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FISH (CHARACTERISTICS (Fat content - oily fish have more than 5% fat in…
FISH
CHARACTERISTICS
Fat content - oily fish have more than 5% fat in flesh e.g salmon. White fish have less than 5% fat in flesh e.g cod
Tenderness - fish muscle composed of short segments of fibres - no need to tenderise. Segments are easily broken and care needed when preparing and cooking fish
Cooking - cooked very easily and quickly. Improves colour and flavour whilst destroying harmful bacteria. some fish is eaten raw e.g sushi
Preservation - begin deteroriating as soon as caught. Most are put on ice or frozen to halt process and increase shelf-life. Methods include salting, marinating, drying, smoking, canning and freezing
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STORAGE
Raw fish should be cooked, chilled or frozen as soon as possible
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