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Comprehensive Guide to Saltwater and Freshwater Fish Preparation and Storage

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24 diapositives · 417 Views · Sep 11, 2014

Explore essential information on various saltwater and freshwater fish, including popular species like flounder, halibut, cod, and trout. Learn how to determine when fish is cooked, with tips on baking, broiling, sautéing, and pan-frying for optimal results. Discover the best practices for storing fresh and frozen fish, including temperature guidelines and shelf life. Additionally, familiarize yourself with mollusks and crustaceans, along with handling tips, ensuring you enjoy seafood safely and deliciously.

#comprehensive guide to saltwater and freshwater fish preparation and storage #comprehensive guide to saltwater and freshwater fish preparation and storage ppt #powerpoint #presentation
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Comprehensive Guide to Saltwater and Freshwater Fish Preparation and Storage
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  1. Saltwater Fish FLAT • Flounder • Sole • Halibut • Turbot Transparency 14-2

  2. ROUND Black sea bass Bluefish Cod Grouper Haddock Jack John dory Mackerel Mahi-mahi Monkfish Ocean perch Orange rouhy Pompano Porgy Red mullet Red snapper Salmon Shad Saltwater Fish • Shark • Skate • Striped bass • Swordfish • Tilefish • Triggerfish • Tuna • Weakfish • Whiting Transparency 14-2 (cont.)

  3. Freshwater Fish • Catfish • Perch • Pike • Tilapia • Trout • Whitefish Transparency 14-3

  4. How to Tell When Fish Is Done • Fish separates into flakes. • Flesh separates from the bone (if present). • Bone is no longer pink. • Flesh is opaque. Transparency 14-1

  5. General Rule for Baking Fish • Bake at 350°F to 400°F (175ºC to 200ºC) for 10 minutes per inch of thickness. Transparency 15-1

  6. General Rules for Broiling Fish • Do not overcook! • Use small slices and fat fish for best results. • Broil thick cuts on both sides; broil thin pieces on one side only. Transparency 15-2

  7. General Rules for Sautéing and Pan-Frying Fish • Lean fish is best. • Coat fish with breading or flour. • Cook in clarified butter or oil. • Cook small items over high heat, larger items over lower heat. • Brown the most attractive side first. Transparency 15-3

  8. En Papillote • In paper; method in which fish is cooked tightly wrapped in paper with its flavoring ingredients and sauce. Transparency 15-4

  9. FROZEN FISH Store at 0ºF (–18ºC) or colder. Keep well wrapped. Use fat fish within 2 months, lean within 6 months. Rotate stock. Thaw in refrigerator, and do not refreeze. FRESH FISH Store on crushed ice or refrigerate at 30ºF to 34ºF (–1ºC to 1ºC). Wrap fish or leave in original moisture-proof wrap. Use fish within 48 hours of receiving. General Guidelines for Handling and Storing Fish Transparency 14-4

  10. Types of Mollusks • Oysters • Clams • Mussels • Scallops • Squid • Octopus Mollusks should have tightly closed shells, which indicates they’re alive. Transparency 14-5

  11. Types of Crustaceans • Lobsters • Rock lobsters • Shrimp • Crabs • Crayfish Crustaceans' legs and claws should move slightly. Shrimp should be solidly frozen and smell sweet, not fishy. Transparency 14-6