Chapter 20: Fish Flashcards
(39 cards)
How are fish classified?
- Habitat:
a) Salt water
- sea
- e.g tuna, Sword ,Doroado
b) Fresh water
- dams, rivers
- e.g Carp, bass, trout
- Flesh:
a) White flesh
- 5% less fat
- e.g hake, kingklip,
haddock
b) Oily
- darker colour firm
flesh
- 5% more fat
e.g Tuna, salmon, marlin
- Shape
a) Round fish
- Rounded in shape
- 2 fillets (1per side)
- e.g Hake, kingklip, tuna
b) Flat
- Flat
- 4 fillets
- e.g Large halibut, flounder
- e.g Smaller Plaice, sole
Explain the acronym SASSI
Southern African Sustainable Seafood Initiative
Traffic light indication
Green
- Safe to eat
- Population numbers are
healthy
e.g Abalone, anchovie, hake
Orange
- Legal to sell
e.g Marlin, Monfish, Sole
Red
- Illegal to sell and buy
e.g Galjoen, sawfish, elf
When selecting fish, which tests should be applied?
- Should smell of the sea
- Eyes, bright and shiny
- Gills, bright and pinkish red
- Skin, shiny and bright
- Flesh, firm, plum, springy
and elastic - Scales, plentiful should not
come off during handling - Fillets and steaks, firm and
moist with no browning at
edges - Frozen fish, solidified,
uniform in color and free
from crystals
Explain signs of staleness
- Unpleasant ammonia
odour - Limp flesh retaining
imprints of fingers - Sunken eyes
- Gills, dulls and discoloured
Explain the guidelines of storing fish
- Temperature
- Packaging
- Labelling / date stamp
- Signs of freezer burn
- Defrosting
At what temp can be fish be stored?
0 -5 degrees for 1-3 days
What is the optimum storage temp for fish
0-1
Why should fish be stored in designated refrigerator?
- Prevent x contamination
- Tainting of flavor and aroma
on other food
How should fish be stored during the day
Covered and on ice
How should fish be frozen
-18 degrees
- 3 to 6 months
Explain a probe thermoneter
Used to check core temp
Why should fish be well wrapped and covered
- Prevent blood and liquid
leakage - Tainting of aroma and taste
Why should fish be stored in bottom of fridge
Prevent drip contamination
How can one prevent freezer burn and fish from drying out during storage
By vacuum packing
Which care should be taken during the sous vide of fish
Vacuum packed bags should not be punctured
Which date stamps / labelling should retail fish carry
- Use by
- Sell by
- Indicating cut
- Date of received
When does freezer burn occur
- Fish incorrectly wrapped or
packaged, left in freezer too
long.
What is freezer burn
- Meat dehydrates and
desiccates, meat is unusable
How should fish be defrosted
By thawing in refrigerator between 0-5
Some traditional cuts of fish are?
- Fillets ( Boneless)
- Flesh removed the bone - Supreme ( Boneless)
- Portion size cut from fillets - Goujon (Bone and skinless)
- Small strips of fillets e.f fish
finger
- Crumbed and deepfried - Loin (Boneless)
- Piece of fillet cut from
round - Loin steak (Boneless,
skinless)
- Slices of loin
- Cut from large round fish - Darne (Bone in)
- Known as steak / cutlets
- 25mm thick
- Steaks, slice of round fish
on the bone cut through
tailcut section
- Cutlets, slice of round fish -
on the bone cut through
middelcut section.
List 8 preparation methods of fish
- Prepare
- Washing
- Scaling
- Gutting
- Trimming
- Filleting
- Skinning
- Pin boning
How should fish be washed
- Briefly soak flesh to remove
scales - Wash under cold water
How do you scale fish
- Use deep sink or inside a
plastic bag - Firm blade or fish scaler
- Back of knife to prevent
damaging of skin - Hold tail and scrape scales
towards the head - Rinse fish
- pat down with paper towel
