Sea Food Cookery

Sea Food Cookery 2 Fish and seafood, denizens of both freshwater and saltwater environments, fall into two primary categories: Fin fish Shellfish Fin fish, which possess fins on their bodies, can be further categorized into two main groups: White or lean fish: These store fat in their livers rather than between muscle fibers, resulting in […]

Sea Food Cookery 2

Fish and seafood, denizens of both freshwater and saltwater environments, fall into two primary categories:

  1. Fin fish
  2. Shellfish

Fin fish, which possess fins on their bodies, can be further categorized into two main groups:

White or lean fish: These store fat in their livers rather than between muscle fibers, resulting in white flesh. Examples include cod, halibut, tilapia, and bream. The liver oil of some large fish, like cod, is extracted for medicinal purposes.

 

Oily or fat fish: These types of fin fish have fat distributed throughout their bodies, particularly in muscle fibers. Their flesh appears dark due to the presence of oil. Examples include herrings, mackerel, and salmon.

 

Shellfish, characterized by a protective shell, are divided into two subgroups. One has a soft body shielded by a shell (e.g., oysters, mollusks, clams, and scallops), while the other has a segmented, crust-like shell (e.g., lobsters, shrimps, crabs, and crayfish).

 

White fish, due to their higher water content and lower fat, are less nutritionally dense compared to oily fish. Shellfish derive their nutritional value from protein, B-vitamins, and iodine. Most fin fish are captured in freshwater, while shellfish are harvested from oceans and saltwater.

 

Nutritive Value of Fish:

Fish, akin to meat, serves as a rich source of protein containing all essential amino acids. Fish protein is more tender and digestible than meat. While fish generally have lower fat content than most meats, their mineral content varies. Canned fish with bones can be excellent sources of calcium. Oysters are particularly rich in iron, and fish from the sea contribute iodine. Most fish also provide B-complex vitamins, with fatty fish being rich in fat-soluble vitamins A and D. Fish lack carbohydrates, so they are commonly paired with carbohydrate-rich foods.

 

Fish Cuts:

  1. Whole or round fish: Marketed as taken from the water.
  2. Drawn fish: Internal organs have been removed.
  3. Dressed or fish: Scales, head, tail, and fins have been removed.
  4. Steaks: Cross-section slices from a large dressed fish.
  5. Fillets: Sides of a fish cut lengthwise away from the backbone, typically boneless.

 

Methods of Cooking Fish:

  1. Frying
  2. Boiling
  3. Stewing
  4. Steaming
  5. Grilling

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