Fish -Chapter 10 - Home Economics

Types of fish - shape

1. Round fish e.g. salmon

2. Flat fish e.g. plaice

Types of fish

1. White fish e.g. cod

2. Oily fish e.g. tuna

3. Shellfish e.g. oyster

White fish fat

No fat

Oily fish fat

High in good fat - omega 3

Shellfish fat

Low in fat

Mariculture

Commercial fishing - catching fish in the ocean, lake and pond with a net

Aquaculture

Raising fish in tanks or enclosures due to overfishing

Why people don’t eat fish

1. The taste, smell or texture

2. Allergies

3. Ethical - objects to killing fish

4. No carbohydrates

Fish products

1. Fish fingers

2. Sushi

3. Frozen fish

4. Breaded fish

Buying fish

1. Should be on ice

2. Should look moist

3. Eyes bulging

4. Attached scales

Effects of cooking on fish

1. Protein coagulates

2. B vitamins lost

3. Bacteria destroyed

4. Flavour develops

Culinary uses of fish

Soup - chowder

Starter - prawn cocktail

Snack - sushi

Salads - tuna salad