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CHAPTER 4 P2: FOOD PROCESSING PRODUCTION - FISH AND SEAFOOD - Coggle…
CHAPTER 4 P2: FOOD PROCESSING PRODUCTION - FISH AND SEAFOOD
Definition
Fish
aquatic vertebrates with fins for swimming and gills for breathing.
can be from fresh or salt water.
Seafood
comes from the sea (salt water) and they all have a shell.
are called crustaceans such as lobster, crabs and shrimp, clams and mussels.
Classification & identification of a variety of fish and shellfish
Fresh water fish
Spend their lives in fresh water with a salinity of less than 0.05%
Some fish reproduce in fresh water but spend adulthood in salt water such as salmon, stout and three-spined stickleback
An eel reproduces in salt water but lives in fresh water
Examples : Salmon, Patin, Trout, Tilapia and Keli
Salt water fish
Spend their entire lives in oceanic waters
Examples : Tenggiri, Kembung, Kerisi
Processing fish
Methods are used in keeping the surplus fish in good condition for later consumption.
It is also necessary to transport fish to target market or factories while it is in good quality.
Scaling
Use a scaling knife or unsharpened edge of a knife
Work from tail to head
Gutting
Remove the gills by cutting the throat connection
Run the knife on the belly side from tail end to head
Remove all internal viscera
Wash under running water
Determining freshness of fish
Fresh or thawed fillets and steaks
Fresh mild “sea-weedy” odour
Firm, elastic and moist flesh with almost translucent colour
Clean, carefully executed, trimming, boning and skinning
No bruising, blood spots or browning
Smoked fish
Bright, glossy appearance
Firm texture
No signs of mold, dried blood or salt crystals
Clean, smoky odour
Live lobster, crab and crayfish
Cold and sluggish, but showing some leg movement
Shells are clean without dark blotches or cracks
Lobster tail curls under body when picked up
Weight seems heavy for size
Live oyster, clams and mussels
Shells are hard, unbroken and reasonably clean
Shells tightly closed or close when touched
The bottom shells of oysters should be deeply cupped
Fresh or thawed scallop meats
Firm and slightly translucent meats
Colour is creamy white, to tan, to pinkish
Strong, but sweet and briny colour
Fresh or thawed shrimp
Firm flesh completely filling shell
No blackened edges or black spots on shells
Shell and flesh should not feel slippery
No strong odours
Frsh or thawed squid
very firm flesh
no tears in skin
Skin is cream coloured with purple to reddish-brown spots
Yellowish and pinkish colours are signs of ageing
Cooking fish and seafood
All cooking methods can be used
Seafood is inherently tender
-Should be cooked until just done
Overcooking is the most common mistake made in preparing seafood
Stewing
Baking
Grilling
Shallow frying
Deep frying
Braising
Storage of fish and seafood
Make seafood your last purchase and put it in a refrigerator – as soon as possible
Store seafood in the coldest part of your refrigerator
Use unfrozen seafood within 2 days of purchase or freeze it
Fish preservation
Preservation processing of food so that they can be stored for a longer time.
Preservation of fish is done to prevent spoilage.
Salting
Used to lengthen the shelf life of fish and fishery products
There are two methods of salting which are wet salting and dry salting
Sun Drying and Dehydration
Drying is the process in which moisture is removed by exposure to natural air current.
Very small and thin fish can be dried straight away in the sun.
If not, the fish must be put for one night in brine, or dry salted.
They can then be dried the next morning.
Smoking
Any kind of fish can be smoked. There are 2 main methods of smoking which are cold smoking and hot smoking.
Chilling
This is obtained by covering the fish with layers of ice.
Melting water brings about a sort of leaching of valuable flesh contents.
However, ice alone is not effective for long preservation.
Ice is only effective for short term preservation including the need to transport to nearby markets or canning factories.
Freezing
More effective than chilling.
achieved either by using a mixture of ice and salt or refrigeration.
The sub zero temperature obtained keeps the fish frozen thoroughout.
Canning
effective method though costly.
Product is very good and retains much of flavour.
Fish is cleaned and then cut to proper boneless pieces in filleting plants.
The pieces are then brined or pickled to improve taste.
Preliminary cooking is then carried out before putting in cans.
Pickling
an easy method of preserving fish.
must be stored in the refrigerator at no higher than 4°C.
For best flavour must be used within 4-6 weeks.