Transcript Something’s Fishy… Classes and Qualities of Fish and Seafood Food Technology Miss Rogers Today’s Objectives: o Identify the classifications of fish and seafood o Identify the quality.

Something’s Fishy…
Classes and Qualities of Fish
and Seafood
Food Technology
Miss Rogers
Today’s Objectives:
o Identify the classifications of fish
and seafood
o Identify the quality determinants
in fish and seafood and their
importance
o Here Fishy, Fishy Activity
Classifications of Fish and
Seafood:
o There are different methods used to
classify fish and seafood including:
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Muscle texture
Edibility characteristics
Cartilaginous vs. bony
Fresh vs. Saltwater
Migratory habits
Anatomy
Fish: Two Types of ‘em!
o How did the people know that Jaws
was coming to get them?
Finfish or Shellfish?
o Identified by:
o Body shape
o Number of spines and rays in fins
o Number and type of scales and teeth
o Eye diameter
o Internal anatomy
o Location of specific body parts
Why should you not
identify by color?
o Color changes due to:
o Stress
o Being hooked
o Being removed from the water
o Environmental changes
o Spawning (trout and salmon)
Finfish: 2 Types
1. Cartilaginous
o Sharks, Rays
o Skeletons made of cartilage rather
than bone
Finfish:
2. Bony
o 95% of all known fish species
o Catfish, bass, trout, salmon, perch,
tuna, snapper, grouper
Finfish
o Vary in size, shape, color and other
physical characteristics
o All share certain physical features
Overall Structure of
Finfish:
Shellfish
o Invertebrate = NO backbone!
o Must have an external skeleton in
the form of a calcareous shell
o Mollusks and arthropods
Mollusks:
o Clams, oysters, mussels,
scallops,whelks, squid and octopus
Arthropods:
o Shrimp, lobster, crab and crawfish
Chart it Out!
Seafood and Fish
shellfish
Finfish
Mollusks
Arthropods
Bony
Cartiligenous
Clams
Oysters
Squid
Octopus
Shrimp
Lobster
Crab
Crawfish
Catfish
Bass
Trout
Salmon
Sharks
Rays
Quality of Fish: Check it
Out!
o 3 Determinants:
o Appearance
o Texture
o Odor!!!!
Fresh Fish Qualities:
o Eyes:
o Bright, clear and full
o As fish becomes stale, eyes become
cloudy and sunken
o Gills:
o Red and free from slime
o Gill color fades with age from pink to
gray, brown and then green
Fresh Fish Qualities:
o Odor:
o Fresh and mild
o As age increases, a strong, offensive
odor develops
o Skin:
o Shiny with bright colors
o As fish ages, skin colors fade and
become less pronounced
Fresh Fish Qualities
o Flesh:
o Firm, elastic and not separating from
the bones
o As fish ages, flesh changes colors and
takes on a dried out appearance
Shellfish Qualities:
o Lobsters and Crabs
o Heavy for size and show leg movement
o Tail of live lobster curls under body
and doesn’t hang down when picked up
Shellfish Qualities:
o Oysters and Clams
o Hard, well cupped shells
o Gaping shell indicates the shellfish is
dead and is no longer edible
o Shells are graded as fancy, choice,
standard, and commercial
Indications of Poor
Quality:
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Voids
Dehydration
Discoloration
Rancidity (indicated by orange color)
Deterioration in shrimp (soft, mushy)
Black spot
Controlling Quality:
o Quality determined by:
o Species
o Method of catching
o Handling
o Processing
o Does the consumer have control
over these factors?
What the Heck Happened?
o Chemical changes
o Enzymes remain active resulting in
spoilage and flavor changes
o Occur during the first few days of
cold storage before bacterial spoilage
begins
What the Heck Happened?
o Oxidative Rancidity
o Fat content increases rancidity
o Affects taste and aroma
o Bacterial spoilage
o Surface slime, intestines, and gills
harbor bacteria
o When fish dies, loses defense against
bacteria
Here Fishy, Fishy!
o Match the given seafood or fish cut
out with the proper classification
and then determine whether it is of
low or high quality. Explain your
answer!
Review:
o Classifications of seafood and fish
o Quality characteristics
o Reasons for spoilage