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Fish structure
Fish flesh is made up if bundles of short
muscle fibres. Which is mainly made of
protein collagen. There is no elastin
which makes it easier for the body to
digest compared to meat
They mainly have polyunsaturated fat
from the omega 3 and fish oil.…read more

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Types of fish
White- includes cod, Haddock etc.
Based on the of their flesh.
Oily- Includes mackerel, herring. Fat is
found in muscle. Approx 10% of these
fish is fat. So it is incredibly high in
omega 3.
Shell- crustaceans and molluscs. These
go off very quickly, so should only be
eaten when very fresh…read more

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3 types- saturated, mono saturated and
poly unsaturated. For those who do not
pay attention in science Poly
unsaturated is the healthiest as it has a
kinked shape and does not clog your
arteries so easily
Polyunsaturated includes has omega 3
Need a lot of it 6 in. Plenty in diet
Omega 3 Omega 6
Long chain Short chain (found in
(Found in fish oil) soya and green, leavy
vege)…read more

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Preserving fish
Freezing- most fish is sold frozen. Most
frozen fish will already be filleted, into
steaks or trimmed. Can be coated in
batter or breadcrumbs. It can be cooked
in the same ways as fresh fish. Can also
be `boil in a bag' form with a sauce
Canning- used for tuna, sardines etc.
Packed in brine, oil or tomato sauce.
Particularly useful for snacks like a
sandwich filler or pizza topping…read more

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More preserving fish
Smoking- Kippers, smoked salmon. Fish has
to be salted before it is smoked. Can be hot
or cold smoked
Storing fish at home- Should be cooked and
eaten as soon as possible because enzymes
in the fish cause it to deteriorate become
active at low temps. You should re- wrap
the fish in clean paper and place in a
polythene bag in the fridge, store it away
from other foods so it does not absorb
other flavours…read more

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jill richardson

An attractive  presentation on the structure, types and preservation of fish and on the suitability of different fish-based products for different types of consumers.

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