Fish

• FIN FISH: These are vertebrates and have got scale all over the body. They move with the help of fins. These can be sub divided into 2 categories:

                                            i.            FLAT FISH: It contains oil only in the liver along with Vitamin A&D. Most of them are Deep Sea Fish for eg. Sole, Pomfret, Turbot, Brill, Witch.

                                          ii.            OILY/ROUND FISH: They are round in shape and contain oil all over the body along with Vitamin A&D(also present all over the body). Amount of fat varies from 15 – 20% in different parts of the body. It is useful for energy but not digestible for eg. Herring, Salmon, Tuna, Anchovy, Trout etc.

• SHELL FISH: These are invertebrate and have got shells that cover the body. These are very good source of proteins and are generally used by body builders vinegar is added during the process of cooking these can be sub: divided into three categories.

                                                                    i.            Mollusks; These are further divided into two sub-sections.

                                                                  ii.            Bivalves: These are distinctively shells joined by hinge like membrane movements are controlled by the strong muscles. When the muscles; relax, shells fall open and also the shells open up when the organism dies for e & oysters seallopa. Mussels, clams, & Cockles.

                                                                iii.            Univalves: These are recognized   by the characteristics spiral formation of their shells which unlike bivalves are not divided into halves for eg. wheckles, winkles etc.

                                                                iv.            Crustaceans: These have a segmented crust like shell. The shell of the crustaceans does not increase with the time but they are being shed every year with a new one taking the position of the old one for eg. Lobsters, crabs, prawn etc.       

• STORAGE OF FISH:

                                            i.            Fresh fish should be stored in boxes containing ice.

                                          ii.            Fish should be refrigerated in a separate refrigerator at 1 to 2*C.

                                        iii.            Cabinet for a cold storage of fish must have a temperature -18to -20*C.

                                        iv.            Smoked fish must also be kept in refrigerator.

                                          v.            Wrap fillet in plastic to avoid ice burns.

• SIGNS OF QUALITY FIN FISH:

1. EYES                SHOULD BE BRIGHTENED

2. FLESH              SHOULD BE FIRM

3. SCALES           SHOULD BE PLENTIFUL AND MOIST

4. SKIN                SHOULD HAVE A GOLDEN SHINE, SMOOTH AND MOIST

5. FINS &TAILS SHOULD BE STIFF

6. SHELL             PLEASANT , SLIGHTLY SALTY SMELL

7. THERE SHOULD BE NO BLOOD CLOTS VISIBLE ON THE FISH

o       SIGNS OF QUALITY SHELL FISH:

                                                          i.            Eyes should be bright.

                                                        ii.            Should be of medium size and good weight.

                                                      iii.            With the exception of shrimps and prawns, all the shell fishes should be purchased alive.

                                                      iv.            Shrimps and prawns are usually brought already cooked and can be purchased as shelled or peeled as per the requirements.

                                                        v.            Crabs should be alive and both the claws should be attached to the body.

                                                      vi.            Live lobster should be bluish black in color and when cooked they turn bright red.

                                                    vii.            Oysters should be alive. This is indicating by tightly closed outer shell.

o       PRESERVATION OF FISH:

                    i.            FREEZING: It refers to dropping down the temperature of fish, fish is frozen at sea or as soon as reaches the port. It should be thawed before cooked.

                  ii.            CANNING: Only oily fish are generally Canned in its own juices, oil, tomato juice and brine solution.

                iii.            SALTING: In this process salt is used as main preservative and this process is accompanied by smoking.

                iv.            SMOKING: Whole or small pieces soaked in brine solution then smoked for 5-6 hours.

v     Cold Smoking 33*C

v     Hot Smoking 70-80*C

                                           

                  v.            PICKLING: pickled in vinaigrette.

o       CUTS OF FISH:

1. La Darne: A slice of round fish cut on the bone 2-3 cm thick for eg. Darne de saumon
2. La Troncon: A slice of flat fish cut on the bone 4-5 cm thick for eg. Troncon de Turbot.
3. La Fillet: A cut of fish which is free from bone / bones for eg. Fillet de Saumon
4. La Supreme: It is usually to fillet of large fish which is cut on a slant for eg. Supreme de Saumon.
5. Le Delice: Trimmed and neatly folded fillet fish for eg. Delice de Sole.
6. Le Goujon:
7. Le Goujonnet: The term is usually applied to fillet of fish which is cut into strips, 5cm long and ½ cm wide for eg. Goujonnet de (any small fish)
8. Le Paupiette: It is fillet of fish which is spread with stuffing and then rolled for eg. Paupiette de Sole.

ROUND FISH GIVES 2 FILLETS AND FLAT FISH GIVES 4 FILLETS.

Ø      WASTAGE FROM FLAT FISH IS 50% OF THE WHOLE CARCASS

Ø      WASTAGE FROM ROUND FISH IS 60% 0F THE WHOLE CARCASS

DIFFERNCE BETWEEN FLAT AND ROUND FISH::::::::::::::::::::::::::

FLAT FISH	ROUND FISH
SHAPE OF FLAT FISH IS FLAT	SHAPE ROUND FISH IS OVAL
SPINE IS LOCATED IN THE MIDDLE	SPINE IS LOCATED AT THE TOP
FLAT FISH HAS 2 FILLETS ON EACH SIDE	ROUND FISH HAS 1 LARGE FILLET ON EACH SIDE

METHODS OF COOKING FISH

1. BOILING: This method is suitable for whole fish and for certain cuts of fish in either case, the fish should be covered with liquid which can be water, milk. Oily fish is always cooked in milk or water, whereas flat fish is cooked in fish stock(court bouillon). Court bouillon contains VINEGAR, WATER, SALT,BOUQUET GARNI, ROUGHLY CHOPPED VEGETABLES. AND IT IS USED FOR BOILING ROUND FISH. For whole fish boiling should be started with cold liquor, whereas cuts of fish can be placed in simmering liquid.
2. POACHING: This method is suitable for small fish and cuts of fish.
3. GRILLING: This method is suitable for small fish and cuts of fish. Fillets are passed through seasoned flour, brushed with oil and grilled on both sides.
4. SHALLOW FRYING: It is termed as meuniere and it is suitable for small fish, cuts of fish and fillets. Fish is passed through seasoned flour and then shallow fried.
5. DEEP FRYING: This method is suitable for small fish and fillets. The fish must be covered with any of the following:

1. Flour , egg white and bread crumbs batter is known as breading procedure or a la anglaise.
2. Milk and flour batter is known as a la francaise
3. Baking is suitable for whole fish.

FISH	POTATOES	VEGETABLES	ACCOMPANIMENTS
GRILLED/FRIED	FRIED/ SAUTEED	GREEN SALAD/ COLE SLAW/ CARROT/ ONION / CAULIFLOWER	HOLLANDAISE SAUCE/ TARTARE SAUCE/ SLICES OF LEMON/ PARSLEY / BROWN BUTTER/CAPER SAUCE  etc.
BOILED/STEAMED	BOILED IN JACKETS / MASHED	GREEN SALAD/ CUCUMBER SALAD/ONIONS/ CAULIFLOWER/ BEANS AND TOMATOES	HOLLANDAISE SAUCE/ HORSE RADDISH SAUCE/ PARSLEY/EGGS/ FENNEL etc.
BAKED	BAKED/ BOILED/ SAUTEED	GREEN SALAD/ CARROTS/BEANS/ TOMATOES/ SPINACH/CELERY/ ONION/ CAULIFLOWER	HOLLANDAISE SAUCE/MUSTARD SAUCE/TATARE SAUCE/ CAPER SAUCE/LEMON/ PARSLEY BUTTER.

PREPARING AND SERVING SHELL FISH:::::::::::::::

1. lobster and crabs are boiled alive and flesh is replaced in shell  with sauces or served as salads or other cold dishes.
2. prawns and shrimps must be first shelled, de- veined and then cooked.

CAVIAR::: IT IS THE PROCEESSED ROE OF STURGEON FISH.

TYPES OF CAVIAR:::::

1. MALOSAL: It is one of caviar and contains 4% salt.
2. SALT BARREL CAVIAR: It contains 12% salt and can be stored for longer time than malosal.
3. PAUSNAYA: It contains little salt and has a jam like cosistecy.