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FISH&SHELLFISH por Mind Map: FISH&SHELLFISH

1. CLASSIFICATION

2. COMPOSITION

2.1. TENDERNESS

2.1.1. 3 FACTORS

2.1.1.1. 1. COLLAGEN - 3% (lower than meat&poultry)

2.1.1.2. 2. AMINO ACID CONTENT

2.1.1.2.1. - less hydroxyproline in CT

2.1.1.2.2. - converts collagen to gelatin at lower T

2.1.1.3. 3. MUSCLE STRUCTURE

2.1.1.3.1. - Short fibers (< 1 inch)

2.1.1.3.2. - myotomes (layers of short fibers in fish muscle

2.1.1.3.3. - myocommata (large sheet of very thin CT separating the myotomes

2.1.1.3.4. - contributes to C flakiness; as heat softens collagen in myocommata

2.1.1.3.5. - gel forming ability of muscle P contributes to soft, tender gel-like texture

2.2. PIGMENTS

2.2.1. VARIATION IN COLOR WHEN EXPOSED TO O2

2.2.1.1. White, pink / red pigment

2.2.1.1.1. red/darker colored flesh has more slow-twitch fibers used for long-distance swimming & endurance

2.2.1.1.2. white/light-colored meat has more fast-twitch fibers designed for quick,short bursts

2.2.1.2. Fat content

2.2.1.2.1. > fat , darker colour

2.2.1.3. myoglobin concentration

2.2.1.3.1. overall colour of fish flesh

3. PURCHASING

3.1. SELECTION OF FINFISH

3.1.1. Fresh / frozen

3.1.1.1. whole- entirely intact

3.1.1.2. drawn- whole with entrails removed

3.1.1.3. dressed- head, tail, fins & scale have been removed in addition to entrails

3.1.1.4. steaks - cut from dressed fish at 90 degree angle from top to bottom fins;include some bones

3.1.1.5. fillets - cut lengthwise to avoid bones

3.1.1.6. sticks - uniforms portion cut from fillets / steaks; can also be made from minced fish

3.1.2. canned, cured, fabricated/ as fish roe

3.2. DETERMINING FRESHNESS

3.2.1. 1.Sniff test

3.2.2. 2. "Fresh Fish" aroma

3.2.3. 3. Tight scales

3.2.4. 4. Firm flesh

3.2.5. 5. Stiff body

3.2.6. 6. Red gills

3.2.7. 7. Belly free of swelling/gas

3.2.8. 8. Eyes-jet black, bulging, transluscent cornea

3.3. RIGOR MORTIS

3.3.1. contribute btter texture/taste

3.3.2. stiff body

3.3.3. occurs after slaughter

3.3.4. increase H2O-bonding capacity

3.3.5. flesh is juicier

3.3.6. delayed-if imeediately placed on ice & kept chilled (freshness extended)

3.4. PHOSPAHTE TREATMENT

3.4.1. prevent moisture loss

3.4.2. increases T pH

3.4.3. denatures P

3.4.4. increases H2O-binding capacity

3.4.5. restores muscle P  binding capacity

3.4.6. prevent dry stringly flesh

3.4.7. inhibits oxidation of natural fats results in 'fishy smell'

3.5. SIGNS OF DECAY

3.5.1. flat concave eyes

3.5.2. grey creamy brown pupil

3.5.3. opaque discolored cornea

3.5.4. brown gills

3.5.5. gaping

3.5.5.1. separation of fish flesh into flakes

3.5.5.2. occurs as steaks / fillet ages

3.5.5.3. cause by aging/rough handling

3.6. MERCURY CONTAMINATION

3.6.1. adversely affect developing brain & nervous sytem of fetuses

3.6.2. pregnant women&those wishing to become pregnant :

3.6.2.1. should not eat sharks,swordfish,king mackerel & tilefish

3.6.2.2. can safely eat up to 12 ounces a week of any other fish

3.7. PROCESSED FISH PRODUCTS

3.7.1. 1. CANNED FISH

3.7.1.1. tuna - solid,chunk,flake

3.7.1.2. salmon - often w/ bones

3.7.1.3. sardines - ususally w/ bones , packed w/ tomato/mustard sauce/oil

3.7.2. 2. CURED FISH

3.7.2.1. Drying,salting,smoking (anchovy,caviar)

3.7.3. 3. FABRICATED FISH

3.7.3.1. to counter twin problem of expense & perishability (fish sticks,fish cakes,nuggets,fillets)

3.7.4. 4. SURIMI

3.7.4.1. fish that is skinned,deboned,minced,washed,strained & shape into pieces to resemble crabs,shrimp/scallops

3.8. SELECTION OF FISH

3.8.1. 1. LIVE SHELLFISH

3.8.1.1. purchased alive & in the shells

3.8.1.2. lobsters,crabs, oyster clams

3.8.1.3. highly perishable

3.8.1.4. selecting live mollusks

3.8.1.4.1. look for closed shells

3.8.1.4.2. tap on shell should result in close more tightly

3.8.1.4.3. discard shells that are broken, have decaying odor, or float

3.8.2. 2. PROCESSED SHELLFISH

3.8.2.1. can be sold raw within their shells,after removal of the shell , or after cooking

3.8.2.2. shelf-life longer when in shell / minimally processed

3.8.2.3. fresh,chilled, frozen, canned, salted, smoked, dried

3.8.2.4. shucking fish

3.8.2.4.1. shucking bivalves can be dangerous

3.8.2.4.2. protect hands w/ towel/ glove

3.8.2.4.3. sever hinge & pry apart

3.8.2.5. shucking oyster

3.8.2.5.1. diagram*

3.8.2.6. oyster

3.8.2.6.1. can be bought live in the shell / shucked & then chilled,frozen / canned

3.8.2.6.2. should have tightly closed shells

3.8.2.6.3. shucked oysters should be plump & full -bodied

3.8.2.6.4. if in shell, buy half dozen per person

3.8.2.7. clam

3.8.2.7.1. can be bought is same forms as oysters

3.8.2.7.2. shell tightly closed & no decaying color

3.8.2.7.3. 6-8 shelled clams per serving

3.8.2.7.4. soft-shelled

3.8.2.7.5. hard-shelled - meat is less tender

3.8.2.8. scallops & mussels

3.8.2.8.1. scallops

3.8.2.8.2. mussels

3.8.2.9. lobster

3.8.2.9.1. unless canned/frozen,must remain alive until cooked

3.8.2.9.2. dark bluegray / greenish color turns deep orange / red when cooked

3.8.2.9.3. majority of meat is in the tail

3.8.2.10. shrimp

3.8.2.10.1. meat in tail

3.8.2.10.2. sold,headless,as raw shell-on green shrimp

3.8.2.10.3. cooked shell-on

3.8.2.10.4. cooked&peeled

3.8.2.10.5. all forms come both fresh&frozen

3.8.2.10.6. must peeled & devein

3.8.2.11. prawn

3.8.2.11.1. large crustacean resembles shrimp

3.8.2.11.2. biologically different

3.8.2.11.3. incorrect to call large shrimp prawns

4. PREPARATION

4.1. overcooking

4.1.1. excessive flakiness

4.1.2. dryness

4.1.3. flavor lost

4.1.4. toughness

4.2. dry-heat prep

4.2.1. 1. baking fish

4.2.1.1. rinse,pat dry, place in shallow pan

4.2.1.2. season & bake at 350-400 F for ard 10 mins (time vary w/ thickness of fish)

4.2.1.3. moisture loss prevented by basting w/ butter,leaving skin on, covering w/ veges/wrapping fish

4.2.1.4. can stuff cavity

4.2.1.5. leaving skin on keep moisture in

4.2.1.6. done if it flakes easily w/ gentle pressure

4.2.1.7. baking shellfish

4.2.1.7.1. losbter thermidor

4.2.1.7.2. soft-shell clams

4.2.1.7.3. oysters rockefeller

4.2.2. 2. broiling

4.2.2.1. broil at 5 inches under heat source

4.2.2.2. season. place skin side down in greased pan, cook until tender

4.2.2.3. lobster - killed & split

4.2.3. 3. grilling

4.2.3.1. not for delicate fish

4.2.3.2. good for firm fish/shrimp on skewers

4.2.3.3. clean & grease grill, cook 4 inches away from heat source

4.2.4. 4. sauteed variation

4.2.4.1. A la meuniere

4.2.4.2. fish seasoned, lightly floured & sauteed in clarified butter / oil & serve w/ sauce made w/ butter& parsley

4.2.4.3. dish can be served amandine(w/ almond), Florentine ( w/ spinach) or a la belle (w/ mushrooms)

4.2.5. 5. deep-fried

4.2.5.1. bread/batter, dip in oil heated to 350 F for large fish & 180 F for small seafood

4.2.5.2. avoid fatty fish to avoid unpleasant oily taste

4.3. moist-heat prep

4.3.1. 1. poaching

4.3.1.1. best for white,lean fish

4.3.1.2. + to pan, + water up to an 8 to a quarter of fish's thisckness

4.3.1.3. water at 160-180 F , never boiling

4.3.1.4. can wrap fish in cheesecloth to keep it from breaking apart

4.3.1.5. can + vege & seasoning

4.3.1.6. court bouillon - seasoned stock containing white wine and/vinegar

4.3.2. 2. simmering

4.3.2.1. 180 F to just under boiling

4.3.2.2. good for shrimp, lobster, crab, crayfish

4.3.2.3. lobster

4.3.2.3.1. kill b4 cooking to prevent tail from curling when cooking

4.3.2.3.2. heat 5 mins for each pound

4.3.3. 3. steaming

4.3.3.1. En papillote - when fish is wrapped in parchmen & cooked along w/ seasoning & vege

4.3.3.2. can also be cooked in foil envelopes

4.3.3.3. lobster tails - saddleback, season, cook shell-side down

4.3.3.4. clams & mussels - place in pot w/ small amt of liquid, cook at 145 F for 5 mins

4.3.4. 4. microwaving

4.3.4.1. lay single layer of fish in microave-safe dish , season, cook

4.4. RAW FISH

4.4.1. sashimi, sushi,ceviche (notes)

5. STORAGE

5.1. Spoilage factors

5.1.1. proteolytic enzymes b/down muscle P

5.1.2. provide AA for bacterial growth

5.1.3. bacterial enzymes b/down P to AA

5.1.4. elevate levels of toxin histamine

5.2. fresh finfish

5.2.1. best consumed 1-2 days of purchase

5.2.2. store in coldest portion of refrigerator (<40 F)

5.2.3. wrap tightly to prevent odors from coming in contact w/ other foods

5.3. fresh shellfish

5.3.1. consume the day purchased

5.3.2. storage req varies

5.3.3. most stored in fresh, cool, salty, wet env

5.4. frozen

5.4.1. extends keeping time of fish depending on type

5.4.2. stored up to 9 months

5.4.3. freeze fish, if not eviscerated, within 24 hrs of being caught to arrest microbial growth

5.4.4. freezing

5.4.4.1. reduces quality

5.4.4.2. dryer

5.4.4.3. tougher

5.4.4.4. less springy

5.4.4.5. less flavorfull

5.5. thawing

5.5.1. transfer form freezer to refrigerator 1 day b4 prep

5.5.2. exceptions

5.5.2.1. breaded, frozen fish

5.5.2.2. fish fillets

5.5.2.3. steaks weighing less than 1/2 lb

5.6. processed fish

5.6.1. canned fish

5.6.1.1. shelf life up to 12 months

5.6.2. cured fish

5.6.2.1. refrigerated

5.6.2.2. frozen

5.6.2.3. canned