Chapter Twenty-Two FISH - PowerPoint Presentation

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Chapter

Twenty-Two

FISH

By: Kelly LonerganKatherine Fleissnerand Jason Lo

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Explain the selection factors for fish, including government gradesDescribe aquacultureDifferentiate between mollusks and crustaceansList several varieties of fishDefine various marketing terms for fishLearning Objectives

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Illustrate various market forms for fishCreate product specifications for fishDescribe the process of purchasing, receiving, storing, and issuing fishLearning Objectives

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Keeping in mind the intended use when deciding what type of fish to buy. (appearance, taste)Exact name= buyers need to be very specific when purchasing fish because there are over 200 varieties sold throughout the United States.Difficulty: the same fish might have a different name based on geographical location. This is actually encouraged by the federal government because when more desirable names are given to nutritious and delicious fish, people are more likely to buy and eat them.

Fifteen Selection Factors

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Standard of identity: specifications set up by the federal government that a product must meet in order to be called a certain name. Oftentimes, not a guideline used by buyers because it is based on minimal requirements. U.S. Government gradesSet up by the National Oceanic and Atmospheric Administration (NOAA)

Based on appearance, odor, size, uniformity, color, defects, flavor, texture and point of originFifteen Selection Factors

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Grade A: Best appearance and culinary quality. Devoid of defects.Grade B: Suitable for many foodservice applications. Good flavor and odor, but has some defects.Substandard: Does not have good flavor or odor with considerable defectsGrades for whole or dressed fish

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Grade A: Best appearance and culinary quality. Devoid of defects.Grade B: Good flavor and odor, but significantly more defects than Grade A. Suitable for foodservice operationsGrade C: Minimal acceptable flavor and odor and lacking in appearance. Cannot have “off’ odorsSubstandard: Bad flavor and odor and considerable defects

Grades for fish fillets and fish products

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Federal Inspection SealFDA provides inspections and requires fish processors to adopt a HACCP system. Packed Under Federal Inspection (PUFI): only sure way to obtain fish produced under continuous government inspection. Indicates the product is clean, safe, and wholesome. This is a voluntary program and not many fish processing plants participate. Packer’s Brands: More precise than a brand name. A packer’s personal grading system. Intended to take the place of the federal government grades. Sometimes a brand name is the only guide to consistency.

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Product sizeBuyer’s specific weight or volume he or she wants to purchase. Buyer needs to determine the exact nomenclature so specifications are accurateProduct YieldBuyers indicate a minimum product yield they will accept.

Example: accepting no more than 2% dead oysters per barrel

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Size of containerType of packaging materialFish could be delivered in reusable plastic tubs, foam containers, cans, bottles or live in shell Packaging procedureChill packed:

temp is held at 28-29 degrees FCello pack: products surrounded by clean plastic film.Individually quick frozen (IQF): products are quick frozen and individually layered in the case

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Marinade pack: packaging medium intended to impart flavor and tenderness to foods. Pre-marinated. Snap pack: another term for IQF. If you drop an item on the counter and it does not snap apart easily, it means it has been thawed a bit and then refrozenShatter pack: another term for IQF

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Product formRefers to the degree of processingNow, dressed, fresh fish and shrimp are available. Surimi: fish-based paste used to imitate fish products

the degree of processing you choose is related to the skill of your kitchen labor, storage space and available equipment.

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Preservation MethodFish can be frozen, dried, smoked, refrigerated, ice packed, cello packed, chill packed, live, live-in-shell and canned.Americans buy canned fish than any other type.New pack time: time of the year when products intended for sale the following year (or other period of time) are packed (for canned or frozen fish).

Packing mediumThe liquid used to pack foods; especially relevant with canning

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Point of originProducts are different depending on the geographical location they come from. Truth-in-menu: legislation prohibiting misrepresentation on the menu, including the locale the seafood came from.Trust the supplierIt is important to work with a trusted supplier when you are purchasing a large amount of fish because the items are not standardized, equality is variable, supply is erratic and the prices change continuously.

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Aquaculture= fish farming. Allows for a product of consistent size and quality. Used by large restaurant companiesAquaculture

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Can you identify these fish?Class Activity

Salmon

YellowtailHerringMackerelMonkfish

PikePerch

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Can you identify these fish?Class Activity

Y

ellowtail

Monkfish

Herring

Mackerel

Salmon

Perch

Pike

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Common fish varieties the food-service industry uses:CatfishCodFlounderMahi-mahiMonkfishRed snapper

Varieties of Fish

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Difficulties of purchasing fishProcessed(canned, salted, frozen) are easier to buyFew suppliersInconsistent supply/items are not standardizedMay not be very fresh depending on your locationEmployees must be skilled to handle fishPurchasing Fish

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Three Steps in Purchasing FishAcquire reference materials such as The Seafood Handbook, SeaFood Business, Seafood Choices Alliance, or Seafood Price-Current. Also information on www.seafood.com and www.sea-ex.com

Contact the FDA office of seafood safety for a list of approved interstate fish suppliersPurchasing Fish

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Decide the exact type of product and quality you wantCome up with a statement of quality, to give to your suppliersSet up a stockless purchase plan (purchasing a large supply and having it delivered a little at a time).Move list: a list of products that need to be sold ASAP. Usually the AP prices are deeply discounted

Loss Leader: product sold at a much lower profit margin to attract customers who will purchase it as well as other more profitable items

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Intended useExact nameU.S. GradePUFI sealPacker’s brand nameProduct sizeProduct yieldSize of container

Type of packaging materialPackaging procedureProduct formPreservation methodPacking mediumPoint of origin

Sample Product Specification for Fish

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Shucked fish: product should have a mild, not fishy odor, firm flesh and slime-free. Gills should be bright pink and eyes should be clear and bright. Should be ice packed or chill packedSlacked-out: thawed fish that is usually dry with ice spotsCrustaceans: should be active and feel heavyMollusks: shells should be closed or close when tapped.

Receiving Fish

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Frozen fish: should arrive frozen solid packaged in moisture proof, vapor-proof material with no signs of thawing and refreezing. Glaze: protective coating, must not be excessiveCanned merchandise : no signs of rust, dents, dirt or swellingInterstate certified shellfish shippers list: agency within the FDA that approves the areas where shellfish are grown and harvested.

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Lot number: indication that packaged goods originated from a particular group, or lot. Fish and game office: local agency that certifies that fish and game products have not been purchased from unapproved sources and acceptable to use and resell to customers.

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Match the Market forms of fish to their photo.Whole or round: completely intact, as caughtDrawn: viscera removedSteaks: cross-section slices, each containing a section of backboneFillet: boneless sides of fish, with skin on or off

Dressed: viscera, scales, head, tail, and fins removedSticks: cross section of filletsClass Activity

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Market Forms of Fish

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Fresh fin fish and fresh shucked shellfish should be kept at 32 degrees F at no less than 65% relative humidity.Maximum shelf life is 2 daysLive fish should be stored in the appropriate water tankStore frozen fish at or below 0 degrees F. With the correct glaze product can be held up to 1 yearBottled and canned fish should be stored in a dry storeroom at a temp between 50-70 F at 60% relative humidity

Storing Fish

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Two questions to consider when issuing fish:Should they issue the product as is?Should they issue the product as ready to go?Avoid the temptation of pre-paring the snapper and then storing portions in a freezerNeed to follow proper stock rotation when issuing fish product Prepare issue documents when it

goes in productionIssuing Fish

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In-Process Inventory: Products located at employee workstations; most of all will be used during the shiftObjective is to reduce losses in the in-process inventory because you run a spoilage riskTypically some losses will occur if several fresh fish items appear on the menuIn-Process Inventory

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Two rules are paramountEmployees should not handle the product needlessly because this spreads bacteria and hastens the deterioration of fish qualityDo not pre-prepared any more fish than chefs can use during the fish