrost and thoroughly clean all surface of the refrigerator on a weekly basis. The fish which is taken out from refrigerator should not be returned to deep freezer again as it may affect the quality.PREPARATION LOSS

Flat fish lose up to 50% of their total weight when filleted, while round fish loose 60%. Small fishes which are served whole, the weight lose will be much smaller only 5-10% after the scaling, trimming and cleaning.

PORTION SIZE

For normal table dhte service the following average raw weight of fish per portion is suitable:

Fillet, goujon, supreme 120-150 gm

Darne, troncon 150-200 gm

Small whole fish - 175-225 gm

PRESERVED FISH

SMOKED FISH: smoking is an important method of preserving fish. Now a day it is mainly used to increase the range of available fish products. Smoking provides a pleasant taste and a pleasing aroma. Both white and oily fish are smoked, after a short period of salting to lower the water content.

DRIED FISH: fish can be dried either without or after salting. Fish are hung and dried in a dry, warm air current or in sun for up to 6 weeks. Heavily salted dried fish require prolonged soaking in several changes of water before cooking.

PICKLED FISH: pickling is another popular method of preserving oily fish. The raw fish is marinated in vinegar or wine with various flavorings. CANNED FISH: most of the oily fishes are canned, frequently in oil, tomato sauce or their natural juices.

PROCESSED FISH

QUENELLES: these are prepared from a mixture of finely minced raw fish pounded with cream, egg white and salt. They are shaped with the aid of two spoons, poached in fish stock, and usually served hot with a suitable sauce and garnish FISH PASTE: a ready to use filling for sandwiches and rolls. It is prepared from fish, shell fish, cereals, flavorings etc. FISH MOUSSE: prepared from finely minced smoked, cooked white or oily fish, blended with seasonings and flavorings, usually enriched with cream and set with gelatin. FISH PT: very similar to mousse, but set with butter. CAVIAR: uncooked roe of sturgeon fish. It is one the western worlds most expensive and prized foods. It is served chilled on a bed of ice for hors-doeuvre, or as a garnish on toasted canaps and egg and fish dishes. Best quality caviar is silver gray in color with large, uniformly shaped, well rounded eggs which have a mild taste. The roe is removed from fish, cleaned of membrane, and gently pressed through a hemp sieve before salting. The best caviar will contain only 3-4% of salt.SHELL FISH

As the name denotes, they have a shell covering the body. They are invertebrates (species with no back bones). They are subdivided into

Molluscs: these are soft bodied animals usually with a shell. a) Bivalves (eg: oysters, mussels, clams) which have two distinctly separate shells joined by a hinge like membrane. The movements of the shells are controlled by a strong muscle. When the muscle relaxes, the two halves of the shell fall open. It also opens up when the organism dies.b) Univalves: (eg. Whelks and winkles) these are recognized by the characteristic spiral formation of their shells, which unlike those bivalves are not divided into halves. The shells of molluscs increase at the rate of one ring per year to allow for the growth of the organism. Thus we can estimate the age by the number of rings on the shell.

c) Cephlapods: A cephalopod is a member of the mollusc family Crustaceans: have a segmented, crust like shell (eg: lobster, crabs, prawns, and shrimps). The shells of crustaceans do not grow with the fish unlike those of mulluscs, but are shed every year, with a new one forming to suit their new size. QUALITY PURCHASING POINTS FOR SHELL FISH

Shell fish must be alive when purchased. Bivalves like mussels, oysters or scallops must be tightly closed. Univalves like snails, whelks and others will shrink back into their shells when touched Legs of dead crustaceans will hang limp and lifeless Tail of fresh lobster will be tightly curled beneath it. Crabs, crayfish and lobsters should feel heavy for the size. Avoid those with soft shellSTORAGE OF SHELL FISH

Lobsters, crab and crayfish: when purchased alive, these shellfish should be cooked as soon as possible after delivery. Never leave a shellfish in a hot kitchen to dehydrate- always leave them in a cool position away from direct sunlight or in refrigerator. If covered with damp seaweed or a damp sack, lobsters, crab and crayfish will stay alive and in good condition for several hours.Mussels, scallops and oysters: store in a cool position away from direct sunlight or in refrigerator. If suitable, leave in the box or container in which the shellfish was delivered. Oysters and mussels will stay alive for 2-3days if covered with damp sack or seaweed. It is advisable to cook the scallops within few hours of delivery. Cooked shellfishes are stored under refrigeration for later use.

Uses of shell fish

Snack items whelks, winkles seasoned with vinegar

Sandwich filings, topping for canap

Soup

Hors-doeuvre or seafood cocktails

Part of a salad

Fish course/ main course Garnish for rice, fish, egg, poultry etc. CUTS OF FISH1. FILLETS

The flesh is completely removed from the bone in long flat pieces. Round fish produce two fillets, flat fish produce four. Fillets can be poached, grilled, deep fried, shallow fried.

2. TRONCON

This is similar to the Darne. It is a section of a large flat fish such as Turbot or Brill after being split down the backbone, approximately 45 mm thick. Troncons are usually deep poached.

3. DARNE

Also called a steak. This is a section across a round fish cut across the backbone approximately 25 mm thick. This cut is well suited to large dark fish such as Mackerel and Swordfish. Usually used for grilling, shallow frying and deep poaching.

4. SUPREME A portioned piece of fish cut on the slant from the fillet of a large round or flat fish. Supremes are usually poached, shallow fried or cooked en papillote

.

5. GOUJON/GOUJONETTE

A fish "finger" or baton approximately 6cm x 0.5cm, a Goujonette is smaller and may be used as a garnish. Often deep fried with egg and breadcrumb coating and shallow fried.

6. PAUPIETTE

A rolled and stuffed fillet, usually of a flat fish. The stuffing would generally be a fine fish farce. Usually paupiettes are poached.

7. DELICE

A folded fillet, usually of a flat fish. It is a menu term synonymous with fillet.

COOKING FISH

It is important to cook fin fish thoroughly, but not to overcook it. Proper cooking: develops the flavor, softens the small amount of connective tissue present in fish, and makes the protein easier to digest. Two cooking methods can toughen fin fish and destroy the natural moisture and flavor:

Cooking at too high a temperature, and

Cooking for too long a time.

Some common methods of cooking fin fish include:

Grilling: White fish should be brushed lightly with a little oil before grilling, but oily fish needs nothing added. Make sure the grill is hot before the fish is inserted. A squeeze of lemon and seasoning is all thats needed. Very simple and fresh way to cook fish. Turn the fish over once only.

Shallow frying: is the best way to fry fish. The fish must Frying be dried with kitchen paper, coated with beaten egg and dusted with flour. A little oil in the frying pan should be hot enough to sizzle the fish immediately it is added. This will seal the fish. If the oil isnt hot enough, the fish will taste oily and the coating will be mushy.

Deep Frying: is usually done with battered fish. The batter is made from flour, milk, water and/or beer. The oil has to be hot enough for the fish to sizzle immediately it is added, or the same thing will occur as with shallow frying.

Steaming: is a very healthy option which uses a steamer that sits on top of a saucepan of boiling water. The resultant taste is fresh and clean. Spices and herbs can be used in the steamer to infuse into the fish.

Poaching: is a great way to gently cook tender and delicate fish. Many liquid flavours are used, the most popular one being white wine. Herbs and spices are often added, but care needs to be taken not to mask the taste of the fish with overpowering flavours.

Baking: is a good way to cook fish as much of the flavour is retained. When cooked in parcels with herbs and a little wine, the flavours develop and enhance the taste of the fish. This type of baking fish is perfect for barbecuing.

Microwaving: is easy and very quick, this method is usually done when the fish is poached in liquid. Milk works very well with salmon, as does white wine, cider or lemon juice. Be careful not to overdo the cooking time though, as the fish can quite easily become dry and overcooked.

FISH

FIN FISH

SHELL FISH

WHITE FISH

OILY FISH

MOLLUSCS

CRUSTACEANS

Compiled by A R Pillai