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Fish Cookery

The document provides an overview of fish cookery, categorizing fish into fin fish and shellfish, and detailing their nutritive values, including protein, vitamins, and minerals. It outlines guidelines for selecting fresh fish, proper storage methods, and cooking techniques to ensure optimal flavor and texture. The document emphasizes the importance of freshness and proper handling to prevent spoilage and enhance the culinary experience.

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livt607
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20 views9 pages

Fish Cookery

The document provides an overview of fish cookery, categorizing fish into fin fish and shellfish, and detailing their nutritive values, including protein, vitamins, and minerals. It outlines guidelines for selecting fresh fish, proper storage methods, and cooking techniques to ensure optimal flavor and texture. The document emphasizes the importance of freshness and proper handling to prevent spoilage and enhance the culinary experience.

Uploaded by

livt607
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Fish Cookery

‘In the hands of an able cook, fish can become an


inexhaustible source of perpetual delight”
Categories of Fish
Fin Fish: Have a skeletal bone. These are in turn are divided into two
sub-categories
➔ White Fish: eg. Cod, snapper, goat, flying fish, tilapia (perch)
➔ Oily Fish: Herring, mackerel, salmon, sardine

Shellfish: Live in a shell and have no skeletal bones


➔ Crustaceans: Have a segmented crust like shell enabling them to
move around e.g. lobster, shrimp, crayfish, crab
➔ Molluscs: Have a soft unsegmented body in a hard shell e.g.
oyster, conch, clam, scallop
Nutritive Value of Fish
Fish contains:
★ Muscle fibres similar to meat but shorter with less connective tissue and less fat
★ Equal protein to meat
★ Fat content less than meat
★ Very little fat in white fish, barely any fat in shellfish
★ Shellfish has a considerable amount of cholesterol

Vitamins
★ Oily fish has good sources of vitamins A & D in their flesh
★ Canned oily fish contains the most vitamin D
★ White fish have vitamins A & D in their liver which is used to make fish liver oils as
dietary supplement
★ Fish does not contain any vitamin C
Nutritive Value of Fish
Fish contains:
★ All fish supply a good amount of B complex vitamins. Fish Roe is a particularly
good supply of these.

Minerals
★ Calcium: most calcium in fish is found in the bones. If the bones of canned fish
which have been softened are eaten, they provide a useful source of calcium
★ Salt water fish is a good source of iodine and fluoride
★ Oily fish is a good supply of phosphorus and potassium
★ Fish is generally low in iron
★ Sodium, chlorine, potassium and phosphorus are found in all fish
★ Oysters supply a relatively good amount of iron
Selection of Fish
Fresh fish can be purchased:
➢ In the Round: Freshly caught and uncleaned
➢ Drawn: Only entrails removed
➢ Dressed: Scales, fin, entrails and sometimes head is removed
➢ As Steaks: Dressed and cut into slices (½ to 1 inch thick)
➢ As Cutlets: Dressed and cut into slices
➢ Fillet: Sliced parallel to the bone
Selection of Fish
Fresh fish can be purchased:
Rules for Selecting Fish
1. Eyes should be bright and bulging
2. Flesh should be moist and shining
3. Flesh should be firm to the touch (indentation left when
pressed isa sign of staleness)
4. Gills should be reddish-pink in colour
5. The odour should be sea-weedy. No unpleasant odour should
be present
6. Shellfish should be purchased alive if possible to ensure
freshness
Storage of Fish
❖ All fish is highly perishable and must be properly stored to
prevent spoilage.
❖ It is best to use fish the day it is purchased
❖ Fresh fish can be refrigerated for one to two days
❖ It should be wrapped in a moisture proof material such as plastic
wrap and foil. This will prevent entry of micro-organisms and the
escape of fish odours
❖ Freezing will be necessary after two days. If fish is purchased
frozen, it should not be allowed to thaw before refreezing.
❖ In the Caribbean, dry salted, canned and pickled fish are widely
used.
Cooking Fish
The effect of cooking fish is the same as that of
cooking meat. Fish has less connective tissue, so
the cooking time is much less. The colour changes
from translucent to opaque white. Fish is cooked
when it is easily flaked with a fork. White fish needs
added fat when cooked by dry heat. Oily fish is best
suited for dry heat because its own oil bastes it
during cooking, Frying is unsuitable for oily fish.
Shellfish must be simmered for only a short time.
Long and rapid boiling causes the flesh to dry out.

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