Culinary 15 - Seafood

HRM 212B:CULINARY ARTS AND

SCIENCECulinary 15- Seafood

OUR LADY OF FATIMA UNIVERSITY

COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

FOOD AND CULINARY



SeafoodThree Groups of Fish:

1. Flatfish – finfish that are oval, compressed fish such as flounder, with both eyes on the same side of its head when mature; lean fishes; lives in saltwater





Cont. Groups of fish

2. Round fish – thick-bodied, symmetrical fish. They may either from saltwater or freshwater and lean or oily.

Cont. Groups of Fish

3. Cartilaginous or Non-bony fish- have no bones only cartilage. Their skin have no scales. Monkfish, Ray or Skate and Shark are the three nonbony fish used in foodservice.



Fish has very little connective tissues. This is one of the most important differences between fish and meat. It means that:

1. Fish cooks very quickly, even at low heat2. Fish is naturally tender3. Moist-heat cooking are used not to create

tenderness but to preserve moistness4. Cooked fish must be handled very carefully

or it will fall apart



Cooking Lean Fish: it is often served with sauces to enhance moistness

1. Moist heat method – lean fish is especially well suited to poaching. This method preserves moistness

2. Dry heat method – lean fish, if it broiled or baked, should be basted with butter and oil

3. Dry heat with fat – fish may be fried or sautéed



Cooking Fat Fish

1. Moist heat method 2. Dry heat methods – well suited to broiling

and baking3. Dry heat method with fat – salmon and

stronger-flavored fish like mackerel, may be cooked in fat, but care should be taken to avoid excessive greasiness. Smaller ones like trout are often pan fried. Drain the fish well before serving.



Composition of Fish: Three structural factors that contribute to the tenderness of fish

1. Collagen – a pearly white, tough and fibrous protein that provides support to muscles. Compared with meat or poultry, fish muscle has lower amount of connective tissue

2. Amino Acid (hydroxyproline- a major component of protein collagen)

3. Muscle Structure – myotomes – short muscle fiber which is separated by very thin sheets called the myocommata



Market Forms of Fish

1. Whole Fish/Round Fish – completely intact, as caught

2. Drawn Fish – whole fish that have their viscera removed

3. Dressed Fish – head, tails, fins and scales have been removed in addition to the viscera

4. Steaks – crossed-section slices, each containing a section of backbone

5. Fillets – boneless sides of fish, with skin on or off

6. Sticks – cross section slice of fillets

CHARACTERISTICS FRESH FISH NOT-SO FRESH FISHODOR No off odor, fresh

and mildStrong fishy odor

EYES Clean, shiny, bulging

Cloudy, sunken

GILLS Red or pink Gray or brown

TEXTURE OF FLESH Firm, elastic Soft, dents easily

SCALES Shiny, tight on skin Loose, not shiny



SHELLFISHTwo Groups:1. Crustaceans are shellfish with segmented

body covered by exoskeleton consisting of hard upper shells and soft under shell. Crustaceans include lobsters, crab, shrimp and crawfish.

Broiling seems to be contactiOUR LADY OF FATIMA UNIVERSITY


2. Mollusks are those with soft un-segmented body usually enclosed in a shell. Mollusk has three types:

a. Univalves have only a single hard shell (conch and abalone)



Cont. 3 Types of Mollusks

2. Bivalves contained within two hard shells that hinged together (clams, oysters, mussels, scallops)





Cont. 3 Types of Mollusks

c. Cephalopad (SEFF-uh-loh-pod) comes from the two Greek words for “head” (kephale) and “foot” (pod). They are mollusks with legs that hang directly beneath their heads.

Common shellfish used in Foodservice Operations

1. Oysters – bivalves Have rough, irregular shells, the bottom shell is slightly bowl shaped and top shell is flat

The flesh is extremely soft and delicate and contains a high percentage of

water





2. Clams – bivalves

Hard shell clams or quahogs (American clam)

a. Littlenecks – the smallest. They are the most tender for eating raw or for steaming

b. Cherrystones – medium sized. They can be eaten raw and good for steaming, though tougher than littlenecks

c. Chowder – longest, also called quahogs. They are chopped for cooking in chowders and for frying

Cont. Clams

Soft Shell Clams – sometimes called longnecks because of the long tube that protrudes from between the shells. They have steamers because the usual way to serve them is to steam them and serve them with their own broth and with melted butter for dipping



Cont. Common Shellfish used in Foodservice Operations

3. Mussels – bivalveThe most common resemble small back or

dark-blue clams. Their shells are not as heavy as clamshells. Their flesh is yellow to orange in color and firm but tender when cooked

idOUR LADY OF FATIMA UNIVERSITY



4. Scallops – bivalve; has two main kindsa. Bay scallop – small, with delicate flavor and

texture; expensiveb. Sea scallop – larger, not as delicate as bay

scallops, but still tender unless overcooked

Note: Scallops are creamy white in color and have a sweet flavor




5. Cephalopids – means “head-foot”, referring to the fact that these animals have tentacles or “legs” attached to the head, surrounding the moutha. Squid – usually referred to on menus by either Italian name, calamari. They are soft- bodied animals somewhat resembling octopus but they have 10 tentacles, 2 of them are

longer than the others



Cont. Cephalopods

b. Octopus (“eight feet”) – are firm-textured, even chewy; but the larger sizes are usually considered too tough to eat.



CRUSTACEANS

1. Lobsters Northern lobster is perhaps the most prized of

all shellfish. It has a large, flexible tail, four pairs of legs and two large claws. Its shell is dark green or bluish green but turns red when cooked.

Meats from the tail, claws and legs are eaten. It is white and sweet, with a distinctive taste

A 500g lobster yields about 125g of cooked meat



Lobsters are classified by weight:Chicken 450gQuarters 575gSelects 675 - 1025gJumbos 1130g



2. Shrimps They are small crustaceans that look somewhat like tiny, clawless lobsters

They come in many varieties, depending on where they are caught

Large shrimp are more expensive A 500g raw shrimp yield about 250g peeled, cooked shrimp

Prawn – sometimes used for large shrimp



Cont. Crustaceans

3. Crabs

Kinds of Crabs in Commercial Kitchens

a. Alaskan King crabLargest of the crabs

(2.7 - 9 Kg)



Cont. Crabs

b. Alaskan show crabSmaller than king

crab; often used as a less expensive substitute

c. Dungeness crabWest coast crab,

weighing 7 – 1.8kg; sweet meat



Cont. Crabs

d. Blue CrabSmall crab from east

coast, weighing about 140g; used as frozen crab meat

e. Soft-shell crabA molting blue crab,

harvested before the new shell has hardened. It is sautéed or fried and everything is eaten except for the gills and head



Cont. Crab

f. Stone crabPopular in the

Southeast, only the claws are eaten

Cont. Storage of Frozen Meats

Wrap frozen meats well to prevent freezer burn

Sore at 0F (-18C) or colder Rotate stock – FIFO. Frozen meats do not keep indefinitely. Recommended shelf life at 0F (-18C) for beef, veal,, and lamb is six months; for pork is four months

Defrost carefully. Tempering in the refrigerator is best. Defrost at room temperature encourages bacterial growth

Do not refreeze thawed meats. Refreezing increases loss of quality

Keep freezers clean

Culinary 15 - Seafood

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