The Classification of Fish: Market Forms | PDF | Fish | Fish And Humans
Scribd
Upload
64 views

The Classification of Fish: Market Forms

Fish are classified in several ways that are important for caterers. They can be classified by their shape as either flat or round, by the characteristics of their flesh as either white or oil-rich, and by where they come from such as sea, freshwater, or farm-raised. Key parts of fish include eyes, gills, fins, scales and skin. Fish provide a good source of protein, fatty acids, vitamins and minerals while being low in calories making them suitable for healthy diets and weight loss. Common cooking methods include dry methods like frying, grilling and baking as well as wet methods like poaching, steaming and boiling.

Uploaded by

Raymond Gregorio Trinidad
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
64 views

The Classification of Fish: Market Forms

Fish are classified in several ways that are important for caterers. They can be classified by their shape as either flat or round, by the characteristics of their flesh as either white or oil-rich, and by where they come from such as sea, freshwater, or farm-raised. Key parts of fish include eyes, gills, fins, scales and skin. Fish provide a good source of protein, fatty acids, vitamins and minerals while being low in calories making them suitable for healthy diets and weight loss. Common cooking methods include dry methods like frying, grilling and baking as well as wet methods like poaching, steaming and boiling.

Uploaded by

Raymond Gregorio Trinidad
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

 Fish is used to refer to any aquatic vertebrate that has a skin covered with scales, two sets of paired

fins, some
unpaired fins, and a set of gills.

 Fish do not represent a single clade but are instead paraphyletic. They include hagfishes, lampreys, lobe-finned fishes,
cartilaginous fishes and ray-finned fishes.

The Classification of Fish


Their condition when purchased: frozen, chilled, canned, smoked, salted. ‘wet’: meaning fresh as opposed to salted

Where they come from: sea, or freshwater, farmed or wild (e.g. salmon), exotic (imported from all corners of the world:
examples include snapper, shark, parrotfish and tuna). Freshwater fish are sometimes divided into river and lake fish.

But perhaps the most useful way of classifying fish for caterers is:
} By their shape, whether they are flat or round
} By the general characteristics of their flesh, whether they are white or oil-rich
} Flat fish such as sole and plaice, because of their shape, are filleted in a different way from round fish, such as cod,
hake, whiting, salmon and herring.
} The flesh of the last two examples, salmon and herring, has a different and easily detectable characteristic: it is oily.
Other oily fish are mackerel, tuna, anchovy and sardine, quite different in flavor and taste from white fish such as turbot
and halibut.

Parts of the Fish


} Eyes-Fish are visual predators. Many nocturnal fish have large eyes to help them feed at night.
} Operculum-is the bony flap that covers a fish's gills.
} Lateral line-runs along the sides of a fish's body. It is used as a sensory organ by the fish.
} Fins-are used for swimming and sometimes for protection. Some fins are paired and others unpaired. Fins are most
bony fish are flexible and supported by visible spines and rays.
} Tail-the shape of the tail can be an indicator of how fast a fish usually swims.
} Gills-Oxygen enters the bloodstream and carbon dioxide diffuses out at the gills, which are feathery structures found
along the sides of the head.
} Skin-the skin of most bony fish is covered with bony scales that look like shingles on a roof. Bony fish scales are
waterproof and help protect the fish.

} Food Nutrition in Fish


Fish and seafood should form a major part of any healthy diet. It is an excellent source of protein, a vital source of
essential fatty acids and contains a wide variety of vitamins and minerals. It is also low in calories which make it perfect
for any weight loss eating plan.
} Energy in Fish
White fish such as cod, haddock, plaice and sole contains about 100 calories (100 grams), while oily fish such as
herring, mackerel, salmon and sardines contains about 130-240 calories (100 grams).
} Nutrients in Fish
Cod contains about 20 percent protein, no carbs and about 1g of fat. Mackerel contains about 20 percent protein, no
carbs and 15 percent fat.
} Vitamins in Fish
The Vitamin content of fish varies according to species. Cod and haddock are rich in Vitamins A and D, while tuna
is rich in Vitamin D and B12. Salmon and trout are rich in Vitamins A, B12 and D.

Market Forms
} Whole or Round-fish are those marketed just as they come from the water.
} Drawn-fish are marketed with only the entrails removed.
} Dressed-fish are scaled eviscerated, usually with the head, tail and fins removed.
} Steaks-are cross-section slices of the larger sizes of dressed fish. A cross-section of the backbone, usually the only
bone in the steak.
}Fillet-the sides of the fish, cut lengthwise away from the backbone. They are practically boneless and require no
preparation for cooking.
}Butterfly Fillet-are the two sides of the fish corresponding to two single fillets held together by uncut flesh and the
skin.
} Sticks-are pieces of fish cut lengthwise or crosswise from fillets or steaks into portions of uniform width and length.

} Dry cooking methods


oFrying oGrilling obaking
} Wet cooking methods
oPoaching oSteaming oBoiling

You might also like