Seafood

• Seafood- edible finfish and shellfish • Types and Market Forms of Fish and Shellfish: – Finfish- have fins, a bony skeleton, and a backbone – Shellfish- no fins or bones but have a shell – Freshwater Fish- Inland waters such as lakes, ponds, and rivers – Saltwater Fish- (seafood) Waters such as oceans and seas – Today many fish farms are able to raise both

Types of Fish

• Light color, mild flavor, and tender texture: – Catfish, Cod, Flounder, Haddock, Halibut, Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, Whitefish • Dark color, more pronounced flavor, and firm texture: – Bluefish, Mackerel, Salmon, Swordfish, Tuna

Market Forms of Fish

• Drawn- Whole fish w/ scales, gills, and internal organs removed • Dressed or Pandressed- “Drawn” fish w/ head, tail, and fins removed • Filets- Sides of fish cut lengthwise away from bones and backbone (usually boneless) • Steaks- Cross sections cut from large dressed fish (may contain bones)

Shellfish

• Mild, sweet flavor • Mainly found in oceans and seas but some from freshwater • Two types- crustaceans & mollusks – Crustaceans- long bodies w/ jointed limbs/ covered w/ shells • Crabs- Round shell, eight legs, two claws; sold live, cooked, or frozen • Crayfish- (freshwater) “crawfish” look like small lobsters • Lobster- long, jointed body w/ 4 pair of legs & 2 lg. Claws, all covered w/ a hard shell – Average weight is 1 ¼ lb.- 2 ¼ lb. – Fresh lobster is sold and cooked live – Maine is the most popular place for fresh lobster • Shrimp- vary in size and color, usually sold frozen or previously frozen, raw or cooked – Mollusks- soft bodies covered by at least 1 shell • Clams • Mussels • Oysters • Scallops • Squid (calamari)

Inspection & Grading

• FDA- Food and Drug Administration & National Marine Fisheries Service of the US Dep’t of Commerce

Buying & Storing Fish & Shellfish

• Buy from a reliable source • Display of fish – Be sure that ice is covering all of the fish – Ready-to-eat fish should not be directly next to fresh fish • Appearance and aroma • Fresh fish- shiny skin & mild aroma/ skin should spring back when touched • Shellfish- must be live to be fresh • If fish smells “fishy” it is Store fish in refrigerator (1-2 days) or freezer immediately  Do not put saltwater shellfish in fresh water

Market Forms….

• Fresh- HOW FRESH IS FRESH??? • Frozen- usually sold as filets/ must thaw in refrigerator • Canned- tuna, salmon (oil vs. water) • Cured- smoked, pickled, salted