Fish and shellfish part 2 V2

• newEditor
• Catering
• Further Education (Key Stage 5)

Fish and Shellfish

Name different cuts of fish

Cuts of fish

Darnes – large round fish, can also be sliced thicker and cut in half to make half darnes).

Tronçons - large flat fish. Fillets – round and flat fish skin on/off. turbot halibut brill

Fillet - from with round or flat fish

Delice, Flat fillet thats folded and stuffed

Suprêmes – large round or flat fish, traditional and with skin. cut on a slant from the fillet - also called a pave

Goujons - flat or round fish. long narrow cut taken from the fillet - small fish such as sole or plaice

Darnes –

Tronçons -

Fillet -

Delice,

Suprêmes –

What are paupiettes of sole?

Gordon Ramsay's Lemon Sole Recipe | The F Word (youtube.com)

A paupiette is a slice of fish that is either pounded or naturally thin and rolled up around a layer of forcemeat or mousse and then either braised or poached.

Cost of the fish - Size and type of the fillet used -

Filleting skill - Type and amount of filling to be used -

Correct shape to be maintained during cooking - What course the dish is on the menu (starter/fish/main) - The amount of paupiettes per portion to be used -

Consistency of portion size at serving -

Cooking methods - Dry

Roast (whole fish, larger cuts).

Grill (whole fish, larger cuts – shellfish). Also suitable for smaller fish like sea bass as it brings out flavour and enhances its appearance, is quick and is a healthy cooking method

Shallow fry (whole fish, goujons, fillets, suprêmes - suitable shellfish).

Deep fry (goujons, fillets, suprêmes, fry of fish – suitable shellfish).

Bake (fish pies, en papillote, au gratin/crusts, whole fish, large cuts – suitable shellfish).

Cooking methods - Wet

Boil (suitable shellfish).

Poach (whole fish, fillets, paupiettes – suitable shellfish).

Steam (whole fish, suprêmes, darnes – suitable shellfish). Stew (whole fish – suitable shellfish).

Braise (whole fish, larger cuts).

Which cooking method is suitable for whole fish?

A

Roast

B

Grill

C

Steam

D

Poach

What is a healthy cooking method for sea bass?

A

Deep fry

B

Grill

Which method is used for fish goujons?

A

Deep fry

B

Shallow fry

C

Braise

What cooking method is used for fish pies?

A

Bake

B

Poach

Which method is suitable for shellfish?

A

Braise

B

Steam

C

Poach

D

Boil

Considerations regarding portion control

Cost of the fish

- Size and type of the fillet used

- Filleting skill

- Type and amount of filling to be used

- Correct shape to be maintained during cooking

- What course the dish is on the menu (starter/fish/main)

- The amount of paupiettes per portion to be used

- Consistency of portion size at serving

- Standardised recipes

video rick stein preparing oysters - Google Search

Shell Fish

Fall into two categories;

Crustaceans - hard shell, no back-bone - crab, lobster, prawns, shrimp

Molluscs - univalve (whelk) or bivalve (muscle scallop, oyster) or cephalopods (squid)

hinged two part shell - clams, muscles, oyster, also octopus, snail and squid

Which of the following is a crustacean?

A

Lobster

B

Whelk

C

Scallop

D

Octopus

What type of shellfish is a clam?

A

Crustacean

B

Univalve

C

Bivalve

D

Cephalopod

Which is a type of cephalopod?

A

Prawn

B

Squid

C

Snail

D

Mussel

Quality

Live shellfish (mussels & oysters)

Clean (no sand, mud, barnacles).

Intact closed shell, or closes when tapped. ALIVE

No unpleasant odours (scallops, mussels, oysters)

Scallop flesh white to cream.

Limbs attached

Heavy in relation to size

How do we know that a crab is fresh?

Alive (alert and active) -

Fresh smell -

Feels heavy in relation to its size

What to look for when buying fish:

• Clear, bright eyes which are not sunken

• Bright red gills

• No missing scales

• Scales firmly attached to the skin

• Moist skin (skin feels slightly slippery)

• Shiny skin

• Stiff tails and fins

• Firm flesh

• Fresh sea smell (no odour of ammonia)

What should fish eyes look like when buying?

A

Clear and bright eyes

B

Sunken and dull eyes

What colour should fish gills be?

A

Bright red gills

B

Brownish yellow gills

What indicates fresh fish skin?

A

Dry and flaky skin

B

Moist and shiny skin

Methods of Preservation

1. Chilling

• Fish is stored at temperatures between 0°C and 4°C to slow bacterial growth and enzymatic activity.

• It is typically placed on crushed ice in a refrigerator or cold store.

• Chilled fish should be used within a few days to ensure freshness.

2. Freezing

• Fish is frozen at -18°C or lower, which prevents bacterial growth and extends shelf life for months.

• Common methods include blast freezing (rapid freezing using forced cold air) and individually quick freezing (IQF) for smaller portions.

• Freezing helps retain texture and nutritional value but may cause loss of moisture if not properly packaged.

3. Salting

• Salt is used to draw out moisture, creating an environment unsuitable for bacteria.

• Methods include dry salting (rubbing salt directly onto the fish) and brining (immersing fish in a strong salt solution).

• Salting is often combined with drying or smoking for extended preservation.

Smoking

• Fish is exposed to smoke from burning wood, which adds flavor and acts as a preservative due to the antimicrobial properties of smoke compounds.

• Two types exist:

  • Cold smoking (below 30°C) imparts flavor but does not cook the fish.

  • Hot smoking (above 65°C) fully cooks the fish while preserving it.

5. Drying

• Fish is dehydrated by removing water content, preventing bacterial growth.

• Traditional methods include sun drying or air drying, while modern techniques use mechanical dehydrators.

• Dried fish is lightweight and can be stored for long periods, though it requires rehydration before use.

6. Canning

• Fish is packed in airtight containers, heated to kill bacteria and enzymes, then sealed under pressure.

• Common types include tinned tuna, sardines, and salmon, preserved in oil, brine, or sauce.

• Canned fish has a long shelf life and does not require refrigeration until opened.

Each of these methods is used based on storage conditions, intended use, and desired texture or flavor of the preserved fish

What have you learnt?

Fishy