Food Technology

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.

White- includes cod, Haddock etc. Based on the of their flesh.

Shell- crustaceans and molluscs. These go off very quickly, so should only be eaten when very fresh

Oily- Includes mackerel, herring. Fat is found in muscle. Approx 10% of these fish is fat. So it is incredibly high in omega 3.

3 types- saturated, mono saturated and poly unsaturated. Poly unsaturated is the healthiest as it has a kinked shape and does not clog your arteries so easily —

Polyunsaturated includes has omega 3 and 6 in.

Freezing: Package in blocks or freeze in water brushing glaze on top.

Chilling: Store in plastic wrap and place in a bag. The most common ways of preserving chilled fish are ice, chilled water, ice slurries and refrigerated sea water.

Smoking: Hot smoked are moist, lightly salted and fully cooked. Cold smoked are more salty and have less moisture.

Canning and the use of marinades: Produces a moist, flaky product and makes the bones edible. Marinades add flavour.

Salting: If enough salt is used the fish may keep for up to a year.

Drying: Fish are laid out to be dried.

Calcium- for good bones, helps blood clot

Protein- growth and repair

Vitamin A- help bone growth, aids night vision

Vitamin D- aids absorption of calcium

Omega 3- helps brain to function, reduces heart disease

Omega 6- Help brain to function, helps skin and hair growth

Phosphorus- provides energy, aids formation of bones

Fat- provides back up energy supply and protects vital organs

1kg floury potatoes

50g butter

1 pint of milk

350g cod fillet, skin on

2 bay leaves

100g smoked salmon, chopped

Chopped chive and parsley

Flour (dusting)

2 eggs, beaten

100g white breadcrumbs

Cut potatoes into evenly sized pieces and boil in salted water for 15-20 mins until tender. drain well, return to saucepan for 30 secs butter and mash

Meanwhile put cod in shallow pan and pour over milk. Add bay leaves, bring to boil. Simmer for 5-6 mins on a low heat. Remove from heat, flake fish, discard any bones or skin. Stir all fish into mash and the seasoning. Divide to shapes

Put flour, egg and bread crumbs in 3 shallow dishes, dip the cakes into flour then egg and coat in breadcrumbs

Heat vege oil in a pan and fry fish cakes for 5-6 mins until golden and heated through on both sides

Floury potatoes- carbohydrates- provide energy

Butter+ milk- fat which protects vital organs

Cod fillet- white fish

Salmon- oily fish- fat

Bay leaves- flavour

Egg+ breadcrumbs, flour- binders

Chopped chives and parsley- flavour

Vege oil- cooking

1.25kg potatoes, cut into even-sized pieces 1 handful of flat leaf parsley, roughly chopped

50g butter 450g cod or haddock fillet, skinned and boned

Small bag of fresh baby spinach 250g large shelled tiger prawns

2 shallots, very finely chopped 125g Parmesan, grated

2 bay leaves Juice of 1/2 lemon

Splash of extra-virgin olive oil 284ml carton double cream

Preheat oven to gas mark 6

Cook potatoes in boiling, salted water for 15-20 mins

Drain and return to pan, add half the butter

Meanwhile- put spinach in a pan and cook with no water until wilted.

In a separate pan cook shallots and bay leaves in oil for about 6-8 mins, add cream and bring to boil, addparmesan, lemon juice and parsley

Cut fish into bitesize chunks and put in an oven dish with the prawns, add the spinach evenly, then pour over the sauce evenly, put on potato on top and spread butter on.cook for 25-30 mins, until gold and bubbling

Heating food- keep above 63 degrees

Chilling food- keep below 5 degrees

Stops bacteria or virus or fungi growing on the food

Could cause food poisoning otherwise