CLASSROOM RULES
4 P’ S
- BE POSITIVE
- BE POLITE
- BE RESPECTFUL
- BE PREPARED
OBJECTIVES:
- IDENTIFY AND DESCRIBE DIFFERENT TYPE OF FISH
- IDENTIFYING INDICATORS OF FISH FRESHNESS
- UNDERSTAND THE ROLE OF TEMPERATURE CONTROL IN FISH
STORAGE
LESSON 2 PREPARE
AND COOK SEA
FOOD DISHES
CLASSIFICATIONS OF FISH
FIN FISH- FISH WITH FINS AND INTERNAL SKELETONS
A. SALTWATER FISH
1. FLATFISH
A. FLOUNDER
B. SOLE
2. ROUND FISH
A. BLACK SEA BARS
B. BLUE FISH
C. COD
B. FRESH WATER FISH
1. CATFISH
2. EEL
3. TILAPIA
FISH IS MADE UP OF WATER, PROTEIN, FATS AND
SMALL AMOUNT OF MINERALS AND VITAMINS. IT HAS
VERY LITTLE CONNECTIVE TISSUE. THIS MEANS THAT:
• FISH COOKS VERY QUICKLY.
• FISH IS NATURALLY TENDER.
• COOKED FISH MUST BE HANDLED VERY CAREFULLY.
A. FAT FISH – ARE THOSE THAT RE HIGH IN FAT ( SALMON, TUNA,
MACKEREL)
B. LEAN FISH - ARE THOSE ARE LOW IN FAT (SOLE, COD, 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 FISH
STILL JOINED, BUT WITH BONES REMOVED
7. STICKS OR TRANCHES – CROSS SECTION
SLICES OF FILLETS
CHECKING FRESHNESS OF FISH
1. FRESH AND MILD ODOR
2. EYES ARE CLEAR, SHINY AND BULGING
3. RED OR PINK GILLS
4. TEXTURE OF FLESH IS FIRM OR ELASTIC
5. SHINY SCALES, AND TIGHTLY CLING, ON SKIN
SCALING WHOLE FISH :
1.) LAY YOUR FISH FLAT ON THE
BOARD OR HOLD IT STEADY IN THE
WATER.
2.) HOLD THE FISH DOWN FIRMLY
WITH YOUR HAND NEAR ITS HEAD
3.) BEGIN TO RAKE THE SCALES FROM THE TAIL TOWARDS THE
HEAD.
THEY SHOULD START COMING OFF IN CLUMPS.
4.) BE SURE TO REMOVE THE SCALES ON BOTH SIDES OF THE
FISH, AS WELL AS SCALES NEAR THE FINS, THE COLLAR AND THE
TAIL.
5.) WHEN YOU THINK YOU HAVE GOTTEN MOST THE SCALES,
RINSE THE FISH OFF AGAIN WITH WATER . THIS WILL WASH AWAY
IN LOOSE SCALES AND HELP YOU TO IDENTIFY ANY REMAINING
SCALES THAT NEED TO BE REMOVED.
HANDLING AND STORAGE OF
FISH
FRESH FISH
• STORE ON CRUSHED ICED. CHANGE ICE DAILY. COVER
CONTAINER OR STORE IN SEPARATE BOX AWAY FROM THE
OTHER FOODS.
• IN REFRIGERATED BOX AT 30 DEGREES TO 34 DEGREES F (-
1DEGREES TO 1DEGRESS C)
• FRESH FISH MAY BE STORED FOR 1 TO 2 DAYS.
FROZEN FISH
• FROZEN PRODUCTS SHOULD BE FROZEN, NOT THAWED WHEN
RECEIVED.
• STORE AT 0 DEGREES F (-18 DEGREES C OR COLDER)
• MAXIMUM STORAGE TIME
FAT FISH- 2MONTHS
LEAN FISH- 6 MONTHS
THAWING AND HANDLING OF
FROZEN FISH
1. THAW IN REFRIGERATOR, NEVER AT ROOM TEMPERATURE IF PRESENTED
FOR TIME, KEEP IN ORIGINAL MOISTURE PROOF WRAPPER AND THAW
UNDER COLD RUNNING WATER
2. SMALL PIECES LIKE FILLETS AND STEAKS CAN BE COOKED FROM
FROZEN STATE TO PREVENT EXCESSIVE DRIP LOSS. LARGE FISH SHOULD
BE THAWED FOR EVEN COOKING.
3. FILLETS THAT ARE TO BE BREADED CAN BE PARTIALLY THAWED
4. HANDLE THAWED FISH AS FRESH FISH. DO NOT REFREEZE
5. BREADED, BATTERED AND OTHER FROZEN PREPARED FISH ITEMS ARE
MOSTLY COOKED FROM FROZE SLATES
COOKING TECHNIQUES FOR
FISH
FISHES- ARE VERY DELICATE AND ARE EASILY OVERCOOKED.
LEAN FISH
o LEAN FISH HAS ALMOST NO FAT , SO EAT EASILY BECOMES DRY. IT IS BEST
SERVED WITH SAUCES TO ENHANCE MOISTNESS AND GIVES RICHNESS.
o POACHING IS THE MOIST HEATED METHOD SUITED
o FISH SHOULD BE BASTED WITH BUTTER OR OIL IF BROILED OR BAKED
o LEAN FISH MAYBE FRIED OR SAUTED TO GAIN PALATABILITY FROM
ADDED FAT
FAT FISH
o THE FAT IN FISH, ENABLES THEM TO TOLERATE MORE HEAT
WITHOUT BECOMING DRY.
o FAT FISH CAN BE COOKED BY POACHING
o FAT FISH ARE WELL SUITED TO BROILING AND BAKING. THE
DRY HEAT METHODS ELIMINATE EXCESSIVE OILINESS.
o LARGE FAT FISH LIKE SALMON, AND MACKEREL MAY BE
COOKED IN FAT, BUT CARE SHOULD BE TAKEN TO AVOID
EXCESSIVE GREASINESS.
GUIDELINES FOR BAKING FISH
1. FAT FISHES ARE BEST FOR BAKING
BECAUSE THEY ARE LESS LIKELY TO DRY
OUT.
2. LEAN FISHES MAY BE BAKED BUT CARE
SHOULD BE TAKEN NOT TO OVERCOOK IT.
BASTING WITH BUTTER OR OIL HELPS
PREVENT DRYING
3. BAKING TEMPERATURE IS 350 DEGREES F
TO 400 DEGREES F
4. SERVED BAKED FISH WITH A SAUCE OR
SEASONED BUTTER TO ENHANCED
MOISTNESS AND IMPROVE PALATABILITY
