FISH AND SHELL FISH
FISH -Fish are aquatic vertebrates with fins for swimming and gills for
breathing.
Fish is a high protein food, supplying on
an average a little more than 5 gm of protein/ edible ounce (1oz= 25 gm)
SEAFOOD
– A collective term for shellfish and other small
edible marine animals like crabs, mussels, shrimps, winkles, sea urchin etc.
Seafood may be served as a main course or as a special appetizer course
featuring delicacies like smoked salmon, oysters, baked clams, fried calamari
etc which are often served accompanied by butter and rye bread or served raw on
a bed of ice.
CLASSIFICATION
OF FISH:
- FIN
FISH –
- white fish ( contains
fats only on liver and there are mainly flat fish except cod)
- oily fish ( contains fat all over the body and these are all
round fish )
- SHELL
FISH
- mollusks
·
univalves
·
bivalves
- crustaceans
- cephalopods
FIN FISH: are vertebrates and have skin and
scales which cover their body. They move with the help of fins.
They are subdivided into 1.lean
/ white fish (0.5 % - 4% of fat), the most numerous which includes all the
cods family (haddock, whiting etc) and white flat fish ( plaice, sole etc) and
the perch family ( bass, red mullet and skate etc). Most of these fishes are
deep sea fishes. 2. Oily fish : the
amount of fat varies from 4%- 20 %, these fishes are often pigmented and tend
to be surface fish
( lives in the surface level of water). For example sardine,
mackerel, herring, trout (fat content of these fishes lie between 4%- 10%),
tuna ( 13% fat), salmon ( 12% fat), moray and lamprey
( 13%-17% fat)
SHELL FISH: as the name denotes have a
shell covering the body. They are invertebrates and subdivided into 1. Molluscs – which are again subdivided
into univalves- they are recognized by the characteristics spiral formation on
their shell, which are not divided into halves. Ex- winkles.
Bivalves-which have two distinctly separate
shells, joined by a hinge like membrane. The movement of the shell is
controlled by strong muscles when the muscles relaxes, the two shell of the
shell fall open. The shell also open, when the organism dies, does exposing the
content of the shell to contamination from outside, resulting in quick
decomposition. For example clams, cockles, mussels, oysters, scallops etc.
The shells of mollusks increase at the arte
of 1 ring per year to allow for the growth of the organism. The age of mollusk
can does be estimated by the numbers of rings on the shell.
2. Crustaceans:
these arthropods( a group of invertebrates with a shell and paired legs) having
a segmented, crust like shell and most of them are marine. The marine
crustaceans includes lobster, langoustes, crabs, shrimp etc. the only fresh
water crustaceans used in cookery is the crayfish.
The shell of the crustaceans do not go with
the fish, unlike those of the molluscs, but are shed each year with a new one
forming to suit their size.
3.
Cephalopods: The word literally means “head with foot”.
Buried in the flesh of all cephalopods is
the duplicate skeleton which is usually transparent and found in the form of –
a long pen in a squid, an oval cuttlebone or a hard beak of an octopus.
Cephalopods are marine animals which do not
have any backbone also termed as invertebrates.
Quick cooking over high heat or long slow
cooking is the rule for cephalopods.
Examples of cephalopods are - octopus,
squid, cuttlefish and jellyfish.
Squids are considered to be more sweet and
tender than cuttlefish.
QUALITIES
FOR A GOOD FISH –
- Fish
should look and smell fresh.
- The
scales should be intact, firmly adhering and shiny.
- The
eyes should be full and bulging but not sunken.
- The
gills of the fish should be bright red.
- When
poked or pressed with fingers the flesh should feel firm and resilient
(resisting, when poked it comes back to its original shape.)
- Guts
(organs specially related to digestive system) – belly should not be torn,
sagging or swollen. When the fish is open, the guts should be smooth and
clean.
- To
taste a cut piece of fish, press down with a finger and if impression is
left then the fish is stale. Raw flesh should not come away from the bones
as it is the sign of fish detoriation.
HOW
TO SELECT SHELL FISH : They should be bought in
season as far as possible. They should medium sized and of good weight. It is
best to buy them alive, particularly oyster, crabs and lobsters.
If they are died the following precautions
should be taken-
- The
claws of crabs should be springy and not hanging down.
- The
eyes should be bright.
- The
tail of lobsters should spring back when stretched out.
- Shrimp
and prawns must be crisp
- Oyster
shells should be tightly closed.
STORING FISH –
- Fresh fish should be stored for as short a time as possible
after purchase. Fish that has been freshly caught is the best for cooking.
- Ideal temperature for storage of fresh fish is 0ºC. Ideal
temperature for fish walk-in refrigerator is (-2) ºC– 0ºC.
- Whole fish will keep fresh for a longer time if it is gutted
(removing the intestines) as enzymes present in the stomach accelerate
decay.
- Fish should be stored tightly wrapped in a cling film and
covered with ice.
- Cut fish should never come in contact directly with ice as it
discolors the flesh and draws out the juices.
CUTS OF FISH
1.
DARNE – Steak or slice of a
round fish cut on the bone.
2.
TRONCON – Steak or slice of a
flat fish cut on the bone.
3.
PAUPIETTE - Thin slice of a
fish fillet which is usually stuffed and rolled like a cylinder.
4.
FILLET – Usually a boneless cut
of fish from one entire side of a fish.
5.
GOUJONS - Fillet of fish cut
into strips of 6 cm x 1cm x 1 cm about the size of a finger.
6.
GOUJONETTES – Thinner and
smaller version of fish fingers. Cocktail size fish fingers.
7.
CORNET – Thin slice of a fish
fillet usually triangular in shape which is rolled to form a cone.
8.
PLIE– Fillet which is flattened
and folded into two.
9.
SUPREME – A large fillet of
fish cut on the slant from a large round or flat fish.
10.
MEDALLIONS – A boneless round
shaped steak or slice of fish fillet usually cut from a large fillet of fish.
11.
DELICE – Menu term denoting a
folded fillet.
MAIN
COURSES OF FISH & SHELLFISH-
DEEP FRIED
FISH ‘N CHIPS –
A simple preparation made with firm textured fishes such as cod and sea bass
which are traditionally dipped in a batter of flour, egg, salt, baking powder
and milk and deep fried. These are served with long lengthwise potato fingers
or chips or French fries, lemon wedges and fried parsley. Traditionally this
British snack is served in cones of newspaper sprinkled with vinegar. In India
FISH ORLY – Fish
fillet is marinated in lemon juice, oil, chopped parsley and salt. A batter is
made with flour, stiffly beaten egg white, beer and seasoning. The fish is
dipped in the batter and deep fired, served with fried parsley and tomato sauce
or tomato ketchup.
FISH COLBERT – Fillet
of fish coated with breadcrumb and deep fried served with slices of lemon and
Maitre d’hotel butter.
FRITTO MISTO –
An Italian seafood and fish preparation which is usually served as an appetizer
and consists of small bite sized pieces of fish, squid, oysters, and other
seafood which is crumbed and deep fried usually served with lemon, parsley and
a roasted bell pepper sauce.
SICILIENNE –
Same as fish Colbert but served with brown butter, capers, and chopped
anchovies and sieved hard boiled egg.
SHALLOW FRIED
SOLE MEUNIERE – The fish is marinated,
patted with flour and shallow fried in hot butter. Served with slices of lemon
and sprinkled with lemon juice, hot brown butter and chopped parsley at the
last moment.
BELLE MEUNIERE – Very similar to meuniere
but garnished with blanched tomatoes, sliced sautéed mushrooms and few grains
of caviar.
GRENOBLOISE – Fish meuniere garnished with
segments of lemon and capers.
POACHED
RED SNAPPER DUGLERE
– Fish is poached in white wine and fish fumet. The cooking liquid is strained
and reduced to a sauce like consistency with sautéed chopped garlic, dices of
onion, blanched tomatoes and chopped parsley. At the last moment cream is added
to the sauce and the sauce is poured over the poached fish.
SOLE VERONIQUE –
Fish is poached in fumet and served with blanched and peeled white grapes and a fish veloute is made with
the poaching liquor.
BEKTI PRINCESS –
Poached fillet of Bekti served with fish veloute made with the poaching liquid
and white wine. It is garnished with slices of sautéed mushroom and blanched
asparagus tips.
BAKED
SALMON COULIBIAC
– Salmon fillet arranged over a layer of cooked rice, chopped hard boiled eggs
and duxelles enclosed or covered with brioche dough, baked and served like a
pie.
SOLE NICOISE –
Marinated fillet of sole placed on a bed of tomato concasse and baked in a hot
oven. Served with a garnish of black olives, anchovy fillets and slices of
lemon.
FISH STEWS
BOUILLABAISSE – is
the most famous of all Mediterranean fish soups. This originated in Marseilles France
MATELOTE – A
French fish stew made with red or white wine with aromatic flavourings. The
term is usually applied to stews made with freshwater fish such as eel, trout,
pike etc. All matelotes are usually garnished with small onions, mushrooms,
crisp bacon, fried crouton of bread and dices of crayfish meat.
SHELLFISH MAIN COURSES –
PRAWN NEWBURG –
This dish was first invented by Mr. Wenburg, the Executive Chef at Delmonicos
the famous restaurant in New York
LOBSTER
THERMIDOR – The lobster is cut lengthwise into two halves, seasoned with salt,
oil, paprika and roasted in the oven. A sauce is prepared by sautéing shallots
in butter to which roasting juices from the lobster, fish fumet, and white wine
are added. The sauce is then thickened with béchamel sauce and is finished by
adding English mustard powder and grated parmesan cheese. This sauce is poured
over lobster halves and served with chopped parsley.
COURT BOUILLON:
To preserve and enhance the delicate flavor
of fish, the liquor in which they are poached is prepared with care. The
poaching liquor is called court bouillon. There are different types of court
bouillon
- White
court bouillon ( with milk)
- Ordinary
court bouillon ( with lemon/ vinegar)
- White
wine court bouillon
- Red
whine court bouillon
The wine should be chosen for its fruity
flavor to impart a special delicate flavor. The amount of wine can be increased
if the amount of water is reduced by the same quantity. Red wine is used
especially if the court bouillon is used to make an aspic jelly, which will
then have a pale pink color. Court bouillons with white wine are used for
cooking shell fish and fish of all types. Court bouillon with red wine is used
for cooking lean white fleshed fish such as bass, which are served cold.
Recipe
of court bouillon:
Water – 1 lt, Salt (coarse sea salt) - 15
gm , Wine / vinegar – 75 ml , Carrot – 60 gm (sliced)
Bay leaves – 2 nos , Parsley stalks- 3 nos
, Peppercorn – 6 nos , Thyme – 1 sprigs
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 |
QUESTIONS:-
Classify fish with examples.
List and draw 8 cuts of fish and explain each one in single sentence
What are the factors to remember when buying fish and shell fish?
what are the quality points to be checked in the selection of fish and shell fish
What is court bouillon? What is it used for.
What is fish fumet?
“Deep frying and poaching are common methods of cooking fish”. Justify.
List five examples of shell fish.
Explain preservation of fish.
A cut of fish on the bone from flat fish___________.
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