Les 6 Seafood

• horeca
• MBO
• Studiejaar 1,2

Seafood P3

What do you remember about the Potatoes, grains, corn and rice lesson?

What do you already know about fish?
Note as much as possible
answer. (no nonsense)

Topics this week

Layout

Physical characteristics

Receipt check

Storage

Treatment in the kitchen

Physical condition

Recognize fish species

Lesson Objectives

General lesson objective: You know which fish you have in your hands and how to treat them in the kitchen.

• You know the classification of fish and you can name examples
  
• You know what to look for when checking a fish delivery
  
• You know how to store fresh fish.
  
• You can name the difference between flat and round fish.
  
• You can name properties of fresh fish

Basic knowledge of fish classification

physique

• Flat, round and cartilaginous fish

Water type

Fat content

Wild or farmed

• Freshwater, saltwater or both

• Lean, fat or moderate fat

What is a fish?

Look in pairs on the internet for the definition of fish.

You get 5 minutes for this. You may use your findings for the following questions.

Does a fish have limbs?

1. Yes
2. No

True or False:
A fish needs oxygen to live

1. True
2. False

True or False:
A fish that lives in salt water therefore also tastes salty

1. True
2. False

What do you think Sustainable fish means?

Do you have to specifically indicate to your supplier that you want sustainable fish with a quality mark?

What are the differences between wild and farmed fish species?

What should you pay attention to when buying fresh fish?

In what 8 ways can we encounter whole, unportioned, raw fish in the kitchen?

Closed Fish (Redfish)

Stripped fish (Mackerel)

Stripped fish (plaice/flatfish)

Frozen (black tilapia)

name characteristics of fresh fish

Features fresh fish

• 1.Clear, bright eyes, not sunken.
• 2.Bright red gills.
• 3.Scales should not be missing and they should be firmly attached to the skin.
• 4.Moist skin.
• 5.Really fresh fish feels slightly slippery.
• 6.Shiny skin with bright natural colouring.
• 7.Tail should be stiff and the flesh feel firm.
• 8.It should have a sea-fresh smell.

You are going to check the fish delivery;
what do you pay attention to?

Fish in the kitchen

Fill in the placemat

Plaice

True or False:
It is preferable to store fish in the melt water of the supplied ice shavings.
if you don't know the answer look it up

1. True
2. False

True or False:
Whole gutted fish has a shorter shelf life than filleted fish?
if you don't know the answer look it up

1. True
2. False

True or False:
filleted fish is best stored vacuum-packed between 0 and 3ºC?
if you don't know the answer look it up

1. True
2. False

By water type:

Fresh and salt water.

You also have migratory fish

Fish from salt water is not saltier in taste.

Round fish (salt and fresh water)

Flatfish (salt water only)

cartilaginous fish (no bones!)

In the kitchen, all fish that are not flatfish are called roundfish.

Freshwater fish such as trout, catfish, perch, pangasius, pike, tilapia and so on in the kitchen are also included in this category.

As well as the migratory fish salmon and eel. very good camouflage.

round fish

Flatfish

Flatfish have a very remarkable asymmetric physique: adults actually lie on their side, with both eyes on one side.

Flatfish are the fish species that live on their side on the bottom. At first they come into the world as a normal fish, but gradually the animal lies on its side and becomes wide and flat with one eye moving to the upper side. The fish, which is often hidden under the sand, often has a very good camouflage.

Oily fish (most famous: anchovy, trout, salmon, mackerel, halibut, sardine, sprat, herring)

Fatty fish is healthy!

lean fish (the rest)

Lean fish is also healthy!

Cartilaginous fish include sharks, rays and dragon fish.

The skeleton is made up of cartilage

They don't have scales, but they do have skin teeth

Haaien

cartilaginous fish

Rog

Shark

Wolffish

Monkfish

Not freh fish

Fresh fish

fishy smell

discoloration

bulging bright eyes

Shiny skin

red gills

Organs clear in color

Little hom or calf

Fresh smell

sunken eyes

Lots of hom or calf

What did you like about this lesson?

Closing

This is the end of the lesson. 

Do you know now...

1. the classification of fish and can you give examples?
   
2. receiving and storing fish has no more secrets
   
3. the difference between flat and round fish.
   
4. the properties of fresh fish
   

Yes? Great job! New? Read the lesson again!

21 IMH A&B

21 IMH C&D