Remember, the major flaw in fish preparation is overcooking. The fat content of fish ranges from 0.5 percent to 20 percent. Lean fish are those that are low in fat. Examples: flounder, sole, cod, red snapper, bass, perch, halibut, pike.
What are the challenges in cooking fish?
So fish cooks quickly and there’s no tenderizing to do. In fact, the biggest challenge in preparing fish filets is to keep them from falling apart after cooking. As fish cooks, proteins in the muscle fibers coagulate and the flesh changes from translucent to opaque in appearance.
What major precaution must be taken when baking lean fish?
(1) When baking lean fish, baste them often with butter or margarine. (2) Avoid overcooking. Fish is done when its protein is coagulated, that is, it flakes easily.
What should be observed to test the doneness of fish?
Insert the tines of a fork into the thickest portion of the fish at a 45° angle. Gently twist the fork and pull up some of the fish. If it flakes easily, without resistance, the fish is done.
What can you do to prevent baked fish from drying out quizlet?
baked if great care is taken not to overcook them. Basting with butter or oil helps prevent drying.
Why overcooking is the most common mistake in the preparation of fish?
Problem #1: Undercooked or Overcooked Fish
Because fish has very little connective tissue and fat, it is quite delicate when cooked. The benefit is that fish cooks quickly, but the drawback is that it’s easy to overcook.
Why does fish shrink when cooked?
When fish cooks, the proteins denature or unwind, then reattach to each other; as a result, the cooking process squeezes out water and the molecules shrink, pressing closer together. Because fish have very little connective tissue and fat, the flesh is quite delicate when cooked, so go easy with the spices and sauces.
What is fish quality?
Most often “quality” refers to the aesthetic appearance and freshness or degree of spoilage which the fish has undergone. It may also involve safety aspects such as being free from harmful bacteria, parasites or chemicals.
What happens when fish and shellfish are improperly handled?
When seafood is properly handled and cooked, the risks are minimal. Poor handling practices, such as raw foods coming in contact with cooked foods (cross-contamination) and lack of proper temperature control can also lead to food borne illness.
What is the most common cut of fish offered in restaurants?
1. Fillet. A fillet is the meat cut from the sides of the fish. There are three types of fillets: whole, v-cut and j-cut with the latter two being the most popular.
Why is my cod GREY?
That gray area that we see on fillets is in fact an area of insulation for the fish. It tends to be a bit gamier because it is one of the first areas to receive nutrients. It is a fast twitch area similiar to dark meat in poultry.
Can basa be pink?
Sainsbury’s calls it basa and sells it from its fish counter, where it looks unappetisingly pink next to cod, haddock and pollack. Apart from the colour, at a quick glance it could be part of the cod family, but when handled it feels strangely dense and more like rock salmon, also known as huss or dogfish.
Why is my catfish mushy?
Soggy, oily catfish is usually a result of cooking at too low a temperature.
Why poaching is a commonly used method for preparing fish or shellfish?
Why is poaching a commonly used method for preparing fish and shellfish? … Fish and shellfish can become tough and easily Overcooked if the cooking liquid is allowed to boil.
What are the qualities of fresh fish?
Fresh fish should have a mild scent and moist flesh, and appear freshly cut. Don’t purchase fish that has a strong, fishy odor. Whole fish should have bright, bulging eyes and bright red or pink gills. Frozen fish should meet the fresh-smell test and have taut packaging with no evidence of ice or blood.
Is eating raw fish safe and healthy?
Raw fish can be a healthful addition to your diet. Uncooked fish has higher levels of valuable nutrients and is free from chemical contaminants. Cooking fish at high temperatures can reduce its nutritional value especially the amount of heart-healthy omega-3 fatty acids in it.