NUTR 119 Lecture Notes - Lecture 20: Collagen, Surimi, Alaska Pollock
Lesson 20 - Fish and Seafood
Be familiar with the fish classifications
o Fin fish: fish with fins and internal skeletons
o Shellfish: fish with external shells but no internal bone structure
o Saltwater: more distinct flavor Halibut, flounder, haddock, red snapper, cod, salmon, striped
bass,
swordfish, shark, tuna
o Freshwater: catfish, perch, pike, trout
Fatty fish include which species? Low fat fish include what species?
o Fatty fish: >5% fat – bluefish, sardines, tuna, coho salmon
o Lean fish: < 2.5% fat – delicate flavor, white flesh – cod, flounder, bass, halibut
What is the fat content of fatty fish and low fat fish?
o Fatty fish > 5%
o Lean fish < 2.5%
Be familiar with the market forms/cuts of fish
o Whole: completely intact, as caught
o Drawn: viscera removed (internal organs)
o Dressed: viscera, scales, head, tail and fins removed
o Steaks: cross-selection slices, each containing section of backbone
o Fillets: boneless sides of fish, with skin on or off
o Sticks or Tranches: cross-selection slices of fillets
o Butterflied Fillets: both sides of a fish still joined
What is surimi and what is it usually made from?
o Fabricated fish, made from Alaska Pollack
Why are large shrimp deveined?
o Contains digestive waste
What is the composition of fish and what factors contribute to the tenderness of fish?
o Very little connective tissue
o Collagen – 3% content (lower than other animals)
o Amino acid content (less)
o Muscle structure – short fibers, < 1 inch
How do you determine the doneness of fish?
o Flesh turns translucent to opaque
o Flesh flakes
o Internal/skin temp of 145F
What is the most common mistake made in preparing fish?
o Overcooking
What is cooking “en Papillote”?
o When fish is wrapped in parchment and cooked along with seasoning and
vegetables
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Document Summary
Low fat fish include what species: fatty fish: >5% fat bluefish, sardines, tuna, coho salmon, lean fish: < 2. 5% fat delicate flavor, white flesh cod, flounder, bass, halibut. What is the fat content of fatty fish and low fat fish: fatty fish > 5, lean fish < 2. 5% What is surimi and what is it usually made from: fabricated fish, made from alaska pollack. Why are large shrimp deveined: contains digestive waste. How do you determine the doneness of fish: flesh turns translucent to opaque, flesh flakes, internal/skin temp of 145f. What is the most common mistake made in preparing fish: overcooking.
