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Fish (Characteristics (Cooking (Fish can be cooked very easily and quickly…
Fish
Characteristics
Cooking
Fish can be cooked very easily and quickly. Cooking improves
colour and flavour whilst destroying harmful bacteria. Some fish is eaten raw,e.g. sushi.
Preservation
Fish begin deteriorating as soon as they are caught. Most fish are put on ice or frozen to halt this process and increase their shelf-life. Possible methods of preservation include salting, matinationg,drying,smoking,canning and freezing.
Tenderness
Fish muscle is composed of short segments of fibres therefore does not need to be tenderised. The segments are easily broken and care needs to be taken when preparing and cooking fish,.
Fat Content
Oily fish have more than 5% fat in their flesh,e.g. sardines,salmon. White fish have less than 5% fat in their flesh,e.g. cod and halibut.
Types
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Shellsih
Molluscs
Cockles,winkles and mussels,and crustaceans e.g. scampi,prawn and crab
Fish products
Much of the fish that is bought by consumers has been processed,such as frozen fillets or manufactured coated fish products(e.g. fish fingers)
Storage
Raw fish should be cooked,chilled or frozen as soon as possible. Fish products should be stored as directed on the packaging.