Seafood Preparation & Cooking Guide PDF

Preparation & cooking of Seafood (TESDA Unit of Competency: Prepare Seafood Dishes) Aliesha Fisher [Company name] [Date]  CSACA017 Preparation and Cooking of Seafood...

Preparation & cooking of Seafood (TESDA Unit of Competency: Prepare Seafood Dishes) Aliesha Fisher [Company name] [Date]  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes © Copyright and disclaimer Copyright © 2022 Training Resource Solutions Pty Ltd (ACN 153 055 166) of 2/3 Austral Place, Hallam, Victoria, 3803. All rights reserved. No part of this work may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical, including photocopying, recording, taping or information retrieval systems) without the written permission of the copyright owner, Training Resource Solutions Pty Ltd. The information contained herein is provided on the understanding that it neither represents nor is intended to be advice and that neither the publisher nor author is engaged in rendering legal or professional advice. While every care has been taken in its preparation no person should act specifically on the basis of the material contained herein. If expert assistance is required, competent professional advice should be obtained. Training Resource Solutions Pty Ltd, its directors and authors or any other persons involved in the preparation and distribution of this publication, expressly disclaim all and any contractual, tortuous or other form of liability to any person (purchaser of the publication or not) in respect of the publication and any consequences arising from its use by any person in reliance upon the whole or any part of its contents. CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Introduction to fish and shellfish Fish and shellfish are relatively expensive compared to other food commodities, but there are several features, which make them a good alternative to poultry and meats. Fish and shellfish are healthy, nutritious and low in fats and cholesterol (some shellfish are high in cholesterol). With today’s consumers being more aware of their health, fish and seafood are playing a larger role on modern menus. Fish and seafood are relatively easy to prepare and often cook very quickly, which means they can suit the customer’s needs if they are short on time. The variety of flavours and textures of fish and shellfish add contrast to a menu and, as a result of this, they can be found virtually anywhere food is served. This can range from an A la carte menu that features seafood as entrees and main courses, to a buffet that features an extensive variety of hot or cold fish and shellfish for the customer’s choice. All types of fish and seafood are in high demand all over the world, this has often led to overfishing and unsustainable practices. Many types of seafood and fish are now aquaculture farmed to enable a steady supply to market and to avoid overfishing natural stocks. However, farmed seafood is also not without problems. As chefs seek to know more about the source of their food products sustainability has become an important part of fish and seafood education. This unit has been developed to provide you with both comprehensive theoretical information and practical skills pertaining to all these aspects of fish and shellfish cookery. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 1  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Identification and classification Classification of fish Classification of fish for culinary purposes is always a tricky business as there are many fish that do not exactly fit into a perfect category and many fish that fit into multiple categories. In the end, how you classify a fish is not that important, a fish is, what a fish is, but these classifications do help a cook understand the different types of fish in a helpful way. Shape Flat fish Flat fish are quite flat and have both eyes on the same side of the head. They are usually found on the floor of the sea and are usually quite well camouflaged in their surroundings. Examples: Flounder, John Dory. Round fish Round fish are the classical fish shape that is round with one eye on each side of the body. Examples: Whiting, salmon, snapper, hake, trout, mackerel, sardine, whitebait, tuna, trevally, garfish, Kingfish, bream, swordfish. Flathead is a bit of a mixture of both, having a flat head but a round body. Flesh White The flesh of white fish is white and mild in flavour. Examples: Whiting, snapper, garfish, bream, flounder, Barramundi, flathead, Rockling, red emperor, shark. Oily Oily fish have a higher oil content and a stronger flavour. Examples: Sardines, mackerel, tuna, kingfish. Red fish, trevally and medium oil fish have qualities of both oily and white flesh fish. Salmonoid Salmonoids are often classified with the oily fish as they have a higher fat content and stronger flavour, however, salmonoids have a pink orange flesh rather than a white/dark flesh. Examples: Australian salmon, ocean trout, Atlantic salmon, brown trout, rainbow trout. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 2  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Habitat Salt water Salt water fish live in the sea and saltwater habitats. Examples: flathead, shark, snapper, whiting, Rockling, trevally, tuna, sardine, whitebait, Atlantic salmon, ocean trout, mackerel, swordfish. Fresh water Fresh water fish live in a fresh water habitat such as a fresh water river, stream or lake. Examples: Redfin, carp, trout, fresh water salmon, Murray cod. Some fish such as bream and Barramundi are found in the estuaries where fresh water meets salt water. Classification of shellfish Shellfish are divided into two main groups: 1. Crustaceans. 2. Molluscs.. Crustaceans Crustaceans such as lobsters are characterised by a hard exoskeleton (an exterior shell or ‘crust’) and jointed limbs. Examples: prawns, crabs, mud crabs, blue swimmer crabs, Moreton bay bugs, marron, southern rock lobster, crayfish. Yabbies, marron and freshwater crayfish can be found in fresh water rather than salt water. Molluscs Molluscs are soft-bodied animals, which have protective shells. Molluscs can have one shell as in an abalone, two shells as in an oyster or no shells as in a squid. Examples: Oysters, abalone, octopus, squid, pipis, clams, mussels, sea snails, scallops. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 3  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 4  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 5  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Oysters Oysters are bivalves and feed by filtering algae and other nutrients from the sea water where they live; oysters prefer to grow in colder waters and oyster farming is concentrated in just three states: Tasmania, South Australia, New South Wales. As oysters are filter feeders, they need to be grown in clean unpolluted water, if there are any contaminants such as sewerage in the water, they will build up in the filtering process and cause food poisoning when people eat the raw oyster. Oysters are high in zinc, iron, protein, omega-3 fatty acids as well as vitamins A, B1, B2 and C; they are low in fat and contain very little cholesterol. Australian oyster farms grow three different species of oysters including: Pacific Oysters Pacific Oysters originate from Japan and grow three times faster than Sydney Rock Oysters. In the wild, they can tend to overpower local oysters so are avoided in most areas of NSW other than Port Stephens; Tasmania is the heart of Pacific Oyster production in Australia. The flesh is quite plump, and they are larger than Sydney Rock Oysters. Sydney Rock Oysters Sydney Rock Oysters are native to Australia and known for their great taste, even if they are small in size. As the name indicates, Sydney Rock Oysters are the main oyster produced in NSW. Angasi Oysters Angasi oysters are also known as Flat Oysters or Southern Mud and are native to Australia. They are large flat oysters and can be difficult to grow, which explains why they represent less than one percent of oysters grown in Australia. They are however popular among chefs and diners looking for something different; most Angasi oyster production is in South Australia. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 6  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Mussels Mussels grown in Australia are known as Blue Mussels or Black Mussels and are native to Australia; both are the same species with its approved common name being Blue Mussels. They are grown on ‘lines’ which are ropes about 5 metres long and suspended in areas of high tidal flow in the Southern states. Mussels are bivalves like oysters and eat by filtering out algae and nutrients from the sea water in the same way and need to come from clean, unpolluted water to be safe to eat. Unlike oysters, which are eaten raw, mussels are rarely eaten raw and are usually cooked to order from live. The juices which come out of the mussel when cooking often form part of the sauce for the dish. New Zealand produces large Greenshell or Green Lipped mussels, which are larger than the Australian species and are often purchased as cooked mussel meat or cooked and presented in a single shell. Mussels are high in zinc, iron, protein, omega-3 fatty acids, vitamin B12 and vitamin C; they contain about 3% fat, which can make them relatively high in cholesterol; they also tend to be high in salt. Clams / Pipis Clams and Pipis are small bivalve molluscs that can be found at almost any beach. Pipis are quite small and as with mussels they are purchased live and cooked to order. There is not a lot of meat in each pipe, but customers enjoy that act of going through each shell to collect the meat. Clams and pipis are often served in pasta dishes, in seafood soups and as a snack or entrée item. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 7  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Scallops Scallops are bottom dwelling bivalve molluscs that are popular, but a harvesting method known a ‘Dredging’ where a cage is dragged along the bottom of the sea floor is used, causing great environmental damage. Many Australian sites that previously harvested scallops through dredging are now closed, resulting in less scallops being available. Environmental groups promoting sustainable seafood recommend against purchasing scallops harvested by dredging and recommend purchasing only scallops that have been ‘Hand Harvested’. Scallop farming in Australia is in its infancy and it can be difficult to differentiate between dredged scallops and farmed scallops. The two-species harvested in Australia are the ‘Commercial Scallop’ and ‘Saucer Scallop’. Scallops have a sweet white meat and an orange roe attached to the meat. They are sold in the shell, in half shell and as scallop meat with or without the roe. Squid Squid, calamari and cuttlefish are three very closely related cephalopod molluscs found in all seas and oceans. The body, fins and tentacles of the animal can be eaten and are a translucent flesh when raw which becomes white when cooked. Cuttlefish have an internal bone and a stronger flavour than squid and calamari. Calamari have longer fins than squid and are more tender than squid. Cooking methods are short, high heat methods such as deep frying, grilling or barbequing; they can also be cooked by long, slow cooking methods such as braising. Poor cooking methods can result in a tough food product. Ink from the animal is also used to flavour items such as pasta sauces and rice dishes. Most menu dishes will be labelled Calamari rather than Squid; however, the ink is normally called Squid Ink. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 8  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Octopus Most octopus in Australia are harvested as a by-catch of other fishing methods such as nets or crayfish pots. The octopus is a predator to the crayfish and will often be found in crayfish pots looking for crayfish. They are fast-growing, short-lived cephalopod molluscs and are thought to be a sustainable seafood species in Southern Australia. Greek migrants to Australia are great lovers of octopus and it is very popular in Greek restaurants where they grilled over charcoal. Octopus have translucent flesh that becomes white when cooked and has a firm meaty texture. Octopus can tend to be tough if it has not been tenderised before cooking; this is performed in a strange way by beating the flesh. It can be beaten against a rock, hit with a mallet or even placed in small cement mixer type equipment. Much of the octopus purchased from seafood vendors have already been tenderised using this cement mixer method. Abalone Abalone are single shell molluscs in the sea snail family of molluscs. They attach themselves to rocks and other stable marine structures. Abalone in Australia is sourced from both farmed and wild sources; farmed sources have a target harvest size of 100 g of meat wild sources can be up to 400 g. Farmed abalone tends to be more tender than wild abalone. Abalone sources from a farm and West Australian waters are said to be sustainable and reasonable populations. However, wild populations are thought to be under pressure in Victoria, Tasmania and South Australia. Abalone can be quite expensive and is highly prized by Chinese, Japanese and Asian customers and chefs. Abalone is sold as live, individually quick frozen, vacuum packed and canned. Abalone can tend to be tough and may require tenderising methods such as using a meat mallet or cooking for long periods of up to 4 hours. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 9  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Crustaceans Crustaceans can be purchased live, cooked, fresh or frozen. Prawns and Moreton Bay Bugs are small and can be frozen very fast to maintain high quality. However, larger crustaceans such as crab and rock lobsters can take longer to freeze and can lose quality in the process. Chefs will tend to purchase prawns and bugs in a frozen state either cooked or raw. Chefs tend to prefer fresh live yabbies, crabs and rock lobster if they can get them, but also commonly purchase fresh cooked yabbies, crabs and lobster. Frozen crayfish tails are commonly purchased items that are usually quite small and are imported from countries such as Thailand and Vietnam. Boiled rock lobsters should have the tail curled tightly under the head. If the rock lobster was dead prior to cooking, the tail will not curl when boiled. These ‘limp- tailed’ animals should not be purchased. Some high end and Asian restaurants will have a tank in the restaurant of the kitchen with live rock lobsters and mud crabs in them which are killed and prepared to order. Prawns Prawns are one of the most used and well-known crustaceans used for food. Prawns come from both wild and farmed sources with many farmed prawns being imported from Thailand and Vietnam. Because they are relatively small, they can be individually quick frozen and retain good quality. They are purchased fresh or frozen in both a cooked, boiled state or raw state, as a whole prawn or just the tail meat of the prawn. Frozen prawns are quick and easy for chefs to purchase and require less labour to prepare in the kitchen. Customers are very familiar with prawn dishes and prawns are highly versatile in a large range of dishes and cooking techniques such as stir- frying, boiling, crumbing and deep frying, battering and deep frying or using the meat as farce (stuffing) for other dishes. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 10  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Crabs Crabs are great tasting, but contain less meat and less bulk meat pieces than other crustaceans such as rock lobster and prawns. The meat of crabs is lovely, sweet white meat, but can be fiddly and hard work to get to. Picking crab meat from boiled crabs is labour intensive and many restaurant customers will avoid ordering in shell crab as they don’t want to go through the picking meat process in a dining room situation. Purchasing picked and frozen crab meat is possible, but it does lack that fresh and sweet taste of freshly boiled crab. Most crabs in Australia are wild-caught in pots with farming of crabs being a young industry in Australia. Blue swimmer crab populations are an area of sustainable concern while mud crab and spanner crab populations are of no immediate concern. Southern rock lobster Southern rock lobster is also known as Crayfish in Australia and is an industry worth a lot of money to Australia as both a local and export market. Southern rock lobsters do not have claws like their European or American counterparts, they are highly prized and the tail contains a large volume of sweet, white meat which is expensive but popular with customers. The rock lobster industry in Australia is highly regulated and wild stocks are closely monitored and controlled by government and fishery bodies. Because of the high value of each rock lobster, it would be very easy to overfish and decimate populations if not tightly controlled. Southern rock lobster is purchased live or cooked through boiling. Freshness is the key to good quality lobster, which is much easier for the customer to eat in a dining room situation than crab. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 11  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Yabbies Yabbies are small freshwater crayfish type crustaceans and are mostly sourced from farms rather than being wild-caught. They can be purchased live or boiled and chilled. The meat in the tail is very sweet and white with a slightly earthier flavour than crustaceans from ocean sources. Conduct some research on the internet looking at some current restaurant menus. Give the menu description on a menu dish that includes the following seafood product. Octopus Crab Yabbies Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 12  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Pipis Abalone Purchasing Modern day diners are much more educated about their food and where their food comes from than they have been in the past. The number of cooking and travel shows on television based on food has grown dramatically and fish is no longer fish and oysters are no longer just oysters. Both chefs and diners are looking for the story behind our food, where it came from, what makes it special, how was it farmed or caught? Ethicality and sustainability are also very big considerations when purchasing seafood. To avoid overfishing and the destruction of both marine habitats and marine species, chefs and the hospitality industry need to play their pay in responsible sourcing of seafood. Chefs will tend to order seafood on a very regular basis in smaller amounts so that the seafood is as fresh as possible; a chef would not order fish for the whole week’s trading, he or she would probably only order enough fish for two days and then get in a fresh supply once that fish is sold. Likewise, for products such as live mussels, oysters, clams, and fresh or live crustaceans. Frozen seafood will obviously have a greater shelf life, but once again chefs will tend not to order too much to avoid it sitting in the freezer too long. Modern seafood suppliers offer a wide range of whole fish, fillets of fish and many will also offer pre-portioned cuts of fish. Many chefs will use two seafood suppliers, rather than just one; this may give them access to a better range of seafood and more competitive prices. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 13  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Selection factors Freshness Naturally, everyone wants fresh seafood as seafood has a short shelf life and the fresher it is the better the texture and flavour. Live Seafood products such as crayfish, crabs, abalone, pipis and some types of fish can be purchased live and stored in the kitchen live in a tank. This gives the customer a product that is freshly killed and as fresh as it can get. Asian restaurants and Asian customers in particular often prefer to see live seafood. Cost Seafood and in particular better seafood can be quite expensive; therefore, cost is always a consideration as to how much to purchase and how much the venue can sell. Sustainability There are now more than 7 billion people in the world and this is putting enormous pressure on the oceans and seafood populations. Some species have been overfished and are in serious danger. Many chefs and many diners prefer to source and eat seafood species from sustainable populations rather than putting more pressure on endangered species. Farm or wild Seafood farming is big business and much of the seafood we eat is farmed rather than caught in the wild. Farming these species allows mass production of that species, but the flavour may not be as good; but without farming our seas would be empty. Ethical Ethical food harvesting and production is a big issue and there are many strong opinions in many areas of harvesting and production. Many chefs and many diners take these ethical issues very seriously and prefer to source and eat seafood that has been ethically harvested or ethically farmed. Location Different areas are known for their different produce and many seafood products are identified by where they came from. Examples: Tasmanian Salmon, Tasmanian oysters, Coffin Bay oysters, Batemans Bay oysters, King Island crayfish, Port Phillip Bay mussels, Harvey Bay scallops, West Australian marron. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 14  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Fish Appearance A fresh whole fish should look good; it should be moist, with a lustrous sheen. The eyes should be full and bright rather than dull and sunken. The skin should have strong colouration for the species and not a ‘washed out’ look. Scales should be plentiful, moist and lie flat on the body; if the fish has dried out, the scales tend to stand up and fall out. The gills of very fresh fish are bright red, but they fade with age. The gills of stale fish are brown and those of spoiled fish are grey. The blood inside the body cavity of gutted fish will be brightly coloured if the fish is fresh. Fresh fish fillets or cutlets should be bright in appearance with translucent or white flesh (depending on species) and be free from pieces of gut. A good way to test the freshness of fillets is to press the flesh with your finger, fresh fish is springy to the touch and the depression left in the flesh will quickly disappear. If the flesh oozes and the depression fills with juice, then the fillet has most likely been frozen. Smell Fresh fish has a clean, pleasant sea odour. Stale fish has a strong ‘fishy’ odour and should be rejected. Spoiled fish has an unpleasant ammonia-like smell that you can easily recognise. Exceptions to the rule are sharks, skates and rays, whose flesh contains a chemical called urea, which helps to counter the tendency of these fish to lose body fluids to the sea by the process of osmosis. When sharks, skates and rays die, the urea breaks down and produces ammonia. The smell of ammonia in these species should not worry a cook, as it indicates that the urea is disappearing, not that the fish is spoiled. This process may take a day or two, so it is recommended that these species are not cooked until a day or two after they have been caught. The heat of the cooking will drive off any lingering ammonia smell. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 15  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Sustainability What is sustainability? Sustainability is the ability to endure; the ability to survive and be productive. For many years, people knew little about our oceans and the ability of fish stocks to recover from commercial fishing operations. As technology improved and we built bigger boats, our ability to harvest more and more fish and seafood from the ocean led to overfishing and permanent damage to some fish species, some marine habitats and some marine populations. Sourcing sustainable seafood is making a choice to purchase seafood species whose population and habitat are not under threat. It also involves purchasing seafood that is harvested by a means that does not destroy the marine environment and minimises bycatch. Bycatch is the term used for the unintended catch of other seafood species when fishing for an intended seafood species. Examples include dolphins that are killed while trawling for snapper in Western Australia or turtles that are caught in fishing nets in Northern Australia. The Australian Marine Conservation Society has a website and an App that contains a Sustainable Seafood Guide, the guide contains information about 90 common seafood species, and it gives advice on the sustainability of that species and the area it is sourced from. The guide ranks seafood into one of three categories:  Better – Species in this group are not currently overfished or in danger.  Less - Wild-caught species in this group may have at risk populations or be caught using fishing methods that damage habitat and are associated with bycatch. If farmed the aquaculture methods have an environmental impact.  No – Wild-caught species in this group may be overfished or involve significant bycatch. Farm species in this category place significant stress on coasts and local areas. www.goodfish.org.au Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 16  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Line caught Line-caught fish have been caught using lines or poles rather than nets. This method of fishing is a more sustainable method as there is little bycatch and species are specifically targeted. As the fish is caught live, small undersized fish can be released back into the water unharmed in most cases. Farmed – aquaculture Many species of seafood are farmed rather than caught wild. Farming helps produce enough food for people to eat which is good, but farming can also cause environmental damage. Typical farmed products include: Prawns, oysters, mussels, Atlantic salmon, trout, Basa, Bluefin tuna and Barramundi. Dredging Dredging is a fishing method used to collect scallops from the sea floor. A cage is dragged across the sea floor, which not only collecting scallops, but causes great environmental damage and bycatch. There is far less dredging now as it has been banned in most areas. Nets Commercial fishing with nets in Australia is closely controlled governments around Australia. Net fishing can be associated with a large bycatch of unwanted species and overfishing in some areas. However, net fishing is an important part of the commercial fishing industry. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 17  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Conduct some research on the internet give details of two seafood suppliers who supply seafood to the hospitality industry such as restaurants, hotels, function centres and cafés in your area. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 18  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Preparing seafood The preparation of fish and shellfish involves basic skills that all cooks need to acquire. Besides the physical processes of gutting, filleting, skinning, cutting, shelling and so on, there are a number of associated skills such as portion control, wastage control and yield testing which are essential in a well-managed kitchen. Seafood is a high protein and low shelf life product that requires strict temperature control and high standards of kitchen and personal hygiene. Poor storage, handling and preparation processes can easily lead to seafood going off very fast and possibly causing food poisoning to a customer. Due to the rapid deterioration of fish and shellfish, it is important to handle them as little as possible and to store them correctly. This means storing at the correct temperature (less than 4ºC) using the correct storage containers and separate to other foods (cooked or uncooked) to avoid cross-contamination. Many of the spoilage organisms found in and on fish and shellfish will grow at refrigerator temperatures. They will cause spoilage of not only the fish and shellfish itself, but also any other food the seafood may come into contact with. Spoilage of seafood can also happen because of dehydration. Fresh seafood should be covered at all times to prevent it from drying out. Frozen seafood can also suffer from freezer burn, which happens when seafood has been stored for too long in the freezer or if it was not wrapped properly. Freezer burn is a form of dehydration. Fish and shellfish will spoil quickly, even in a refrigerator because bacteria occurring on them are able to multiply at relatively low temperatures. That is why it is important to keep fish and shellfish on ice, as they will keep their quality longer. It is important to realise, however, that cold does not kill bacteria; it only slows down their rate of growth. When handling fish and shellfish it is important to:  Wash your hands before and after handling fish or shellfish and before handling cooked or ready-to-eat foods.  Wash and sanitise any utensils or chopping boards after they have been used to process raw fish and shellfish.  Ensure adequate and separate storage of fish and shellfish, to avoid contamination of other food products. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 19  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Cleaning and Sanitising Things are not always what they appear; equipment may look clean, but still contain harmful bacteria. We usually talk about cleaning on two levels. Cleaning This is when we clean equipment to remove visible dirt, dust and food scraps. To do this we use a detergent. Sanitising This involves reducing the number of micro-organisms by killing them and controlling their growth. Detergents and Sanitisers Detergents Detergents are chemicals designed to lift food, grease and dirt; they also help wash away micro-organisms but do not kill them. To clean properly, you need to know the correct level of concentration for the detergent. Sanitisers Sanitisers are agents designed to kill or control the growth of micro-organisms. We can use heat or chemicals to sanitise utensils. Heat over 75ºC will kill most micro- organisms. The hotter the heat the shorter the contact time. Chlorine-based chemicals such as bleach are commonly used as sanitisers and most commercial sanitisers will be chlorine-based chemicals. When chemicals are used a number of things must be considered including:  concentration  contact time  temperature  method of application  cleanliness of surface Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 20  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Cross Contamination Cross contamination is the transfer of bacteria or other microorganisms from one food or area to another food or area. This is of particular importance when working with seafood. Example: 1. A dirty chopping board will cross contaminate the next food placed on it. 2. If you touch a raw food such as fish, then touch ready to eat food like a sandwich without washing hands or changing gloves you will transfer bacteria onto the sandwich. 3. Storing raw seafood above cooked food in a cool room may result in the meat dripping onto the cooked food. 4. Not washing knives or utensils between tasks. Whenever there is a change in products there must be a full cleaning and sanitising process to avoid cross contamination. Colour coded chopping boards help prevent cross contamination by each colour being used for a particular product. The blue chopping boards are always used for raw seafood. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 21  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Mise en Place Mise en place literally translated from the French means ‘to set in place’ or ‘everything in place’. In cooking, the term is used to describe the preparation done before starting the actual cooking process. In most circumstances, a cook will make a Mise en Place list at the start of their shift and then rank that list in order of priority and efficiency, then get on with the job. Mise en place for seafood dishes may be to fully cook a dish like a bulk batch of base soup or to trim and portion fish fillets, ready to be cooking during the a la carte service. A cook will refer to the standard recipes for instructions of how to prepare the mise en place and will refer to ‘Par stock levels’ for how many portions to prepare. Par stock levels give an indication from previous experience how many portions of an item the cook thinks they will sell plus a bit extra. If a chef usually sells 20 portions of salmon fillets with a Mexican tomato salsa on a Friday night. The cook may need to ensure that they have at least 25 portions ready. Par stock levels will also depend on the day of the week. It’s hard to over prepare for a Friday and the weekend will usually be busy. But over preparing for a Sunday may leave you with excess stock over the quiet days early in the week. Organising your Mise en Place ahead of time allows you to cook, without having to stop and assemble items, this enables a fast efficient service. Careful attention to mise en place should be the first step in your daily routine. If you are confident that everything required for the day, including equipment, foodstuffs, serving dishes etc... are in place and ready to use, you are more likely to maintain a smooth and efficient workflow throughout the whole day. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 22  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Mise en place lists Most cooks work with very simple mise en places lists and many are not even a formal list; some are not more than scraps of paper with scribbled writing! However, just about all cooks, chef de parties, sous chefs and chefs will work with a list of some sort. The lists are usually made by the cook themselves rather than by a sous chef or chef and handed to the cook. However, a sous chef or chef will check all the mise en place lists of their staff to ensure that the production they require is getting done. To make sure the cook knows about the function of 80 people for lunch tomorrow. A mise en place list could be as simple as: Task Amount Wash lettuce 2 boxes Cut carrots 10 kg Leek and potato soup 20 litres Onion rings 1 kg Julienne mixed Small container Boiled eggs 20 Chiffonade Large container As the task is completed, the cook crosses the task off the list. A cook also might use words like Urgent, 1st, Before Lunch to make the priority of the tasks. The main criteria are that a mise en place list is simple, quick, clear and accurate. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 23  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Types of equipment used for seafood Chef’s knife The chef’s knife is the one you will use very often because it is best suited to chopping, slicing and dicing. The blade of the chef’s knife is between 20 and 25 cm long. The handle is offset to allow for knuckle clearance. The blade is wide at the heel and tapers to a point. Learn to handle and care for this knife well because it is your most important tool. Never cut on an unyielding surface such as ceramic, stone or metal, as it will damage the knife blade. Filleting knife Fish filleting knives have a pointed tip to reach into small spaces to accurately separate the flesh from bones. The blade is thin and flexible so that it can bend and ensure that all flesh is removed from the bones. It's a much more delicate task the boning meat. Fish scaler There are several different styles of fish scalers, but all have a rough edge to remove the scales of a whole fish. Kitchen scissors Kitchen scissors are used to trim fins off whole fish. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 24  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Oyster knife An oyster knife is not really a knife at all but a tool to prise open an oyster. Make sure you are correctly trained on how to open oysters as it is easy to slip and stab your hand causing serious injury. Meat cleaver Sometimes a meat cleaver can be used on crustaceans with strong shells such as mud crabs or crayfish. It may protect your cook’s knife and because of the extra weight a meat cleaver cuts through the shell faster and will kill the animal faster if being used on a live animal. Food processor A food processor can be used to make a fish or seafood mousse, pureeing the flesh and mixing with eggs and cream. Fish tweezers Tweezers to remove fine bones from the centre of round fish, such as salmon and trout. Fine grater A fine grater is often used for garlic, ginger and citrus zests. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 25  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Safety with knives Always handle knives carefully, especially when cleaning them. Never leave knives in a sink of water. This is bad for the blade and presents a safety hazard to anyone who puts their hands into the water. As a general rule, hold the knife edge away from the body. When carrying a knife in the kitchen, make sure the cutting edge is close to your leg and have the point toward the ground Don’t attempt to catch a falling knife; let it fall and get your feet out of the way. This is why it is most important to wear leather footwear for protection. Assist in the training of new staff Don’t hide a knife under anything. Don’t hand a knife to anyone else. Put it down on the table and let them pick it up. When carrying your knives in public places, like taking them to and from work, they must be in a knife case or roll, or a toolbox. It is illegal to carry a knife openly in public places; you may be liable to prosecution if you do this. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 26  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes The Standard Recipe Standard recipes form the basis of the food control system and are being used more and more in kitchens. The purpose of a standard recipe is to standardise the production of each food item on a menu so that all food will be consistent in quality, quantity and cost. The main purpose for using standard recipes is to: Maintain a consistent quality in food production. Record the food cost for each menu item. Control the portion size. Establish the food cost percentage for each menu item. Write accurate food orders. Assist in the training of new staff Use recipes to determine quantities Use recipes to determine quantities Using standard recipes ensures that the food produced by anyone at any time is consistent, which helps build customer confidence in your establishment. The standard recipe allows for standard quantities to be used in recipes and when extending the recipe to larger production quantities. At its most basic level a recipe that is made to produce 10 portions will need to be multiplied by five times to produce 50 portions. A 1 litre recipe for cocktail sauce calls for 900 ml of mayonnaise, that same recipe for 5 litres requires 5 x 900 = 4.5 litres of mayonnaise. By adhering to the predetermined guidelines of a standard recipe, staff will avoid unnecessary costs and will produce all menu items within calculated guidelines and quality standards. New recipes should be tested and calculated correctly, before they are recorded onto standard recipe cards, since the recipe card forms the basis of the food control system for the establishment. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 27  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes A recipe of seafood skewers uses a combination of diced fish, cooked mussels and raw prawns. Each skewer has 90 grams of seafood. If the three types of seafood are used in equal proportions, how much of each type of seafood do you need to make 80 skewers? A cook needs to fillet whole fish, of which she knows she will get an average of 60% yield of fish fillets after they have been removed from the head and bone. If each portion of fish is 200 grams what is the total weight of whole fish needed to have 40 portions of fish fillets? 1.) Assuming no waste? 2.) Assuming a 5% waste? Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 28  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Calculating yields The following procedure will help you to calculate the yield of fillets from whole fish: 1. Weigh the whole fish. 2. Record the weight on a yield test sheet. 3. Fillet the fish to remove bone and any waste. 4. Weigh the fillets and record the weight. 5. Weigh all bones and trimmings and record their weight. Yield test for fish: Item tested: Fish Original weight 2.5 kg Yield prepared weight 0.9 kg Yield percentage 45% Details Original weight 2.0 kg Useable trimmings 0.7 kg Bones Waste trimmings 0.4 kg Total trimmings 1.16 kg Prepared weight 0.9 kg To calculate percentage yield, divide prepared weight by original weight and multiply by 100. The yield test provides the basic information required for the ordering and pricing of fish per serving. This enables a chef to minimise waste and to price menu items realistically. When the labour used to prepare the fish is also taken into account, a chef may decide, on the basis of the yield test results, that it is more economical to purchase precut portions for dishes and fish bones for the stock. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 29  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Calculate the percentage yield for the following foods. (Show calculations) Item tested: Fish Original weight 1.20 kg Yield prepared 0.70 kg weight Item tested: Fish Original weight 4.20 kg Yield prepared 2.30 kg weight Item tested: Fish Original weight 2.0 kg Yield prepared 1.15 kg weight Item tested: Fish Original weight 2.0 kg Yield prepared 1.20 kg weight Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 30  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Purchasing alternatives for fish Different kitchens and venues will purchase fresh fish in different ways according to their needs and staff capabilities. A fine dining restaurant may prefer to purchase whole fish and carry out all the filleting and portioning themselves. However, not all kitchens will have the time or the staff with the skill to clean and portion whole fish. They may buy fresh fish as fillets or even as pre-cut portions of a standard size that are all ready to cook without any further preparation. Cleaning and preparing seafood A professional cook should have the ability to clean and portion a variety of whole fish., the initial preparation of fish is much the same regardless of size or species. Fish skinning and filleting equipment The two most common knives used in fin fish preparation are the:  Filleting knife - A long flexible blade used for filleting and skinning.  Chef’s knife - A heavier knife that can be used to cut bone and remove the head. Also used to prepare fish are:  Scissors - To cut off the fins and smaller bones.  Tweezers - To remove thin bones. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 31  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Cleaning and preparing fish To clean a fish, follow these steps: Scale the fish by scraping it with the back of a knife, a fish scraper or a fish scaler, from tail to head, in the opposite direction to which the scales lie. Pay particular attention to the areas around the gills and fins. If possible, scale the fish under running water. Wash the fish to remove any loose scales. Dry the fish. Gut the fish by slitting the belly from the vent to the gills with a sharp knife, remove the gut and wash out the cavity. Wash and scrape off any blood that lies along the backbone, and wash again. What you do next depends on whether the fish is flat or round, and how you want to cook it. If you want to cook the fish whole, you can either remove all the fins except the tail, or leave the fins on and remove them when the fish is cooked. The head can be removed if desired. Pin boning Many fish have small bones down the centre of the fillet that the cook can remove with fish tweezers. These bones are located more toward the head of the fish and decrease in size as you move toward the tail of the fish. Salmon and trout are two species of fish that chefs commonly pin bone. Care must be taken to remove the bones without damaging the flesh of the fish. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 32  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Round fish Filleting Grasp the gutted fish firmly at the head, and with a sharp knife, cut through the skin and the flesh of the head, just behind the front fin and close to the gills, until you reach the spine. Lay the fish flat on the board and cut along the dorsal, or top, fin down to the rib cage from head to tail. Now ease the knife gently towards the tail between the spine and flesh, holding it firmly against the bone. Then turn the fish over and repeat on the other side. If you are filleting a large fish, cut along the curve of the rib bones, rather than cutting through them. There should be a minimum amount of flesh left on the bone. YouTube demonstration https://youtu.be/uXSgGtMkgro Skinning Lay the skin side flat on the board. Hold the tail with one hand. Ease the knife between the flesh and skin, and work with a long, smooth slicing action towards the head end. Hold the skin, not the flesh. Keep the skin flat and tight. Slant the blade of the knife slightly downwards so that the skin comes off clean of any flesh. Use a firm blade knife, not a flexible filleting knife. YouTube demonstration, Fillet and skin a snapper https://youtu.be/7I6DLOUMuI4 Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 33  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Flat fish Skinning Lay the fish flat on the board and cut through the skin across the middle of the tail. With the tip of a knife, lift a tag. Remove the skin from the fish by holding the fish down on the board with one hand; take hold of the tag in the other and gently pull the skin off, taking care not to tear the flesh. Some flat fish, such as flounder and plaice, are skinned from head to tail as skinning in the opposite direction (tail to head) will cause the flesh to tear. Filleting Lay the skinned fish flat on the board. Make an incision down the centre of the backbone from head to tail. With the blade of the knife flat on the bone, cut gently out from the backbone towards the fins. Remove the fish from the bone, using your free hand to ease back the flesh as you go. Repeat for the other half of that side. Next, turn the fish over and do the same on the other side. There should be a minimum amount of flesh left on the bone. YouTube demonstration https://youtu.be/b2FfBCJ3H3g Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 34  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Cuts of fish Cut What type of species / cut is the fish? Head left on or removed according to size or Whole type of fish. Flesh of the fish in one long flat piece. Flat fish Fillet have 4 fillets, round fish have two. Piece of the fillet cut on the slant from a round Supreme fish such as Salmon. Darne Slice of fish cut through the backbone of a (Cutlet) whole round fish. Troncon Slice of fish cut through the backbone of a (Cutlet) whole flat fish. Delice Small neatly folded fillet. Small fillet which is slightly flattened, rolled up, Paupiette pinned, and poached. Goujon Fillet cut into strips 8cm by 1cm, crumbed and Goujonette deep-fried. Goujonettes are half the size. Also called a butterfly fillet. Two fillets joined by Double fillet the skin from a round fish such as a kipper. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 35  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Cleaning and preparing shellfish Killing live Shellfish When live shellfish are placed into a freezer for about 20 minutes to half an hour they do not freeze, but their whole body shuts down and they effectively go to sleep. This is considered the most humane way to kill live shellfish. First put them to sleep in the freezer, then kill them in the normal way by knife or boiling water. After chilling in the freezer, the lobster can be dropped into boiling water, court bouillon or killed with a cleaver knife. Since lobsters have a rather diffused nervous system rather than a compact brain in the head, they should be split from head to tail by a single blow with a cleaver or a large, sharp-pointed knife. Lobsters/crayfish For cookery methods such as shallow frying, deep-frying, or grilling where only the flesh of the crustacean is required, it is necessary to remove the shell and de-vein the meat. Large rock lobsters are split in half lengthwise and the flesh is removed and cut as needed. If the shell will be used for serving the meat, the vein is removed from the meat and the head area washed out. If the shell has not been cooked, it will need to be placed in the oven or cooked in boiling water. Crabs Crabs are killed by a knife to the head after chilling or by quickly removing the top shell from the body, discarding the feathery gills and the internal organs and washing the body out. If there are any claws and legs, they can be cracked open and the flesh removed. After chilling in the freezer, the crab can be dropped into boiling water, court bouillon or killed with a cleaver knife. The boiled crab can then be cooled and cleaned in the above way. Prawns To devein a raw prawn, remove the head, legs and shell. The tail is often left on to improve presentation. Lay the prawn flat on a board and slice along the back with a small knife; strip out the vein completely. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 36  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Molluscs Molluscs, such as oysters, mussels and scallops are scraped and scrubbed, if necessary, to remove any dirt, grit or barnacles, and de-bearded. Further processing may be required, depending on the dish to be cooked. Oyster shells can be used to open oysters and scallops. Squid, octopus, and cuttlefish are gutted, beak removed and skinned. Molluscs, such as abalone, are removed from the shell, intestines discarded, and the flesh trimmed before being cooked. Opening fresh oysters To open oyster shells, an oyster knife is required. Lay the oyster with the flatter shell up, insert an oyster knife close to the fringe of the shell, wiggle the tip of the knife until you find the connective mussel. Twist the knife to disconnect the muscle and pry the shell open. Discard the top (flatter) shell; take care not to lose any of the delicious liquor being held in the shell. The oyster flesh is often turned over to display its other side, which many consider to be more attractive. Danger: Take special care in this process, it is very easy to slip and insert the knife into your hand; for this reason, it is a good idea to wear a metal mesh glove like butchers wear to protect your hand. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 37  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Portion control Portion control, waste management and yield tests are all very important factors when it comes to maintaining the profitability of a business which prepares and serves food. Seafood is a high-cost item and small inaccuracies in portion control can have a dramatic effect on the food cost of the dish and of the kitchen as a whole. Portion control aims to standardise the size of the portion for both the customers and the kitchen. Customers at the table will notice if one person at the table has a large portion and one person has a small portion despite ordering the same meal and paying the same price. Every chef and cook should be able to control fish and shellfish portion sizes and take into account the amount of meat the customers have available to eat when removed from the bone or shell. Portion sizes can vary according to the style of menu and the type of dish, but a main course serve of fish is often around 180 to 200 grams of fish. A main course portion of crayfish could be half a 1 to 1.2 kg crayfish. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 38  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Wastage control By controlling waste, you can effectively increase profits. Good practice includes:  Don’t over-order fish and shellfish as it deteriorates quickly, even when well stored.  Wherever possible, try to purchase fish and shellfish on a daily basis.  Store fish and shellfish carefully. This is absolutely essential in controlling wastage because of rapid flesh deterioration and bacterial growth.  Ensure trays are kept well-drained. Fish and in some cases, shellfish, need to be covered at all times.  Maintain storage temperatures as close as possible to 1°C at all times.  Rotate stock so that older (usable) fish and shellfish is used first, reducing wastage.  When filleting fish, use the knife correctly and use the proper technique; if you don’t, it is inevitable that there will be unnecessary wastage, such as flesh left on the bone and badly damaged flesh. Using by-products and trimmings  Fish heads are used for stock, only when totally clean (i.e. eyes, gills and scales are removed). Many sauces can be made from the stock. Some chefs use the cheek in extravagant cooking as delicacies.  Fish bones and white-scaled skins are used for stocks and soups. Those of white flesh fish are preferred, as oily fish bones can give strong flavours; the stock and even the bones can be frozen for later use.  Clean trimmings from filleting can be used for farces, soups, in seafood cocktails, etc.  Roe of certain fish is used as garnish, especially caviar and salmon.  Shells of certain molluscs are used as a garnish or as part of a dish when the flesh is still inside, especially oysters natural and mussels in paella. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 39  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Transport and storage of live seafood It makes good business sense to transport and store live crustaceans in conditions that do not cause stress, as this helps ensure the animals are kept healthy. Healthy animals provide a higher quality food and there is a legal requirement to treat all animals in a manner that ensures their welfare and humane treatment. This is probably more of a supply chain issue if the kitchen is purchasing live seafood. Three is a responsibility on behalf of the purchaser to ensure that suppliers of live seafood are acting in a legal and responsible way. This can be During transport and transfer, avoid rapid changes in conditions such as temperature and water quality, as these can cause stress. Sources of stress during storage include:  poor water temperature control  inadequate aeration  poor or unsuitable water quality  overcrowding  incompatible species kept together Signs of unsatisfactory conditions in holding tanks include:  foam on the water surface  cloudy water  slime and algal growth on the walls of the tank Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 40  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Storing fish and shellfish Fish and shellfish are highly perishable and expensive food commodities requiring immediate storage upon delivery. It is essential to maintain high standards of storage procedures in order to minimise wastage and the risk of spoiling food. Spoilage can also lead to the contamination of other foodstuffs and the possible food poisoning of customers. Receiving and storing Good procedures for receiving and storing deliveries are essential for effective management. You need to ensure you do not:  Pay for items you did not receive.  Take delivery of items you did not order and cannot use.  Take delivery of items spoiled in transit.  Have to throw out bad food you have not even cooked because you stored it incorrectly. Here are some useful procedures to follow when receiving and storing:  Clearly define who is responsible for receiving goods.  Always set aside a clean area for receiving goods.  Handle fish and shellfish as little as possible; over-handling speeds deterioration.  Weigh all items bought by weight on the receiving scales; count items bought by a number.  Store perishables in a cool room or refrigerator (at 1°C) as soon as they are delivered; seafood deteriorates rapidly in warm kitchens.  Keep cool rooms and stores clean and stock neatly arranged.  Rotate stock so that the oldest is used first.  Complete HACCP paperwork. Cooked seafood Cooked fish and shellfish should be eaten as soon after purchase as possible, but can be kept in the refrigerator for two to three days, covered in plastic and on ice in an airtight container. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 41  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Storage of fresh fish Fish is an expensive commodity, which has a short shelf life due to the rapid deterioration of its flesh. Correct storage procedures are essential to maintain cost control, as well as to provide high quality dishes to the customer. Fish should always be stored in a fish fridge, or in a special section of the cool room. Fresh fish should be stored for one or two days only, and should be kept in the coldest part of the cool room at a temperature of 1°C. Very few refrigerators can achieve such a low temperature and so it is usually necessary to store fish with crushed ice. Fish should be covered at all times, to keep it at the correct humidity and to prevent drying out. It is important to create continual drainage, so that the seafood does not rest in its own fluids or melt-water from the ice. This may cause the flavour and colour to be leached out, and the flesh to go mushy or off. Place the seafood on perforated trays to allow drainage. If you cannot afford the proper perforated trays, hold onto the foam delivery box and lid. Wash them properly and place the plastic food tray upside down on the base. The fish and shellfish can be packed into strong cellophane or plastic bags and tied at the end, then placed on the tray and covered in ice. Every two days, clean out the box and change the ice. Whole, cleaned fish should be kept on crushed ice on a perforated tray, which allows for the drainage of thawed ice. If the fish is allowed to sit in the melted ice, there would be a loss of flavour and deterioration of the flesh. The perforated tray should be sitting inside another container, which can collect the runoff. It is best to cover the fish with a sheet of plastic. Ungutted fish should be scaled and gutted immediately, and the belly cavity and flaps cleaned thoroughly with fresh water to remove all traces of gut, kidney and blood. It is also a good idea to wash both the inside and outside of gutted fish bought from the shop. Fish should be scaled without delay because they become difficult to scale after a day or two in the refrigerator. Fillets and cutlets should be placed on trays and wrapped well to prevent the flesh from drying out and possibly tainting other food in the cool room. Crushed ice, or frozen esky ice bricks, can also be placed on the fish. If you place the ice in a bag and Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 42  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes tie the end, the ice will melt into the bag. The fillets or cutlets (on perforated trays and wrapped or in bags) may also be buried in an Esky filled with ice. Live fish can be kept for short periods of time in freshwater or salt-water tanks. It is necessary to keep the water at the correct temperature and keep it circulating and aerated at all times. These tanks are commercially available. The lower the temperature, the longer the shelf life. However, below 0ºC, partial freezing will occur which will harm the quality of the seafood. Fish should always be placed on the bottom shelf to prevent leaks and drips from contaminating other foods. Describe how to correctly store 10 kg of Barramundi fillets: _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 43  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Storage of shellfish Shellfish is an expensive food item with a very short shelf life. Correct handling and storage will be essential in maintaining a high quality of food to the customers and to prevent loss of expensive food items to the finances of the kitchen. Refrigerators operate between 0°C and 5°C but shellfish will keep much better closer to 1°C. If stored too close to 0°C the item may freeze and lose quality, so shellfish is generally kept as cold as possible without freezing. Shellfish should be kept on crushed ice on a perforated tray, which allows for the drainage of thawed ice. If the shellfish is allowed to sit in the melted ice, there will be a loss of flavour and deterioration of the flesh. The perforated tray should be sitting inside another container, which can collect the runoff. It is best to cover the shellfish with a sheet of plastic. Live shellfish can be kept for short periods of time in freshwater or saltwater tanks or in cool rooms for short periods. In tanks, it is necessary to keep the water at the correct temperature and keep it circulating and aerated at all times. These tanks are commercially available. Live mussels, pipis and oysters can be stored in a cool room for a short time (i.e. two to three days) in damp cloth sacks, or in a container covered with a damp cloth. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 44  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Temperature Bacteria have a minimum and a maximum temperature for growth, between which, there is an optimum temperature when bacteria can multiply very quickly. Most bacteria below 5°C will be dormant (asleep) but will not die. Temperatures over 60°C will begin to kill most bacteria. The higher the temperature the more bacteria will be killed. It is important to note that temperatures over 60°C will kill some types of bacteria, but not all types of bacteria! Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 45  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Stock rotation The prevailing golden rule is ‘rotate stock’. This means that the oldest stock will be used first (first in, first out). It is important to maintain correct store procedures to assist in maintaining product shelf life and minimise food spoilage. Most kitchens have a plan to make sure that old stock is shifted first. Stock rotation is important when putting goods away and stock may need rearranging. Food Labels Some food such as cans, milk and packets of food already have food labels and use- by dates on the food. However, when you prepare food in a kitchen it usually no longer has the original labels to show you a use-by or production date. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 46  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Food segregation Foods with strong smells need to be stored separately from seafood items which have a delicate flavour and may absorb odours from some strong smelling foods. Some examples of products that should not be stored with seafood are: Parmesan cheese Blue vein cheese Fish and seafood Onions Eggs Peeled garlic Avocados Cream Milk Smoked foods Slow moving items It is important to be aware of seafood items that are not selling well; seafood has a very short shelf life and can go off very fast if a particular menu item is not selling well. Slow moving items will cost you money as the ingredients required will not be used quickly and may spoil if not used in time, so they have to be thrown away, costing you money. Stock left to sit on the shelf is money wasted. Don’t get tempted to sell old seafood stock. If in doubt, then throw it out. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 47  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Freezing fish and shellfish Frozen fish and shellfish are never as good as fresh. However, not everyone lives on the coast or has access to fresh fish and shellfish to put on their menu. Frozen seafood also solves some problems with being able to obtain a consistent and available product for a menu. Quick freezing processes maintain the most quality for the seafood as slow freezing processes generate large ice crystals which break down and dry out the flesh. For this reason, small items such as prawns that are individually quick frozen (IQF) freeze very well while large whole fish would freeze poorly. Freezing fish For the best freezing results, fish must be absolutely fresh, do not freeze old fish or fish that has been in the fridge for a couple of days already. Whole fish should be frozen only if it will be served whole. Filleting a thawed whole fish does not produce good fillets. Whole fish should be scaled, cleaned and gutted before freezing at temperatures of -18ºC to -24ºC. Whole fish, fillets and cutlets should be separately wrapped in plastic and sealed firmly; a label should be attached, indicating the variety of fish and date of freezing. Do not build up large boxes of fish to freeze as one block. Where possible, try to layer the fish on trays to freeze quickly and then once the product is frozen it may be packed into a box or container. Fish fillets and cutlets should be frozen in layers, interleaved with plastic. The layers of fish can then be easily separated, which means you do not need to thaw out all the fish when you need only a certain number of portions. The texture of the fish determines how long it can be kept in the freezer.  Oily fish, such as mullet and mackerel, have a relatively short freezer life of only three months.  White fish, such as snapper, will keep successfully for four to six months. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 48  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Freezing shellfish Lobsters, crabs, yabbies etc. These crustaceans do not need to be cleaned prior to freezing. They can be frozen cooked or raw and the quicker they freeze the more quality will be retained. Wrap each variety separately in freezer bags; it is important to remove all the air to prevent drying out of the shellfish and ice forming inside the bag. Prawns It is most important to freeze the prawns straight away; prawns can be frozen raw or cooked. For the best freezing results, the shell and the head should be left on, as this acts as an insulator, preventing the prawns from drying out during freezing. Oysters Place cleaned oysters in their half shell on a tray, cover with a few drops of diluted lemon juice (to retain moisture and colour) and freeze. Once they are frozen, put the oysters into plastic bags, and remove all the air and seal. Scallops Clean the scallops and place them in a freezer-proof container, cover and seal. They can also be frozen using the method described for oysters. Octopus and squid Before freezing, clean and prepare them as you would for cooking. They should be gutted, skinned and washed; freeze them in a plastic bag. Mussels, pipis and cockles It is best to cook them and then remove the meat from the shells. The meat is then placed in plastic bags and frozen; it is always important to expel the air from the bag. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 49  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Defrosting As with all defrosting of foods, cooks should avoid allowing the food to heat up to temperatures within the danger zone which is between 5°C and 60°C. Ideal defrosting is planned ahead and the food is removed from the freezer in sufficient time to allow it to defrost in the cool room. Seafood should avoid being defrosted in water or running water as the flesh of the seafood can absorb water and lose flavour. However, it would be fair to say that cooks often defrost small items such as individual quick frozen (IQF) prawns in running water for short periods quite regularly. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 50  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Cooking Fish and shellfish can be cooked by a variety of methods, ranging from poaching to deep-frying, thus making them one of the most versatile food items. The delicate nature of fish and shellfish means that cooking times, even with the larger species, are kept to a minimum in order to maintain freshness of flavour and desirable texture. The variety and combinations of textures, ingredients, cookery methods and styles are limited only by your imagination and experience. Good principles for seafood cookery:  Many fish and shellfish are very rich foods and portion sizes should be adjusted accordingly.  Fish and shellfish are highly perishable; therefore, stocks must be rotated frequently and kept cold right up to cooking time.  Fish cooks very quickly and can be easily overcooked, resulting in loss of flavour, poor texture and a tendency to break up when served. One or two minutes too long in the pan can result in overcooked, dry, flaky fish. Shellfish, which is overcooked, will become tough and chewy.  Fish is cooked if the flesh flakes easily when separated with a knife. The translucent look of raw fish should change to an opaque white when cooked.  The art of cooking fish and shellfish, in general, is to cook it lightly and serve it simply.  If fish and shellfish are to be served hot, they must be served very hot. It cannot be held in the cooked state for long periods.  If fish and shellfish are to be served cold (for example, prawn cocktail or smoked trout), it should be served well chilled. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 51  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Methods of cookery Fish can be cooked in a variety of ways. The most common methods are baking, grilling, pan-frying, poaching, steaming, deep-frying, smoking and barbecuing. While there are no set rules about which method to use for a particular type of fish, certain textures and flavours are more suited to particular methods of cookery. For example, a soft-fleshed fish is better baked than poached or steamed, as its flesh can fall apart very easily. Oily fish are more suited to grilling, smoking or open baking. If dry fish is being grilled, it should be basted regularly so that the flesh will stay moist. Fish with a delicate texture and flavour, such as whiting, are best simply grilled or pan fried with a little butter. Some of the coarser-fleshed fish, such as Gurnard and Monkfish, are better suited to soups, stews and casseroles. Fish should not be boiled, as the rapid movement of the cooking liquid will cause the flesh to break up. Only shellfish, such as crustaceans enclosed in their shell can withstand the rigours of boiling liquid, but even these are best simmered gently. Casseroling is sometimes used as a method of cookery. Fish, shellfish, or a combination of the two, are cooked in a sauce made from various ingredients such as fish stock, wine, tomatoes, onions and herbs etc. With this method of cooking, the sauce is cooked slowly, for a long time, but the fish or shellfish is added only at the last minute. Poaching Most types of shellfish and a great variety of fish can be cooked by the poaching method. Whole fish, fillets, rolled fillets (paupiettes) and cutlets can all be poached. Poaching is particularly suited to fine, delicately textured fish because of the gentle nature of the cooking process. Whole and fillets of oily fish, such as trout, ocean trout, Atlantic salmon, or any fine-textured white fish, are suitable for poaching. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 52  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Poaching methods Method 1 The fish or seafood item is completely submerged in the poaching liquid which can and gently simmered at around 93°C to 95°C. Water or Court Bouillon are the most common poaching liquids for seafood. Method 2 This method does not strictly conform to the principles of poaching and is probably closer to braising than poaching. Fillets of fish are placed in a buttered tray or pan; half covered with poaching liquid, covered with buttered paper and cooked in the oven. With this method, the cooking liquor is normally used in the preparation of an accompanying sauce. Poaching liquids The poaching liquid enhances the flavour of the fish without adding fat, such as butter or cream; this is a healthier style of cooking than deep frying or other forms of cooking that add fat. 1 Court bouillon is an aromatic poaching liquid, the basis of a court bouillon is water with flavour ingredients such as onion, peppercorns, bay leaves, carrot, celery, lemon and white wine added. 2 A combination of white wine and fish stock can be used as a poaching liquid. This combination is commonly used for poaching fillets of fish when the liquid is to be used in the sauce. 3 A combination of milk, lemon juice and salted water helps to keep fish steaks and fillets white. 4 Milk by itself can be used for poaching smoked fish. It helps to overcome the saltiness of the fish. 5 Seawater also makes an excellent poaching medium for shellfish. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 53  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Write a standard recipe card for Court Bouillon: Name: Date: Code: Tested: Recipe #: Revised: Yield: Revised: Ingredients Specification Unit Quantity Mise en Place: Method: Picture and Notes: Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 54  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Steaming Like poaching, steaming is an excellent method of low-fat cooking. The cooking of fish in steam is ideal, as it brings out all the natural flavours of the fish. Steaming a whole fish or fish fillets can be carried out in a number of ways.  A Chinese steaming basket is ideal for steaming. It can be used for small whole fish, cuts of fish and shellfish such as scallops and prawns.  Wrap the whole fish or fillet in foil with butter, lemon juice, chives, salt and pepper and onions. Place the fish to cook in an atmospheric steamer such as a Chinese steamer or a steam cabinet.  Small whole fish and fish fillets can be steamed on a buttered plate over a pot of gently simmering water. Seasoning, butter and lemon juice can be added to improve the flavour. The fish is covered with another plate, a lid or foil to aid the steaming process. This method can also be used in a Chinese steamer.  Shellfish such as yabbies, crabs, prawns and mussels can be placed directly onto perforated trays or baskets and steamed.  Use a Combi-steamer. Deep frying This method of cookery used to be one of the most popular methods of cooking fish, but does add fat to a dish and is considered an unhealthy method of cookery. Deep- frying is still ideal for cooking shellfish such as prawns, scallops, squid (calamari), small whole round fish and flat fish, supremes, fillets and goujons. Fish and shellfish must be coated before deep-frying. The following are some coatings:  flour, egg and breadcrumbs  flour and beaten egg  milk and flour  flour and batter (yeast, beer)  tempura Deep-fried fish and shellfish should be served very hot, while the coating is still crisp. They are generally served accompanied with lemon and a suitable sauce, such as sauce tartare or sauce roulade. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 55  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Shallow frying Generally, the most popular method of cooking fish, shallow frying produces a broad range of dishes. Whole, small round and flat fish, supremes, fillets, cutlets and goujons are all suitable for shallow frying. The fish is coated with flour and pan-fried in oil or butter or a combination of both. Shellfish such as prawns, mussels, bugs, and squid are suitable for sautéed dishes. The term meuniere is used to denote fish cooked by this method and finished with slices of lemon, lemon juice, nut brown butter (beurre noisette) and chopped parsley. Grilling Grilling is one of the easiest ways to cook fish and has always been popular, as it is relatively low fat, no-fuss method of cooking. Grilling is suitable for most cuts and types of fish, including small whole fish (round and flat), supremes, cutlets, fillets and for crustaceans and molluscs such as oysters and scallops. Grilling is particularly good for oily fish. To grill fish, season and flour the fish and brush it with oil or butter. Cook over heat on the grill, or place on a tray and grill under a salamander. Grilled fish should be served garnished with lemon and a suitable herb, such as parsley or dill, and accompanied with a suitable classic sauce, dressing, foam, flavoured oil or compound butter. Grilled seafood offers a wide variety of serving styles and sauces. Charcoal grill in particular adds a popular smokey flavour to the food. Fish and shellfish can be grilled using a:  salamander  griddle plate  charcoal grill Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 56  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Grilled Crustaceans Rock lobster is split in half lengthwise, the flesh is removed from the tail in one piece and can be left whole or cut into smaller pieces. The stomach cavity is washed out and the flesh is put back into the shell. If a number of portions are required and the lobsters are of different sizes, it is best to remove and clean the flesh from all of the lobsters and portion them evenly. The lobsters are then seasoned, brushed with oil or butter and slowly cooked on a tray under the salamander or over charcoal. Bugs can be prepared and cooked the same way as lobsters. Prawns can be either shelled or unshelled. Generally, they are placed on skewers, but they can be cooked loose. The prawns are seasoned, brushed with oil and cooked on a tray under the salamander or overheat on a grill. Grilled Molluscs Oysters, if cooked plain, are placed in their half-shell on a tray, seasoned, brushed with butter and cooked under a salamander. Two other common oyster dishes are:  Oysters Mornay: The oysters are coated with a cheese sauce and grilled slowly under the salamander.  Oysters Kilpatrick: The oysters are covered with finely chopped bacon and Worcestershire sauce and grilled slowly under the salamander until the bacon is cooked. Scallops, if cooked plain, are placed in their half-shell on a tray, seasoned, brushed with butter and cooked slowly under a salamander. Baking Baking is suitable for whole fish or fillets. Bake fish on a well-greased tray and baste frequently with cooking juices or butter and lemon juice. Alternatively, fish may be sprinkled with lemon juice, wrapped in well-buttered foil or grease-proof paper (en papillote), and then baked. A variation of this method is to wrap the fish in layers of well-buttered filo pastry, prior to baking; this dish could then be served with a light sauce such as a beurre blanc. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 57  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes A variety of additives such as stuffings, herbs, spices, soy sauce, lemon juice, sherry, white wine or vegetables, can be used to add flavour and contrast to the dish. Fish should be baked in a moderately hot oven (200-230°C). The cooking time will depend on the size and thickness of the fish. Small fish and fillets can be baked by the ‘gratin’ method in a hot oven, as can most varieties of shellfish. Stewing This method of cookery involves cooking fish or shellfish in a sauce made with various ingredients such as fish stock, wine, tomatoes, herbs and onions. With stewing, the sauce is subjected to slow, prolonged cooking and the fish and shellfish are added at the last minute. Slow, prolonged cooking would overcook fish, causing it to break up; shellfish, such as scallops and mussels, would become tough and chewy. Bouillabaisse from the South of France is the most famous seafood stew dish. Smoking Originally, smoking was used as a means of preserving fish. Nowadays, we are more inclined to smoke fish and shellfish for the distinctive flavour and colour that is produced. Food can be treated by either hot- smoking or cold-smoking. The cold- smoking technique is generally used for small goods such as hams and salamis. The hot-smoking method is most widely used for fish and shellfish, although there are some fish products such as salmon, trout and tuna that are processed by cold-smoking. Salmon and trout are two fish that are commonly smoked. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 58  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Cold-smoking In cold-smoking, the fish is not cooked but is cured through drying for a prolonged period, at a temperature range of 20-32°C. The preservation of the fish depends on the strength of the brine used or the amount of salt used, and the length of time the fish is in the smokehouse. Fish and shellfish, which are prepared for smoking are either submerged in a brine solution or rubbed with dry salt. Salt (sodium chloride) is a preservative, which has an inhibiting effect on bacteria that would cause spoilage. Salt absorbs body fluids from the fish and deprives the bacteria of essential water. During smoking, it is important not to have the heat too high, or the flesh will be weakened by the moist heat, before the smoke is able to exert its curing, drying action. The fish will then cook and fall apart. The smoking process not only adds flavour but also firms the flesh. Hot-smoking In hot-smoking, the fish and shellfish can be soaked in a brine solution from 10 minutes to 4 or 5 hours, depending on the size of the fish. Alternatively, it can be rubbed with dry salt. Smoking ovens A chef who wants to introduce smoked food items onto the menu can buy a small portable smoking oven from most barbeque shops. This type of smoking oven consists basically of a metal box with a tight-fitting lid that is raised on the legs. A small fire or wood chips is lit in the smoker box and allowed to die down; you don’t smoke with heavy fire as you will cook the item before the smoking process has occurred. Wood chips produce smoke and the heat cooks the fish at the same time. If you have no access to a smoking oven, you can improvise by using a heavy pot with a tight-fitting lid. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 59  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Flavours A selection of smoking woods can be used to impart different flavours. Hickory chips, applewood, maple wood and red gum sawdust are two possibilities out of many. However, it is essential not to use woods with high resin content, such as pine, as they tend to impart a bitter flavour to the finished product. For a change of flavour, herbs, tea leaves, gum leaves, orange peel, sugar etc... can be added to the sawdust or woodchips. Gravlax Gravlax is a Nordic style dish where salmon is cured in a mixture of salt, sugar and herbs. A side of salmon may be cured for just a few hours, this will draw out much of the moisture and cure the fish. Gravlax is often served in many of the same ways that smoked salmon is served. Preparation & Cooking of Seafood Version 1 July 2022 © Training Resource Solutions Pty Ltd Page 60  CSACA017 Preparation and Cooking of Seafood Preparing Seafood Dishes Sous Vide Sous Vide cooking is the process of cooking food that has been sealed in airtight plastic bags by heating the bag in hot water. The term Sous Vide is French for ‘Under Vacuum.’ Food is vacuum packed is special plastic bags and then stored until required before being cooked by placing the bag in hot water. Sous Vide is well suited to cooking seafood as it treats the food in a very gentle