Fish

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Fish

• Many varieties and types.
• Important factors of any fish are its fat content
  and its body type.

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• Saltwater fish
• Live in oceans, seas, bays, and gulfs
• Freshwater fish
• Live in ponds, lakes, rivers, and streams
• Anadromous fish
• Live partly of their life in saltwater and the
  other part in freshwater
• Farm-raised fish
• Raised in ponds or penned ocean waters
• Wild fish
• Those fish that are captured in nets or on
  fishing lines in open water

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• Wild fish can varying quality depending on diet
  and living conditions.
• Farm-raised fish have more consistant quality.
• Fish can have different names in different areas.

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Fat content of fish

• Fat gives fish its distinctive flavor.
• Higher the fat content, the stronger the flavor.
• Fish that swim constantly have a higher fat
  content and a darker-colored flesh.

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Types of fat content in fish

• Lean fish
• Have light-colored flesh, mild flavor, delicate
  texture, and separate into flakes when cooked.
• Live on bottom of ocean
• Moderately fatty fish
• Richer, deeper flavor, firmer texture, still
  separate into flakes when cooked
• Fatty fish
• Saltwater fish who swim great distances
• Deep flavor and color

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Body type in fish

• Round fish
• Eyes on both sides and swim in upright position
• Belly is paler than back and sides
• Flat fish
• Eyes on same side of head and swim close to
  bottom
• Wider than they are thick
• Non-boney, other fish
• Have cartilage rather than bones, or dont fit
  into other categories

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Selecting Fish

• Fish are extremely perishable.
• Must be kept chilled and iced as some as caught.
• Fish are inspected and graded by NMFS (National
  Marine Fisheries Services) based on 3
  evaluations.
• Quality and wholesomeness
• Accuracy of the labeling and weight
• Sanitation of the processing facility

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• When facility passes inspection gets PUFI mark
  (Processed under Federal Inspection)
• Only fish that has a PUFI mark and be labeled
  Grade A
• Grade B is good quality and Grade C is fairly
  good quality.
• Grade B C are used in processed or canned
  products

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Market Forms

• Whole fish - just as caught
• Drawn fish - stomach removed
• Headed gutted fish - stomach head removed
• Pan-dressed fish - fins removed, sometimes the
  head and tail are cut off
• Cross cuts or steaks - large drawn fish that is
  cut into large sections (cross cut) or in small
  cross cuts (steaks which will contain a portion
  of the spine and maybe other bones)

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• Fillet - boneless piece of fish with or without
  the skin
• Frozen fish
• Glazed fish is whole fish that is dipped in water
  and frozen several times to build up a layer of
  ice.
• Canned fish
• Salted, cured, smoked fish
• Lox is cured salmon

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How to select fish

• Smell the fish - should have a clean,sweet,
  sea-like smell
• Check the temperature - should be 41 F or less
• Look at the fish - have clear slime, no cuts or
  bruising, pliable fins, tight scales, full eyes
• Press on the fish - flesh should rise quickly and
  not hold mark
• Open the gills belly - once cut, gills will
  start to turn brown and may become slimy, fish
  should cling to bones

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• Fish will lose moisture once cut, but there
  should only be a small amount of liquid in the
  bottom of the container.
• Fish should look moist
• Skin should have no tears or punctures.
• Fresh fish will only last a few days and needs to
  be kept very cold and moist, but not wet.

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• Whole fish should be store in shaved ice in a
  perforated pan to help drain excess water.
• Pack belly with ice and place belly side down
  with ice packed around the body to reduce contact
  with air
• Re-ice daily
• Fish fillets should be kept from direct contact
  with ice.
• Frozen fish should be kept between -20 to 0F and
  should not have white frost on its edges.

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Filleting Fish

• Cutting the fish on each side of the backbone
  into 2 fillets or 4 fillets (quarter fillets)
• Remove belly bones found along the thinner edge
  of the fillet
• Remove pin bones found in the middle of the
  fillet
• Pull in the direction of the heat to avoid
  ripping the flesh.

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Cooking Fish

• Fish when fully cooked reaches an internal
  temperature of 145 F.
• Fish will be more firm and opaque and flakes
  should slide apart but appear moist.
• Sauteing works well for lean fish and some
  moderately oily fish and denser fish
• The more delicate the fish, the lower the
  temperature.
• A small amount of fat help keep fish moist,
  prevents sticking and tearing, and gives flavor
• Fish can be dusted with flour to create a slight
  crust
• La Meuniere -fish floured, sauted and served with
  sauce of butter, lemon parsley

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• Paupiette - thin fillet that is rolled up before
  it is cooked
• Give fish a neat appearance
• Help it cook evenly
• Often filled with a stuffing
• Tranche - fillet cut into slices with an angled
  cut so there is more surface
• Goujonette - fillet cut with a straight cut into
  a fish finger about the width of a thumb

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Steps to Saute Fish

• Heat pan and cooking fat over moderate heat.
• Dust with flour.
• Add fish to the pan carefully to avoid splashing.
• Saute on the first side until golden.
• Turn fish once and finish cooking on 2nd side.
• Remove fish from the pan and keep fish warm.
• Pour off fat from the pan, but do not wipe it
  out.
• Return pan to heat.
• Add whole butter and cook until the butter has a
  nutty smell.
• Add lemon juice and parsley. Serve the fish very
  hot with the lemon-butter-parsley mixture.

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• Frying
• Fish is coated for pan frying and uses more fat
  than sauteing.
• Deep-fried fish are completely submerged.
• A fishermans platter includes a variety of fish
  and shellfish that are fried.
• Grilling
• Season fish and brush with oil to prevent
  sticking
• Also brush grill with oil
• Leaner fish requires a hand rack that holds the
  fish and keeps it from falling apart

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• Broiling
• Fish does not usually need to be turned
• Au gratin - fish coated with a sauce and then
  broiled
• A langlaise - fish brushed with better and
  topped with breadcrumbs before broiling
• Baking and Roasting
• Good for whole fish, fillets and steaks
• A topping or crust helps keep fish moist
• May add aromatics or stuffing

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• Steaming
• Be careful not to overcook as fish will dry out
  and lose flavor
• En papillote fish is wrapped (often with
  aromatics and vegetables) and baked in the oven.
  The moist in the package will steam the fish.
• Poaching
• Deep poaching - fish cooked completely covered
  with liquid
• Temperature should be low with only a few bubbles
  breaking the surface
• Shallow poaching - just enough liquid to create
  steam is used, fish will cook quickly