PREPARING AND PROCESSING SEAFOOD DISHES Skill Study Competence

PREPARING AND PROCESSING SEAFOOD DISHES Skill Study Competence Skill Program competence Skill Competence Standard Competence Basic Competence : Art and Tourism : Culinary : Cookery : Processing continental dishes : Processing seafood dishes

A. Introduction Fish interpreted by all bloodless animal which live in water and breathe with the gill. Fish can be classified into two that is fin fish (fish have soft husk) so-called fish, and shellfish that is hard skin fish. The outer of fish covered with scales. And shellfish covered by hard skin. Based on habitat, fish classified into 2 (two), that is fish of brine and freshwater. Fish of brine have higher aroma than fish freshwater. Fish with high fat have aroma more than fish with low fat. Fish contain fat between 0, 5– 20

B. Penggolongan Ikan 1. Leanfish, or no fat, fat containing is 2% or less 2. Medium fat fish, or fatty fish, fat containing between 2– 5%. Fat of leanfish and medium fatfish most contained in fish liver, such as cod fish and halibut which commercially made oil fish liver.

3. Fatfish, or high fat fish, fat containing above 5%. Fatfish have color pigment more than other, so that these fish can be seen yellow or pink compared with leanfish which white chromatic. Some fatfish as follows salmon, mackerel, herring, and eel

Fish classification based on physique classified into 2, that are: 1. Flatfish: the shape is flat. Plaice commonly live near by bottom of sea. Swim body horizontally, its eyes be at one of same side or side. Body which is 272 facing to for having darker than body facing downwards. Fish type which have flat body for example: fish side (halibut), tongue sole, black pomfret, silver pomfret, rays, and others lain.

2. Round fish: the shape is rather ellipse, and flatulent. This fish have circular body for example tuna fish, Spanish mackerel, and salmon. Beside that congereel include to species.

C. Classification of shellfish Shellfish is different with finfish. shellfish has hard skin/shell. Shellfish does not have back bone or internal skeleton. The body of this animal is soft, hard shell/skin is as protector.

1. Mollusks Mollusk is animal which live in territorial water and its body have an eggshell. Beside that there is mollusk which have only one shell, for example: snail, oyster and clam. There is mollusk that don’t have shell for example squid and octopus. Mollusk don’t have backbone, they live in the sea, and also some of them live in the freshwater

2. Crustacea is animal with segment. On its feet found joints. Crustacea consist of various kinds of crustacea. Crustacea have 5 feet knuckled with pincer on the edge. Its body covered calcium as secretion so that the shell is hard. In catering business, crustacea which is delighted in such as lobster, rock lobster, shrimps, crab.

D. Fish Structure Fish is the usual plural form. This matter represent the clearest difference between fish and meat. This difference if related to a fish processing, hence mean the fish will quickly rare, using moistness cook method to keep 273 moistness not to mellow the fish flesh. Plural form found more in tail and part of red colored fish flesh. Plural form that found is easy to hydrolysis. In a state of raw the structure of fish flesh very soft and refine.

E. Nutrient Fish is one of foodstuff that have high protein. Fish nutrient consist of 17% protein, 4, 5 % Fat, 76% water, 2, 5% - 4, 5% mineral and vitamin. Fish as protein have an excess than other protein. Fish protein contains amino acid and rich of lysine. Beside high protein it contain high fat acid and also vitamin and mineral.

F. Selecting Fish Selecting fish should select the best quality. How to select fish by using sense of sight, touch and sense of smell. Selecting fish by the sense should be follow the criterion: 1. Skin fish color is clear and light. Different with putrid fish the color is not good and stale. 2. Scales of fish patch on its skin

3. If the fish pressed, meat of fish immediately turn back or tough, it means the condition of fish is rigor mortis or not decayed yet 4. 4. Part of fish gill still be fresh red colored and the gill is clear. 5. Eye ball of fish clear, fear and fresh and also do not enter into eye socket 6. Fresh fish have good aroma/smell. If found fish ammonia smell or sulfur it means the fish is decayed.

On the contrary, signs fish which is not fresh: 1. Eyes: unclear, pale and turbid. If the eyes pressed they will dissolved. 2. Gills: dirt and full of liquid, the gills is not red 3. Scale: easy to remove 4. Smell: removing smell bad (ammonia), stale or spoiled. 5. Flabby.

G. Storing Fish 1. Wet and chill storing technique Wet and chill storing can be divided into 2 ways: a. In freezer. Using drip-an in order that melted ice can flow out, and replaceable ices fraction every day b. In refrigerator. With the temperature between -1 to 1° C. Firstly, wrap fish or put on plastic bag then entered into refrigerator.

2. Preserving technique Observed from final product that wanted, preserving fish can be done by 3 (three) ways: a. Preserving of fresh fish; this ways done with temperature control, refrigeration, freezing, drying, smoked, and canning/preserving. b. Preserving by using chemical, pickling/salting, and souring. c. Preserving by microbiology; preserving fish in salt (Nugraheni, 2005)

H. Handling Fish 1. Handling fish a. After fish die, it will be finding “rigor mortis” where is the body of fish is stiffness caused of biochemical reaction. b. Next step is decayed process caused of microorganism producing mucus on its body that caused by rigor mortis process, autolysis, and bacteria.

c. Autolysis process, is dealing with the action of protein and fat in fish because the influence of enzyme that caused by structure of flesh of fish. It will make the flesh be soft and easy to part from the bone

2. Cleaning fish instruction: a. Wash fish to remove entire dirt and sand that may on it. b. Cut entire fins and gill, then take the gill out. c. Make a shallow cut from the anus to head. d. Take entire intestines. e. Take blood bag that patch on backbone f. Remove fins if needed. g. Wash off with water, then dry on the place that may the water dripped.

3. How to cut fish Filleting and skinning Flatfish. Meat of fish on the two side or backbone pressed is called “fillet”. This part consist of thick meat fish. Fillet is a process for slicing or be apart fillet, and skinning is peeling/removing skin from meat. it dari daging).

4. Filleting process a. Put fish on chopping board, the dark side face upwards and the tail face to our body. b. Make a shallow cut on the backbone of fish (in the center between head and tail)

Fillet Process

If the head still patch on its body, make a shallow cut to separated head with fillet Fillet Result

5. Skinning process a. Put a fillet on chopping board, the skin face downwards, part of tail on left. b. Hold the tail by left hand, cut the a little meat without cutting the skin. c. Moving the knife as movement saw from tail to head. The knife move between skin and meat. d. Repeat this process for other fillet.

e. Put out left fillet, by press the fillet to left f. Knife above the bone, from backbone to outside (fillet 1 has been put out) g. Turn around the head of fish towards our body, then put fillet 2 out by repeating step 4 th. h. Turn over the fish so the bone face downwards and repeat step 4 th and 5 th to put fillet 3 and 4 out

J. Fish Dishes variation

K. Shellfish Dishes variation

L. Seasoning and sauce seafood dishes

M. Storing fish/seafood 1. Storing fish product in cold temperature; for example: fish sausage, fish nugget. 2. Storing fish product with Smoked; for example smoked fish. 3. Storing fish product by frying; for example fish shreded and fish snack. 4. Storing fih product by drying; for example: jerked meat (dendeng)

Smoked fish Fish shredded