Chapter 5 - Fish

8/3/2019 Chapter 5 - Fish

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Shopping for Fish

Meal Management


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Determination of Fish

Quality Mild seaweed-like odor that is not

objectionable.

The eyes should be clear and full.

The skin is shiny and tight

The grills should be bright red

The flesh is firm


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Market Forms of Fish

a.) Live Fish

- these are fishes which can be

marketed alive because they livelong after catch.

Examples:

mudfish ( dalag)

cat fish ( hito)


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b.) Whole or Round Fish

- is the form of the fish as it

comes from the water but is nolonger alive.

- usually mixed with ice to

prevent spoilage.- must be eviscerated prior to

cooking or storage in the freezer.


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c. Drawn Fish

- This is a whole fish with only

the entrails removed.


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d. Dressed Fish

- fish which has been scaledand eviscerated.

- sometimes the head, tail and

fins are also removed.


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e.) Fillets

- these are the two meaty sides

of the fish cut lengthwise awayfrom the backbone.

- the fillet cut from one side is

called single fillet.- butterfly filletconsists of two

single fillets held by uncut flesh ad

skin in the belly of the fish.


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Single Fillet


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Butterfly Fillet


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f.) Deboned

- this is the form most

convenient in the case of milk fish( bangus).


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g.) Steaks

- these are crossed sectionslices of dressed fish which are

relatively of large size.

- the backbone is usually the

only bone in fish steak.


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Steaks


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h.) Sticks

- these are fillets or steaks cut

further into portion of uniform

width and length like sticks.

- they are usually frozen and

breaded and are ready to cook.


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i.) Flaked

- fish meat that is separated

from the whole fish.

- sold in form of balls, fish

lumpia and kekiyam.


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Preservation of Fishes

Drying

- consists simply of sun drying whole

fish or butterfly filleted fish.- dehydration which is drying by

artificial methods such as the use of

cabinet dryers is more sanitary

procedure.

- smaller fish are dried whole while

larger fish are butterfly filleted prior

to drying.


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Smoking

- is another method of fish

preservation but its shelf-like is

only a few days at room

temperature since the fish is not

extensively dried.


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Freezing

- this does not improve the

quality of fish but preserves onlyas nearly as possible.


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Canning

- is preserving food by heating

hermitically, sealed containers.

- spoilage of canned foods

occurs if the processing is not

adequate and the seal is nothermitic.

Chapter 5 - Fish

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