lesson 4 selecting, buying, handling, storing, and cooking s eafood at i ts b est “clams” by...
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Lesson 4
Selecting, Buying, Handling, Storing, Selecting, Buying, Handling, Storing, and Cookingand Cooking
SSeafood at eafood at IIts ts BBestest
“Clams” by Christopher Paquette
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Lesson 4 Lesson 4
GoalsGoals
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To learn how to select, buy, handle, store, and cook seafood.
“More Grilling Action” by Renee Suen
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Lesson 4 Lesson 4
ObjectivesObjectives
Increase knowledge of the following:
• How to select seafood products
• How much seafood to purchase
• How to properly store seafood
• How to properly cook seafood4
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Cuts of FinfishCuts of Finfish
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Dressed Steak Fillet
• www.tocookafish.com
• www.fda.gov/Food/GuidanceRegulation
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Buying Fresh SeafoodBuying Fresh Seafood
• Buy seafood from reputable dealers
• Check the “sell by” or “use by” date
• Purchase it last at the store
• Use your eyes, hands, and nose
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Selecting Fresh Whole FishSelecting Fresh Whole Fish
• Bright, clear, full eyes –often protruding
• Bright red or pink gills
• Firm and elastic flesh that springs back
• Shiny skin color
• No fishy or ammonia smell 7
Photo: Renee Suen
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Selecting FilletsSelecting Fillets
• Firm and elastic flesh
• Fresh-cut, moist appearance
• No browning around edges, no ragged edges or gaping
• Filleted flesh separates if it is old
• No fishy or ammonia smell
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Selecting ShellfishSelecting Shellfish
• Sold live, cooked, or fresh-shucked
• Do not purchase if shells are not closed
• Do not purchase if shells are cracked
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Selecting Smoked FishSelecting Smoked Fish
• Bright and glossy
• No unusual odor
• Refrigerate smoked seafood
• Avoid cross-contamination
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“Smoked Salmon Angel Hair by Ryan Fung
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Selecting Frozen FishSelecting Frozen Fish
• Solidly frozen
• No signs of discoloration or drying
• No strong odor
• Wrapped tightly or glazed with thin layer of ice, undamaged package, no signs of thawing, ice crystals
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“Salmon Fillets” by Janie Leask
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Handling Fish CaughtHandling Fish Caughtfor Recreationfor Recreation
• Cooler for fish
• Two pounds of ice per pound of fish
• Eviscerate fish
• When arriving home, immediatelyrefrigerate or freeze
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How Much to Buy?How Much to Buy? Item Amount per person
•Whole fish ¾ – 1 pound (12-16 ounces)
•Dressed fish ½ pound (8 ounces)
•Fillets/steaks ¼ – 1/3 pound (4-6 ounces)
•Crab meat only ¼ pound
•Crab live 1 – 1 ½ pounds
•Whole shrimp 1 pound
•Peeled shrimp 1/3 pound13
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Handling and StorageHandling and Storage
• Purchase seafood right before checking out at the supermarket
• If seafood will not be refrigerated within 30 minutes, put it in a cooler
• Use seafood within 36 hours of purchase or freeze immediately
• Use defrosted seafood within 36 hours14
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Freezing FishFreezing Fish
• Use seafood frozen at home within 3 to 6 months
• To freeze your own fish – rinse it, pat dry, wrap in plastic wrap, then place in durable plastic freezer bag and squeeze air out before sealing bag
• Label with contents, amount, and date 15
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Freezing Clams, Crab, Freezing Clams, Crab, or Lobsteror Lobster
• Clams Frozen in shell or shucked
• Crab Select live crab for freezing Boil 5 minutes and cool, wrap in freezer wrap or paper
• Lobster Frozen uncooked-freeze whole or clean and freeze
only shell portion with edible meat
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Canning FishCanning Fish
• Pressure canner needed to can fish
• Proper canning practices and processing times for fish
Refer to the National Center for Home Food Preservation at www.uga.edu/nchfp
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Safe HandlingSafe Handling
• Always wash hands before and after handling seafood
• Use separate knives and cutting boards
• Thaw frozen seafood in the refrigerator
Never at room temperature
• Allow 1 day for seafood to defrost in refrigerator
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Washing Hands | Photo by U.S. Department of Agriculture
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MarinateMarinate
• Don’t marinate seafood in a citrus-based marinade for more than 30 minutes, or it will begin to “cook”
• Marinade that has been used for seafood must be boiled before it can be used as a sauce
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“Citrus” by Nicholas Noyes
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Avoid Avoid Cross-ContaminationCross-Contamination
• Keep raw seafood separate from cooked seafood to avoid cross-contamination
• Never put cooked seafood on the same platter used for the raw seafood
• Discard cooked seafood held at room temperature for more than 2 hours 20
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10-Minute Rule10-Minute Rule
• Seafood is “fast food”
• Stovetop Fish best cooked quickly over
high heat
• Oven For every inch of thickness,
bake fish at 450° F for 10 minutes 21
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Baked FishBaked Fish• Measure fish at the thickest part to estimate
cooking time
• If fish is more or less than an inch thick, add or subtract time from the 10-minute rule
• Double cooking time if fish is frozen
22“Fish Meal…” by Hellebardius
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Delicious Fish for BakingDelicious Fish for Baking
Grouper Tilapia
Halibut Salmon
Mackerel Tuna
Red snapper Sea bass
Trout 23
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Broil or GrillBroil or Grill
• Remember the 10-minute rule
• Preheat broiler or grill
• Place fish, 1-inch thick or less, 2-4 inches from the heat source
• Turn fish halfway through cooking time; if fish is less than one-half inch thick – don’t turn
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“Flame Grilled Salmon Steaks” by Woodley Wonderworks
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Best for Broiling or GrillingBest for Broiling or Grilling
Catfish Cod Mackerel
Flounder Salmon Shrimp
Scallops Trout Halibut
Mahi-mahi Pollock Red snapper
Tilapia Tuna Lobster tails
Grouper Sea bass 25
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Pan BroilPan Broil
• Measure fish
• Dredge in flour, cornmeal, bread crumbs
• Allow margarine, butter, oil to become very hot
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• Give fish cooking room
• Sear fish over medium-high heat
• Turn fish only once
Ten-Minute Rule
“Café de Paris Pan Fried Catfish by Ralph Daily
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Perfect Fish for Pan BroilingPerfect Fish for Pan Broiling
Catfish Shrimp
Cod Sea bass
Grouper Trout
Red snapper Pollock
Orange roughy Halibut27
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Keep an Eye on ItKeep an Eye on It
• When seafood is done Turns opaque
Flakes easily with a fork
• Insert fork into the thickestpart of the fish to test for doneness
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Popular Raw FishPopular Raw Fish
• Sushi
• Sashimi
• Uncooked marinated dishes: ceviche
• Purchase fish from reputable establishments
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Fish Tacos with Mango SalsaFish Tacos with Mango Salsa
• Trout, tilapia or catfish fillets, 3-4 oz. each
• 1 teaspoon olive oil
• Juice of small lime
• Salt and pepper
• 2 small whole wheat tortillas or 4 corn tortillas
• Mango salsa and toppings
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Foiled Fish in a FlashFoiled Fish in a Flash
• 1 fish fillet (trout, salmon, or tuna)
• 1 tablespoon of lemon juice
• Fresh or dried herbs
• Rosemary, oregano or dill
• 1 teaspoon olive oil31
“Cod Baked in Foil…” by thebittenword.com
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Evaluate Evaluate Your Seafood RecipeYour Seafood Recipe
• Ask yourself Suggests cooking with oil or other fats
Calls for a sauce that contains ingredients high in fat such as cream, butter, mayonnaise or cheese
Calls for the addition of salt or seasonings high in salt
• If answer is YES, consider modifying the recipe
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Easy Ways to EnjoyEasy Ways to EnjoyFish and ShellfishFish and Shellfish
• Substitute fish or shellfish for meat or poultry
• Serve “meatier” types of fish
• Gradually add more seafood meals per week
• “Doctor” up seafood
• Buy a low-fat seafood cookbook
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Easy Ways to EnjoyEasy Ways to Enjoy Fish and Shellfish Fish and Shellfish
• Cook it right
• Save money Take advantage of canned, frozen, or seafood specials
• Make lunch count
• Introduce your family to fish burgers
• Be adventurous with seafood cooking methods
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““Bargain” SeafoodBargain” Seafood
• Watch for the weekly specials
• Purchase a whole fish – cut it up yourself
• Stretch seafood into pastas, salads, soups, stir-fries, and casseroles
• Have convenient canned seafood on hand
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SummarySummary
• When selecting whole fresh fish – bright clear full eyes, shiny skin, and bright pink or red gills
• Frozen seafood should be kept at temperatures below 0° F
• Frozen seafood can be thawed in the refrigerator, under cold running water, or in the microwave oven. If thawed in the microwave, it must be cooked immediately
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SummarySummary
• Cook fish 10 minutes for every inch of thickness over high heat – 425° F to 450° F
• Seafood should be used within 36 hours of purchase
• Seafood that has been cooked should not be held at room temperature for longer than two hours
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Seafood – at Its BestSeafood – at Its Best
• Seafood is naturally nutritious
• Seafood is low in calories
• Seafood is low in fat
• Add SEAFOOD to your diet today – and look forward to a healthier future!
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Photo credits | licensed under Creative Commons
“Clams” by Christopher Paquette - CC BY-NC 2.0“More Grilling Action” by Renee Suen – CC BY-NC-ND 2.0“Smoked Salmon Angel Hair” by Ryan Fung – CC BY-SA 2.0“Salmon Fillets” by Janie Leask – Copyrighted – used with permission from authorWashing Hands | Photo by U.S. Department of Agriculture – CC BY 2.0“Citrus” by Nicholas Noyes – CC BY-NC-SA 2.0“Fish Meal…” by Hellebardius – CC BY-NC-SA 2.0“Flame Grilled Salmon Steaks” by Woodley Wonderworks – CC BY 2.0“Café de Paris Pan Fried Catfish by Ralph Daily – CC BY 2.0“Cod Baked in Foil with Leeks and Carrots” by thebittenword.com – CC BY 2.0