cooking nemo
Catering ) -erica morales
About Me!
My name is Erica Morales .
I love to bake and cook! I'm 18 years old .
I'm from Chicago IL.
When i'm older i want to become a great baker and chef.(:
"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not."
~Dr. Seuss
Fish and Shellfish
Shellfish are aquatic ivertebrate with shells and carapaces
Round Fish
* have fins and internal bone structures
*have eyes on both sides of their head
* their bodies are round
Purchasing terms
-never frozen
*chilled
- fresh held at 30 degree F to 40 degree F
* flash frozen
-quickly frozen on aboard ship
Cuts of fish
- Drawn with internal organs removed.
- Dressed with internal organs, gills, fins and scales removed.
- Pan-dressed is dressed with the head removed. Small fish, such as trout, may still include the head. Pan-dressed fish are then pan-fried.
- Butterflied is a pan-dressed fish that is opened flat.
- Filet is the side of the fish only. It can be boneless or semi-boneless with or without the skin.
- Steak is a cross-section slice that includes a section of the backbone. These are from large round fish such as halibut.
determining freshness
* smell
- no odor
* eyes
-clear and full
*texture
- flesh should be firm
* fins and scales
-moist and full
* appearance
-moist and glistening
*movement
-shellfish that is purchased alive should show movement
Refrigerator Storage Tips
* is shipped in ice, store in ice
* do not allow seafood to become dry
*scallops and fish should not be in direct contact with ice
*live animals should be stored in saltwater tanks or in boxes with seaweed
seasoning
* seafood is inherently tender
* should be cooked until just done
* overcooking is the most common mistake made in preparing seafood
Determining Doneness
*flesh becomes firm
* flesh separates from the bone easily
* flesh begins to flake