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Chapter 15 - Cooking Fish and Shellfish

Terms in this set (45)

Why is grilling and broiling popular?
It is perceived by customers as simpler healthier and quicker method of preparation.
What is important to remember when serving grilled or broiled fish with a sauce.
Do not cover the item because the browned, grilled surface is important visually and do not serve too much sauce.
What are the most popular types / cuts of fish for baking?
Steaks, fillets and smaller whole fish along with shellfish and stuffed clams and oysters are very popular.
How is baking applied to whole large fish and large fish portions?
Moist baking is generally applied to large whole fish where the pan is just large enough to hold the fish, the bottom of the pan is buttered or oiled and the liquid is used in a sauce.

Or, baking is usually combined with another method either to start or finish cooking.
Due to the delicate nature of fin fish, what are two methods often used.
The classic method a la' meuniere or use of a standard breading procedure.
What is a la' meuniere?
Dredging in flour before sauteeing and serving with brown butter, lemon and parsley.
What type of fish are best for deep frying?
Lean fish and shellfish such as shrimp, clams, oysters and scallops.
What should be done to fish before it is deep fried?
It should be coated with a batter or breading to protect it which also adds flavor, color and texture.
What are the two methods for poaching fish?
Shallow poaching and the submersion method.
What type of fish are usually poached using shallow poaching?
Fillets and small portions.
What type of fish are usually poached using the submersion method?
Whole fish and large portions.
What is the shallow poaching method?
Cooking in liquid at low heat in which the fish is only partially submerged in the liquid.
What is the submersion method of poaching?
Cooking in liquid at low heat in which the whole fish or large portion is completely submerged in the liquid.
What is court bouillon?
A quickly prepared broth used in fish poaching containing water, herbs, acid and other seasoning including mirepoix and black peppercorn.
When rolling a paupiette with a fillet of fish, which side faces inward - the belly side or the skin side?
The skin side faces in because it is usually the less attractive side.
What is the steaming technique where the fish and additional flavoring ingredients are tightly enclosed in parchment paper so the steam cannot escape?
En papillote
What is the cooking technique where the fish is placed in enough liquid to barely cover and simmered or sometimes in a lesser quantity of liquid and covered to steam?
E'tuver
Should freshwater or saltwater fish be used in dishes that are consumed raw? Why?
Saltwater because there are less possible contaminents in larger moving bodies of water.
What should be done to destroy possible parasites in saltwater fish to destroy possible parasites?
It should be frozen and thawed before use.
What are important considerations when purchasing fish, especially that which will be consumed raw?
Use the freshest available from reputable purveyors, observe strict sanitation procedures, keep it cold and handle it as little as possible.
What is the dish prepared of chopped raw fish mixed with various condiments and seasonings?
Fish Tartare
What is the dish prepared with very thin slices of firm, meaty raw fishserved with a variety of garnish and usually a piquant sauce?
Fish Carpaccio
What is the dish of raw seafood marinated in an acid mixture that coagulates (denatures) the protein so the texture of the raw fish resembles that of cooked fish?
Ceviche
What procedure is used to apply a crust or coating to fish and what are the sequence of steps?
The standard breading procures, which consists of first dredging in flour, followed by dipping in egg wash and then breading.
What is the temperature range for poaching fish?
160 - 180 degrees
What temperature should the poaching liquid be for small whole or portioned fish and why?
Already hot liquid because the small size of the fish will only require a short cooking time and you want to preserve the flavor.
What temperature should the poaching liquid be for large whole or portioned fish and why?
Cold liquid for even cooking and to avoid sudden contractions that could split the skin.
What are the two methods for cooking fish called that are done in an oven?
Baking and roasting.
What should be done to fish that will be broiled?
It should be coated with fat to help retain moisture and avoid drying out.
Why is fish that is to be sauteed usually given a coating of flour, breading or other starchy product?
It forms a crust that browns well and enhances the flavor, and helps hold the fish together and prevent sticking.
What is sauteeing?
Cooking quickly in a pan over high heat in a minimal amount of fat.
What is pan frying?
Cooking in a moderate amount of fat at moderate heat for a reasonable amount of time based upon the size of the food being cooked.
Is sauteeing better for large or small fish portions? Why/why not?
Small because they will quickly cook.
Is pan frying a better option than sauteeing for large fish portions? Why/why not?
Yes because the lower heat and increased fat will allow the fish to cook for a longer time period to avoid burning and overcooking.
What is important regarding frying to produce high quality fried fish?
Use good quality clean oil, don't overcook the fish and serve it immediately so it stays crispy.
What is the purpose of batter or breading when frying fish?
Protects the fish from the oil, protects the oil from the fish and it creates a crisp, flavorful attractive covering.
Fish that are poached should be served at what temperature?
Hot right out of the liquid or it may be chilled and served cold.
When preparing a court bouillon when should the flavoring ingredients be added?
They should be added and cooked before the fish is added to extract their full flavor.
What is glazing when referring to poached fish?
Glazing is topping the poached fish with the intended sauce combined with egg yolks, hollandaise sauce and/or lightly whipped cream and browning under a salamander.
What does e'tuver mean when translated?
To cook or steam in its own juices or to sweat.
What does the French term cuisson refer to?
The poaching liquid that fish has been poached in that is incorporated into the sauce.
What is a good temperature range for baking fish?
350 - 400 degrees.
Should fish sit to rest before being served?
No, serve it immediately.
Is poaching fish in fumet and wine a type of submersion of shallow poaching?
It is more of a shallow method because the liquid does not cover the fish.
What is the common ingredient in the different varieties of sushi?
Vinegared short grain rice.
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