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Foods & Nutrition

Foods & Nutrition. Ch.19-4: Seafood . Seafood. Seafood - edible finfish and shellfish Types and Market Forms of Fish and Shellfish : Finfish- have fins, a bony skeleton, and a backbone Shellfish- no fins or bones but have a shell

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Foods & Nutrition

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  1. Foods & Nutrition Ch.19-4: Seafood

  2. Seafood • Seafood- edible finfish and shellfish • Types and Market Forms of Fish and Shellfish: • Finfish- have fins, a bony skeleton, and a backbone • Shellfish- no fins or bones but have a shell • Freshwater Fish- Inland waters such as lakes, ponds, and rivers • Saltwater Fish- (seafood) Waters such as oceans and seas • Today many fish farms are able to raise both

  3. Types of Fish • Light color, mild flavor, and tender texture: • Catfish, Cod, Flounder, Haddock, Halibut, Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, Whitefish • Dark color, more pronounced flavor, and firm texture: • Bluefish, Mackerel, Salmon, Swordfish, Tuna

  4. Market Forms of Fish • Drawn- Whole fish w/ scales, gills, and internal organs removed • Dressed or Pandressed- “Drawn” fish w/ head, tail, and fins removed • Filets- Sides of fish cut lengthwise away from bones and backbone (usually boneless) • Steaks- Cross sections cut from large dressed fish (may contain bones)

  5. Shellfish • Mild, sweet flavor • Mainly found in oceans and seas but some from freshwater • Two types- crustaceans & mollusks • Crustaceans- long bodies w/ jointed limbs/ covered w/ shells • Crabs- Round shell, eight legs, two claws; sold live, cooked, or frozen • Crayfish- (freshwater) “crawfish” look like small lobsters • Lobster- long, jointed body w/ 4 pair of legs & 2 lg. Claws, all covered w/ a hard shell • Average weight is 1 ¼ lb.- 2 ¼ lb. • Fresh lobster is sold and cooked live • Maine is the most popular place for fresh lobster • Shrimp- vary in size and color, usually sold frozen or previously frozen, raw or cooked • Mollusks- soft bodies covered by at least 1 shell • Clams • Mussels • Oysters • Scallops • Squid (calamari)

  6. Inspection & Grading • FDA- Food and Drug Administration & National Marine Fisheries Service of the US Dep’t of Commerce

  7. Buying & Storing Fish & Shellfish • Buy from a reliable source • Display of fish • Be sure that ice is covering all of the fish • Ready-to-eat fish should not be directly next to fresh fish • Appearance and aroma • Fresh fish- shiny skin & mild aroma/ skin should spring back when touched • Shellfish- must be live to be fresh • If fish smells “fishy” it is NOT good • Store fish in refrigerator (1-2 days) or freezer immediately • Do not put saltwater shellfish in fresh water

  8. Market Forms…. • Fresh- HOW FRESH IS FRESH??? • Frozen- usually sold as filets/ must thaw in refrigerator • Canned- tuna, salmon (oil vs. water) • Cured- smoked, pickled, salted

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