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Fish & Shellfish Lecture

by: Savannah Roberts

Fish & Shellfish Lecture HRA 321

Savannah Roberts
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Week 8 Fish & Shellfish Lecture for HRA 321
Principles of Food
Abbe Ehlers
Class Notes




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This 6 page Class Notes was uploaded by Savannah Roberts on Sunday October 16, 2016. The Class Notes belongs to HRA 321 at Missouri State University taught by Abbe Ehlers in Fall 2016. Since its upload, it has received 3 views. For similar materials see Principles of Food in Hotel and Hospitality Management at Missouri State University.

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Date Created: 10/16/16
Fish & Shellfish Lecture Three Categories of Fish and Shellfish  Fish Round Fish   Flat Fish  Based on shape and skeletal structure  Mollusks  Crustaceans Bone Structure of a round fish Bone Structure of a flat fish Round Fish Bass Catfish Sardines Atlantic cod Cod Mackerel Mahi-mahi Pollock Red Snapper Eels Black Sea Grouper bass Striped bass Herring Haddock Monkfish Pacific Cod Orange roughly Salmon Atlantic Chinook or king salmon salmon Coho or silver Sharks Swordfish salmon Tilapia Trout Tuna Wahoo Whitefish Flatfish Flounder English Petrale sole sole Domestic Dover Halibut Turbot sole Mollusks  Shellfish characterized by soft, un-segmented bodies  Three categories:  Univalves: single shelled mollusks  Ex. Abalone and conch  Bivalves: double shelled mollusks  Ex. Clams, oysters, and mussels  Cephalopods: do not have an outer shell, but instead have a thin internal shell called a cuttlebone  Ex. Octopus and squid Crustaceans  Have a hard outer skeleton or shell  Jointed appendages  Ex. Lobsters, crabs, crawfish, and shrimp Muscle Composition of Fish  Fish flesh is composed of short muscle fibers  Separated by delicate sheets of connective tissue  Naturally tender  Purpose of cooking  Firm the protein  Enhance flavor  Flesh is very light or white (no myoglobin)  Color of flesh affected by the type of food the fish eats Inspection  Fish and shellfish inspection is voluntary  Performed in a fee-for-service program supervised by the USDC  Three types of inspections Type 1 Inspection Services  Covers plant, product, and processing methods from the raw material to the final product  Can use the PUFI label  Packed Under Federal Inspection  Signifies the product is safe, wholesome, and produced under inspection Type 2 Inspection Services  Performed in a warehouse processing plant or cold storage facility on specific product lots  Determines if the product complies with purchase agreement criteria Type 3 Inspection Services  Inspected for sanitation purposes only  Fishing vessels and plants who meet these requirements are included in the USDC Approved List of Fish Establishments and Products Grading  Only fish processed under Type 1 Inspection Services are graded  Grades  Grade A (top quality)  Grade B  Grade C Storing Fish and Shellfish  Fresh fish should be kept between 30 and 34 degrees Fahrenheit  Fresh fish should be kept on crushed ice  Fresh scallops, fish fillets in plastic trays, oysters, and clam meats should be set on packed ice  Do not let them come in direct contact with ice  Leave bivalves in shipping package at 40* F  Can keep crustaceans in salt-water tanks Industry Terms  Fresh  The item has never been frozen  Chilled  Indicated the item was refrigerated (held at 30F-34F)  Flash-frozen  The item was quickly frozen on-board the ship or at a processing plant within hours of being caught  Fresh-frozen  The item was quick-frozen while still fresh but not as quickly as flash- frozen  Frozen The item was subjected to temperatures of 0*F or lower to preserve its  inherent qualities  Glazed  A frozen product dipped in water  Ice forms a glaze that protects the item from freezer burn  Fancy Code word for "previously frozen"  Determining Doneness of Fish  Translucent fish becomes opaque  Flesh becomes firm to touch  Flesh separates from the bones easily  Flesh begins to flake  If overcooked, fish will:  Flake too easily and be dry Cooking  The approximate length of time for fish to cook is 10 minutes for every inch of thickness.  Overcooking is one of the most common mistakes when cooking fish. Freshness of Fish  Smell: no odor, or smell of the sea  Eyes: clear and full  Gills: Intact and bright red  Texture: Flesh should be firm  Fins and Scales: moist and full  Appearance: Moist and glistening


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