1 of 10

Slide Notes

DownloadGo Live

Round Fish

Published on Dec 11, 2015

No Description

View Outline

MORE DECKS TO EXPLORE

PRESENTATION OUTLINE

1.

INTRO TO ROUND FISH

  • Round fish
  • Lean and oily fish
  • Purchasing and storing
  • Cooking methods
  • Salmon
Photo by angel_shark
2.

GENERAL

  • Delicate! Hold both sides of fish!
  • No grain
3.

ROUND RISH

  • Eyes on both sides of head
  • Swims upright
  • Has fins and internal bone structure
  • Firm gill plate means its bony fish
  • Have 2 fillets
Photo by cliff1066™
4.

MUSCLE COMPOSITION

  • Myotomes- short muscle fibers
  • Myocommata- fragile connective tissue
  • Short cook time
Photo by Ohio Sea Grant and Stone Laboratory
5.

MARKET FORM

  • Steak is a portion cut
  • Dressed- viscera, scales, fins removed
  • 'In the Round' gutted and whole
  • Butterflied fillets- bone free
  • Fillets- boneless, 1 side, skin optional
6.

STORING FRESH FISH

  • Between 30 and 34 degrees
  • If shipped in ice, store in ice with perf pan
  • Whole fish packed in ice
  • Filets on top of ice
  • For every 2 degrees above 34 you lose 1 day
7.

PURCHASING TERMS

  • Fresh- not frozen: 1-2 week shelf life
  • Flash- quick frozen within hours of being caught
  • Fresh frozen- frozen while fresh but not quickly
  • Grazed- dipped in water
8.

COOKING FISH

  • All cooking methods are used
  • Tender
  • Should be cooked till just before done
  • Doneness- opaque, firm, flakes easily
  • Doesnt fall apart
9.

DETERMINE FRESHNESS

  • Smell- sweet smell
  • Eyes are clear and bulging
  • Gills- maroon and sweet smell
  • Responds to soft pressure
  • Abscence of belly burn
10.

SALMON

  • Soft boned
  • Andronomous
  • Atlantic- few/no black dots. White mouth/pink tongue
  • Pacific- black mouth/black tongue. Lots of dots
  • Orange flesh because eats krill/insects

Goldie Radojevich