Bsc 1st Year -Fish

FISH –NOTES

 

Thursday, January 6, 2011

Food Production: FISH NOTES

England is the largest exporter of fish followed by Scotland and Ireland.

 

CLASSIFICATION OF FISH:

1. FIN FISH: These are vertebrates and have got scale all over the body. They move with the help of fins. These can be sub-divided into two categories.

A. FLAT FISH: It contains oil only in the liver along with vitamin A and D (also present only in liver). Most of them are deep sea fish. For e.g. Skate, Sole, Pomfret, Plaice, Turbot, Brill, Dab, Flounder, Witch.

B. OILY / ROUND FISH: They are round in shape and contain oil all over the body along with vitamin A and D (also present all over the body). Amount of fat varies from 1.5 % to 20 % in different parts of the body. Useful for energy but not digestible. For e.g. Herring, Mackerel, Salmon, Tuna, Anchovy, Eel, Sprat, Trout etc.

2. SHELL FISH: These are invertebrate and have got shells that cover the body. These are very good source of proteins and are generally used by body builders. Vinegar is added during the process of cooking. These can be sub-divided into three categories.

A. MOLLUSKS: These are further divided into two sub-sections:

I. Bivalves: These are distinctively separate shells joined by hinge like membrane. Movements are controlled by the strong muscles. When the muscles relax, the shells fall open and also the shells open up when the organism dies for e.g. Oysters, Scallops, Mussels, Clams, and Cockles.

II. Univalves: These are recognized by the characteristics spiral formation of their shells which unlike bivalves are not divided into halves. For e.g. Wheckles, Winkles.

B. CRUSTACEANS: These have a segmented crust like shell. The shells of the crustaceans do not increase with the time but they are being shed every year with a new one taking the position of the old one. For e.g. Lobsters, Crabs, Prawns etc.

C. CEPHALOPODS: These have got arms like structure which originate from a single place and help the fish in movement. For e.g. Octopus, Squids, Cuttle fish etc.

STORAGE OF FISH:

1. Fresh fish should be stored in boxes containing ice.

2. Fish should be refrigerated in a separate refrigerator at 1 to 2˚C.

3. Cabinet for a cold storage of fish must have a temp of -18 to -20˚C.

4. Smoked fish must always be kept in refrigerator.

5. Wrap fillet in plastic to avoid ice burns.

SIGNS OF QUALITY FIN FISH:

EYES: Should be bright red.

FLESH: Should be firm and resilient.

SCALES: Should be plentiful and moist.

SKIN: Should have a golden shine, Smooth and moist.

FINS & TAILS: Should be stiff.

SMELL: Pleasant slightly salty smell.

There should be no blood clots visible on the fish.

SIGNS OF QUALITY SHELL FISH:

Eyes should be bright.

Should be of medium size and good weight.

With the exception of shrimps and prawns, all the shell fishes should be purchased alive.

Shrimps and prawns are usually brought already cooked and can be purchased as shelled or peeled as per the requirement.

Crabs should be alive and both the claws should be attached to the body.

Live lobster should be bluish black in colour and when cooked they turn bright red.

Oysters should be alive. This is indicated by tightly closed outer shell.

PRESERVATION OF FISH:

1. FREEZING: It refers to dropping down the temperature of fish, fish is frozen at sea or as soon as reaches the port. It should be thawed before being cooked.

2. CANNING: Only oily fish are generally canned in own juices, oil, tomato juice, brine solution.

3. SALTING: In this process salt is used as main preservative and this process is accompanied by smoking.

4. SMOKING: Whole or small pieces soaked in brine solution then smoked for 5 to 6 hours.

Cold smoking: 33˚ C

Hot smoking: 70- 80˚C

5. PICKLING: Pickled in vinegar etc.

CUTS OF FISH:

1. La Darne: A slice of round fish cut on the bone 2-3 cm thick. E.g. Darne De Saumon.

2. La Tronçon: A slice of flat fish cut on the bone 4-5 cm thick. E.g. Tronçon De Turbot.

3. La Fillet: A cut of fish which is free from bone. E.g. Fillet De Saumon.

4. La Supreme: It is usually applied to fillet of large fish which is cut on a slant. E.g. Supreme De Saumon.

5. Le Delice: Trimmed and neatly folded fillet of fish. E.g. Delice De Sole.

6. Le Goujon: The term is usually applied to fillet of fish which is cut into strips. 8 cm long and 1 cm wide. E.g. Goujon De (any small fish).

7. Le Goujonnet: The term is usually applied to fillet of fish which is cut into strips. 5 cm long and ½ cm wide. E.g. Goujonnet De (any small fish).

8. Le Paupiette: It is fillet of fish which is spread with stuffing and then rolled. E.g. Paupiette de sole.

Note: A round fish gives 2 fillets and flat fish gives 4 fillets.

WASTAGE: 50 % Flat Fish.

60 % Round Fish.

METHOD OF COOKING FISH:

1) Boiling: This method is suitable for whole fish and for certain cuts of fish. In either case, the fish should be covered with liquid which can be water, milk. Oily fish cooked in milk or water and flat fish cooked in fish stock (Court Bouillon).

Court Bouillon (vinegar + water + salt + bouquet garni + roughly chopped vegetable) is used for boiling round fish. in case of whole fish we start with cold liquid while cuts of fish can be directly placed on the simmering liquid.

2) Poaching: This method is suitable for small fish and for cuts of fish.

3) Grilling: This method is suitable for small fish, cuts of fish and fillet. Fish is passed through seasoned flour, brushed with oil and grilled on both sides.

4) Shallow Frying: it is termed as Meuniere and it is suitable for small fish, cuts of fish and fillet. Fish is passed through seasoned flour and shallow fried.

5) Deep Frying: This method is suitable for small fish and fillets. The fish must be coated with any one of the following.

Flour, egg white and bread crumbs known as breading procedure or A` L` anglaise; Milk and flour known as A` la francaise.; Batter.

6) Baking: This method is suitable for white fish.

PORTION: 100 gm. boneless per portion. 150 gm. with bone per portion.

PREPARING AND SERVING SHELL FISH:

Lobsters and crabs boiled alive, meat removed and replaced in shell with sauces or served as salads or other cold dishes.

Prawns and shrimps must be first shelled, de-veined and then cooked.

CAVIAR: It is the processed ROE of sturgeon fish.

TYPES:

1. Malosal: It is one of the best types of caviar and contains 4 % salt.

2. Salt barrel Caviar: This type of caviar contains 12 % of salt and can be store for a longer time than Malosal.

3. Pausnaya: Contain little salt but has a jam like consistency.

ACCOMPANIMENTS OF FISH

 

FISH	POTATOES	VEGETABLES	ACCOMPANIMENTS
Grilled/ Fried	Fried/ Sautéed	Green salad, Cole Slaw, Carrot, Onion and Cauliflower.	Hollandaise sauce, Tartar Sauce, Slices of lemon, Parsley, Brown Butter, Caper Sauce etc.
Boiled/ Steamed	Boiled in jackets/ Mashed	Green salad, Cucumber salad, Onions, Cauliflower, Beans & tomatoes.	Hollandaise Sauce, Horseradish sauce, Parsley, Eggs, fennel etc.
Baked	Baked/ Boiled or Sautéed	Green salad, Carrots, Beans, Tomatoes, Spinach, Celery, Onion, Cauliflower.	Hollandaise Sauce, Mustard Sauce, Tartar Sauce, Caper Sauce, Lemon, Parsley Butter

 

 

Anurag Singh Thakur