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Seafood

Seafood. Classifications, Types, Storing Cooking. Seafood is edible finfish and shellfish. Definitions: Finfish: fish with fins Shellfish: aquatic creature with either a shell or a crust Fresh water fish: finfish that lives in ponds, lakes, or rivers

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Seafood

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  1. Seafood Classifications, Types, Storing Cooking

  2. Seafood is edible finfish and shellfish Definitions: • Finfish: fish with fins • Shellfish: aquatic creature with either a shell or a crust • Fresh water fish: finfish that lives in ponds, lakes, or rivers • Saltwater fish: finfish that lives in either ocean or sea water

  3. Types of fish • Light color, mild flavor and tender texture: • Catfish, cod, flounder, trout, halibut, tilapia… • Dark color, more pronounced flavor, and firm texture: • Bluefish, mackerel, salmon, swordfish, tuna Salmon

  4. Shellfish • Crustaceans: • Mild and sweet in flavor, long bodies with jointed limbs covered with shells. Examples: crabs, crayfish, lobster, and shrimp • Mollusks: mild in flavor. Soft bodies covered by at least one shell. Examples: clams, mussels, oysters, scallops, squid (calamari)

  5. Buying Fish • There are four market forms of fresh fish: • Whole: fish is sold whole, head to toe • Drawn: fish sold without insides • Fillets: sides of fish without bones and ready to cook • Steaks: ready-to-cook large sectional slices of large fish such as tuna, salmon, or swordfish

  6. Buying Fish and ShellfishHow do you know if it is fresh? • Buy from a reliable source • Fresh fish has shiny skin and mild aroma. Skin should spring back when touched. If it smells “fishy” it is not fresh. • Fresh shellfish must be live. If shells are opened, the shellfish is dead.

  7. Storing Seafood • Store fish in the refrigerator for up to 2 days, or freeze if not used within 2 days. • Do not put saltwater shellfish in fresh water.

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