food commodities 3 - fish
TRANSCRIPT
3. Seafood
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Comprises (terdiri dari):
Fish Shellfish
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FISH CATEGORIES1. Round, Flat Fish, Non-Bony fish (cartilage/bertulang rawan)
Round (bulat)– SalmonFlat (datar)– Halibut, SoleNon-bony – Eels
2. Oily & Non-Oily fish (berminyak & tidak berminyak)some fish store their oil in their liver (non-oily), while some store
more of their oil in their flesh (oily)Oily fish – Salmon, Tuna, Mackerel, SardinesNon-oily – Cod, Whitefish, Halibut
3. Fresh Water & Salt Water (air tawar &air asin)salt water fish are not more saltyFresh Water – Trout, CatfishSalt Water – Cod, Halibut
NOTE: All oily fish are round, but not all round fish are oily!
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have a middle backbone with one fillet one each side and one eye on either side of the head.
Mempunyai tulang punggung ditengah,satu fillet di kedua sisinya satu mata ditiap sisi kepala.
1 a. Round Fish
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Pacific Salmon
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Pacific Salmon
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Atlantic Salmon
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LAKE TROUT
RAINBOW TROUTDelhindra/ chefqtrainer.blogspot.com
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Bigeye tuna
Albacore tuna
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have backbone that runs through the center of the fish, two upper and two lower fillets, and both eyes on the same side of the head.
Mempunyai tulang punggung ditengah, Mempunyai tulang punggung ditengah,kedua fillet dibagian atas, kedua mata di sisi atas bagian
kepala.
1 b. Flat Fish
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17LEMON SOLE
DOVER SOLE
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Flounder
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CONGER EEL
YELLOW EEL
1 c. Non-Bony Fish
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2 a. Oily / Fatty fish While excellent for the production of sausage,
mousse, quenelles, pates and terrines. They are best for smoking due to their oil content.
Sangat bagus untuk sausages, mousse, quenelles, pate dan terrine, juga bagus sekali untuk Smoking
(diasap)
Sturgeon, Striped Bass, Salmon, Eel, Grouper, Red Fish, Herring, Snapper, Mackerel, Mullet
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Red fish
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Eel
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Herring
Herring
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Snapper
Grouper
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Striped Bass
Barramundi
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Mullet
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Mackerel
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2 b. Non-Oily fish/Lean Fish
Most lean fish are not suitable for smoking, but do make exellent sausages, mousse, quenelles, pate and
terrine.Lean Fish umunya tidak cocok untuk Smoking
(diasap), tapi sangat bagus untuk sausages, mousse, quenelles, pate dan terrine.
Sole, Whiting, Skate, Halibut, Turbot, Pickerel, Cod, Flounder, Bass, Monkfish, Carb, Pike.
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Turbot
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Halibut
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Bass
Bass
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Cod
Cod
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Carb
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Pike
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Monkfish
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Haddock
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•Smell – Harus tidak berbau.
•Eyes – Mata harus jernih dan tidak redup atau buram.
•Gills – Insang merah terang dan tidak coklat.
•Texture (Flesh) – Daging ikan harus kenyal , jika di pencet dagingnya kembali ke bentuk aslinya .
•Fins and Scales – Sirip harus lembab dan sisik tidak mudah lepas.
INDICATORS OF FRESHNESS (Hal yang menentukan kesegaran ikan)
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Filleting Flat Fish
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Filleting Round Fish
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ANY QUESTIONS ?
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