Poultry, Fish, and Seafood

 Similarities  Muscle tissue  75% H 2 O  20% protein  Connective tissue  Exercise and aging increases amount of connective tissue (CT)  Tenderness is inversely proportional to amount of CT present

Poultry

 Sold young and not exercised (tender)  Divisions  Light meat—breast and wings  Less myoglobin, fat, and CT  Shorter cooking time  Dark meat—legs  More myoglobin, fat, and CT  Longer cooking time

Poultry

 Cooking whole birds  Problem: cooking legs to doneness without overcooking breast  Solutions:  Roast breast down  Baste with fat  Bard  Cook parts separately

Poultry

 Proper storage and handling  Use within 24 hours of purchase (never > 4 days)  Wash all surfaces in contact with raw poultry (salmonella)  If frozen, thaw in original wrapper in refrigerator or use cold running water  Never refreeze!

Poultry

 Doneness of Poultry  Well-done  Use thermometer  180°F internal temp.

 Insert into thick part of inner thigh (avoid bone)  Tests of doneness (small birds)  Looseness of joints  Clear juices  Flesh separates from bone  Firm to touch

Fish and Seafood

 Very little CT compared to meat—very delicate  Cooks quickly  Naturally tender  Moist heat methods preserve moistness  Requires careful handling to avoid “flaking”  Overcooking is most common mistake

Fish and Seafood

 Divided by presence of skeleton  Finfish: have internal skeletons  Shellfish: no internal skeletons  Divided by fat content (0.5-20%)  Lean fish: flounder, cod, bass, perch, sole  Fatty fish: trout, salmon, tuna  Divided by source  Salt H 2 O: round and flat varieties  Fresh H 2 O

Fish and Seafood

 Shellfish  Mollusks (soft)  Bivalves: Oysters, Clams, Scallops  Univalves: Abalone, Conch  Cephalopods: Squid, Octopus  Crustaceans (segmented shells and jointed legs)  Salt H 2 O: Lobster, Shrimp, Crab  Fresh H 2 O: Crayfish