Food Technology - Fish Revision

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

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

100°C Boiling point

80-85°C Dishwasher

72°C Reheating temperature

63°C + Bacteria killed

DANGER ZONE

5°C Maximum fridge temperature

0°C Freezing point

-18°C Domestic freezer

-23°C Commercial / supermarket freezer

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

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.

Binding- Helps stick ingredients together

Browning- Adds a layer of colour to the mixture

Flavouring- Helps to make somthing taste better

Preserving- Helps food last longer

Sweetening- Improves the flavour of certain foods by adding sugar or fruit

There are 2 types of fish - Dermesal and Pelagic

Dermesal fish live in deep waters and examples include plaice, cod, haddock

Pelagic fish live in shallow waters and examples include mackerel, herring, pilchard

Fresh water fish - salmon, trout, carp, pike