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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:o Muscle textureo Edibility characteristicso Cartilaginous vs. bonyo Fresh vs. Saltwatero Migratory habitso Anatomy
Finfish or Shellfish?
o Identified by:o Body shapeo Number of spines and rays in finso Number and type of scales and
teetho Eye diametero Internal anatomyo Location of specific body parts
Why should you not identify by color?
o Color changes due to:o Stresso Being hookedo Being removed from the watero Environmental changeso Spawning (trout and salmon)
Finfish:
2. Bonyo 95% of all known fish specieso 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
Shellfish
o Invertebrate = NO backbone!o Must have an external skeleton
in the form of a calcareous shello Mollusks and arthropods
Chart it Out!S e afo od an d F ish
Clams
O yst e r s
S quid
O c t opus
M ollusks
S hr imp
L obst er
Cr ab
Cr awfi sh
A r t hr opods
she llfi sh
Cat fi sh
B ass
T r out
S almon
B ony
S har ks
R ays
Car t i l igenous
F infi sh
Fresh Fish Qualities:
o Eyes:o Bright, clear and fullo As fish becomes stale, eyes become
cloudy and sunken
o Gills:o Red and free from slimeo Gill color fades with age from pink
to gray, brown and then green
Fresh Fish Qualities:
o Odor:o Fresh and mildo As age increases, a strong,
offensive odor develops
o Skin:o Shiny with bright colorso As fish ages, skin colors fade and
become less pronounced
Fresh Fish Qualities
o Flesh:o Firm, elastic and not separating
from the boneso As fish ages, flesh changes colors
and takes on a dried out appearance
Shellfish Qualities:
o Lobsters and Crabso Heavy for size and show leg
movemento Tail of live lobster curls under body
and doesn’t hang down when picked up
Shellfish Qualities:
o Oysters and Clamso Hard, well cupped shellso Gaping shell indicates the shellfish
is dead and is no longer edibleo Shells are graded as fancy, choice,
standard, and commercial
Indications of Poor Quality:
o Voidso Dehydrationo Discolorationo Rancidity (indicated by orange
color)o Deterioration in shrimp (soft,
mushy)o Black spot
Controlling Quality:
o Quality determined by:o Specieso Method of catchingo Handlingo Processing
o Does the consumer have control over these factors?
What the Heck Happened?
o Chemical changeso Enzymes remain active resulting in
spoilage and flavor changeso Occur during the first few days of
cold storage before bacterial spoilage begins
What the Heck Happened?
o Oxidative Rancidityo Fat content increases rancidityo Affects taste and aroma
o Bacterial spoilageo Surface slime, intestines, and gills
harbor bacteriao 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!
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