Culinary lecture (fish)
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Transcript of Culinary lecture (fish)
FISH
Fish is used to refer to any aquatic vertebrate that has a skin covered with scales, two sets of paired fins, some unpaired fins, and a set of gills.
Fish do not represent a single clade but are instead paraphyletic. They include hagfishes, lampreys, lobe-finned fishes, cartilaginous fishes and ray-finned fishes.
Their condition when purchased: frozen, chilled, canned, smoked, salted. ‘wet’: meaning fresh as opposed to salted
Where they come from: sea, or freshwater, farmed or wild (e.g. salmon), exotic (imported from all corners of the world: examples include snapper, shark, parrotfish and tuna). Freshwater fish are sometimes divided into river and lake fish.
There are various ways to classifying fish:
But perhaps the most useful way of classifying fish for caterers is:
By their shape, whether they are flat or round
By the general characteristics of their flesh, whether they are white or oil-rich
Flat fish such as sole and plaice, because of their shape, are filleted in a different way from round fish, such as cod, hake, whiting, salmon and herring.
The flesh of the last two examples, salmon and herring, has a different and easily detectable characteristic: it is oily. Other oily fish are mackerel, tuna, anchovy and sardine, quite different in flavor and taste from white fish such as turbot and halibut.
Eyes-Fish are visual predators. Many nocturnal fish have large eyes to help them feed at night.
Operculum-is the bony flap that covers a fish's gills.
Lateral line-runs along the sides of a fish's body. It is used as a sensory organ by the fish.
Parts and Uses
Fins-are used for swimming and sometimes for protection. Some fins are paired and others unpaired. Fins are most bony fish are flexible and supported by visible spines and rays.
Tail-the shape of the tail can be an indicator of how fast a fish usually swims.
Gills-Oxygen enters the bloodstream and carbon dioxide diffuses out at the gills, which are feathery structures found along the sides of the head.
Skin-the skin of most bony fish is covered with bony scales that look like shingles on a roof. Bony fish scales are waterproof and help protect the fish.
Food Nutrition in Fish
Fish and seafood should form a major part of any healthy diet. It is an excellent source of protein, a vital source of essential fatty acids and contains a wide variety of vitamins and minerals. It is also low in calories which make it perfect for any weight loss eating plan.
Nutritional Value
Energy in FishWhite fish such as cod, haddock, plaice and sole contains about 100 calories (100 grams), while oily fish such as herring, mackerel, salmon and sardines contains about 130-240 calories (100 grams).
Nutrients in Fish
Cod contains about 20 percent protein, no carbs and about 1g of fat. Mackerel contains about 20 percent protein, no carbs and 15 percent fat.
Vitamins in Fish
The Vitamin content of fish varies according to species. Cod and haddock are rich in Vitamins A and D, while tuna is rich in Vitamin D and B12. Salmon and trout are rich in Vitamins A, B12 and D.
Whole or Round-fish are those marketed just as they come from the water.
Drawn-fish are marketed with only the entrails removed.
Dressed-fish are scaled eviscerated, usually with the head, tail and fins removed.
Market Forms
Steaks-are cross-section slices of the larger sizes of dressed fish. A cross-section of the backbone, usually the only bone in the steak.
Fillet-the sides of the fish, cut lengthwise away from the backbone. They are practically boneless and require no preparation for cooking.
Butterfly Fillet-are the two sides of the fish corresponding to two single fillets held together by uncut flesh and the skin.
Sticks-are pieces of fish cut lengthwise or crosswise from fillets or steaks into portions of uniform width and length.
Dry cooking methods oFryingoGrillingobaking
Wet cooking methodsoPoachingoSteamingoBoiling
Methods of Cooking
English Terms and Tagalog NamesCroaker -Alakaak
Long-jawed Mackerel-Alumahan
Sea bass-Apahap
Whiting-Asohos
Sea bream-Bakoko
Milkfish-Bangus
Threadfin bream-Bisugo
White snapper-Betilya
Swordfish-Blue Martin
Moonfish-Chabita
Seahorse-Dagum-dagum
Mud fish- Dalag
Yellow tail fusilier -Dalagang bukid
Rabbit fish-Danggit
Indian halibut-Dapa
Anchovy –Dilis
Dolphin fish-Dorado
Sea snake-Duhol
Beltfish-Espada
Hard-tail mackerel;Round scad – Galunggong
Oil fish-Gindara
Short-bodied mackerel-Hasa-hasa
Sardines-Haol-haol
Catfish-Hito
Flying fish- Isdang lawin
Mackerel-Japayuki
Salmon catfish- Kanduli
Surgeon fish-Labahita
Grouper-Lapu-lapu
Parrot fish- Loro
Black or white marlin-Malasugui
Wrasse-Maming
Purse-eyed scad-Matang baka
Tilefish- Matang-dagat
Sailfish-Matumbok
Red snapper -Maya-maya
Tilapia bigger than 1 kg-Pla-pla
Pony fish-Sapsap
Smooth-tailed trevally-Salay-salay
Manta orsting ray- Pagi
Eel-Palos
Pomfret-Pampano
Mistichthys Luzonensi-Sinarapan
Skipjack tuna- Tambakol
Sardinella-Tamban
Spanish mackerel-Tanguingue
Herring-Tawilis
Carla May P. Pruna
Mara C. CabuyaoAnaliza M. AmandyViron C. Chumacera
Prepared by Group 4