Chpt 18 - Seafood

HACCP

Hazard Analysis Critical Control Point - a systematic preventive approach to food safety.

U.S. Food and Drug Administration (FDA)

Agency that monitors interstate fish shipments and requires fish processors to adopt HACCP.

U.S. Department of Commerce (USDC)

Provides voluntary seafood inspection and ensures processed seafood is safe and wholesome.

National Marine Fisheries Service (NMFS)

Publishes grades for seafood based on various quality factors.

Grade A Seafood

Highest-quality seafood; excellent appearance, good flavor, free of blemishes.

Crustaceans

Shellfish with an outer skeleton and jointed appendages, such as shrimp and crab.

Mollusks

Shellfish with one or two hard shells; includes clams, oysters, and scallops.

Cephalopods

Seafood with muscular tentacles; includes octopus and squid.

Finfish

Fish with a backbone, classified as either round or flat.

Roundfish

Finfish with a round body shape, swimming upright; includes cod and tuna.

Flatfish

Finfish that are oval and flat, swimming on their side; includes flounder and halibut.

Shellstock identification tag

Document indicating when and where shellfish were harvested, kept on file for 90 days.

Acceptable finfish characteristics

Bright red gills, shiny skin, firm flesh, mild odor.

Moist-heat cooking

Cooking technique using liquid or steam, suitable for fatty fish.

Dry-heat cooking

Cooking method involving no added moisture, used for healthy fish types.

Deveining shrimp

The process of removing the shell and the digestive tract from shrimp.

En papillote

A classical moist-heat cooking method where fish is encased in parchment and steamed.

Determining doneness

Indicators include the flesh turning from translucent to opaque and becoming firm. 145 degree fahrenheit