Scribd Logo
Upload

Welcome to Scribd!

  • 258 views

    Classification of Fish

    Uploaded by

    felixrajas
    This document provides information about different types of fish and shellfish as well as cuts of fish. It discusses round fish, flat fish, and shellfish including crustaceans, mollusks, and cephalopods. Several cuts of fish are defined including fillets, supremes, darnes, goujons, paupiettes, and troncons. Guidelines are also provided for selecting fresh fish and shellfish.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Classification of Fish

    Uploaded by

    felixrajas
    258 views16 pages
    This document provides information about different types of fish and shellfish as well as cuts of fish. It discusses round fish, flat fish, and shellfish including crustaceans, mollusks, and cephalopods. Several cuts of fish are defined including fillets, supremes, darnes, goujons, paupiettes, and troncons. Guidelines are also provided for selecting fresh fish and shellfish.

    Original Description:

    cooking

    Original Title

    Fish

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides information about different types of fish and shellfish as well as cuts of fish. It discusses round fish, flat fish, and shellfish including crustaceans, mollusks, and cephalopods. Several cuts of fish are defined including fillets, supremes, darnes, goujons, paupiettes, and troncons. Guidelines are also provided for selecting fresh fish and shellfish.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    258 views16 pages

    Classification of Fish

    Uploaded by

    felixrajas
    This document provides information about different types of fish and shellfish as well as cuts of fish. It discusses round fish, flat fish, and shellfish including crustaceans, mollusks, and cephalopods. Several cuts of fish are defined including fillets, supremes, darnes, goujons, paupiettes, and troncons. Guidelines are also provided for selecting fresh fish and shellfish.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16
    At a glance
    Powered by AI
    The key takeaways are about classification of fish and cuts of fish.

    Fish are classified as round fish, flat fish and shellfish.

    Fish can be filleted and cut into various pieces like fillet, suprême, darne, goujon etc.

    Classification of fish

    Round
    fish
    Whit
    e

    Flat fish

    Shellfis
    h

    Oily
    Whit
    e
    Oily

    Round fish

    How it look like

    Flat fish

    How its look like

    Shell fish

    Crustaceans

    molluscs

    Cephalopods

    octopus

    Squid

    Cuts of fish
    1. Fillet:- A cut of fish free from all skin
    and bone , prepared from either a round
    or flat fish.
    Fillet can be poached, grilled, deep fried
    and shallow fried.
    Flat fish yield 4 fillet cross-cut fillets , 2
    from side
    Round fish yield 2 fillets

    suprme

    A thick slice of fish cut on the slant from


    a fillet prepared from a large fish

    Darne

    A thick Slice of Fish on the bone ,


    prepared by cutting across a large round
    fish. Darnes are suitable for grilling ,
    shallow frying and deep poaching.
    Darnes are also known as steaks of
    round fish

    Goujon

    A long , thin strip of fish cut from a


    prepared fillet approx. 6cm x 0.5cm
    Goujons are often egg and bread
    crumbed and deep fried

    Paupiette

    A neatly rolled fillet, stuffed with either a


    fish farce, shellfish, vegetables . The fillet is
    rolled from the tapered tail to the wider
    head end and poached.
    Delice:- neatly folded fillet

    Troncon

    A thick slice of fish on the bone ,


    prepared from a large flat fish . They are
    usually deep- poached

    Cuts of fish at a glance

    Selection of fish

    It should have no foul smell. It should pleasant smell


    Fish shold be free from slime and should not feel dry to
    touch. It should be undamaged and free from bruises
    The eyes should be bright and clear and it should not
    be sunken
    The gills should be bright red in colour
    The flesh should be firm and spring back into shape
    when pressed.
    The scales should be plentiful and firmly attached.
    The fins and tails should be flexible , it should not be
    brittle and dry.

    Selection of shellfish

    Shellfish must be alive when purchased.


    Musels, oysters and scallops must be
    tightly closed.
    The legs of dead crustaceans will hang
    limp and lifeless.

    You might also like