Fish and shellfish

list flat fish

Plaice/sole/turbot/bream

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list round fish

Salmon/trout/cod/haddock

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list oily fish

Sardines/mackerel/salmon/tuna

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list white fish

Plaice/cod/haddock

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how would you skin a Dover sole?

Hold tail cut a little skin away from tail so there is enough to hold. Pull the skin away from the fish with a knife - tail to head. Turn fish over and repeat on other side. Trim tail and fins before removing eyes, wash and then dry thoroughly.

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suggest ways of cooking the following -fillets of sole -breaded plaice goujons -whole trout -smoked haddock -white fish kebabs

-Fillets of sole (pan fry/grill/poach/steam) -breaded plaice goujons (deep fry) -whole trout (grill/pan fry/bake) -smoked haddock (poach/steam/pan fry) -white fish kebabs(grill/barbecue/tandoori)

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what are soused herrings or mackerel?

Fillets of herring or mackerel, rolled and cooked in a pickling liquid.

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what ingredients would you expect to see in kedgeree?

Smoked fish/rice/hard boiled egg/butter/often served with a curry sauce

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what is meant by a darne of fish?

A thick cut straight through the bone of a round fish e.g. salmon

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what is meant by a troncon of fish?

A thick cut through the bone of a flat fish e.g. turbot (these cuts are usually large so can be halved and even quartered)

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when cooking fish dishes suggest way to make the dish healthier.

-Reduce salts and fats -use unsaturated fats -use spray oils for frying -use low fat fromage frais instead of cream or use low fat creams in sauces.

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if you were buying whole round fish, what quality points would you look for?

-Clear bright un sunken eyes -bright red grills -plentiful scales (well attached) -moist shiny skin -stiff tail/firm flesh -fresh sea smell,no ammonia/fishy smell

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fish is a perishable item, suggest ways it can be preserved.

-Freezing/chilling -canning -salting/smoking -pickling -drying -vacuum sealing

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if you had some frozen fish fillets for use on tomorrows menu, how would you defrost them?

-Place in deep tray/container, cover and label -Place on the bottom shelf of refrigerator until completely defrosted -do not allow them to touch or drip onto other foods -thaw completely before use

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when taking a delivery of fish of both frozen and fresh fish, what should their temperatures be?

-Fresh (below 5c) -frozen (at or below -18c)

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how many species of fish are there estimated to be in the world?

20,000

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why may the quality of fish not be good around spawning season?

In spawning, fish use up reserves of fat and protein, making their flesh watery and soft.

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shellfish are divided into two main type. what are they?

Molluscs and crustaceans.

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what are the 3 types of scallops?

-Great -bay -queen

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why are shellfish prone to rapid spoilage?

Because of their make up of proteins/amino-acids that encourage bacterial growth.

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when cooking mussels, what should you look for?

-Before cooking (the shells are all clean unbroken and closed) -after cooking (the shells are all open)

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Dublin bay prawns are also known by two other names what are they?

-Langoustine -Norway lobster

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Fish and shellfish

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