34 Fish and Shellfish Identification Objectives Recognize different

34 Fish and Shellfish Identification

Objectives • Recognize different types of fresh finfish and shellfish used in foodservice. • Interpret various indicators of freshness and quality for finfish and shellfish. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Fish and Shellfish Identification • Two main categories of fish – Finfish – Shellfish • Finfish and shellfish are further subdivided into smaller categories Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Finfish • Most commonly referred to simply as fish • Finfish are further divided into two categories – Saltwater – Freshwater Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Saltwater Finfish • Caught in the saltwater of the world’s oceans • Vary widely in size, texture, and flavor Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Saltwater Finfish • Saltwater finfish are divided into two categories – Round fish – Flatfish Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Sea Bass – Striped sea bass range from 15 to 20 pounds and black sea bass from 2 to 5 pounds – Medium flake, moderate flavor, and white color – Typically fished from the mid-Atlantic Ocean continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Cod – Very flaky flesh with mild taste – Range from 3 to 7 pounds – Pacific cod are found near Alaska and Atlantic cod are from the northern Atlantic Ocean continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Grouper – Two types of grouper—red or black – Large flakes, firm texture, moderate flavor, and rosywhite color – Range from 3 to 15 pounds – Typically found in the Caribbean Sea, Gulf of Mexico, or southern Atlantic Ocean continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Haddock – Very flaky flesh with mild taste, white to opaque color – Range from 3 to 6 pounds – Found in the northern Atlantic Ocean ©picturepartners/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Herring – Soft oily flesh and usually sold pickled or smoked – Range from 4 to 6 ounces – Fished from the northern Atlantic and Pacific oceans continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Mackerel – Has high oil content, strong flavor, and dark-colored flesh with firm flaky texture – Ranges from 1½ to 3 pounds – Found in the mid-northern Atlantic Ocean – Often sold smoked continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Mahi – Flesh has firm flaky texture, beige color, and moderate flavor – Ranges from 5 to 20 pounds – Found in warm oceans ©holbox/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Marlin – Types include blue, striped, and black – Dense, meaty flesh – Range from 20 to 200 pounds – Found worldwide ©photomax/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Monkfish – Flesh is white with sweet moderate flavor and firm, nonflaky texture – Range from 2 to 4 pounds with head removed – Fished from the deep waters of the mid-north Atlantic Ocean ©photomax/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Orange Roughy – Flesh is white with moderately flaky texture and mild flavor – Ranges from 3 to 5 pounds continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Salmon (Atlantic) – Have pink flesh that is moderately flaky and oily with a somewhat strong flavor – Range from 4 to 15 pounds – Fished from the northern Atlantic Ocean or are farm raised continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Salmon (Pacific) – Types include chinook (king), chum, coho, pink, and sockeye – Have pink flesh that is moderately flaky and oily with a slightly strong flavor – Range in weight from 4 to 15 pounds – Found in the northern Pacific Ocean continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Shark – Black tip, thresher, and mako are common types – Have dense, meaty flesh that should be light in color – Should range between 15 and 50 pounds – Found worldwide continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Snapper – Types include American red and yellowtail – White, moderately flaky flesh with sweet flavor – Weigh between 3 and 10 pounds – Fished from the mid-southern Atlantic Ocean, Gulf of Mexico, and Caribbean Sea continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Swordfish – Have dense, chewy, white to rosy flesh with moderate oil content and sweet flavor – Range from 50 to 150 pounds – Found worldwide ©Luis Carolos Torres/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Round Saltwater Finfish • Tuna – Types include bluefin, yellowfin, and albacore – Have dense, chewy flesh with moderate flavor and oil content – Range from 5 to 200 pounds – Fished worldwide ©holbox/Shutterstock. com Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Flat Saltwater Finfish • Dover Sole – Have moderate to firm texture with mild flavor and white flesh – Range in weight from 1 to 2 pounds – Fished from the European Atlantic Ocean and Mediterranean Sea continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Flat Saltwater Finfish • Halibut – Types include Atlantic and Pacific – Flesh is white with moderately toothy texture and mild flavor – Can range in weight from 10 to 50 pounds – Fished from northern Pacific and Atlantic oceans continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Flat Saltwater Finfish • Flounder – Types include fluke, blackback, gray sole, and rex sole – White flesh with flaky texture and mild flavor – Range in weight from 1 to 5 pounds – Found in the mid-northern Atlantic Ocean and Pacific Ocean continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Flat Saltwater Finfish • Turbot – Meat is prized for its white color and delicate texture – Can range from 2 to 20 pounds – Found in the North Atlantic Ocean Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Live in salt-free bodies of water such as lakes, rivers, and ponds • Typically have a milder flavor than saltwater fish • Fewer species of freshwater fish are used in foodservice than saltwater fish continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Catfish – Fished from the bottoms of rivers and lakes or are farm raised – Have white, dense textured flesh – Farm-raised catfish have mild flavor but wild catfish can have a muddy flavor – Range from 1 to 4 pounds ©Volosina/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Hybrid Striped Bass – Farm-raised fish that ranges from 1 to 3 pounds – Has white, flaky flesh with mild flavor – The result of crossbreeding ocean striped bass with white bass continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Lake Perch – Supply small tender cuts with a translucent white color and very mild flavor – Fished from lakes with weight ranging from ½ to 1 pound ©Keith Publicover/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Lake Trout – Types include steelhead and brown trouts – Have soft, orange flesh with mild flavor – Range from 2 to 10 pounds – Found in the Great Lakes and other lakes in Canada and the northern US continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Sturgeon – The most common type is the white sturgeon – Flesh has high oil content, firm texture, and mild flavor – Range between 10 and 30 pounds – Found in the Pacific Northwest ©bergamont/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Tilapia – Tilapia sold in the US are farm raised and range from 1 to 2 pounds – Have somewhat firm texture and mild flavor continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Trout – Common types include brook and rainbow that range in size from ½ to 2 pounds – Have translucent white to rose-colored flesh with tender flake and mild flavor – Fished from lakes, rivers, or are farm raised continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Walleyed Pike – Have moderately firm, translucent flesh with a mild flavor – Range in size from 1 to 3 pounds – Found in lakes in the northern United States ©Vladyslav Danilin/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Freshwater Fish • Whitefish – Have a very tender flake, translucent white flesh, and very mild flavor – Range in size from 1 to 6 pounds – Found in the Great Lakes and western US lakes Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Judging the Quality of Fresh Fish • When assessing the quality of a whole fish, inspect the following: – Eyes. Should be bulging and clear – Gills. Should be a bright rosy color continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Judging the Quality of Fresh Fish – Scales. Firmly attached to the skin unless they have been removed – Smell. Gills and gut should have a pleasant oceanlike aroma; freshwater fish should smell mild – Texture. Firm, not flabby continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Judging the Quality of Fresh Fish • When assessing the quality of fish that have been processed into smaller cuts, inspect the following: – Smell. Cuts from saltwater fish should have an ocean -like aroma; freshwater fish should smell mild – Texture. Firm, not mushy Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Shellfish • Shellfish is divided into – crustaceans – mollusks Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Crustaceans • Among the most prized shellfish • Meat is rich and has sweet flavor • Shells of many crustaceans are used to make bisques and seafood sauces continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Crustaceans • Crab – Common types are blue, Dungeness, king, Jonah, and snow – White, tender, sweet flesh – Ranges from 6 ounces to 15 pounds – Found in the Pacific and Atlantic oceans continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Crustaceans • Crayfish – Small amounts of sweet, reddish white meat found in the tail and claws – Range from 3 to 6 inches – Found in bodies of freshwater worldwide or farm raised continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Crustaceans • Maine Lobster – Sweet, firm-textured meat that is white color when cooked – Range from 1 to 10 pounds – Found in the northern Atlantic Ocean continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Crustaceans • Rock (Spiny) Lobster – Meat is sweet with firm texture and white color – Range from 1 to 10 pounds – Found in warm ocean waters – Have no claws ©Eric Isselee/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Crustaceans • Shrimp – Common types include brown, pink, tiger, and white – Firm, white to pink flesh with a salty sweet flavor – From ¼ to 4 ounces each – Harvested worldwide ©antpkr/Shutterstock. com Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Mollusks • The mollusk family consists of – univalves – bivalves – cephalopods • Univalves are not common in commercial foodservice • The flavor of bivalves is dependent on the waters they inhabit continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Mollusks • Bivalves are sold with seafood tags stating where they were harvested • Foodservice establishments must keep these tags for 90 days Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Bivalves • Hard-Shell Clams – Common types include cherry, stone, top neck, and little neck – Briny flavor, some varieties can be served raw – Range from ½ to 4 inches, most tender when small – Found in the northern Atlantic Ocean continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Bivalves • Soft-Shell Clams – Types include razor and steamers – Can be sandy and are not eaten raw continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Bivalves • Mussels – Common types include black or green lip – Black shells containing tender, yellow-orange flesh with sweet briny flavor – Range from 1 to 4 inches – Most are farm raised continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Bivalves • Oysters – Commonly named for their place of origin – Taste either rich and fatty or have a briny, mineral flavor – Range from 2 to 4 inches – Found in oceans around the world ©Andrjuss/Shutterstock. com continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Bivalves • Scallops – Firm-textured flesh with sweet, succulent flavor – Ranges from ¼ to 3 ounces without the shell – Served cooked Bay ©deamles for sale/Shutterstock. com Sea Bay ©Dmitriy Kalinin/Shutterstock. com Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Mollusks • Octopus and squid are the two types of cephalopods that have culinary significance • Both are prized for their flavor and texture • Both the head and tentacles are edible • Black squid ink is a specialty item that is added to many preparations Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Cephalopods • Octopus – Very firm, white flesh with a sweet succulent flavor – Range from ½ to 3 pounds – Typically named for the area of harvest – Found worldwide continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Cephalopods • Squid (Calamari) – Very firm, white flesh with a sweet succulent flavor – Range from 3 to 10 inches long – Often named for the area of harvest – Found worldwide Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Judging the Quality of Fresh Shellfish • Crustaceans are often sold live because they deteriorate quickly once dead • Crustacean meat can be purchased frozen and should have a firm texture and mild aroma when thawed • Crabmeat is always sold precooked and should have a clean, oceanlike aroma continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Judging the Quality of Fresh Shellfish • Bivalves purchased in the shell should be firmly closed • If you see an open shell, gently tap it on a counter continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Judging the Quality of Fresh Shellfish • A live bivalve will close its shell; a dead bivalve is unable to close its shell and should be discarded • Shucked bivalves should smell fresh and briny continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Judging the Quality of Fresh Shellfish • To determine the quality of squid and octopus, inspect the following: – Smell. Neither should have a particularly strong smell – Texture. Should be firm and slightly elastic, not mushy – Color. Any dark discoloration indicates mishandling or old product Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Recall various ways fish are processed for sale. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Processed Fish Products • Much of the world’s supply of fish and shellfish products is processed in some manner • Processing increases shelf life and adds to the flavor and texture of the finished product continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Processed Fish Products • Processed fish products are sold in the following forms: – Frozen. IQF (Individually Quick Frozen) or block frozen – Salted and Dried. Large amounts of salt cause moisture to leave the fish, which makes bacterial growth impossible continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Processed Fish Products • Processed fish products: – Marinated. Preserved using a flavorful acidic liquid – Smoked. Adds flavor, color, and texture to the finished product – Canned. Fully cooked, shelf stable, and often less expensive than the fresh equivalent Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Summarize the role of aquaculture in the fish industry. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Aquaculture • Aquaculture produces fish and shellfish that have been fed, monitored, and harvested at the appropriate size • Common aquaculture products include salmon, hybrid bass, catfish, oysters, mussels, trout, and shrimp continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Aquaculture • Advantages – Year-round availability of products – Consistent price and quality level – Potential of supplying large amounts of food to a growing population • Disadvantages – Argued that it damages the environment – Some chefs believe these products lack the flavor of wild fish Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Explain how fish and seafood are regulated and inspected in the United States. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Inspection and Regulations • Inspection and grading of fish and seafood products are voluntary and performed by the National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program for the US Department of Commerce (USDC) • The USDC confers inspection and grade marks continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Inspection and Regulations • The US Food and Drug Administration (FDA) establishes and enforces regulations for processing and importing fish and fishery products Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • Describe the categorization of finfish – Finfish can be categorized as either saltwater or freshwater fish continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • Describe the categorization of saltwater fish – Saltwater fish can be categorized as either round fish or flatfish continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • What are the categories of shellfish? – Crustaceans – Mollusks continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • What should you pay attention to when judging the quality and freshness of fresh whole fish? – Eyes – Gills – Scales – Smell – Texture continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • In what forms are processed fish products sold? – Frozen – Salted and dried – Marinated – Smoked – Canned continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • What is aquaculture? – The farming of finfish and shellfish to produce a consistent product at a consistent price continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • What agency inspects and grades fish and seafood products? – The National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program for the US Department of Commerce (USDC) continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • What agency establishes and enforces regulations for processing and importing fish and fishery products? – US Food and Drug Administration (FDA) Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Salmon (Atlantic) Walleyed Pike continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Haddock Tilapia continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Tuna Monkfish continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Whitefish Snapper continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Grouper Flounder continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Lake Trout Mackerel continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Maine Lobster Crayfish continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Scallops Squid (Calamari) continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Salmon (Pacific) Orange Roughy continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Mahi Cod continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Hard-Shell Clams Mussels continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Dover Sole Turbot continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Trout Herring continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Marlin Hybrid Striped Bass continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Oysters Soft-Shell Clams continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Catfish Shark continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Crab Rock (Spiny) Lobster continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Lake Perch Sea Bass continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Shrimp Octopus continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Sturgeon Halibut continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Fish and Shellfish Swordfish Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.