Fish

Fish

1. There are three types of fish

   • Oily fish
     • herring, salmon, trout, tuna mackerel
   • Shell fish
     • mussels, oysters, scallops, crab, prawns
   • White fish
     • sole, plaice, cod, haddock, whiting
     • White fish can lack flavour and colour, discuss how a chef could produce interesting and appetising dishes that would appeal to the customer.
       • Variety of cooking techniques, adding flavour by frying in batter or breadcrumbs, serving in well flavoured sauce, using salt or smoked fish, serve with parsley or lemon
         • Fresh fish cooks very quickly and if it is overcooked it becomes tough and dry
           • The connective tissue in fish is called collagen and this changes into gelatine during cooking.
       • How to make fish more interesting and appetising: Use a variety of cooking techniques. Add flavour by frying in breadcrumbs or batter. Serving with a well flavoured sauce, e.g. cheese & tomato. Different cuts of fish/goujons. Using salted/smoked fish. Serve with plenty of colourful garnish such as parsley/cress/lemon slices or wedges of tomato/vegetables. Use a marinades.

2. Name two nutrients found in oily fish

   • Protein, vitamin A and D, iodine, calcium omega 3
     • Oily fish is good to eat and should be included in the diet. One portion of salmon or mackerel, sardines or fresh (not canned) tuna a week should provide enough of the necessary omega-3.
     • Omega 3…. is a Fatty acid it has anti-inflammatory properties (good for achy joints) and helps reduce the risk of heart disease. It also helps the development of brain tissue and nerve growth.

3. When checking a delivery of fresh fish what quality points need to be considered?

   • delivered in ice chilled, eyes in bright and full not sunken, gills are bright red in colour, flesh is firm, fish is not limp, pleasant smell

4. purchasing fresh fish

   • Purchase daily if possible. Fish should arrive well iced.
   • Fish is sold
     • fresh, dried, smoked, salted, pickled, cured, tinned and frozen.