Chapter 21 Fish and Shellfish Mrs Karen Swope

Chapter 21: Fish and Shellfish Mrs. Karen Swope Family and Consumer Sciences Columbian High School

Classification of Fish • Finfish: have fins and backbones. • Lean fish: very little fat in the flesh, white • in color; ex: haddock, cod, swordfish. Fat fish: flesh that has some fat in it, usually pink, yellow, or gray in color; catfish, salmon, mackerel.

Haddock

Swordfish

Salmon (from Alpena, MI)

Mackerel

Classification cont. • Shellfish: have shells instead of • • backbones. Mollusks: soft body covered by a shell; ex. oysters, clams, scallops. Crustaceans: segmented bodies covered by a crust-like shell. Ex: shrimp, lobster, crab.

Oysters

Scallops

Shrimp

Snowcrab legs (steamed)

Live Lobster

Nutritional Value of Fish • Excellent source of protein. • Fat content varies with the kind of fish. Many are • • • good sources of the Omega 3 fatty acids (healthy oils). Good to fair sources of phosphorus, calcium, iron. Saltwater fish are good sources of iodine. Fish contain vitamins A and D.

Forms of Finfish • Whole: marketed as it comes from the water. • Drawn: has the entrails removed. • Dressed: has the entrails, fins, head, and scales • • removed. Steaks: cross-sectional slices taken from a dressed fish. Fillets: sides of the fish cut lengthwise, very few bones.

Dressed fish / head

Dressed Fish (cooked)

Salmon steaks and fillets

Types of Shellfish • Shrimp: sold in many • • sizes, raw or cooked, fresh, frozen, or canned. Deveined shrimp: the intestinal tract has been removed. Shrimp are packed according to the number needed to make 1 pound.

Oysters, Clams, Scallops • Can buy them live in • the shell, fresh or frozen shucked (removed from shell) Cannot buy scallops in the shell. Bay scallops are small, sea scallops are large.

Crab and Lobster • Dungeness crab and Blue • crab are the most common in the US. Can buy them in the shell, cooked fresh, frozen, and canned. Lobster shell is blue green when live, turns red when cooked. Can buy live, frozen, canned.

Summary • Lean fish, fat fish, mollusks, and crustaceans are • • • all good sources of protein, vitamins, and minerals. You can buy both finfish and shellfish fresh, frozen, and canned. Finfish and shellfish are very perishable. Both require short cooking time at moderate heat. Cooking method depends on type of fish being cooked.