Salford & Co.

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Guidelines and Servings Food

Presented by
Arnel Castillon
Mark Castillon Presented to: Oct:1
Dave Castillon Julius de la Cruz 3/10/2
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 Guidelines for
Baking Fish
1. Fat fishes are best for baking because they are less likely to dry out.

2. Lean fishes may be baked but care should be taken not to overcook it.
Basting with butter or oil helps prevent drying.

3. Baking temperature is 350°F to 400°F.

4. Served baked fish with a sauce or seasoned butter to enhance moistness

and improve palatability.

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Guidelines for Browling and grilled
fish

1. Overcooking should be avoided in cooking fish.

2. Select the appropriate fish for broiling or grilling.

3. Fat fish and lean fish should be coated with fat before broiling to
reduce drying.

4. Lean fish may be dredged in flour before dipping in oil or melted

butter. The flour helps form a flavorful browned crust.

5. To prevent splitting during cooking, score the skin with a sharp

knife. For small fillets, scoring may not be necessary.

6. Broil fish to order and serve immediately.

7. Broiled fish may be garnished lightly with paprika if more color is

desired.

8. Thick cuts should be turned once during broiling in order to cook

evenly Thin pieces may be arranged on an oiled pan and broiled on
one side only. Lobsters are also broiled without turning.

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Salford & Co.
Guidelines for sauteing and pan frying
Fish and shellfish
1. Lean fish are suited to sautéing because
of the added fat.

2. Fat fish can be sautéed with care so as

not to become greasy

3. Breading the fish with flour or starchy

products forms a crust that browns
attractively, enhances flavor, helps hold
the fish and prevent sticking

4. Use fat, enough to cover the bottom of

the pan.

5. Be sure the pan is hot before adding

fish. Small items are sautéed over high
heat, larger items require lower heat to
cook evenly.

6. Very large fish may be browned in fat,

and finished in an oven, uncovered.

7. Brown the most attractive side - the

presentation side.

8. Handle fish carefully during and after

cooking to avoid breaking the fish.

9. Sauté or fry to order and serve 04

immediately.
Guidelines in deep frying

1. Lean fish, both whole or small portions, and shellfish like

shrimps, clams and oysters are best for deep-frying.

2. Fish to be fried is breaded or buttered to prevent sticking

from frying pan. The batter also provides a crisp, flavorful,
and attractive coating

3. Frozen breaded fish can be fried without thawing.

4. Fried fish is usually served with lemon or cold sauce such

as tartar, remoulade or cocktail sauce on the side.

5. The oil used should be enough to submerge the food

item during frying.

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Salford & Co. Guidelines in deep
frying

Serving Baked Fish

• Serve baked fish with a sauce

or seasoned butter to enhance
moistness and improves
palatability. Serving with lemon
also enhances the fish.

• For service, the fish is

removed from the dish, the
liquid is strained, degreased,
reduced and finished by adding
butter, cream or veloute sauce.

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Salford & Co. Serving Sautéed and Pan Fried

• Remove the fish with spatula and place on serving plate with
presentation side up

Sprinkle fish with lemon juice and chopped parsley. Serving Poached or Simmered Fish in Court

Heat raw butter in the sauté pan until it turns light brown. Pour over fish bouillon
immediately and serve at once.
Serving Broiled Served poached fish with appropriate sauce, such as
hollandaise for hot fish and a mayonnaise - based sauce for
Lobster cold fish. Mild vinaigrette go well with both hot and cold
poached fish.

Serve immediately Serving Poached Fish in Fumet and Wine

Reduce the cuision over high heat to about of its volume.

with melted butter Add fish veloute and heavy cream and bring to boil.

or appropriate • Adjust seasoning with salt, white pepper and lemon juice.

Strain the sauce.

sauce and garnish. • Arrange the fish on plates for service, coat with sauce and serve
immediately.

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Glazing Poached fish is sometimes glazed before serving

1. Combine the finished sauce with egg yolk,

Hollandaise sauce or lightly whipped cream.

2. Coat the fish with the sauce and run the plate
under a broiler until the sauce is golden brown.

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 Salford & Co.
storing fish and shellfish
Fresh Fish
Frozen Fish
Lobster and Shrimp
1. On crushed ice-use drip pans to allow for drainage of melted
ice. Change ice daily. Cover container or store in separate box
1. Store at 0°F (-18°C) or Shellfish- Oyster
away from other foods. 1. Store at 0°F (-18°C or colder).
a. Whole fish should be drawn (that is viscera removed) as soon
colder
as possible because the entrails deteriorate quickly. 1. Keep live oysters in a cold, wet place in the 2. Fresh or thawed shrimp in shell are stored on
b. Cut fish (fillets, steaks, portions) should be wrapped or left in 2. Keep well wrapped to cartons or sacks. crushed ice, like whole fish.
original moisture proof wrap.
prevent freezer burn 3.
2. Refrigerate at 30° to 34°F (-1" to 1°C) 2. Store fresh shucked oysters in original 3. Peeled shrimp lose soluble nutrients and flavor
Maximum storage time: Fat container in refrigerator at 30° to 34°F (-1° to
3. Fish may be stored for 1 to 2 days. If it must be kept longer, when stored unwrapped on ice. They should be
you must wrap and freeze it immediately. fish-2 months; 1°C). They will keep up to 1 week.. wrapped before placing on ice or covered and
4. Check stored fish for freshness just before you use it. Even if simply refrigerated.
it was fresh when received, it may not be fresh after few days in
storage Lean fish- 6 months: 3. Keep frozen oysters in freezer at 0°F (-18°C.
or colder, until ready for use. 4. Packed in moist seaweed or in moist, heavy
paper, kept in a cool place.
4. Rotate stock-first in, first
out. 190
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Thank You

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