Fish

• 2 types of fish

  Freshwater, saltwater
• Freshwater


  Salmon, trout, carp
• Saltwater


  Round - Herring, pilchard, mackerel

  Flat - Plaice, cod, hake

  Shellfish (crustacean) - Crab, prawn, shrimps, lobster, crayfish, squid, octopus

  Shellfish (mollusc) - Mussels, scallops, winkles, razor clams
• Classification

  Grouped according to colour, fat content and body type.

  Oily fish: <5% fat, darker in colour, e.g. salmon, trout, tuna, herring, mackerel, sardine

  White fish: >5% fat, white in colour, e.g. cod, plaice, coley
• Nutritional value

  Oily:

  HBV protein - 19%

  Fat - 15% (high in omega 3, low in cholesterol)

  Water - 67.5%

  Minerals - 2.5% (calcium, iodine, fluoride, sodium)

  Vitamins - A,D,E,K,B group

  White:

  HBV protein - 17.5%

  Fat - 0.9%

  Water - 80%

  Minerals - 1.2% (calcium, iodine, fluoride, sodium)

  Vitamins - only in liver

  Shellfish:

  HBV protein - 15%

  Fat - 4% (higher in cholesterol)

  Water - 8.5%

  Minerals - 1.4% (calcium, iodine, fluoride, sodium)

  Vitamins - A,D,E,K,B group
• Buy as fresh as possible because fish deteriorates quickly with food poisoning bacteria.

  • Bright red gills
  • Firm flesh
  • A fresh smell
  • Clear, shiny eyes - not sunken and full
  • Firmly attached scales - not loose
  • Moise skin - not slimy
• Storage and preservation

  • Store at 1-5C
  • Wrap well to prevent the smell contaminating other food
  • Can be frozen
  • Curing (smoking)
  • Salting
  • Drying
  • Pickling
  • Canning
• Different forms:

  • Round flat dish
  • Flat fish fillet
  • Fish steak
  • Fish cutlet
  • Whole
• Grilling

  Advantages

  • Oily fish needs nothing to add
  • Adds flavour and colour

  Disadvantages

  • Might burn if heat is too high
  • White fish needs to be brushed with oil

  Examples

  • Grilled cod/mackerel/salmon
• Shallow frying

  Advantages

  • Best way to fry fish

  Disadvantages

  • Unhealthy as oil is used

  Examples

  • Sole plaice, haddock, cod
• Deep frying

  Advantages

  • Good flavour

  Disadvantages

  • Adds considerably to its calorific value
  • Unhealthy

  Examples

  • Calamari
  • Deep fried cod
• Steaming

  Advantages

  • Healthy
  • Retains the flavour of the fish

  Disadvantages

  • Takes time

  Examples

  • Steamed bass, brill, cod
• Poaching

  Advantages

  • Excellent to cook tender and delicate fish

  Disadvantages

  • Needs to add liquid

  Examples

  • Cod, rays, shapper
• Baking

  Advantages

  • Much of the flavour is retained
  • Perfect for barbequing

  Disadvantages

  • Exact measurements are needed

  Examples

  • Baked cod/bass
• Microwaving

  Advantages

  • Easy and quick

  Disadvantages

  • Can easily become dry and overcooked

  Examples

  • Tuna, salmon
• Explain why government recommendations are to eat at least two portions of fish a week, one of which should be oily fish.

  It's because oily fish contains omega 3, which is very important for us as it helps us concentrate, and keep us healthy, such as keeping our hearts healthy. It also helps develop nervous system (for babies). It also contain calcium which strengthens our bones. It also contains plenty vitamins.
• Why does white fish lack omega 3?

  It's because white fishes are low in fat.
• List the 3 main types of fish, giving one example of each type.

  Oily - Trout

  White - Cod

  Shellfish - Shrimp
• Name 5 specific nutrients contained in fish.

  Protein, fat, water, calcium, iodine.
• Name 4 methods of preserving fish.


  Freezing, canning, smoking, pickling.
• Cod is a popular white fish. Name 3 different dishes that could be made using this dish.

  Grilled cod, baked cod, fried cod.
• Fish are a super source of protein and really benefit the human diet. Sadly, some fish species are so popular, like North Sea cod, that they have almost disappeared from our seas due to overfishing.
• There are different dishing methods

  Fish can be caught or reared - the fishing method used depends on the type of fish and where it's found.
• Trawling is a very common method of fishing - trawlers are fishing boats that catch fish using nets. Large trawlers may process fish on-board (factory trawlers).
• There are different methods of trawling - some drag a net through the open sea, and others along the surface of the seabed (bottom trawling)
• Dredging is like bottom trawling but uses a metal 'basket' instead of a net
• Fish Farming

  Large numbers of fish are raised in tans or enclosures in rivers and lakes or in cages in the sea. E.g. salmon, carp and trout.

  As with factory-farmed land animals, there is overcrowding - the fish are more likely to suffer from diseases
• When the fish are caught they may be washed and gutted on the boats before they are brought to shore.

  Fish are chilled (packed with ice) or salted to prevent spoilage on the way to supermarkets and fish mongers.