How do fish and shellfish differ? What are the classification of these creatures.
Fish are vertebrates. Shellfish are invertebrates. 3 Classifications: 1. finfish (vertebrates), mollusks, crustaceans (invertebrates). 2. salt or fresh water. 3. lean or fatty.
What is the nutritional value of consuming fish and shellfish?
18-20% PRO( high source), fewer than 160 kcal per 3 oz. serving, high in the polyunsaturated fat omega-3 fatty acids, lowers heart disease risk
What are the different forms in which these products can be purchased in the U.S.?
whole fish, drawn fish, dressed fish, steaks, fillets, canned fish, cured fish (drying, salting, smoking), fabricated fish (fish sticks, fish cakes, nuggets, simulated fillets)
What is surimi and how is it used in the U.S.?
imitation shellfish products. it is lower in cost. the U.S. uses kamaboko; surimi that has been steamed and shaped into pieces resembling crab, shrimp, or scallops
Describe proper procedures for handling and storing fish.
should be consumed in 1-2 days of purchase. stored in coldest part of refrigerator. wrap tightly to prevent odors from coming into contact with other foods. if in butcher paper; first wrap in plastic then in foil. never freeze once thawed. best to thaw in refrigerator for 1 day only before preparation.
Explain why it is appropriate to cook fish with either dry- or moist-heat methods?
fish cooks quickly. time and temperature need to be considered. overcooking is most common