Fish part 2

• Catering
• Further Education (Key Stage 5)

Fish Part 2 

How much is the Uk
seafood market worth?

Answer 

Seafood is a globally traded commodity, with complex and integrated supply chains. ​ In the UK, we import most of the seafood we eat and export most of the seafood we catch or farm. Overall, our UK seafood industry is worth £9.5bn per annum.

Name a crustacean

Name a mollusc

What is the value of the British
seafood market ?

Give the quality points
for fish

Fish quality points 

Eyes:- Bright, Full & not Sunken

Gills:- Bright pinkish red in colour

Flesh:- Firm & springy to the touch

Scales:- should be plentiful, firm & not come off easily when handled (not all fish have scales)

Skin:- Should be covered in fresh sea slime

Smell:- Pleasant salty smell (no Ammonia)

What is the difference between a darnes and tronçons ? 

 Darnes.

- Salmon

- Cod

- Hake

 Darnes are cut from large round fish, tronçons are cut from

large flat fish.

 Tronçons.

- Turbot

- Halibut

- Brill

Name a method of preservation for fish ?

- Chilling – preserves the fish by reducing the temperature to slow down the

multiplication of bacteria. This is a short term preservation method.

- Vacuum packing – preserves the fish by removing the oxygen from around the

food and extends the storage life. Food still requires refrigeration.

- Freezing – preserves the fish by reducing the temperature to -18C to stop the

multiplication of bacteria. Once thawed the food must be treated as fresh.

- Salting – The fish is preserved by being covered in salt. Must be soaked prior to

use to draw out the salt.

- Smoking – The fish is gently heated by a fire to dry and preserve it. Wood chips are

often used to give a strong smoky flavour. Often used for herrings, salmon and

trout.

- Pickling – fish may be pickled raw or cooked by placing in a vinegar pickling

solution and preserved in a jar

Canning – preserves the fish by cooking at a high temperature within the can to

kill all bacteria and micro-organisms. This is a long term storage method.

- Curing – Fish curing includes the preservation by drying, salting, smoking, or

pickling, or by combinations of these processes. Flavourings are sometimes

included.

- Drying - Preserves the fish by removing moisture from the food in a warm

controlled environment leaving a dried product, that can then later be reconstituted.

 State four factors in relation to portion control which should be taken into consideration

when preparing and serving paupiettes of sole. 

Cost of the fish

- Size and type of the fillet used

- Filleting skill

- Type and amount of filling to be used

- Correct shape to be maintained during cooking

- What course the dish is on the menu (starter/fish/main)

- The amount of paupiettes per portion to be used

- Consistency of portion size at serving

- Standardised recipes

State two quality points that indicate that a crab is fresh

Explain why grilling is an appropriate cooking method for fillets of sea bass.

Explain why deep frying is an appropriate cooking method for bread crumbed goujons of fish

 Explain why deep frying is an appropriate cooking method for bread crumbed goujons of plaice. 

 Develops flavour and a contrast of textures

- Even sized pieces of fish cook quickly

- Improves appearance

Time for the test !