KITCHEN ORGANIZATION & DUTIES AND RESPONSIBILITES

What is Sea Food?

Technically anything edible which is obtained from sea or any other water body (even fresh water) is termed as Sea food. There are many things such as Fish, Shellfish, Seaweed, which are edible and are obtained from sea, but here we will be discussing only about Fish and Shellfish.

The difference between fish and shellfish is that fish have internal skeleton (endoskeleton) and shellfish have external skeleton (exoskeleton).

Composition of Fish

The flesh of fish is similar to any other meat in terms of composition, only difference is in the ratio. Fish has high amount of protein, water and in case of oily fish high fat contents, other than this there are some vitamins and minerals also which is present in fish.

When compared to any meat, fish is very tender and is cooked fast even on low heat as it has less connective tissue. The toughness of the meat is result of protein coagulation due to heat, that’s why fish should be handled very carefully after cooking as it tends to fall apart.

Different Varieties of Fish

There is more than one segment in which fish can be categorized such as

.

Fabrication of Fish

A)     Fin Fish

Fish which has internals bone structure and have fins which helps in swimming also they have gills which is used for breathing in the water, these are further divided into different category on the basis of their oil content, water from which it comes and shape of the fish. There is two more segment i.e. Anadromus and Catadromus.

1)     Salt Water Fish

Fish which come from salty water bodies are termed as sea water fish or salty water fish. These account for majority of fish which is included in fish cookery. These fish are more salty in flavor as the flesh contain more salt when compared with fresh water fish.

a)     Salt Water Flat Fish

They are flat and oval in shape, and have both the eyes on one side of the head. This are mild in flavor and have very lean meat, the flesh is delicate and white in color and very fine flake. Exampleof this fish is Flounder, Halibut, Turbot, and Sole (Dover Sole, English Sole, Lemon Sole, Gray Sole, and Pacific Dover Sole)

b)     Salt Water Round Fish

They are round in shape, have eyes on both the side of the head. Depending upon the fish the flesh can be either lean or have fat content. These fish are flavorful as most of them are oily and have oily flesh, the flesh is delicate and white. Example of this fish are Arctic Char, Black Sea Bass, Blue Fish, Chilean Sea Bass, Cod, Escolar, Grouper, Haddock, Herring, Jack, John Dory, Mackerel, Monkfish, Ocean Perch, Red Mullet, Salmon, Red Snapper, Sardines, Shark, Swordfish, Tuna, etc.

2)     Fresh Water Fish

These fish are obtained from fresh water bodies and have less salt in their flesh when compared to salt water fish. This fish are mostly round in shape and have eye on both the side of the head. Also fish in this category are either lean or oily, some examples of Oily fresh water fish are Eel, Trout, White Fish, Cat Fish, etc. Examples of Lean fresh water fish are Cat Fish, Perch, Pike, Tilapia, etc. The flesh of oily fish is flavorful and delicate.

3)     Anadromous

Fish that spend some part of their life in Salt water and some part in Fresh water, Fish that lives in ocean or sea (salt water) but migrate to lake or river (fresh water) for laying egg or spawning is termed as anadromous fish. Example Salmon, Shad, Artic, Char, etc.

4)     Catadromous

Fish that lives in lake or river but swim to ocean or sea for spawning or laying egg is termed as catadromous. Example Eel.

However anadromous and catadromous is categorized under salt water fish or fresh water fish by where they spend their most of the adult lives.

B)     Shell Fish

These have external skeleton which acts as a protective home for the fish in case of danger, the backbone is also missing in shell fish. The shell fish is classified under Crustaceans and Mollusks, Mollusks are further dived into Univalve or Gastropods, Bivalves, and Cephalopods.

1)     Crustaceans

Crustaceans are sea animals which have outer shell along with legs and claws. Lobster, Shrimp and Prawnsis the most common of all shellfish. Lobster has a flexible tail, four pairs of legs, and two large claws, shrimp and prawn are same except for the missing claws and the size. Other Crustaceans are CrayFish, Craw Fish, Crab and Langoustes.

Only the meat from the tail, claws, and sometimes legs is eaten, in case of crab even the body meat is eaten. The meat is white and chunkier, it has very strong and distinctive flavor. The egg (coral), is also preferred by many which is dark green when raw and red when cooked, in case of lobster even the liver or pancreas (Tomalley) is eaten which is green in color and is found in the thorax or body cavity of the lobster.

2)     Mollusks

Mollusks are those sea animals which has soft body which may or may not be protected by an outer shell. Mollusks are further divided into Gastropods or Univalves, Bivalves, and Cephalopods. There are other mollusks also but only this three are important in culinary world.

a)     Gastropods or Univalve

These are the animal which has single protective shell, they are found stuck to a side of a rock usually appearing as a rock, the meat is very chewy and salty in flavor can be used raw also like abalone is used in sushi. Example of gastropods are Abalone, Conch, Limpet, Snail, and Whelk.

b)     Bivalve or Pelecypoda

These are animal which have pair of hinged shell as a protective home,they compressed bodies enclosed in the shell, have no head, and also lack a Radula.The gills have evolved into Ctenidia,specialized organs for feeding and breathing.

Most bivalves bury themselves in sediment, where they are relatively safe from predators. Others lie on the sea floor or attach themselves to rocks or other hard surfaces. A few bore into wood, clay or stone and live inside these substances. Some bivalves, such as the scallops, can swim. Example of Univalve is Clam, Oyster, Cockles, Mussels and Scallops.

c)     Cephalopods

The term cephalopods mean “foot attached to the head”. Though this animal have no outer shell still they are categorized under Mollusks as they don’t have internal skeleton. Example of cephalopods are Octopus and Squid which has tentacles attached directly to their head. Cuttlefish is also a cephalopod.

Selection or Buying of Fish

The buying and selecting process is different for fish and shell fish, I will write it separately for both. Below are the following points which should be checked before purchasing fish or shell fish.

Fin Fish

§  Skin- Should be shiny and of good color.

§  Color- For white fish, the color should be white, not faintly yellow.

§  Weight- The body weight should be proportionate in comparison with the length of the fish and should be springy.

§  Eyes- It should be absolutely fresh and bright not shrunken.

§  Gills- It should be bright red in color.

§  Finger Marks- If the finger marks remain after it has been pressed, then it is not fresh.

§  Flesh- Raw flesh should not come out from the bone.

§  Scales- Should not come out very easily.

§  Tails- The tail should be stiff in nature.

Shell Fish

§  Freshness- Can be recognized by the brightness of the eyes and stiffness of flesh and tail.

§  Claws- When pulled, should spring back and both the claws are attached.

§  Smell- There should not be any bad smell.

§  Weight- The weight should be proportionate with the body.

§  Shell- Shell should be hard and shouldn’t break easily.

§  Legs- Legs should be attached to the body and shouldn’t come out without pulling.

§  Tail- Tail should be intact.

Storage of Fish & Shellfish

Freshness in the fish is of utmost important the period of storage should be reduced to minimum and if at all it has to be stored, fish must be clean, washed and dried with a fresh dry cloth. Placed on a clean tray and store under a suitable refrigeration with the temperature limit 35°F (1.5°C) – 45°F (7.2°C). In case of shellfish if possible they should be purchased alive so as to ensure absolute freshness and stored in a cool room and cooked as fast as possible.

Fabrication of Fish

1. Fillet- A fillet is a boneless cut such as a side of a fish. A round fish yields 2 whereas flat fish yields 4 fillets.
2. Tronçon- Flat fish cut on the bone
3. Darné- Round fish cut on the bone
4. Supreme- A supreme is a slice cut off a fillet, sometimes cut at a slant. This cut is now commonly called a pavé which means ‘a slab or block’ and usually applied to cake or dessert – but now is fashionably applied to fish.
5. Goujons- Strips of fillet cut 8 x .5 cm, deep fried (with coating), stir fry. This cut is sometimes also known as ‘Finger Cut’.
6. Paupiette- Fillet of fish, spread with a farce and rolled; poached. ‘Cravatte’ is also a cut which is from the same cut as Paupiette. It is a fillet tied in a knot.
7. Delice- Fillet of fish neatly folded in half, poached.
8. En Tresse- Also known as ‘Plaited’. Fillet of fish cut lengthwise into three and plaited

9.       CORNET – Thin slice of a fish fillet usually triangular in shape which is rolled to form a cone.   PLIE–  Fillet which is flattened and folded into two.

10.   MEDALLIONS – A boneless round shaped steak or slice of fish fillet usually cut from a large fillet of fish.

Nutritional Value of Fish

Fish are an excellent source of protein and are low in saturated fats and carbohydrates. Most of the fat they do contain is polyunsaturated (unlike the animal fat which is saturated).

White fish have a more delicate flavor than oily fish. They have less than 2% fat and contain approximately 80calories/100gms. Vitamin A & D are only present in the liver.

Oily fish, generally have darker, richer flesh. They have 8 – 20% fat and contain approximately 160calories/100gms. It contain fat soluble vitamins and Omega3 fatty acids. These are unsaturated fatty acids that are essential for health.

Cooking of Fish

Lean Fish

Lean fish are those that are low in fat. Examples: flounder, sole, cod, red snapper, bass, perch, halibut, pike. Because lean fish has almost no fat, it can easily become dry, especially if overcooked. It is often served with sauces to enhance moistness and give richness.

§  Moist-Heat Methods-Lean fish is especially well suited to poaching. This method preserves moistness.

§  Dry-Heat Methods-Lean fish, if it is broiled or baked, should be basted with butter or oil. Take special care not to overcook it, or the fish will be dry.

§  Dry-Heat Methods with Fat- Lean fish may be fried or sautéed. The fish gains palatability from the added fat.

Oily Fish

Oily fish are those that are high in fat. Examples: salmon, tuna, trout, butter fish, mackerel. The fat in these fish enables them to tolerate more heat without becoming dry.

§  Moist-Heat Methods-Fat fish, like lean fish, can be cooked by moist heat. Poached salmon and trout are very popular.

§  Dry-Heat Methods-Oily fish are well suited to broiling and baking. The dry heat helps eliminate excessive oiliness.

§  Dry-Heat Methods with Fat- Large oily fish, like salmon, and stronger-flavored fish, like bluefish and mackerel, may be cooked in fat, but care should be taken to avoid excessive greasiness. Smaller ones, like trout, are often pan-fried.

MAIN COURSES OF FISH & SHELLFISH-

DEEP FRIED

FISH ‘N CHIPS – A simple preparation made with firm textured fishes such as cod and sea bass which are traditionally dipped in a batter of flour, egg, salt, baking powder and milk and deep fried. These are served with long lengthwise potato fingers or chips or French fries, lemon wedges and fried parsley. Traditionally this British snack is served in cones of newspaper sprinkled with vinegar. In India fish and chips commonly denotes fillets of fish which are coated with breadcrumb and deep fried.

FISH ORLY – Fish fillet is marinated in lemon juice, oil, chopped parsley and salt. A batter is made with flour, stiffly beaten egg white, beer and seasoning. The fish is dipped in the batter and deep fired, served with fried parsley and tomato sauce or tomato ketchup.

FISH COLBERT – Fillet of fish coated with breadcrumb and deep fried served with slices of lemon and Maitre d’hotel butter.

FRITTO MISTO – An Italian seafood and fish preparation which is usually served as an appetizer and consists of small bite sized pieces of fish, squid, oysters, and other seafood which is crumbed and deep fried usually served with lemon, parsley and a roasted bell pepper sauce.

SICILIENNE – Same as fish Colbert but served with brown butter, capers, and chopped anchovies and sieved hard boiled egg.

SHALLOW FRIED

SOLE MEUNIERE – The fish is marinated, patted with flour and shallow fried in hot butter. Served with slices of lemon and sprinkled with lemon juice, hot brown butter and chopped parsley at the last moment.

BELLE MEUNIERE – Very similar to meuniere but garnished with blanched tomatoes, sliced sautéed mushrooms and few grains of caviar.

GRENOBLOISE – Fish meuniere garnished with segments of lemon and capers.

POACHED

RED SNAPPER DUGLERE – Fish is poached in white wine and fish fumet. The cooking liquid is strained and reduced to a sauce like consistency with sautéed chopped garlic, dices of onion, blanched tomatoes and chopped parsley. At the last moment cream is added to the sauce and the sauce is poured over the poached fish.

SOLE VERONIQUE – Fish is poached in fumet and served with blanched and peeled  white grapes and a fish veloute is made with the poaching liquor.

BEKTI PRINCESS – Poached fillet of Bekti served with fish veloute made with the poaching liquid and white wine. It is garnished with slices of sautéed mushroom and blanched asparagus tips.

BAKED

SALMON COULIBIAC – Salmon fillet arranged over a layer of cooked rice, chopped hard boiled eggs and duxelles enclosed or covered with brioche dough, baked and served like a pie.

SOLE NICOISE – Marinated fillet of sole placed on a bed of tomato concasse and baked in a hot oven. Served with a garnish of black olives, anchovy fillets and slices of lemon.

FISH STEWS

BOUILLABAISSE – is the most famous of all Mediterranean fish soups. This originated in Marseilles region in the south of France. It is a rich and colourful mixture of fish and shellfish which is flavoured with tomatoes, saffron and rinds of oranges and usually garnished with chopped parsley. Traditional bouillabaisse is always made with rock fish, red mullet, monk fish, squid and small crabs.

MATELOTE – A French fish stew made with red or white wine with aromatic flavourings. The term is usually applied to stews made with freshwater fish such as eel, trout, pike etc. All matelotes are usually garnished with small onions, mushrooms, crisp bacon, fried crouton of bread and dices of crayfish meat.

SHELLFISH MAIN COURSES –

PRAWN NEWBURG – This dish was first invented by Mr. Wenburg, the Executive Chef at Delmonicos the famous restaurant in New York. Newburg sauce is made by sautéing large pieces of prawn in a pan with butter, garlic, onion, tomatoes and white wine. After the prawn is cooked, the sauce is strained and made into a puree withy the addition of cream. Fish fumet and sherry are added towards the end and the sauce is poured over the prawns and served hot.

LOBSTER THERMIDOR – The lobster is cut lengthwise into two halves, seasoned with salt, oil, paprika and roasted in the oven. A sauce is prepared by sautéing shallots in butter to which roasting juices from the lobster, fish fumet, and white wine are added. The sauce is then thickened with béchamel sauce and is finished by adding English mustard powder and grated parmesan cheese. This sauce is poured over lobster halves and served with chopped parsley.

COURT BOUILLON:

 To preserve and enhance the delicate flavor of fish, the liquor in which they are poached is prepared with care. The poaching liquor is called court bouillon. There are different types of court bouillon

White court bouillon ( with milk)

Ordinary court bouillon ( with lemon/ vinegar)

White wine court bouillon

Red whine court bouillon

The wine should be chosen for its fruity flavor to impart a special delicate flavor. The amount of wine can be increased if the amount of water is reduced by the same quantity. Red wine is used especially if the court bouillon is used to make an aspic jelly, which will then have a pale pink color. Court bouillons with white wine are used for cooking shell fish and fish of all types. Court bouillon with red wine is used for cooking lean white fleshed fish such as bass, which are served cold.

Recipe of court bouillon:

Water – 1 lt, Salt (coarse sea salt) - 15 gm , Wine / vinegar – 75 ml , Carrot – 60 gm (sliced)

Bay leaves – 2 nos , Parsley stalks- 3 nos , Peppercorn – 6 nos , Thyme – 1 sprigs