14.3 Seafood

Inspection & Grades

• FDA monitors interstate fish shipments and requires adoption of a HACCP program for processors.

• USDC offers a voluntary seafood inspection program – PUFI Processed Under Federal Inspection

• Wholesome and meets sanitary guidelines required by NMFS National Marine and Fisheries Service

Inspection & Grades

Inspection & Grades

• A– Highest quality available, excellent

appearance, good flavor and odor, free of blemishes and defects

• B– Good quality, some blemishes and defects

• C– Only appropriate for dishes not requiring an

attractive appearance

Inspection & Grades

• Below Standard– Do not have good quality

• Only A carries a stamp

Market Forms

Market Forms

• Whole fish: as it was caught, completely intact

• Drawn fish: Viscera removed, head, fins, scales still intact

• H&G (headed and gutted) Head-off drawn: viscera and head removed, scales and fins are still intact

Market Forms

• Dressed fish: viscera, gills, scales, fins removed; head may or may not be removed; also known as pan-dressed; usually appropriate for a single serving

• Steak: cross section cut from a drawn fish, portion cuts from a large fillet are commonly called steaks

Market Forms

• Fillet: boneless piece of fish removed from either side of the backbone, skin may or may not be removed (“pin-bone out”)

• Tranche: portion size slice of a fillet that is cut at a 45° angle to expose a greater surface area,

• Pavé: portion sized square cut from a fillet

Fish Types

Fish Types• Flat Fish: backbone runs through the

center of the fish, 2 upper and lower fillets, both eyes on same side of head– Sole (S) [L], Halibut (S) [L], flounder (S) [L], turbot (S)

[L]

(S)- Saltwater

(F)- Freshwater

(A)- Anadromous

[L]- Lean

[F]- Fatty

Fish Types

Fish Types• Round Fish: eyes on both sides of head,

swim in an upright position– Low Activity

• Cod (S) [L], haddock (S) [L], hake(S) [L], pollock (S) [L]

Fish Types• Round Fish:

– Medium Activity• Sea Bass (S) [L], Snapper (S) [L], Pike (F) [L],

Grouper (S) [L]

Fish Types• Round Fish:

– High Activity• Salmon (A) [F], Trout (F) [F], Tuna (S) [F],

Mackerel (S) [F], Mahi Mahi (S) [L]

Cooking Fish

• Fatty Fish: – Mackerel, Dry: grilling, broiling

• Medium Fatty:– Tuna/Salmon, most methods

• Lean– Sole/Flounder, poach or sauté

Cooking Fish

• Dry-Heat: bake, broil, grill– Fillets or steaks of fatty fish– Oven 350°F.-400°F.

• Larger cuts at lower end

– To retain moisture coat with breadcrumbs, crushed nuts, thinly sliced vegetables

Cooking Fish

• Dry with fat and oil: sauté, stir-fry, pan-fry, deep-fry– Lean finfish and shellfish– Coat with flour or breading– Small items (shrimp, scallops) cooked quickly

over high heat

Cooking Fish• Moist-heat: poach simmer, steam

– Particularly lean– Poach in:

Court Bouillon (cort boo-YON) stock made of vegetables and an acid, vinegar/wine

Fumet (foo-MAY) rich fish stock made with wine

Olive oil or butter

Cooking Fish• Moist-heat: poach simmer, steam

– Shallow-poached and shellfish should be opaque– Oysters, clams and mussels, should show curling at edge– White deposits indicate too high temp. or too long– Stringiness, dryness, excessive flaking indicate too

high/too long

Cooking Fish• Moist-heat: poach simmer, steam

– En papillote: moist heat technique, encase fish, herbs, vegetables and/or sauce in parchment paper and steam in hot oven

Cooking Fish• Combination: stewing, braising

– Bouillabaisse (BOO-ya-base) French seafood stew made with assorted fish, shellfish, onions, tomatoes, white wine, garlic, saffron, herbs

– Cioppino, a San Francisco version– Jambalaya (jam-bo-LIE-ah) Creole stew of rice, shellfish,

vegetables

Doneness

• USDA Minimum: 145°F.

• Medium: 125-135°F. – Mostly opaque, slightly translucent, becoming

firm, becoming flaky– Salmon

• Medium Rare: 115-125°F.– Outer opaque, inner translucent, somewhat

resilient—Tuna

Doneness

Doneness

• Generally speaking:– Flesh turns from translucent to opaque– Flesh becomes firm– Flesh pulls away easy from bone– Flesh begins to flake

– Remember carryover cooking

Shellfish• Aquatic animals, without a backbone,

protected by some sort of shell, and live primarily in salt water– Mollusks

• Univalves: single shelled • Bivalves: 2 shells joined by a hinge

– Crustaceans: jointed exterior skeletons or shells

– Cephalopods: Mollusks with tentacles attached directly to the head

Univalves

• Abalone– Grilled, sautéed, marinated

– Mother of Pearl

• Conch– Salad, ceviche, chowder, fritter

Univalves

• Abalone– Grilled, sautéed, marinated

– Mother of Pearl

• Conch– Salad, ceviche, chowder, fritter

Bivalves

• Fresh, shell open, tap, if does not move, discard

• After cooking, closed shell, discard

Bivalves• Clam

– Grilled, baked, steamed, chowder

– West and East coast

– Whole, shucked fresh or frozen, canned chopped/whole

– Fresh = 25% yield = 12% meat = 22% juice

Type Number per Lb.

Atlantic (not standard)

-Little Neck 8-10

-Middle Neck 6-8

-Top Neck 4-6

-Cherrystone 3-5

-Chowder 1-2

-Soft Shell 12-15

Pacific (by weight)

-Geoduck 2-3 lbs. ea.

-Manilla 20 per lb.

-Littleneck 8-10 per lb.

1 Bushel (8 gal) =1 gal. shucked

=10-12 # meat

Canned, chopped =25% meat

=75% juice

Bivalves• Oyster

– Baked, batter-fried, steamed, raw

– Very delicate, high percentage of water

– Flavor is sensitive to surrounding water

Grade Count

With Shell Per Bushel

-Standard 200-300

-Select 100-200

-Extra Select <100

75# Bushel = 1 gallon shucked

Shucked Per Gallon

-very small <500 (≤0.25 oz.)

-Standards (small) 304-500 (0.32 oz.)

-Selects (med.) 208-304 (0.5 oz.)

-Extra selects (large) 160-208 (0.71 oz.)

-Counts <160 (0.8 oz.)

Bivalves• Mussels

– Baked, Steamed

Type Yield/Count

Blue 22-30% (0.22oz. meat)

18-24/lb.

Mediterranean 35-45% (0.5 oz. meat)

10-15/lb.

Green 35-50% (0.54 oz. meat)

10-15/lb.

Bivalves• Scallops

– Broiled, grilled, poached, stewed, sautéed

– Generally sold shucked

– Look for IQF

Type Count per Lb.

Sea U10 (1.6 oz.+)

10-20 (1.06 oz.)

20-30 (0.64 oz.)

30-40 (0.48 oz.)

Bay, Atlantic 70-110 (0.23 – 0.15 oz.)

Calico, Gulf 60-200 (0.27 – 0.08 oz.)

Cephalopods

• Squid/Calamari– Baked, boiled, deep-fried, pan-

fried, stir-fried, sautéed

– Ink used for color (pasta)

• Octopus– Boiled, small: deep-fried,

grilled, sauté

• Cuttlefish– Boiled, steamed, stir-fried,

sushi

Crustacean• Crab

– Baked, broiled, grilled, poached, steamed, stewed, sauté

Type Yield/Size

King Legs 50% Leg/Shoulder/Claw

45%Leg/Shoulder

40% Large claw

30% Small Claw

Snow Leg 28%

-cocktail claws 40%

Dungeness 25%yield

Blue 14%

-No. 1 Male Good meat/shell ratio

-No. 2 Male ⅓ less

Canned Meat

-Colossal/Jumbo Lump Large white lump/fin

-Super Lump Broken lump/body

-Backfin Broken lump/flake

-Special Body flake

-Claw Brown fin/strong taste

Crustacean• Lobster

– Baked, broiled, grilled, poached, steamed, stir-fried

Type Yield/Size (lb.)

Hard Shell 20-24%

-Tail 45% of EP

-Claw 35% of EP

-Knuckle 10% of EP

-Leg 10% of EP

Chicken ≤1 (3.5 oz. meat)

Quarters 1¼ (4.5 oz. meat)

Select 1½-2½ (5¼-8¾ oz.)

Jumbo >2.5 (8¾ and up)

Cull Missing 1 claw (17% of EP)

Bullet Missing 2 claws (35% of EP)

Soft Shell ( shredder) July-Sept.

17-19%

spongy

Crustacean

• Shrimp– Classified by count

per pound– P&D – peeled and

deveined– Deveined – remove

intestinal tract along back

CrustaceanTerminology

C Cooked

UC Uncooked

Headless Only head removed

P&D Peeled and Deveined

PUD Peeled, undeveined

Tail-on Headless, P&D, tail not removed

Tail-off Headless, P&D, tail removed

Butterflied P&D, cut almost in two

Green Shell on

Shrimp Size Count

Size Count

Headless Each

(oz.)

P&D Each

(oz.)

Cooked Each (oz.)

Extra Colossal 6/8 2.29 8/10 1.78 10/12 1.45

8/10 1.78 10/12 1.45 13/15 1.14

Colossal 10/12 1.45 13/15 1.14 16/20 0.89

13/15 1.14 16/20 0.89 21/25 0.70

Extra Jumbo 16/20 0.89 21/25 0.70 26/30 0.57

Jumbo 21/25 0.70 26/30 0.57 31/35 0.48

Extra Large 26/30 0.57 31/35 0.48 36/40 0.42

Large 31/35 0.48 36/40 0.42 41/50 0.35

Medium Large 36/40 0.42 41/50 0.35 51/60 0.29

Medium 41/50 0.35 51/60 0.29 61/70 0.24

Small 51/60 0.29 61/70 0.24 71/90 0.20

Extra Small 61/70 0.24 71/90 0.20 90/110 0.16