Fish

• Nutritional value of fish

  water

  fat

  minerals

  protein
• Main types of fish

  shellfish

  white fish

  oily fish
• Examples of shellfish


  oysters

  clams

  mussels
• Examples of white fish


  cod

  haddock

  monkfish
• Examples of oily fish


  salmon

  tuba

  mackerel
• Structure of fish


  ->fish flesh is made up of muscle and connective tissue

  ->muscles in fish contain short fibres

  ->fish have thin connective tissue between muscles

  ->thin connective tissues means take less time to cook
• Forms of fish that you can buy


  fresh fish: whole/ steak/ goujon/ fillet

  stock fish: canned/ smoked/ frozen
• Fish is low in fat and high in HBV (high biological value) protein
• Shellfish can have high cholesterol
• Nutritional value of oily fish

  good source of vitamins A & D with essential amino acids
• Fish provide lots of calcium if we eat the fish bones such as pilchards
• Methods of cooking fish


  frying

  grilling

  poaching

  sous-vide

  barbecuing

  roasting

  baking

  steaming

  braising/ stewing
• Storing fresh fish


  refrigerate fresh fish

  make sure you cook fresh fish for long enough at a suitably high temperature
• Eat fresh fish as soon as possible as it spoils quickly