What I Will Learn   To classify fish and give examples of each type - PowerPoint Presentation

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2. What I Will Learn To classify fish and give examples of each type To outline the nutritive and dietetic value of fish and fish productsTo compile a set of guidelines for buying, storing and cooking fishTo outline the effects of cooking and processing on fish

3. FishFish is a very nutritious and healthy substitute for meat. There are many different types of fish and it can be cooked in a variety of ways. As it cooks quickly, it saves fuel.In Ireland, we have fresh water, sea water and farmed fish.Fish farming is popular as a method for producing oysters, mussels, salmon and trout. It is known as aquaculture.

4. Classification of FishFish can be classified according to its nutritive value. The fish in each group are similar in structure and food value.TypeDescriptionExamplesWhiteFlesh contains little or no fatFat stored in liverCod, haddock, plaice, sole, hake and whitingOilyUnsaturated fat found throughout, so the flesh is a darker colourHerring, mackerel, salmon, trout, tuna and sardines

5. Classification of Fish (continued)ShellfishFlesh inside a tough outer shellLower in fat than oily fish Crustaceans: Have claws, e.g. prawns, lobsters and crabs Molluscs: Outer shell with fish inside, e.g. muscles, oysters and cocklesTypeDescriptionExamples

6. Classification of Fish (continued)Fish also differ in terms of shape: Round (Can you name any round fish?)Flat (Can you name any flat fish?)Now do the classification of fish activity sheet.See Activity 15.8 in the TRB

7. Nutritive Value of Fish Fish is a good source of HBV protein (16–18%), which is needed for growth and repair of cells.There is no fat in white fish because the fat is stored in the fish’s liver, which is removed during preparation. The fat in oily fish (15%) is unsaturated and is rich in omega-3 fatty acids. Shellfish contains a small amount of fat (2.5%).Fish lacks carbohydrates so serve with starchy foods like rice, potatoes and pasta.All fish contains the B-group vitamins for a healthy nervous system. Oily and shellfish fish provide vitamins A and D.See Activity 15.8 in the TRB

8. Nutritive Value of Fish (continued) Seawater fish contains iodine and fluoride. Most types of fish are a good source of phosphorus, potassium and zinc. Canned fish contains calcium because the bones are eaten, e.g. sardines and salmon. Shellfish and sardines have a high iron content too.White fish and shellfish contain water (up to 80%) so are low in calories. Oily fish has less water (63%) because it contains more fat.Find out what happens to the liver oils that are removed from white fish.

9. Dietetic Value of FishFish is an important source of HBV protein for growth. It is a good alternative to meat. Include at least two portions a week, as it is important in the diet of children, teenagers and older people.Fish is easily digested and is ideal for children, older people and invalids.White fish contains practically no fat, making it ideal for those on a low-calorie diet. Oily fish is suitable for a low-cholesterol diet.There is a wide variety of fish available and many different cooking methods can be used.

10. Dietetic Value of Fish (continued) Some fish is inexpensive but nutritious, e.g. mackerel and herring. As fish is tender it cooks quickly and saves money, time and fuel.There are many different varieties of fish available but it is also available processed, e.g. canned and frozen, when not in season. It can be used in many different ways.

11. Uses of FishBreakfast: Kippers, smoked salmon and kedgereeStarter: Prawn cocktail, muscles, smoked salmon and crab clawsSoups: Seafood chowder, lobster bisqueMain course dishes: Baked salmon, cod and tomato bake, fish pie, prawn stir-fry, seafood linguineLunch: Crab salad, seafood pasta saladSandwiches: Open prawn, salmon and cucumber, tuna and sweetcornSnacks: Smoked salmon blinis, prawn crackers, sushi

12. Uses of Fish (continued)

13. Buying Fresh FishSome fish is expensive, e.g. wild salmon and lobster. Other fish is cheaper, e.g. herring and mackerel. Farmed fish is usually less expensive than wild fish. It is also important to consider the amount of waste (heads, bones and insides are discarded) as there can be up to 70% waste in fish.

14. Buying Fresh Fish (continued)Fish should be absolutely fresh, it goes stale quickly (can you find out why?)Look for:Bright red/pink gillsA seaweedy, fresh smell, no unpleasant odourSkin that is moist and unbroken with plenty of scalesEyes that are bright and bulgingFlesh that is firm, moist and unbruised, with a close grain.

15. Buying Fresh Fish (continued)Buy from a clean, reliable source: fish should be stored on ice in a chilled unit in a hygienic shop with well trained, knowledgeable, staff and a good turnover.Buy fish in season. Medium-sized fish usually have the most flavour. Fish are sold in a variety of cuts: as whole fish, fillets, steaks or cutlets. Shellfish should be heavy for their size. Crustaceans should be alive and molluscs shells should be closed or should close when touched.

16. Buying Fresh Fish (continued)Small and medium-sized fish, e.g. herring, are usually sold whole and ready to cook, which means that the head, tail, scales and insides have been removed. A larger fish, e.g. salmon, can be cut into pieces, depending on the shape and size of the fish.Fillets are cut along the length of the fish. Cutlets are cut across the fish in the section where the gut has been removed. Steaks are cut across the fish and are whole pieces. Tailpieces come from large fish. They are usually sold and cooked in one piece.

17. Buying Frozen Fish Frozen fish should:Be frozen solid Have unbroken packetsBe used within the expiry date Be placed in the freezer quickly Never be refrozen

18. Storing FishFresh fish:Remove the wrappingRinse in cold waterPut on a clean place, preferably surrounded by ice, and cover looselyRefrigerate as quickly as possibleUse as quickly as possible (within 24 hours)Frozen fish:Put in the freezer as soon as possibleIf fish has started to thaw do not refreezeUse within recommended time (check use-by date)

19. SmokedHaddockSalmonColeyTrout Herring (kippers)FrozenCodPlaiceSalmonPrawnsPrepared mealsCannedTunaSalmonSardinesCrabProcessing Fish Fish is a perishable food so a variety of processing methods can be used to make fish more readily available. Fish can be frozen, canned or smoked.

20. Class ActivitiesUsing a selection of recipes online or in recipe books, find three suitable recipes for: breakfast; starter; main course meal; lunch; sandwiches; snacks.Go to your local supermarket to do some research on fish. Find three frozen and three tinned products.Compare a fish that has been processed by two different methods, e.g. it could be smoked, tinned, frozen, pickled, etc. In your opinion, which is the better method of processing? Give reasons why.Compare it to fresh fish. Do you notice any differences in colour, texture and flavour?See Activity 15.8 in the TRB

21. Suitable Methods of Cooking Fish FryingDeep, shallow or stir-fried, uncoated or coated, e.g. batter or breadcrumbsBakingWhole fish, fillets or cutlets. May be stuffed or served with a sauceSteamingGood for delicate fish like plaicePoachingIn water, milk or wine, e.g. Salmon; fish should never be boiledGrilling/ barbequingA quick method used for fillets, cutlets or small whole fishStewingIn a sauce, e.g. curryReheatingIn fish pies and cakes

22. Preparing Fish for CookingTo learn more about skinning fish, preparing lobster and opening oysters, visit the BordBia website.The BBC Good Food website also has a range of excellent technique videos for preparing, cooking and serving fish, like this one on how to fillet a round fish.

23. Effects of Cooking on FishProtein coagulates (sets) so fish shrinks slightly and the flesh becomes opaque. Connective tissue dissolves so fish breaks apart easily. Bacteria and parasites are destroyed. Some loss of B-group vitamins. If the fish is cooked in liquid, as in poaching, some of the water-soluble minerals and vitamins leach into the cooking water. This water should be used if making a sauce.Overcooking results in the flesh becoming dry and rubbery.

24. Cooking FishCoatingProtects the fish flesh during cooking. Examples include:Seasoned flour, egg and breadcrumbsBatterOatmealSaucesFish can be cooked in a sauce, or sauce can be served as an accompaniment. Examples include:Hollandaise, parsley, cheese, tartare, tomato, and white wine sauces

25. Cooking Fish (continued)GarnishesMake the dish look attractive. Examples include:Lemon or lime slices, wedges or twistsParsley chopped or in sprigsCucumber twistsGrated cheeseTomato slices, roses or twists

26. Practical Class BriefsPrepare, cook and serve a healthy snack using a fish product.Design a two-course menu where fish in the main course. Prepare, cook and serve the main course dish.

27. Fish: Quick RevisionClassify fish and give three examples of each type.Outline the nutritive and dietetic value of fish and fish products in the diet.Compile a set of guidelines for buying, storing and cooking fish.Outline the effects of cooking and processing on fish.