Fish and ShellfishFish and ShellfishAg Processing Technology Ag Processing Technology

Unit 3Unit 3

ObjectivesObjectives Identify three fish and three shellfish used for foodIdentify three fish and three shellfish used for food Describe aquaculture and processingDescribe aquaculture and processing Discuss the composition of fish and shellfishDiscuss the composition of fish and shellfish Indentify three spoilage issues associated with fishIndentify three spoilage issues associated with fish Describe two processes that ensure qualityDescribe two processes that ensure quality List four factors that affect the grading of fishList four factors that affect the grading of fish List four fish products and by-productsList four fish products and by-products Describe two methods for preserving fishDescribe two methods for preserving fish Explain the methods of inspection during Explain the methods of inspection during

processingprocessing

IntroductionIntroduction Due to the popularity of fish and Due to the popularity of fish and

shellfish many are commercially shellfish many are commercially producedproduced

Processed fish and shellfish are Processed fish and shellfish are checked for quality and graded.checked for quality and graded.

Fish, Shellfish, Salt-Fish, Shellfish, Salt-and Freshwaterand Freshwater

Fish, Shellfish, Salt and Fish, Shellfish, Salt and FreshwaterFreshwater

Fish are classifed into varietiesFish are classifed into varieties Flavor depends on the water in which Flavor depends on the water in which

they are grownthey are grown They are also classified on the basis They are also classified on the basis

of their fat contentof their fat content– Lean: less than 2% FatLean: less than 2% Fat– Fat: greater than 5% FatFat: greater than 5% Fat

Common Species of Edible Common Species of Edible FishFish

CatfishCatfish TroutTrout CodCod HalibutHalibut HaddockHaddock PollockPollock SalmonSalmon

TunaTuna MackerelMackerel HerringHerring ShadShad TilapiaTilapia EelEel

Fishing Vs CultureFishing Vs Culture Firms that produce and process fish Firms that produce and process fish

are located throughout the USare located throughout the US American consumers used American consumers used

approximately 8% of the total world approximately 8% of the total world catchcatch

This supply is provided by This supply is provided by commercial fishermen, aquaculture commercial fishermen, aquaculture producers and importsproducers and imports

AquacultureAquaculture Helps meet the demand for fish and Helps meet the demand for fish and

shellfishshellfish Facilities cultivate approximately 30 Facilities cultivate approximately 30

different species of fish and shellfishdifferent species of fish and shellfish

Products from AquacultureProducts from Aquaculture Catfish- farms concentrated in Mississippi, Catfish- farms concentrated in Mississippi,

Arkansas, Alabama, LouisianaArkansas, Alabama, Louisiana Rainbow Trout- significant production in IdahoRainbow Trout- significant production in Idaho Oysters & Clams- Mid-Atlantic coast, Gulf of Oysters & Clams- Mid-Atlantic coast, Gulf of

Mexico, Washington stateMexico, Washington state Shrimp & Prawns- southern United State, Hawaii, Shrimp & Prawns- southern United State, Hawaii,

Southeast Asia, South America, Central AmericaSoutheast Asia, South America, Central America Salmon-ocean pens in Washington and Maine, Salmon-ocean pens in Washington and Maine,

hatcheries for release on the east and west coasthatcheries for release on the east and west coast Other products: baitfish, crayfish, hybrid striped Other products: baitfish, crayfish, hybrid striped

bass, tilapia, yellow perch, walleye, bass, bass, tilapia, yellow perch, walleye, bass, sturgeon, alligators, shrimpsturgeon, alligators, shrimp

ProcessingProcessing 1,500 plants1,500 plants Most are small and family ownedMost are small and family owned A few concentrate on a single speciesA few concentrate on a single species

—tuna, salmon, menhaden—tuna, salmon, menhaden Most process several different species Most process several different species Most is processed into seafoodMost is processed into seafood Some is processed into animal feeds, Some is processed into animal feeds,

fish oils, other productsfish oils, other products

Aquaculture ProcessingAquaculture Processing These steps are used for catfish processing but the steps are These steps are used for catfish processing but the steps are

similar for trout and other finfishsimilar for trout and other finfish1)1) Receiving and weighing live fish at the processing plantReceiving and weighing live fish at the processing plant2)2) Holding them alive until neededHolding them alive until needed3)3) StunningStunning4)4) DeheadingDeheading5)5) EvisceratingEviscerating6)6) SkinningSkinning7)7) ChillingChilling8)8) Size GradingSize Grading9)9) Freezing or ice packingFreezing or ice packing10)10)PackagingPackaging11)11)WarehousingWarehousing12)12)IcingIcing13)13)Shipping the finished productShipping the finished product

InspectionInspection Does not fall under the regulations of the Does not fall under the regulations of the

USDAUSDA Must contact local county health officials Must contact local county health officials

before processing before processing Must comply with county health regulations Must comply with county health regulations Must obtain a health permitMust obtain a health permit Must adhere to standards set forth by the Must adhere to standards set forth by the

Good Manufacturing Practice Code of Federal Good Manufacturing Practice Code of Federal Regulations Title 21 Part 110Regulations Title 21 Part 110

Also subject to announced and unannounced Also subject to announced and unannounced inspection by the FDAinspection by the FDA

HACCPHACCP Hazard Analysis and Critical Control Hazard Analysis and Critical Control

PointPoint Replaced the reactive system that Replaced the reactive system that

was formerly in placewas formerly in place Regulations for seafood took effect Regulations for seafood took effect

Dec. 18, 1997Dec. 18, 1997

QualityQuality #1 priority of the aquaculture industry#1 priority of the aquaculture industry To maintain quality and promote consumer To maintain quality and promote consumer

confidence major commercial fish producers confidence major commercial fish producers contract voluntarily with the National Marine contract voluntarily with the National Marine Fisheries Service for plant inspectionFisheries Service for plant inspection

Inspectors determine whether the product is Inspectors determine whether the product is safe, clean, wholesome and properly labeledsafe, clean, wholesome and properly labeled

Equipment, facilities, and food handling Equipment, facilities, and food handling personnel must also establish sanitation and personnel must also establish sanitation and hygienic standardshygienic standards

GradingGrading Industry uses to buy and sellIndustry uses to buy and sell Consumers use to purchase high Consumers use to purchase high

quality productsquality products US Grade A indicates a product of US Grade A indicates a product of

high qualityhigh quality– The product is of high quality, uniform in The product is of high quality, uniform in

size, practically free of blemish and size, practically free of blemish and defect, in excellent condition and has defect, in excellent condition and has good flavor and odorgood flavor and odor

Earning the Grade A ScoreEarning the Grade A Score Each fish is scored for 5 factorsEach fish is scored for 5 factors

– Appearance: overall appearance, includes Appearance: overall appearance, includes consistency of flesh, odor, eye, gills and skinconsistency of flesh, odor, eye, gills and skin

– Discoloration- any colors not characteristic to Discoloration- any colors not characteristic to the speciesthe species

– Surface defects- the presence of the fins- Surface defects- the presence of the fins- ragged, torn, or loose, bruises, damaged muscleragged, torn, or loose, bruises, damaged muscle

– Cutting and Trimming Defects- body cavity cuts, Cutting and Trimming Defects- body cavity cuts, improper washing, improper deheading, improper washing, improper deheading, eviseration defectseviseration defects

– Improper boning- for fillets only, refers to the Improper boning- for fillets only, refers to the presence of a unspecified bone or piece of bonepresence of a unspecified bone or piece of bone

Earning the Grade A ScoreEarning the Grade A Score After inspection the number of After inspection the number of

defects are totaleddefects are totaled Grade A is given when the maximum Grade A is given when the maximum

number of minor defects is 3 or less number of minor defects is 3 or less and no major defects are presentand no major defects are present

Must also possess good flavor and Must also possess good flavor and odor for the speciesodor for the species

Grade BGrade B 5 minor defects and 1 major defect5 minor defects and 1 major defect Must also possess reasonably good Must also possess reasonably good

flavor and odor for the speciesflavor and odor for the species

ProductsProducts Whole or Round- just as they come Whole or Round- just as they come

out of the waterout of the water Drawn- only the entrails removedDrawn- only the entrails removed Dressed- scaled and eviscerated and Dressed- scaled and eviscerated and

head, tail and fins are removedhead, tail and fins are removedSteaks- cross-cut sections of the larger Steaks- cross-cut sections of the larger

sized dressed fishsized dressed fish Fillets- sides of fish cut lengthwise Fillets- sides of fish cut lengthwise

away from the backboneaway from the backbone

ProductsProducts Sticks- uniform pieces of fish cut Sticks- uniform pieces of fish cut

lengthwise or crosswise from fillets lengthwise or crosswise from fillets or steaksor steaks

Nuggets- fillets only smallerNuggets- fillets only smaller Other is manufactured into products Other is manufactured into products

such as breaded, formed and such as breaded, formed and immitation products. Some is cured immitation products. Some is cured and some is canned.and some is canned.

ProductsProducts

ShellfishShellfish marketed in the shell, shucked and marketed in the shell, shucked and

headlessheadless Shrimp is also sold as peeled, Shrimp is also sold as peeled,

cleaned and breadedcleaned and breaded Shrimp are designated Jumbo, large, Shrimp are designated Jumbo, large,

medium and small based on the medium and small based on the number per poundnumber per pound

Oysters receive a similar designationOysters receive a similar designation

Fish By-ProductsFish By-Products Fish parts (intestines, heads, gills and less Fish parts (intestines, heads, gills and less

flavored fish) are not sold for human flavored fish) are not sold for human consumptionconsumption– Ground, dried and converted to fish meal for Ground, dried and converted to fish meal for

use as animal feed or fertilizeruse as animal feed or fertilizer Fish Protein Concentrate (FPC) or fish flour Fish Protein Concentrate (FPC) or fish flour

is produced from dehydrated and defatted is produced from dehydrated and defatted fishfish– Used to supplement the breads and cereal Used to supplement the breads and cereal

products of people in many parts of the worldproducts of people in many parts of the world

Fish By-ProductsFish By-Products RoeRoe

– Mass of eggs and sacs of connective Mass of eggs and sacs of connective tissue enclosing the thousdands of eggstissue enclosing the thousdands of eggs

– Some people eat the roe of fish such as Some people eat the roe of fish such as the Shadthe Shad

– Caviar is sturgeon roe that has been Caviar is sturgeon roe that has been preserved in brine. preserved in brine.

Storing FishStoring Fish Must never sit unrefrigerated longMust never sit unrefrigerated long Seafood with bruises or punctures Seafood with bruises or punctures

spoils more easilyspoils more easily Fish and shell fish should be cooked Fish and shell fish should be cooked

within 2 days of purchase or frozenwithin 2 days of purchase or frozen Frozen fish should be used within 2 Frozen fish should be used within 2

monthsmonths

Storing ShellfishStoring Shellfish Oysters, clams and mussels are stored in Oysters, clams and mussels are stored in

the refrigerator at about 35 degrees F, the refrigerator at about 35 degrees F, they should be kept damp but not placed they should be kept damp but not placed on ice or in freshwater or an airtight on ice or in freshwater or an airtight containercontainer

Live lobster and crab are stored in the Live lobster and crab are stored in the refrigerator in moist packaging but not refrigerator in moist packaging but not airtight containers, water or salted waterairtight containers, water or salted water– Lobsters should generally remain alive for 24 Lobsters should generally remain alive for 24

hourshours

New ProductsNew Products Surimi: flavorless, odorless high Surimi: flavorless, odorless high

protein fish productprotein fish product– Made by mincing fish flesh left over from Made by mincing fish flesh left over from

filleting and underutilized fish speciesfilleting and underutilized fish species– Minced flesh is washed to remove Minced flesh is washed to remove

solubles (including color and flavors)solubles (including color and flavors)– Used to make imitation crab and lobster Used to make imitation crab and lobster

meatmeat

SummarySummary Fish include fresh and saltwater speciesFish include fresh and saltwater species Shellfish include mollusks and crustaceans Shellfish include mollusks and crustaceans

like clam, oyster and lobsterlike clam, oyster and lobster Provided by commercial fishing and Provided by commercial fishing and

aquaculture producersaquaculture producers Provide high quality protein, B vitamins, Provide high quality protein, B vitamins,

calcium, phosphorus, iodine, potassiumcalcium, phosphorus, iodine, potassium Fish require strict processing and Fish require strict processing and

preservation procedures due to their easy preservation procedures due to their easy spoilagespoilage