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.
Types of fish
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.
Functions of fish
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
fish cake recipe
1kg floury potatoes
1 pint of milk
350g cod fillet, skin on
2 bay leaves
100g smoked salmon, chopped
Chopped chive and parsley
2 eggs, beaten
100g white breadcrumbs
Fish cake recipe
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
Properties of the fish cake ingreients
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
Fish pie recipe
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
Fish pie recipe
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 and chilling
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