FISH AND SHELL FISH DISHES.pptx

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FISH AND SHELLFISH DISHES

Types of Fishing in the UK

• Net Caught/Trawler Fishing:

• Cost-effective method capturing large fish quantities.

• Modern technology ensures reliable sourcing.

• Less sustainable; overfishing leads to higher prices.

• Smaller fish often caught and discarded.

• Delay from catch to market.

Benefits and Drawbacks of Line Fishing

• Minimal Market Impact: Line fishing has little effect on global fish supply.

• Terminology: Distinguishes between farmed or net-caught fish, often indicating quality.

• Conservation: Small fish can be released quickly.

• Freshness: Fish are typically very fresh.

• Cost: Can be expensive due to limited quantities.

• Wildlife Threat: Lost lines and hooks can harm other animals.

• Weather Dependent: Fishing is influenced by weather conditions.

Quality Points of fish

when purchasing fish there are 5 quality points to look out for they are

• Smell – should just smell of the sea

• Eyes – bright and bulging

• Slime – should have slime (especially oily fish)

• Gills – should be bright pink

• Firm flesh – especially round white fish like haddock

Quality Points of shellfish

• Molluscs

• Tightly closed shells

• Undamaged

• Heavy weight

• Fresh smell

• Crustacean

• Live when purchased/delivered

• Undamaged – all limbs in tact shells not cracked

• Feels heavy for size

Cuts of Fish

• There are different cuts of fish that you can obtain

from different types of fish, they include

• Paupiettes – rolled flat fish stuffed with salmon mousse

• Darnes – sliced through a whole round fish e.g. cod

• Troncons- Large flat fish cut on the bone

• Supremes- portion cut from a large fillet e.g. Salmon

• Whole – cooked and served whole

• Goujons – cut on a slant across small flat fish

• Quenelles- shaped fish mousse usually salmon

Paupiettes of plaice

• How did we make the stuffed paupiettes in the test???

• Fillet fish, and skin

• Check for bones

• Lay skin side up (skin side inside)

• Spread salmon mousse

• Roll and secure with clingfilm

Cooking fish / shellfish

• Deep poaching - in a large amount of liquid normally it is for cooking whole large fish such as salmon, which is an oily fish with firm flesh It is usually cooked in a fish kettle.

• Deep/shallow/stir frying- these are good cookery methods for fish /shellfish that requires quick cooking, e.g. squid which has rubbery flesh and goes very tuff if cooked to long.

• Or fish such Makerel which are smaller oily

Fish with firm flesh but need less cooking and not

Poached

Cooking Fish / shellfish

• Boiling- is used for cooking crustacean such as crabs and lobster from which you can get dressed crab or lobster thermidor

• Steaming – is used for cooking molluscs such as mussels and clams which have a firm flesh encased in shells

Cooking fish cont

• Proteins – As you cook fish the protein coagulate and go firm. (but if you over cook they dry out and go tough)

• And change colour from translucent to an opaque look.

• Collagen – is the structure that holds the flesh together so as it cooks it loses its structure and turns to gelatine

• And the muscle fibre have nothing to hold together so the fish separates easily in to flakes

Preservation

• Preservation of fish and shellfish is a very popular way of preparing fish and can be eaten straight away

• Marinating –

• Gravadlax

• Ceviche

• Escabeche

• Pickling

• Rollmops

• Mustard cured herrings