FLAT FISH

• Flat fish
• Inspection amd grading
• Nutrition
• Cook methods
• Fish fumet

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FLATFISH

• Deep ocean water bottom dwellers
• Asymmetrical, compressed bodies, swim horizontal
• Eyes on top of head, 4 fillets
• Top of body is dark- bottom is light

INSPECTION/GRADING

• Grades are A, B, C- voluntary
• Type 1- plant, product and processing (raw- final)
• Type 2- warehouse, processing plant and cold storage
• Type 3- fishing vessels and plants (sanitation inspection only)

NUTRITION

• Low in calories, fat, sodium, vit, min
• High in Omega 3's
• Broiling, grilling, poaching and steaming

HEALTH BENEFITS OF FISH

• Most consumed- 1) shrimp 2)canned tuna 3) salmon
• Advantages of fatty fish acids
• - reduces cancer risk, manages diabetes, improves brain and eye health
• Healthiest seafood? Salmon, oysters, sardines

COOKING SEAFOOD

• All methods
• Cook till just done
• Tender DON'T overcook

WHEN IS IT DONE?

• Opaque
• Flesh firm, flakes fm bone
• Doesn't fall apart

FISH FUMET

• Sweat white mirepoix, sachet, lemon zest
• Add rinse bones, no gills
• Add white wine + 2" water to cover bones
• Bring to boil, off, steep 40 min
• Strain