THEORY OF FOOD
CHAPTER
(6): FISH AND SELLFISH
Fish find the see from
ocean or river fresh from water. Have the resource the main protein, different
size, different taste, and different texture.
HOW DO WE KNOW FISH IS FRESH?
Make
sure to see or check the fish gills. If the fish have a mucus the fish in fresh
condition:
- If fish in fresh condition fish eyes looks clear.
- Fish body feels solids.
- If the fish fresh condition it will produce the smell of the sea not smell fishy.
- Scale fish still look intact.
- Fin fish is not easy removable.
- When the fish in fresh condition the taste it will be different.
CAN USE THE 2 METHODS:
1.Dry-heat
2.Moist-heat
SELLFISH
Sell
fish divide into 2 group:
MOLUSK
( A soft sea animals):
- Conch ( Univalves: Have a single shells ).
- Mussle, clams ( Bivalues: Have a pair of hinged shells ).
- Squid, octopus and cuttlefish ( Chephalopods: Have a single thin internal shells ).
CRUSTACENAS
(A animals with segmented shell and jointed leg):
- Crab
- Lobster
- Prawn
- Shrimp
GENERAL RULES FOR BAKING FISH
Bake
fish at 350 F to 400 F (175℃ to 200℃) for 10 minutes per inch of thickness.
GENERAL RULES FOR BROILING FISH
- Don’t over cook
- Use small slices & fat fish for best taste
- Broil thicl cuts on both sides: broil thin pieces on.
- 1 side only.
WHY MUST STORAGE THE FISH???
- Because its safe for used.
- Tips for cleaning the fish before you cook:
- Clean the internal washing up to net fish
- Before enteries in the freeze make sure tag a level fish formely.
- Put the date or quantity of the fish level.
There
are also other methods and importance of fish in the industry such as:
Fish
can be as product such as nugget, fish ball, snack, canned fish and others.
Both
for the purpose of health because have omega3, mineral and vitamins.
The
existence of the factory process to export.
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