FISHFISHFISHFISH © PDST Home Economics. Fish Many different types of fish Many different ways of...
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Transcript of FISHFISHFISHFISH © PDST Home Economics. Fish Many different types of fish Many different ways of...
FishFish
Many different types of Many different types of fishfish
Many different ways of Many different ways of cooking fishcooking fish
Cooks quickly …saves Cooks quickly …saves fuelfuel
Very nutritious …Very nutritious …healthy substitute for healthy substitute for meatmeat
UsesUses
Main course breakfast e.g. kippers, kedgereeMain course breakfast e.g. kippers, kedgeree Starter at dinner e.g. prawn cocktail, smoked salmon, Starter at dinner e.g. prawn cocktail, smoked salmon,
chowder, mussels, crabs claws.chowder, mussels, crabs claws. Main course at dinner e.g. fish pie, grilled mackerel, Main course at dinner e.g. fish pie, grilled mackerel,
salmon steak.salmon steak. Sandwiches e.g. tuna, salmon, sardines.Sandwiches e.g. tuna, salmon, sardines. Snacks e.g. smoked salmon on crackers, prawns and Snacks e.g. smoked salmon on crackers, prawns and
crackers.crackers.
Classification of fishClassification of fish
Ways to classify fishWays to classify fish Fresh water, Salt waterFresh water, Salt water Demersal (bottom), Pelagic (top)Demersal (bottom), Pelagic (top) Flat, RoundFlat, Round White, Oily, ShellWhite, Oily, Shell
Classification of FishClassification of Fish
WhiteWhite OilyOily ShellShell
CodCod HerringHerring MusselsMussels
HaddockHaddock MackerelMackerel PrawnsPrawns
WhitingWhiting SalmonSalmon LobsterLobster
SoleSole TunaTuna CrabCrab
PlaicePlaice SardinesSardines OystersOysters
Average % CompositionAverage % CompositionProteiProteinn
FatFat CarbCarb Vits.Vits. Mins.Mins. WaterWater
White White FishFish
17-17-20%20%
0%0% 0%0% BB1% 1% IodineIodine
80%80%
Oily FishOily Fish
17-17-20%20% 13%13% 0%0% BADBAD
1% 1% IodineIodine
65%65%
Shell Shell FishFish
17-17-20%20% 3%3% 0%0% BB
2% 2% Iodine Iodine
CalciuCalciumm
75%75%
Breaded Breaded PlaicePlaice
13%13% 9%9% 16%16% BB1% 1% IodineIodine
60%60%
Nutritive ValueNutritive Value Protein:Protein: good source, HBV, growth and repair of cells good source, HBV, growth and repair of cells Fat: none in white fish, unsaturated fat in oily fish
including omega 3 oils, for energy, prevents heart for energy, prevents heart disease.disease.
Carbs.:Carbs.: none, serve with carbs. e.g. rice. none, serve with carbs. e.g. rice. Vitamins:Vitamins: White & Shell, Vit B only, nerves and White & Shell, Vit B only, nerves and
energy. Oily Fish, Vit B, Vit D (Bones and teeth) and energy. Oily Fish, Vit B, Vit D (Bones and teeth) and Vit A (eyes, skin, growth, membranes).Vit A (eyes, skin, growth, membranes).
Minerals:Minerals: Iodine for the thyroid gland in all, calcium Iodine for the thyroid gland in all, calcium for bones in shell fish only.for bones in shell fish only.
Water:Water: white fish has most water and no fat therefore white fish has most water and no fat therefore lowest in calories.lowest in calories.
Value of Fish in the dietValue of Fish in the diet Important source of protein for those growing. Important source of protein for those growing. Unsaturated fat and omega 3 suitable for people with Unsaturated fat and omega 3 suitable for people with
heart disease.heart disease. White fish, no fat, suitable for people on low fat or White fish, no fat, suitable for people on low fat or
low calorie dietslow calorie diets Many varieties, many different uses.Many varieties, many different uses. Some fish are cheap yet nutritious e.g. herring for Some fish are cheap yet nutritious e.g. herring for
those on low incomethose on low income Available fresh, frozen, canned, in prepared meals, Available fresh, frozen, canned, in prepared meals,
no seasonal restriction.no seasonal restriction. Quick to cook saves fuelQuick to cook saves fuel
In SeasonIn Season
Some fish are in season at Some fish are in season at certain times of the year…certain times of the year…
better flavour and cheaper better flavour and cheaper e.g. Cod season = Sept to e.g. Cod season = Sept to
March.March.
Buying Fresh FishBuying Fresh Fish Clean reliable shopClean reliable shop Seaweedy fresh smellSeaweedy fresh smell Skin, moist, unbrokenSkin, moist, unbroken Plenty of scalesPlenty of scales Eyes, bright and bulging.Eyes, bright and bulging. Gills, bright red/pink.Gills, bright red/pink. Flesh, firm, moist, unbruised, Flesh, firm, moist, unbruised,
close grain.close grain. Fresh fish cheaper ‘in season’Fresh fish cheaper ‘in season’
Fresh Fish can be bought:Fresh Fish can be bought:
WholeWhole, usually smaller , usually smaller fish e.g. herring.fish e.g. herring.
In FilletsIn Fillets, long thin , long thin pieces removed from pieces removed from the bone.the bone.
Cutlets or SteaksCutlets or Steaks, , slices cut across the slices cut across the body of large round body of large round fishfish
Buying Frozen fishBuying Frozen fish
Frozen solidFrozen solid Check ‘best before date’Check ‘best before date’ Packaging not damagedPackaging not damaged
Storing FishStoring FishFreshFresh Remove wrapping.Remove wrapping. Rinse cold water.Rinse cold water. Clean plate, cover Clean plate, cover
loosely.loosely. Fridge.Fridge. Use inside 24hrs.Use inside 24hrs.
FrozenFrozen Put in freezer as soon as Put in freezer as soon as
possible.possible. If fish has started to thaw If fish has started to thaw
do not refreeze.do not refreeze. Use within recommended Use within recommended
time.time.
Preserved fishPreserved fishFrozenFrozen CannedCanned SmokedSmoked
CodCod SalmonSalmon SalmonSalmon
PlaicePlaice TunaTuna Kippers (herringKippers (herring
HaddockHaddock MackerelMackerel TroutTrout
PrawnsPrawns SardinesSardines HaddockHaddock
Preparing fresh fishPreparing fresh fish
Remove scales, scrape from tail to head.Remove scales, scrape from tail to head. Cut off head or remove eyes.Cut off head or remove eyes. Cut off finsCut off fins Cut off tailCut off tail Slit underside and remove visceraSlit underside and remove viscera Wash well rub with salt to remove black Wash well rub with salt to remove black
membrane.membrane. Rinse and dry with kitchen paperRinse and dry with kitchen paper
Cooking FishCooking Fish
Must be absolutely freshMust be absolutely fresh Wash and dry wellWash and dry well Cooked when flesh is Cooked when flesh is
opaque and flakes apartopaque and flakes apart Cooks quickly, falls apart Cooks quickly, falls apart
easily.easily.
Suitable Methods of Cooking Suitable Methods of Cooking FishFish
FryingFrying Shallow or deep, usually coatedShallow or deep, usually coated
GrillingGrilling Fillets, cutlets, small thin fishFillets, cutlets, small thin fish
PoachingPoaching
Simmer gently in Liquid @ 85Simmer gently in Liquid @ 85ºC, ºC, water, water,
milk, stock, wine.milk, stock, wine.
SteamingSteaming Between 2 plates or in steamerBetween 2 plates or in steamer
BakingBakingWhole., fillets, steaks, cutlets often Whole., fillets, steaks, cutlets often
stuffedstuffed
StewingStewing In sauceIn sauce
ReheatingReheating In fish pie or cakes.In fish pie or cakes.
Effects Of CookingEffects Of Cooking
Protein coagulates and shrinksProtein coagulates and shrinks Becomes opaqueBecomes opaque Connective tissue dissolves fish falls apartConnective tissue dissolves fish falls apart Microbes dieMicrobes die Vitamins and minerals dissolve into cooking liquidVitamins and minerals dissolve into cooking liquid Some Vit. B destroyedSome Vit. B destroyed
CoatingCoating SaucesSauces GarnishesGarnishes
Seasoned FlourSeasoned Flour CheeseCheese LemonLemon
Egg & Egg & BreadcrumbBreadcrumb
ParsleyParsley ParsleyParsley
OatmealOatmeal EggEgg CucumberCucumber
BatterBatter TartareTartare CheeseCheese
HollandaiseHollandaise TomatoesTomatoes
PeasPeas