Fish and Shellfish
The Larousse Gastronomique defines fish and shellfish as ‘aquatic animals (vertebrates)
with fins and tails’ and ‘invertebrate aquatic animals with a shell or carapace’ respectively.
They are either marine or freshwater. Since man has evolved, he has used fish as food long
before advent of agriculture in the pre-historic times, mainly because, it was easier to catch
and prepare. Across various parts of the world, fish was abundant and cheap. In ancient
Egypt, it was cheaper than bread; every household had a pond in which fish were reared
for food uses. The Iberian Peninsula exported fish to as far places as Turkey. Seafood still
remains important food for man. A cubic acre of ocean can yield 3000 pounds of edible
produce far exceeding an acre of tillable soil. The variety of fish and shellfish is very vast. Of
the known varieties of the species, only 40% is consumed as food. Cooking of fish and
shellfish has also become popular because of relative ease of preparing, affordability and
beneficial effects on health.
1. Fish: Fishes are vertebrate (animals with backbone) with fin and tail
2. Shellfish: Shellfishes are invertebrate aquatic animals with shell or carpace
Importance of fish and shellfish
1. Fish and shellfish can be prepared in varieties of way.
2. It can be served uncooked (sashimi).
3. It is a good source of high quality of protein and contains many vitamins and
minerals
4. Cheap in comparison to others protein containing commodities.
5. Good source of omega 3.
6. Fishes and shellfishes are heart friendly and can make improvements in brain
development.
Classification of fish
Fish Shellfish
Flat Crustaceans
Round Molluscs
1. Fish: Fishes are vertebrate (animals with backbone) with fin and tail
a. Flat Fish: Fishes which are flat in shape are flat fish. Flat fish have only one eye
either in left or right side. Some flat fish have their eye in left side where as some
have in right side. Example: Brill, Dab, Floundered.
b. Round Fish: Fishes which are round in shape and size are round fish. They have
eyes in both sides. Round Fish are cylindrical round in the centre of their body.
This then tapers to a tail. Many of the fish found in waters are round fish.
Examples of Round fish include: Cod, Bass, Whiting, Pollack, Mackerel, Red
Mullet, Gurnard, Bream, and Trout.
2. Shellfish: Shellfish is a food source and fisheries term for exoskeleton bearing
aquatic invertebrates used as food, including various species of mollusks,
crustaceans, and echinoderms. Although most kinds of shellfish are harvested
from saltwater environments, some kinds are found in freshwater. In addition, a few
species of land crabs are eaten.
a. Crustaceans: Crustaceans form a large, diverse arthropod taxon which includes
such familiar animals as crabs, lobsters, crayfish, shrimps, prawns, krill,
woodlice, and barnacles.
b. Mollusks: The Mollusks (also called mollusks) compose the large phylum of
invertebrate animals known as the Mollusca. Around 85,000 extant species
of Mollusks are recognized. Mollusks are the largest marine phylum, comprising
about 23% of all the named marine organisms. Numerous mollusks also live in
freshwater and terrestrial habitats. They are highly diverse, not just in size and
in anatomical structure, but also in behavior and in habitat.
Quality Signs of fish
A. Buying Whole Fish:
1. Clear, bright eyes, not sunken
2. Bright red gills
3. No missing scales and scales should be firmly attached to the skin
4. Moist(slippery) skin
5. Shiny skin with bright natural coloring
6. A stiff tail
7. Firm flesh
8. A fresh sea smell and no trace of ammonia
B. Buying Fish Fillet:
1. Neat and trim with firm flesh
2. Firm and closely packed together, not ragged or gaping
3. A white translucent white color if they are from white fish, with no discoloration
C. Buying Smoked Fish:
1. A glossy appearance
2. Firm flesh and not sticky
3. A pleasant, smoky smell
D. Buying Frozen Fish:
1. Be frozen hard with no sign of thawing
2. Be in packaging that is not damaged
3. Show no evidence of freezer burn
Cuts of fish and their culinary use
1. Fillet – a cut of fish free from bones and skin.
2. Darne – a slice of round fish cut on the bone.
3. Troncon – a slice of flat fish cut on the bone.
4. Supreme – the best and choicest cut of fish, devoid of any bones.
5. Delice – fillet of fish, neatly stuffed and folded.
6. Goujon – fillet of fish cut into 8cm X 0.5 cm strips.
7. Goujonettes – smaller than a goujon, 5 cm X 0.5 cm strips.
8. Paupiette – fillet of fish cut, stuffed and rolled.
9. En –Tresse – fillet of fish slit into three, leaving the top intact, can be plaited.
10. En – Lorgnette – a cut of fish resembling a pair of monocles. The fillet is slit into two,
leaving one end intact and is rolled.
Storage System of Fish and Shellfish
1. The innards are gutted and the fish is thoroughly cleaned prior to freezing.
2. The temperature should be maintained at – 18͘ C or lower.
3. Fish should be cooked soon after cleaning and marinating.
4. It should never be kept at room temperature for an extended period of time.
5. It should be held in a walk-in cooler stacked away from high-risk foods.
