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CHRM 1130
FINFISH
A GUIDED TOUR OF THE
FINFISH WORLD
What is a Finfish?
 Any of the thousands of species of
aquatic vertebrates with fins for
swimming and gills for breathing.
Found in saltwater and freshwater
worldwide most are edible. Finfish
are classified by bone structure as
flatfish or round fish.
IDENTIFICATION OF FINFISH
 Round fish
– are characterized by round, oval or compressed bodies
with eyes on either side of their heads. They swim in a
vertical position and are found in freshwater and
saltwater environments; examples would be catfish, cod
and salmon.
 Flatfish
– are characterized by asymmetrical compressed bodies,
with both eyes on the top of their head and a dark top
skin. They swim in a horizontal position and are
generally found in deeper ocean waters; examples
would be flounder, halibut and turbot.
FINFISH
What are some of the best reasons
for learning to clean, fabricate and
prepare a wide variety of fish?
 More people have learned to eat and enjoy fish
because it is perceived to be healthful alternative
to red meat
 New information on some fish has caused
alarm…fish higher up the food chain such as
shark, swordfish and some tunas have a high
amount of mercury in the flesh. It is advised to eat
these types of fish rarely, no more than once a
month.
 Salmon, shell fish and smaller fish are deemed
safe as the amounts of mercury in these fish is
minimal.
PURCHASING FISH
 IS IT FRESH? HOW TO TELL IF A FISH IS
FRESH
 When purchasing fish it is critical to
understand that most fish that is labeled
fresh has been out of its native waters
for up to 14 days.
 Really fresh fish had many indicators to
its freshness.
BUYING FRESH FISH
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SMELL- Should smell like the sea, clean, or
like cucumbers when really fresh.
APPEARANCE-Glossy, slightly natural slime
still attached…not sticky slimy.
TEXTURE-Firm, bounces back. Doesn’t leave
a finger indentation
GILL COLOR- Bright red to bright pink…if
brown and discolored, very old fish.
BUYING FRESH FISH
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BELLY BURN OR LACK OF GAPING-There
should be NO gaping of the flesh, otherwise
called belly burn. Found in fish that is old.
NO BRUISES OR MARKS-No mishandling on
the boat
SKIN BRIGHT- True to color and bright, not
faded or dull
SCALES TIGHT- Scales loosen with age and
decomposition.
EYES CLEAR AND BULGING - Clear..dull
eyes signify age
MARKET FORMS OF FISH:
 Fish is available in many forms at the
market. Some can be purchased ready to
cook, while others require special
preparation. Below is a list of the market
forms of fish.
MARKET FORMS OF FISH
 Whole or round
– This type is marketed just as it came from the
sea. Before cooking, the fish must be scaled
and eviscerated (internal organs removed).
Usually the head, tail, and fins are removed
prior to cooking.
 Drawn
– the viscera and entrails are removed. The fish
must be scaled. Again the head, fins, and tail
are usually removed before cooking.
Market Forms of Fish
 Dressed or pan-dressed
– The viscera are removed. The head, tail, and
fins are usually removed. The fish is scaled,
free of blood, and ready to cook.
 Steaks
– Steaks are cross-section pieces cut from a large
dressed or whole fish, commonly 1/2" to 1 inch
thick. A cross- section of the backbone is the
only bone in the steak.
Market Forms of Fish
 Fillets
– Fillets are slices cut lengthwise from the sides
of the fish. They contain no bones or other
wastes, however the skin, with scales removed,
may be left on one side. A single fillet is the
flesh cut from only one side of the fish. Butterfly
fillet is the name for two single fillets held
together by uncut flesh and skin.
Other Market Forms
 Portions or sticks
– These are pieces cut lengthwise or crosswise
from fillets or steaks. Most often they come in
equal size portions about 1 inch wide to 3
inches long.
 Canned
– Several varieties of fish are canned. Tuna,
salmon, mackerel, and fish products are
processed in this manner. They can be stored
on a shelf and are ready to use.
FINFISH
 Fish is widely available and of high quality in
Midwest= become knowledgeable of the
product.
 Fresh is still always best, however, properly
frozen product is also acceptable.
 Fish is better eating than the alternative
forms available. Learn how to fabricate it
and save money and insure that your
product is of peak quality.
FINFISH
 Are there differences in the way that the two
classes of fish should be handled for
fabrication and cooking? You may wish to
keep in mind that fish cuts are few and
species are many while meat cuts are
many and species are few.
 This means fabrication skills are easier to
master.
FINFISH
 Scaling, pan dressing
– essentially the same for either class of fish,
either flat or round. Start at the tail for
scaling=do it while the fish is still whole if
possible.
– Whole fish needs to be skin scaled,first, gutted,
washed, and then fins removed.
FINFISH
 fabricating –
– processing fish into marketable portions
 filleting/cutting tranches
– sides of fish removed, no spine or bones: two for small
fish or round fish, four for large flat fish such as halibut,
tuna, sword fish.
 Skinning
– removing skin for easier eating and cooking-skin is left
on for fish that is broiled. Skin acts as a protection
against the high heat.
FINFISH
 pin boning –
– removing side feather bones found on salmonae style
fish. Use needle nose pliers or tweezer made for this
purpose.
 cutting steaks –
– portion cut of fish with center spine bone – fish is laid on
its side and cut into ½ to ¾ inch sections or steaks.
 * Generally, fillets of fatty fish stay together better
in cooking with skin intact. Fillets of lean fish
should be skinless to insure quick, even cooking.
FINFISH~STORAGE
 FRESH FISH
– Fresh fish fillets should retain their true colors;
pearly white, pink, reddish or meaty. Browning
or curling on the edges means they have been
stored too long. Hold fillets on ice loosely
wrapped. Tight wrapping can cause a fetid
odor to develop because air is trapped inside.
FINFISH
 FROZEN FISH
– Thaw frozen fish slowly in the refrigerator.
Never refreeze fish one it has thawed. If you
freeze fish yourself, it should be fresh and
wrapped exceeding well. Keep fatty fish frozen
less than one mont and lean fish frozen less
than two months. Commercially frozen fish will
last 3 months. Large pieces last the longest.
Why shouldn’t thawed fish be
refrozen?
 Water expansion during freezing breaks cell
membranes and damages the texture of the
fish. Quick freezing and slow thawing
minimizes the damage. Refreezing causes
more damage thus ruining the flesh.
FINFISH~COOKING
 Cooking
– Choose from bake, broil, grill, fry, steam or
poach methods. Generally, use bake or broil
for fatty fish and saute, poach or steam
methods for lean ones. Fatty is defined as 5%
oil content or more. Fatty fish tend to have a
stronger flavor and more calories per serving
that lean fish.
FINFISH
 What are some common examples of fatty
fish?
Salmon, catfish, white fish, mackeral, tuna
 What are some common examples of lean
fish?
Halibut, swordfish, shark, cod, bass, pike,
walleye, perch, flounder, haddock
COOKING TECHNIQUE FOR FISH
 BAKING:
– 350 degrees to 400 degrees 10 minutes per
inch
– lower temps for larger fish or pieces, higher
temps for smaller pieces
– protect, moisten, with sauce and or crumbs.
COOKING TECHNIQUE FOR FISH
 BROILING
– dredge in flour and coat with oil to prevent
sticking
– thin cuts should be cooked on one side
– char broil one side to mark it and finish in oven
at 400 degrees-best for smaller pieces
COOKING TECHNIQUE FOR FISH
 SAUTEING/PAN FRYING
– coat with flour, dip in milk first.
– thin cuts work best for saute
– quick fry in small amount of fat in a hot
hot pan
COOKING TECHNIQUE FOR FISH
 POACHING/SIMMERING
– start with hot stock or court bouillon if small
pieces, cold if large, use a rack to support or
cheese cloth to lift fish and avoid breaking it.
What about shallow poaching vs.
submersion poaching?
 Court bouillon
– short broth is the meaning of this word. H20,
herbs, and acid, such as wine, vinegar or lemon
juice, use for submersion poaching as its
cheaper.
 Fumet and wine
– reduce poaching liquid 25% poach fish in this
reduction and then add more fumet, and cream
to finish. Use for shallow poaching as it is
quicker and liquid will reduce more quickly.
COOKING TECHNIQUE FOR FISH
 STEAMING
– sweat fish and serve in its own juices.
– “Etuver” is the French word for this method.
 En papillot
– is a way to steam fish in its own wrapper.-baked
in oven surrounded by a paper wrapper, juices
and steam are trapped and cook fish.
COOKING TECHNIQUE FOR FISH
How will you know when the fish you are cooking is done?
 flesh is opaque, not translucent
 barely flakes with no gaping cracks
 bone separates easily and is not pink
 high quality fish such as salmon does not need to be
completely “done” can be served medium rare.
 allow 2 to 10 minutes an inch depending upon the method
and type of fish cooked and your expertise. 145 degrees is
max.