fish

• seafood - any form of sea life regarded as food by humans
• mollusk - any of a large group of animals that have a soft body without a backbone and that usually live in a shell
• gutting - to take out the guts or entrails of
• fillets - a boneless cut or slice of meat or fish
• drizzle - to pour in a fine steam
• thawing - to free from the physical effect of frost or extreme cold
• different types of seafood:

  1. round fish
  2. flat fish
  3. mollusks
  4. crustaceans
• entrails - the internal organs of a person, or animal; intestines & guts
• cutlet - a slice of meat, especially of fish, for broiling or frying
• goujons - a small strip of fish or chicken, coated in bread crumbs and deep-fried
• barnacle - a hardy animal that is found in or very closely to sea water
• pan-dressed - means that the fish has been trimmed, scaled, gutted, boned, or filleted and is ready to go straight into the pan
• market forms of fish:

  1. whole fish
  2. drawn fish
  3. dressed fish
  4. fish steaks
  5. fish fillets
  6. butterfly fillets
  7. cured fish
  8. cold-smoked
  9. hot-smoked
  10. dried fish
  11. salted fish
• types of fish and shellfish:

  1. oily fish
  2. white fish
  3. shellfish
• long-chain omega-3 fatty acids - a special kind of fat that may help precent heart disease. it can also help a baby's nervous system to develop
• preparation methods for fish:

  1. trimming
  2. washing
  3. evisceration
  4. skinning
  5. filleting
• preparation methods for shellfish:

  1. washing
  2. shelling
• methods in thawing frozen seafood:

  1. refrigerator thawing
  2. cool water thawing
  3. microwave thawing
• scallops - a type of shellfish that has a fat, round shell with two parts and that is often eaten as food
• clams - any of various bivalve mollusks, especially certain edible species
• oyster - any edible marine bivalve mollusk of the genus ostrea, having a rough irregularly shaped shell and occurring on the sea bed
• prawn - a small lobster with long, slender claws
• jalapeño - a medium-sized chili pepper
• tomatillos - also called "tomato verde" in mexico
• bread crumbs - small particles of dry bread, usually for breading or crumbing foods, and making a crisp and crunchy coating for fried foods
• dry-heat cooking methods:

  1. grilling
  2. broiling
  3. baking
  4. deep-frying
  5. sauteing and pan-frying
  6. stir-frying
• moist-heat cooking methods:

  1. steaming
  2. simmering
  3. microwaving
  4. marinating
  5. poaching
• variety of fish and shellfish dishes:

  1. round fish
  2. flat fish
  3. shellfish
  4. crustaceans
  5. octopus and squid
• round fish - this is a fish with a long, cylindrical body, and an eye located on each side of the head
• types of round fishes:

  1. catfish
  2. king fish (surmai)
  3. mahi-mahi
  4. red snapper
  5. salmon
  6. striped bass
  7. tilapia
• flat fish - has a flat body structure and swims deep down the sea in a horizontal position
• types of flat fishes:

  1. butter fish
  2. halibut
• types of mollusks:

  1. clams
  2. mussels
  3. octopus
  4. oysters
  5. scallops
  6. squid
• crustaceans - have hard outer crust body with other body parts like legs and claws joined to it
• types of crustaceans:

  1. crabs
  2. craw/cray fish
  3. lobsters
  4. shrimps/prawns
• traditional garnishes & accompaniments for fish and shellfish:

  1. tomato sauce
  2. lemon slices
  3. parsley chopped
  4. tartar sauce
  5. brown bread and butter
  6. hollandaise sauce
  7. beurre noisette
• guidelines in storing and handling seafood:

  1. keep seafood cold
  2. store seafood properly
  3. frozen seafood should be kept frozen
• 3 months - how long is fish preservation?
• cleaning methods of fish:

  1. scaling
  2. cutting
  3. eviscerating
  4. rinsing
  5. slicing
• preserving methods:

  1. chilling
  2. freezing
  3. refrigeration
  4. smoke curing
  5. salting
  6. drying
  7. smoking
  8. pickling