TLE- cookery

• Fish with fins and internal skeletons

  Fin fish
• Fish with eternal shells but no internal bone structure. They have hard outer shells

  Shell fish
• Are soft sea animals

  Mollusks
• They have a pair of hinged shells (clam, oyster)

  Bivalves
• They have a single shells (abalone)

  Univalves
• (octopus, squid)

  Cephalopods
• Are animals with segmented shells and jointed legs (shrimps, crab)

  Crustaceans
• A fish is made up water, protein, fats and small amount of minerals and vitamins. It has very little connective tissue. This means that

  Composition and structure
• Are those that are High in fat (salmon, tuna, trout, mackerel)

  Fat fish
• Are those that are low in fat (sole, cod, red snapper, bass)

  Leans fish
• Completely intact, as caught

  Whole or ground
• Viscera removed

  Drawn
• Viscera, scales head, tail and fina removed

  Dressed
• Cross- section, slices, each containing a section of backbone

  Steaks
• Boneless side of fish, with or without skin

  Fillets
• Both sides of a fish still joined, but with bones removed

  Butterflied fillets
• Cross- section slices or fillets

  Sticks or tranches