Fish and Shellfish Processing PDF

# Fish and Shellfish for Processing ## Objectives - Identify categories of fish and shellfish, market forms of fish and shellfish, and methods of processing. - Enumerate the characteristics of fresh fish and shellfish. - Describe the market forms of fish and shellfish. ## Fish and Shellfish ###...

# Fish and Shellfish for Processing ## Objectives - Identify categories of fish and shellfish, market forms of fish and shellfish, and methods of processing. - Enumerate the characteristics of fresh fish and shellfish. - Describe the market forms of fish and shellfish. ## Fish and Shellfish ### Two Major Categories of Fish 1. **Finfish** (vertebrates) - includes bangus, bisugo, galungong, catfish, and mudfish etc. 2. **Shellfish** (invertebrates) - scallop, oyster, mussel, crab, shrimp, lobster etc. ### Two Groups of Shellfish 1. **Mollusks** - such as oyster, clams, and mussel 2. **Crustaceans** - such as lobsters, shrimps, and crabs ## Parts of a Fish **Major Parts:** 1. Skin and Fins 2. Muscle tissues with fats 3. Skeleton (skull, backbone, and rib cage) 4. Viscera (organs and genital system) ## Diagram of a Fish A diagram of a fish shows the following: - Gill Cover - Dorsal fin - Tail fin - Lateral line - Pectoral fin - Pelvic fin - Ventral fin **90% White or Light Muscles** ## Characteristics of Fresh Fish 1. Eyes are bulging, clear, full, and bright 2. Gills are red and covered with clear slime 3. Odor is seawater not foul 4. Flesh is firm and elastic 5. Scales are complete, shiny, and intact 6. Color is bright and shiny ## Nutrient Value of Fish 1. Fish oil contains Omega-3 fatty acids which lower the risk of coronary heart illness in men and women 2. Excellent source of Vit A and B, and minerals like iodine, selenium, and zinc ## Market Forms of Fish 1. **Whole fish** - are sold in the market fresh and sometimes live 2. **Dressed fish** - whole but the entrails, scales, fins, and head are removed 3. **Butterfly fillet** - done by slicing a whole fish lengthwise to remove its bones and ribs 4. **Fillet** - the boneless form of fish 5. **Steaks** - slices cut horizontally from large fish 6. **Fish sticks** - cut evenly from large slabs of frozen fillet ## Types of Shellfish Pictures show various types of shellfish, including: - Scallops - Clams - Oysters - Shrimp - Lobster - Blue Crab ## Characteristics of Fresh Shellfish 1. Fresh shellfish like crabs, talangka, shrimps, and mussels must be marketed alive 2. Crabs must be heavy for their size 3. Live clams are tightly closed but can be opened when cooked 4. Fresh shrimps must be thick and without foul odor ## Market Forms of Shellfish 1. **Live Shellfish** - such as clams, crabs, oysters, and shrimps 2. **Whole Shellfish** - no longer alive but sold in their original form 3. **Shucked Shellfish** - the outer shell that covers the meat has been removed 4. **Headless Shellfish** - heads are removed, usually for export ## Methods of Processing Fish and Shellfish 1. **Freezing** - the simplest and natural way of preserving fish 2. **Smoking** - slow way of grilling; the fish is placed near a fire where it is cooked and saturated with smoke 3. **Drying** - the removal of moisture from the fish to make it less perishable 4. **Curing** - involves the addition of ingredients such as salt, sugar, and some food additives 5. **Canning** - involves the even heating of food in tin or glass containers and hermetically sealing them - Open-Kettle Method - Can-Cooked Method ## Summary - The major categories of fish are the finfish and shellfish. - Fish is rich in protein and minerals. ## Thank You!