We will cover 4 areas relating to seafood.
1. Classifications of Fish
2.6 forms of purchasing fish
3. What to look for when purchasing fish
Note from the chef:
Oh the rich bounty from the sea, bluefish caught and grilled up or striped bass freshly drawn and cooked over an open fire next to the rolling waves and the hush of the tide as it ripples on the shore.
Well if you don't fish you may not be able to imagine this, but you could share the thoughts of a tender flaky fresh piece of fish. That is the key to the best fish, freshness.
Although frozen fish has made giant leaps from years past, there is no substitute for fresh fish. That is the key, freshness and being able to identify it.
3 classifications of fish
1.Fin Fish – all fish having fins and gills of which there are two types.
Round Fish – ex. haddock, cod, red snapper
Flat fish – ex. flounder, sole
2. Crustaceans – have a hard outer shell which they shed in order to grow. ex. Lobster, Crabs
3. Mollusks one of two types
Bivalve - having two shells, two valves. Ex. clams, oysters.
Univalve- one shell, one valve. snail, sea urchin, squid.
6 different forms of purchasing fish
1. Fillets – most common form purchased, these are actually sides of the fish.Someone else has gutted it, boned it, and most often removed the skin.
2. Steaks – This is a vertical cut of a dressed fish. Good for grilling. Has some bone structure and skin.
3. Dressed – head, tail, and fins removed and gutted on eviscerated. This has the bone structure in tact, with an open cavity.
4. Drawn – here only the stomach cavity and internal structure is removed. The head, fins, and tail are in tact.
5. Whole – This is completely in tact. You should at least dress this fish before storing it.
6. Processed – smoked, breaded, fish sticks, sea legs.