2. Fish and Shellfish
• Two types of water animals eaten as food
– FISH
• Live in fresh or salt water
• Have FINS and BACKBONES
– SHELLFISH
• Have SHELLS instead
of backbones
4. SHELLFISH
• Shellfish can be divided into two groups:
– MOLLUSKS:
• Soft bodies that are partially covered by hard
shells
• EX: Oysters, clams, scallops
– CRUSTACEANS:
• Covered by firm shells and have segmented
bodies
• EX: Shrimp, lobster, crabs
6. What nutrients are in fish and
shellfish?
• Vitamin A
• Vitamin D
• Great source of protein
• Omega-3 fatty acids
– Fat that is good for you, reduces heart
disease
Eating fish is a great way to lower the
amount of saturated fat in your diet!
7. PURCHASING FISH
• Look for:
– Stiff body
– Tight scales
– Firm flesh
– Bright and bulging eyes
– No indentation when a finger is pressed into
the flesh
– Fresh smell!!! Odor indicates spoilage.
– Gills are red in color
8. PURCHASING FISH
• Can purchase:
– WHOLE
– DRAWN: insides removed
– DRESSED: insides, head, fins,
and scales removed
– STEAKS: cross-sectional slices from a
dressed fish
– FILLETS: sides of the fish cut lengthwise
9. Purchasing SHELLFISH
• Shrimp-
– Come in different colors and sizes when raw
– Most are sold without head and thorax
– May want to remove intestinal tract
• DEVEINED shrimp is sold without intestinal tract
– Sold by the pound
– Comes in sizes- jumbo, large, med., small
– Can buy cooked or uncooked
10. SIGNS of FRESHNESS
• Shell covering shrimp
should be firmly attached,
and ODORLESS
• Tails of lobster should
snap back quickly after
you flatten it
• Live oyster and clam shell
should be tightly closed
or close when touched
• BUY ONLY FROM A
REPUTABLE DEALER!
Stored on beds of ice.
11. STORING Fish/Shellfish
• Fish is very
perishable!
– Store with care!
– Keep in coolest part of
the refrigerator
Use within
1-2 days
12. Cooking FISH and
SHELLFISH
• Finfish contain tender muscle fibers and
little connective tissue, so…
– Tenderizing is not a goal in cooking fish!
– Cook for a SHORT amount of time
• Shellfish is also naturally tender. Cook for
a short amount of time at moderate
temperatures.
