14 3 Seafood Inspection Grades FDA monitors interstate

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14. 3 Seafood

14. 3 Seafood

Inspection & Grades • FDA monitors interstate fish shipments and requires adoption of a

Inspection & Grades • FDA monitors interstate fish shipments and requires adoption of a HACCP program for processors. • USDC offers a voluntary seafood inspection program – PUFI Processed Under Federal Inspection • Wholesome and meets sanitary guidelines required by NMFS National Marine and Fisheries Service

Inspection & Grades

Inspection & Grades

Inspection & Grades • A – Highest quality available, excellent appearance, good flavor and

Inspection & Grades • A – Highest quality available, excellent appearance, good flavor and odor, free of blemishes and defects • B – Good quality, some blemishes and defects • C – Only appropriate for dishes not requiring an attractive appearance

Inspection & Grades • Below Standard – Do not have good quality • Only

Inspection & Grades • Below Standard – Do not have good quality • Only A carries a stamp

Market Forms

Market Forms

Market Forms • Whole fish: as it was caught, completely intact • Drawn fish:

Market Forms • Whole fish: as it was caught, completely intact • Drawn fish: Viscera removed, head, fins, scales still intact • H&G (headed and gutted) Head-off drawn: viscera and head removed, scales and fins are still intact

Market Forms • Dressed fish: viscera, gills, scales, fins removed; head may or may

Market Forms • Dressed fish: viscera, gills, scales, fins removed; head may or may not be removed; also known as pan-dressed; usually appropriate for a single serving • Steak: cross section cut from a drawn fish, portion cuts from a large fillet are commonly called steaks

Market Forms • Fillet: boneless piece of fish removed from either side of the

Market Forms • Fillet: boneless piece of fish removed from either side of the backbone, skin may or may not be removed (“pin-bone out”) • Tranche: portion size slice of a fillet that is cut at a 45° angle to expose a greater surface area, • Pavé: portion sized square cut from a fillet

Fish Types

Fish Types

Fish Types • Flat Fish: backbone runs through the center of the fish, 2

Fish Types • Flat Fish: backbone runs through the center of the fish, 2 upper and lower fillets, both eyes on same side of head – Sole (S) [L], Halibut (S) [L], flounder (S) [L], turbot (S) [L] (S)- Saltwater (F)- Freshwater (A)- Anadromous [L]- Lean [F]- Fatty

Fish Types

Fish Types

Fish Types • Round Fish: eyes on both sides of head, swim in an

Fish Types • Round Fish: eyes on both sides of head, swim in an upright position – Low Activity • Cod (S) [L], haddock (S) [L], hake(S) [L], pollock (S) [L]

Fish Types • Round Fish: – Medium Activity • Sea Bass (S) [L], Snapper

Fish Types • Round Fish: – Medium Activity • Sea Bass (S) [L], Snapper (S) [L], Pike (F) [L], Grouper (S) [L]

Fish Types • Round Fish: – High Activity • Salmon (A) [F], Trout (F)

Fish Types • Round Fish: – High Activity • Salmon (A) [F], Trout (F) [F], Tuna (S) [F], Mackerel (S) [F], Mahi (S) [L]

Cooking Fish • Fatty Fish: – Mackerel, Dry: grilling, broiling • Medium Fatty: –

Cooking Fish • Fatty Fish: – Mackerel, Dry: grilling, broiling • Medium Fatty: – Tuna/Salmon, most methods • Lean – Sole/Flounder, poach or sauté

Cooking Fish • Dry-Heat: bake, broil, grill – Fillets or steaks of fatty fish

Cooking Fish • Dry-Heat: bake, broil, grill – Fillets or steaks of fatty fish – Oven 350°F. -400°F. • Larger cuts at lower end – To retain moisture coat with breadcrumbs, crushed nuts, thinly sliced vegetables

Cooking Fish • Dry with fat and oil: sauté, stir-fry, pan-fry, deep-fry – Lean

Cooking Fish • Dry with fat and oil: sauté, stir-fry, pan-fry, deep-fry – Lean finfish and shellfish – Coat with flour or breading – Small items (shrimp, scallops) cooked quickly over high heat

Cooking Fish • Moist-heat: poach simmer, steam – Particularly lean – Poach in: Court

Cooking Fish • Moist-heat: poach simmer, steam – Particularly lean – Poach in: Court Bouillon (cort boo-YON) stock made of vegetables and an acid, vinegar/wine Fumet (foo-MAY) rich fish stock made with wine Olive oil or butter

Cooking Fish • Moist-heat: poach simmer, steam – Shallow-poached and shellfish should be opaque

Cooking Fish • Moist-heat: poach simmer, steam – Shallow-poached and shellfish should be opaque – Oysters, clams and mussels, should show curling at edge – White deposits indicate too high temp. or too long – Stringiness, dryness, excessive flaking indicate too high/too long

Cooking Fish • Moist-heat: poach simmer, steam – En papillote: moist heat technique, encase

Cooking Fish • Moist-heat: poach simmer, steam – En papillote: moist heat technique, encase fish, herbs, vegetables and/or sauce in parchment paper and steam in hot oven

Cooking Fish • Combination: stewing, braising – Bouillabaisse (BOO-ya-base) French seafood stew made with

Cooking Fish • Combination: stewing, braising – Bouillabaisse (BOO-ya-base) French seafood stew made with assorted fish, shellfish, onions, tomatoes, white wine, garlic, saffron, herbs – Cioppino, a San Francisco version – Jambalaya (jam-bo-LIE-ah) Creole stew of rice, shellfish, vegetables

Doneness • USDA Minimum: 145°F. • Medium: 125 -135°F. – Mostly opaque, slightly translucent,

Doneness • USDA Minimum: 145°F. • Medium: 125 -135°F. – Mostly opaque, slightly translucent, becoming firm, becoming flaky– Salmon • Medium Rare: 115 -125°F. – Outer opaque, inner translucent, somewhat resilient —Tuna

Doneness

Doneness

Doneness • Generally speaking: – Flesh turns from translucent to opaque – Flesh becomes

Doneness • Generally speaking: – Flesh turns from translucent to opaque – Flesh becomes firm – Flesh pulls away easy from bone – Flesh begins to flake – Remember carryover cooking

Shellfish • Aquatic animals, without a backbone, protected by some sort of shell, and

Shellfish • Aquatic animals, without a backbone, protected by some sort of shell, and live primarily in salt water – Mollusks • Univalves: single shelled • Bivalves: 2 shells joined by a hinge – Crustaceans: jointed exterior skeletons or shells – Cephalopods: Mollusks with tentacles attached directly to the head

Univalves • Abalone – Grilled, sautéed, marinated – Mother of Pearl • Conch –

Univalves • Abalone – Grilled, sautéed, marinated – Mother of Pearl • Conch – Salad, ceviche, chowder, fritter

Univalves • Abalone – Grilled, sautéed, marinated – Mother of Pearl • Conch –

Univalves • Abalone – Grilled, sautéed, marinated – Mother of Pearl • Conch – Salad, ceviche, chowder, fritter

Bivalves • Fresh, shell open, tap, if does not move, discard • After cooking,

Bivalves • Fresh, shell open, tap, if does not move, discard • After cooking, closed shell, discard

Bivalves • Clam – Grilled, baked, steamed, chowder – West and East coast –

Bivalves • Clam – Grilled, baked, steamed, chowder – West and East coast – Whole, shucked fresh or frozen, canned chopped/whole – Fresh = 25% yield = 12% meat = 22% juice Type Number per Lb. Atlantic (not standard) -Little Neck 8 -10 -Middle Neck 6 -8 -Top Neck 4 -6 -Cherrystone 3 -5 -Chowder 1 -2 -Soft Shell 12 -15 Pacific (by weight) -Geoduck 2 -3 lbs. ea. -Manilla 20 per lb. -Littleneck 8 -10 per lb. 1 Bushel (8 gal) =1 gal. shucked =10 -12 # meat Canned, chopped =25% meat =75% juice

Bivalves • Oyster – Baked, batter-fried, steamed, raw – Very delicate, high percentage of

Bivalves • Oyster – Baked, batter-fried, steamed, raw – Very delicate, high percentage of water – Flavor is sensitive to surrounding water Grade Count With Shell Per Bushel -Standard 200 -300 -Select 100 -200 -Extra Select <100 75# Bushel = 1 gallon shucked Shucked Per Gallon -very small <500 (≤ 0. 25 oz. ) -Standards (small) 304 -500 (0. 32 oz. ) -Selects (med. ) 208 -304 (0. 5 oz. ) -Extra selects (large) 160 -208 (0. 71 oz. ) -Counts <160 (0. 8 oz. )

Bivalves • Mussels – Baked, Steamed Type Yield/Count Blue 22 -30% (0. 22 oz.

Bivalves • Mussels – Baked, Steamed Type Yield/Count Blue 22 -30% (0. 22 oz. meat) 18 -24/lb. Mediterranean 35 -45% (0. 5 oz. meat) 10 -15/lb. Green 35 -50% (0. 54 oz. meat) 10 -15/lb.

Bivalves • Scallops – Broiled, grilled, poached, stewed, sautéed – Generally sold shucked –

Bivalves • Scallops – Broiled, grilled, poached, stewed, sautéed – Generally sold shucked – Look for IQF Type Count per Lb. Sea U 10 (1. 6 oz. +) 10 -20 (1. 06 oz. ) 20 -30 (0. 64 oz. ) 30 -40 (0. 48 oz. ) Bay, Atlantic 70 -110 (0. 23 – 0. 15 oz. ) Calico, Gulf 60 -200 (0. 27 – 0. 08 oz. )

Cephalopods • Squid/Calamari – Baked, boiled, deep-fried, panfried, stir-fried, sautéed – Ink used for

Cephalopods • Squid/Calamari – Baked, boiled, deep-fried, panfried, stir-fried, sautéed – Ink used for color (pasta) • Octopus – Boiled, small: deep-fried, grilled, sauté • Cuttlefish – Boiled, steamed, stir-fried, sushi

Crustacean • Crab – Baked, broiled, grilled, poached, steamed, stewed, sauté Type Yield/Size King

Crustacean • Crab – Baked, broiled, grilled, poached, steamed, stewed, sauté Type Yield/Size King Legs 50% Leg/Shoulder/Claw 45%Leg/Shoulder 40% Large claw 30% Small Claw Snow Leg 28% -cocktail claws 40% Dungeness 25%yield Blue 14% -No. 1 Male Good meat/shell ratio -No. 2 Male ⅓ less Canned Meat -Colossal/Jumbo Lump Large white lump/fin -Super Lump Broken lump/body -Backfin Broken lump/flake -Special Body flake -Claw Brown fin/strong taste

Crustacean • Lobster – Baked, broiled, grilled, poached, steamed, stir-fried Type Yield/Size (lb. )

Crustacean • Lobster – Baked, broiled, grilled, poached, steamed, stir-fried Type Yield/Size (lb. ) Hard Shell 20 -24% -Tail 45% of EP -Claw 35% of EP -Knuckle 10% of EP -Leg 10% of EP Chicken ≤ 1 (3. 5 oz. meat) Quarters 1¼ (4. 5 oz. meat) Select 1½-2½ (5¼-8¾ oz. ) Jumbo >2. 5 (8¾ and up) Cull Missing 1 claw (17% of EP) Bullet Missing 2 claws (35% of EP) Soft Shell ( shredder) July-Sept. 17 -19% spongy

Crustacean • Shrimp – Classified by count per pound – P&D – peeled and

Crustacean • Shrimp – Classified by count per pound – P&D – peeled and deveined – Deveined – remove intestinal tract along back

Crustacean Terminology C Cooked UC Uncooked Headless Only head removed P&D Peeled and Deveined

Crustacean Terminology C Cooked UC Uncooked Headless Only head removed P&D Peeled and Deveined PUD Peeled, undeveined Tail-on Headless, P&D, tail not removed Tail-off Headless, P&D, tail removed Butterflied P&D, cut almost in two Green Shell on

Shrimp Size Count Headless Each (oz. ) P&D Each Cooked (oz. ) Each (oz.

Shrimp Size Count Headless Each (oz. ) P&D Each Cooked (oz. ) Each (oz. ) 6/8 2. 29 8/10 1. 78 10/12 1. 45 13/15 1. 14 16/20 0. 89 21/25 0. 70 Extra Jumbo 16/20 0. 89 21/25 0. 70 26/30 0. 57 Jumbo 21/25 0. 70 26/30 0. 57 31/35 0. 48 Extra Large 26/30 0. 57 31/35 0. 48 36/40 0. 42 Large 31/35 0. 48 36/40 0. 42 41/50 0. 35 Medium Large 36/40 0. 42 41/50 0. 35 51/60 0. 29 Medium 41/50 0. 35 51/60 0. 29 61/70 0. 24 Small 51/60 0. 29 61/70 0. 24 71/90 0. 20 Extra Small 61/70 0. 24 71/90 0. 20 90/110 0. 16 Extra Colossal