Seafood

1. 3/18/2022 1
BAC 102Culinary Foundation Level II (T)
Chef Mehernosh Dhanda

2. Definition
Structure and composition of fish and shellfish
Classification & identification of a variety of fish and
shellfish
Processing fish
Market forms
Determining freshness of fish
Purchasing terminology
Cooking fish & seafood
Other seafood categories
Storage of fish & seafood
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BAC 102Culinary Foundation Level II (T)

3. Fish are aquatic
vertebrates with fins for
swimming and gills for
breathing
Shellfish are aquatic
invertebrates with shells
or carapaces
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BAC 102Culinary Foundation Level II (T)

4. Habitat Physical Shape Flesh type
Fresh water fish- found
in rivers, lakes, ponds
Salt water fish – found
in the ocean
Round fish
Flat fish
White fish
Oily fish
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BAC 102Culinary Foundation Level II (T)

5. Include fresh and
saltwater varieties
Have fins and internal
bone structures
Have eyes on both sides
of their heads
Bodies are truly round,
oval, or compressed
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BAC 102Culinary Foundation Level II (T)

6. Found in deep ocean waters
Have asymmetrical,
compressed bodies
Swim in a horizontal position
Have both eyes on top of
their heads
Bottom dwellers
Top of their bodies is dark
and the bottom is lighter in
color
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BAC 102Culinary Foundation Level II (T)

7. Spend their lives in fresh water
with a salinity of less than 0.05%
41% species of fish are found in
fresh water
Anadromous fish reproduce in
fresh water but spend adulthood in
salt water
E.g.: Salmon, Stout, Three-spined
Stickleback
An eel reproduces in salt water
and lives in fresh water
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BAC 102Culinary Foundation Level II (T)

8. Perch Tilapia
Salmon
Catfish
Carp
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BAC 102Culinary Foundation Level II (T)

9. Spend their entire lives in oceanic waters
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BAC 102Culinary Foundation Level II (T)

10. Mackerel
Red Snapper
Ladyfish
Surmai
White
pomfret
Rawas
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BAC 102Culinary Foundation Level II (T)

11. Larger fish should be scaled, washed, trimmed and gutted before
cooking.Whereas, smaller fish can be just washed and scaled and left
whole
Scale
Trim
Gut
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BAC 102Culinary Foundation Level II (T)

12. Use a scaling knife
Or use the
unsharpened edge of a
knife
Work from tail to head.
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BAC 102Culinary Foundation Level II (T)

13. Using kitchen shears or scissors trim off all the fins around the fish
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BAC 102Culinary Foundation Level II (T)

14. Remove the gills by
cutting the throat
connection
Run the knife on the
belly side from tail end
to head
Remove all internal
viscera
Wash under running
water
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BAC 102Culinary Foundation Level II (T)

15. Whole or round
Drawn
Dressed
Pan-dressed
Butterflied
Fillet
Steak
Wheel or center-cut
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BAC 102Culinary Foundation Level II (T)

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BAC 102Culinary Foundation Level II (T)

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BAC 102Culinary Foundation Level II (T)

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BAC 102Culinary Foundation Level II (T)

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BAC 102Culinary Foundation Level II (T)

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BAC 102Culinary Foundation Level II (T)

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BAC 102Culinary Foundation Level II (T)

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BAC 102Culinary Foundation Level II (T)

23. Smell
No odor or the smell of the sea
Eyes
Clear and full
Gills
Intact and bright red
Texture
Flesh should be firm
Fins and scales
Moist and full
Appearance
Moist and glistening
Movement
Crustaceans purchased alive should show movement
Oysters/clams should close their shells when tapped
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BAC 102Culinary Foundation Level II (T)

24. Fresh
Never frozen- Directly used after being caught
Chilled
Fresh, held at 30°F to 34°F- Held till sent to local outlets
Flash-frozen
Quickly frozen onboard ship, within hours of being caught
Fresh-frozen
Frozen while fresh, but not quickly
Frozen/ Blast frozen
Subject to temperature below 0°F
Glazed
Dipped in water to form a protective shell of ice
Fancy
Code word for previously frozen
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BAC 102Culinary Foundation Level II (T)

25. All cooking methods can be used
Seafood is inherently tender
Should be cooked until just done
Overcooking is the most common mistake
made in preparing seafood
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BAC 102Culinary Foundation Level II (T)

26. Poaching:
Baking:
Grilling:
Stewing:
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BAC 102Culinary Foundation Level II (T)

27. Shallow Frying:
Coat the fish with seasoned
flour or egg and crumbs and
fry as follows:-
Thin fillets = 4 minutes
Thicker fillets = 5-6 minutes
Cutlets, Steaks
orWhole fish = 10-15 minutes
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BAC 102Culinary Foundation Level II (T)

28. Deep Frying:
Coat the fish with seasoned
flour, batter or egg and
crumbs
Preheat the oil to 190C,
375F, and fry as follows:-
Thin fillets = 3 minutes
Thicker fillets = 4 minutes
Cutlets, Steaks = 5-8 minutes
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BAC 102Culinary Foundation Level II (T)

29. Braising:
Sear in order to brown the
surface and enhance its flavor
Add a small amount of fatty
oil
Cook it covered at a very low
simmer until the fish is tender
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BAC 102Culinary Foundation Level II (T)

30. Translucent flesh becomes opaque
Flesh becomes firm
Flesh separates from the bone easily
Flesh begins to flake
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BAC 102Culinary Foundation Level II (T)

31. Have small unsegmented bodies and no
internal skeleton
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BAC 102Culinary Foundation Level II (T)

32. Single shell
Marine snails
▪ Abalone
▪ Conch
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BAC 102Culinary Foundation Level II (T)
Abalone
Conch

33. Two bilateral shells
Clams
Oysters
Scallops
Mussels
Cockles
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BAC 102Culinary Foundation Level II (T)

34. No exterior shell
One single internal shell
called a pen
Squid/Calamari
Octopus
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BAC 102Culinary Foundation Level II (T)

35. Have a hard outer shell and jointed
appendages
Found in both fresh and salt water
They breathe through gills
Crayfish
Crab
Lobster
Shrimp
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BAC 102Culinary Foundation Level II (T)

36. King
Dungeness
Soft-shell
Blue
Stone
Snow
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BAC 102Culinary Foundation Level II (T)

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BAC 102Culinary Foundation Level II (T)

39. Temperature between 30°F and 34°F
If shipped in ice, store in ice
Do not allow seafood to become dry
Scallops and fish fillets should not be in direct contact
with ice
Live animals should be stored in saltwater tanks or in
boxes with seaweed
Bivalves should be stored in net bags or boxes at high
humidity
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BAC 102Culinary Foundation Level II (T)

40. Group 1: Prepare a chart on Salt water fishes
Group 2: Prepare a chart on Fresh water fishes
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BAC 102Culinary Foundation Level II (T)