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Fish pages 27

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Fish
• There are three main
types of fish
• Oily
• White
• Shell fish
Oily fish
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Oily fish can be
Herring
Mackerel
Trout
Salmon
Tuna
Sardines
White Fish
Can be round or flat.
Round such as
cod, haddock, coley,
Whiting.
Flat such as
Plaice, turbot, halibut,
sole
Shellfish
Can be crustaceans or
molluscs
• Crustaceans are crabs,
lobsters, prawns,
shrimps.
• Molluscs are oysters,
scallops, cockles and
mussels.
Storing and preparing fish
• Fish is a moist protein
food. It is high risk
because it is prone to
carrying bacteria
• Fresh fish should be used
as soon as possible and if
not it should be covered
and stored in the fridge
• A lot of fish is caught,
prepared and frozen at
sea.
Storing and preparing fish
• There are several ways to
prepare fish
• You can eat hot smoked fish
such as mackerel and
salmon without cooking it.
• You need to cook cold
smoked fish such as
haddock before you eat it
• Oily fish and shell fish such
as tuna, salmon, and
prawns can be canned.
• They are usually stored in
brine , tomato sauce or oil.
Cooking Fish
• Fish starts to coagulate
(set) at 60C.
• So when you are frying,
grilling or baking fish you
need to enrobe it.
• This will give the fish a
protective coating of
flour, or breadcrumbs or
batter.
• You can also steam or
poach fish without a
coating
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