Principles of food science Chapter 18: fish and shellfish (pg. 317 - 319)

Shellfish - How are they market and sold?

- Shellfish may be marketed in the shell, shucked

(removed from the shell), headless (shrimp), and

as cooked meat

- Shrimp is also sold as peeled, cleaned, and breaded

o Designated jumbo, large, medium, small based

on the # per pound

Fish by-products and how are they used:

- Parts of the fish such as the intestines, heads, and gills and less favored fish, are not used in human food

o These ground up, dried, and converted to fish meal for use as animal feed called fish meal

o Some fish meal is used as fertilizer

Fish protein concentrate or fish flour is produced from?

The dehydrated and defatted fish

Fish protein concentrate or fish flour

Excellent source of high-quality protein, which can be used to supplement the breads and cereal products of people

What is Roe?

The mass of eggs and sacs of connective tissue enclosing the thousands of eggs

o Some people eat the roe of fish such as shad

o Fresh roe is usually cooked by parboiling

Fish Storage

- Fish and shellfish must never sit unrefrigerated for long

- Seafood with bruises or punctures will spoil more rapidly

- Finfish needs to be refrigerated as close to 32 F as possible

o Lasts twice as long at 32 as it does at 37 F

Guidelines for storing fish and shellfish not cooked within two days of purchase:

o Package is removed and rinsed under cold water

and patted dry as when fish sits in its own juices,

the flesh deteriorates more rapid

o Filing the pan with crushed ice allows he fish to

keep more than 24 hours

o Fish with a fishy or ammonia smell after being

rinsed should be discarded

If the fish will not be used within a day or so:

It is best to freeze immediately:

o After rinsing the fish under cold water and

patting very dry, the fish should be wrapped

tightly in aluminum foil and frozen

o For best quality of fish frozen at home, it should

be used within 2 weeks

o When thawing, it is always thawed in the

refrigerator as thawing at temperatures higher

than 40 F causes excessive drip loss affecting

flavor

How should one store Live oysters, clams, and mussels?

Live oysters, clams, and mussels are stored in the refrigerator at a temperature of about 33 F

o Should be kept damp but not put on ice

o Freshwater or airtight container will kill them

How should one store Freshly shucked oysters, scallops, and clams?

Freshly shucked oysters, scallops, and clams are stored in their own containers in the refrigerator at 32 F

o For best results surround the containers with ice

How should one store Live lobster and crab?

Live lobster and crab are stored in the refrigerator in moist packaging (seaweed or damp paper strips), but not in airtight containers, water or

salted water

o Lobsters should generally remain alive for 24 hours

Before opening or cooking scallops, mussels, clams or oysters in the shell:

They should be scrubbed under cold water to clean them

a) Frozen fish and seafood should be stored at what temp:

b) When should fish purchased frozen be used?

a) 0 F or below

b) within two months

What's used to obtain minced fish flesh from filleting wastes and underutilized fish species?

Machines similar to deboning machines

How is minced fish flesh prepared or treated?

The minced fish flesh is washed to remove soluble including pigments (color) and flavors Which leaves an odorless, flavorless, high protein product called surimi

o Which can be combined with other flavors and colors