Transcript Fish - bYTEBoss

Fish
Poisson
Round and Flat
 Roundfish- swim in vertical position and
have eyes on each side of their head
 Flatfish- swim horizontal, both eyes on
one side
Cooking fish
 Flaking- meat separates into flakes
 Bones- meat will separate from the
bones and the bones will no longer be
pink
 Flesh- turns opaque from translucent
Fat Content of fish
 .5 to 20%
 Lean fish- Flounder, snapper, halibut
 Fat fish- Salmon, Tuna, Trout
Market Forms of Fish
Market forms
 Whole, Round- As Caught
 Drawn- viscera removed
 Dressed- viscera, scales, head, tail, fins
removed
 Steaks- cross section slices
 Fillets- boneless sides, with or without
skin
What kind of Fish is it?
 Red Snapper
What kind of Fish is it?
 Flounder
What kind of Fish is it?
 Salmon
What kind of Fish is it?
 Tilapia
Storage of Fish
 Maintain temperature of 30 to 34
 Keep fish Moist
 Prevent odors being transferred to other
foods
 Protect fish from being crushed or
bruised
Fresh –VS- Frozen
 Problems with frozen fish
 Fish
was frozen to prevent further spoilage
 Product was frozen in storage freezers

Ice crystals
Frozen
 Now, fish are frozen within hours of
being caught
 Advantages
 Fewer
storage requirements
 Longer shelf life
 Less expensive
Purchasing
 No federal system for grading fish
 Plants are inspected by local health
departments
Quality Factors
 Smell
 fish should have an “ocean” smell
 They should not smell spoiled
 Feel
 Firm
 Flesh should spring back when pressed
 Look
 Gills- red, with age they turn grey
 Eyes- clear and round
Quality Factors
 Top of the catch
 Skin-
shiny and moist
 Eyes- clear and not sunken
 Gills- bright red
 Odor- fresh sea
 Cavity- clean, lustrous
 Flesh- elastic
Quality factors
 Bottom of the catch
 Skin-
dull and dry
 Eyes- opaque and sunken
 Gills- gray
 Odor- fishy, ammonia
 Cavity- stained, yellow
 Flesh- soft
Brine Solution
 Camouflages quality
 Bacteria buildup- unchanged solution
 Washes off soluble protein on the
surface
 Adds weight which is lost during
cooking
 Salt solution bad for customers health
Shelf Life
 Ideal conditions “room temp”
 Bacteria
doubles every 20 minutes
 8:00 a.m. – 1 bacteria
 5:00 p.m.- 64,000,000 bacteria
Shelf life
 Storage- on crushed ice, with drip pans
 Change
ice daily
 Whole or drawn fish should not be
wrapped
 1-2 days shelf life