Fish and Shellfish
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Transcript of Fish and Shellfish
Fish and ShellfishFish and ShellfishAg Processing Technology Ag Processing Technology
Unit 3Unit 3
ObjectivesObjectives Identify three fish and three shellfish used for foodIdentify three fish and three shellfish used for food Describe aquaculture and processingDescribe aquaculture and processing Discuss the composition of fish and shellfishDiscuss the composition of fish and shellfish Indentify three spoilage issues associated with fishIndentify three spoilage issues associated with fish Describe two processes that ensure qualityDescribe two processes that ensure quality List four factors that affect the grading of fishList four factors that affect the grading of fish List four fish products and by-productsList four fish products and by-products Describe two methods for preserving fishDescribe two methods for preserving fish Explain the methods of inspection during Explain the methods of inspection during
processingprocessing
IntroductionIntroduction Due to the popularity of fish and Due to the popularity of fish and
shellfish many are commercially shellfish many are commercially producedproduced
Processed fish and shellfish are Processed fish and shellfish are checked for quality and graded.checked for quality and graded.
Fish, Shellfish, Salt-Fish, Shellfish, Salt-and Freshwaterand Freshwater
Fish, Shellfish, Salt and Fish, Shellfish, Salt and FreshwaterFreshwater
Fish are classifed into varietiesFish are classifed into varieties Flavor depends on the water in which Flavor depends on the water in which
they are grownthey are grown They are also classified on the basis They are also classified on the basis
of their fat contentof their fat content– Lean: less than 2% FatLean: less than 2% Fat– Fat: greater than 5% FatFat: greater than 5% Fat
Common Species of Edible Common Species of Edible FishFish
CatfishCatfish TroutTrout CodCod HalibutHalibut HaddockHaddock PollockPollock SalmonSalmon
TunaTuna MackerelMackerel HerringHerring ShadShad TilapiaTilapia EelEel
Fishing Vs CultureFishing Vs Culture Firms that produce and process fish Firms that produce and process fish
are located throughout the USare located throughout the US American consumers used American consumers used
approximately 8% of the total world approximately 8% of the total world catchcatch
This supply is provided by This supply is provided by commercial fishermen, aquaculture commercial fishermen, aquaculture producers and importsproducers and imports
AquacultureAquaculture Helps meet the demand for fish and Helps meet the demand for fish and
shellfishshellfish Facilities cultivate approximately 30 Facilities cultivate approximately 30
different species of fish and shellfishdifferent species of fish and shellfish
Products from AquacultureProducts from Aquaculture Catfish- farms concentrated in Mississippi, Catfish- farms concentrated in Mississippi,
Arkansas, Alabama, LouisianaArkansas, Alabama, Louisiana Rainbow Trout- significant production in IdahoRainbow Trout- significant production in Idaho Oysters & Clams- Mid-Atlantic coast, Gulf of Oysters & Clams- Mid-Atlantic coast, Gulf of
Mexico, Washington stateMexico, Washington state Shrimp & Prawns- southern United State, Hawaii, Shrimp & Prawns- southern United State, Hawaii,
Southeast Asia, South America, Central AmericaSoutheast Asia, South America, Central America Salmon-ocean pens in Washington and Maine, Salmon-ocean pens in Washington and Maine,
hatcheries for release on the east and west coasthatcheries for release on the east and west coast Other products: baitfish, crayfish, hybrid striped Other products: baitfish, crayfish, hybrid striped
bass, tilapia, yellow perch, walleye, bass, bass, tilapia, yellow perch, walleye, bass, sturgeon, alligators, shrimpsturgeon, alligators, shrimp
ProcessingProcessing 1,500 plants1,500 plants Most are small and family ownedMost are small and family owned A few concentrate on a single speciesA few concentrate on a single species
—tuna, salmon, menhaden—tuna, salmon, menhaden Most process several different species Most process several different species Most is processed into seafoodMost is processed into seafood Some is processed into animal feeds, Some is processed into animal feeds,
fish oils, other productsfish oils, other products
Aquaculture ProcessingAquaculture Processing These steps are used for catfish processing but the steps are These steps are used for catfish processing but the steps are
similar for trout and other finfishsimilar for trout and other finfish1)1) Receiving and weighing live fish at the processing plantReceiving and weighing live fish at the processing plant2)2) Holding them alive until neededHolding them alive until needed3)3) StunningStunning4)4) DeheadingDeheading5)5) EvisceratingEviscerating6)6) SkinningSkinning7)7) ChillingChilling8)8) Size GradingSize Grading9)9) Freezing or ice packingFreezing or ice packing10)10)PackagingPackaging11)11)WarehousingWarehousing12)12)IcingIcing13)13)Shipping the finished productShipping the finished product
InspectionInspection Does not fall under the regulations of the Does not fall under the regulations of the
USDAUSDA Must contact local county health officials Must contact local county health officials
before processing before processing Must comply with county health regulations Must comply with county health regulations Must obtain a health permitMust obtain a health permit Must adhere to standards set forth by the Must adhere to standards set forth by the
Good Manufacturing Practice Code of Federal Good Manufacturing Practice Code of Federal Regulations Title 21 Part 110Regulations Title 21 Part 110
Also subject to announced and unannounced Also subject to announced and unannounced inspection by the FDAinspection by the FDA
HACCPHACCP Hazard Analysis and Critical Control Hazard Analysis and Critical Control
PointPoint Replaced the reactive system that Replaced the reactive system that
was formerly in placewas formerly in place Regulations for seafood took effect Regulations for seafood took effect
Dec. 18, 1997Dec. 18, 1997
QualityQuality #1 priority of the aquaculture industry#1 priority of the aquaculture industry To maintain quality and promote consumer To maintain quality and promote consumer
confidence major commercial fish producers confidence major commercial fish producers contract voluntarily with the National Marine contract voluntarily with the National Marine Fisheries Service for plant inspectionFisheries Service for plant inspection
Inspectors determine whether the product is Inspectors determine whether the product is safe, clean, wholesome and properly labeledsafe, clean, wholesome and properly labeled
Equipment, facilities, and food handling Equipment, facilities, and food handling personnel must also establish sanitation and personnel must also establish sanitation and hygienic standardshygienic standards
GradingGrading Industry uses to buy and sellIndustry uses to buy and sell Consumers use to purchase high Consumers use to purchase high
quality productsquality products US Grade A indicates a product of US Grade A indicates a product of
high qualityhigh quality– The product is of high quality, uniform in The product is of high quality, uniform in
size, practically free of blemish and size, practically free of blemish and defect, in excellent condition and has defect, in excellent condition and has good flavor and odorgood flavor and odor
Earning the Grade A ScoreEarning the Grade A Score Each fish is scored for 5 factorsEach fish is scored for 5 factors
– Appearance: overall appearance, includes Appearance: overall appearance, includes consistency of flesh, odor, eye, gills and skinconsistency of flesh, odor, eye, gills and skin
– Discoloration- any colors not characteristic to Discoloration- any colors not characteristic to the speciesthe species
– Surface defects- the presence of the fins- Surface defects- the presence of the fins- ragged, torn, or loose, bruises, damaged muscleragged, torn, or loose, bruises, damaged muscle
– Cutting and Trimming Defects- body cavity cuts, Cutting and Trimming Defects- body cavity cuts, improper washing, improper deheading, improper washing, improper deheading, eviseration defectseviseration defects
– Improper boning- for fillets only, refers to the Improper boning- for fillets only, refers to the presence of a unspecified bone or piece of bonepresence of a unspecified bone or piece of bone
Earning the Grade A ScoreEarning the Grade A Score After inspection the number of After inspection the number of
defects are totaleddefects are totaled Grade A is given when the maximum Grade A is given when the maximum
number of minor defects is 3 or less number of minor defects is 3 or less and no major defects are presentand no major defects are present
Must also possess good flavor and Must also possess good flavor and odor for the speciesodor for the species
Grade BGrade B 5 minor defects and 1 major defect5 minor defects and 1 major defect Must also possess reasonably good Must also possess reasonably good
flavor and odor for the speciesflavor and odor for the species
ProductsProducts Whole or Round- just as they come Whole or Round- just as they come
out of the waterout of the water Drawn- only the entrails removedDrawn- only the entrails removed Dressed- scaled and eviscerated and Dressed- scaled and eviscerated and
head, tail and fins are removedhead, tail and fins are removedSteaks- cross-cut sections of the larger Steaks- cross-cut sections of the larger
sized dressed fishsized dressed fish Fillets- sides of fish cut lengthwise Fillets- sides of fish cut lengthwise
away from the backboneaway from the backbone
ProductsProducts Sticks- uniform pieces of fish cut Sticks- uniform pieces of fish cut
lengthwise or crosswise from fillets lengthwise or crosswise from fillets or steaksor steaks
Nuggets- fillets only smallerNuggets- fillets only smaller Other is manufactured into products Other is manufactured into products
such as breaded, formed and such as breaded, formed and immitation products. Some is cured immitation products. Some is cured and some is canned.and some is canned.
ProductsProducts
ShellfishShellfish marketed in the shell, shucked and marketed in the shell, shucked and
headlessheadless Shrimp is also sold as peeled, Shrimp is also sold as peeled,
cleaned and breadedcleaned and breaded Shrimp are designated Jumbo, large, Shrimp are designated Jumbo, large,
medium and small based on the medium and small based on the number per poundnumber per pound
Oysters receive a similar designationOysters receive a similar designation
Fish By-ProductsFish By-Products Fish parts (intestines, heads, gills and less Fish parts (intestines, heads, gills and less
flavored fish) are not sold for human flavored fish) are not sold for human consumptionconsumption– Ground, dried and converted to fish meal for Ground, dried and converted to fish meal for
use as animal feed or fertilizeruse as animal feed or fertilizer Fish Protein Concentrate (FPC) or fish flour Fish Protein Concentrate (FPC) or fish flour
is produced from dehydrated and defatted is produced from dehydrated and defatted fishfish– Used to supplement the breads and cereal Used to supplement the breads and cereal
products of people in many parts of the worldproducts of people in many parts of the world
Fish By-ProductsFish By-Products RoeRoe
– Mass of eggs and sacs of connective Mass of eggs and sacs of connective tissue enclosing the thousdands of eggstissue enclosing the thousdands of eggs
– Some people eat the roe of fish such as Some people eat the roe of fish such as the Shadthe Shad
– Caviar is sturgeon roe that has been Caviar is sturgeon roe that has been preserved in brine. preserved in brine.
Storing FishStoring Fish Must never sit unrefrigerated longMust never sit unrefrigerated long Seafood with bruises or punctures Seafood with bruises or punctures
spoils more easilyspoils more easily Fish and shell fish should be cooked Fish and shell fish should be cooked
within 2 days of purchase or frozenwithin 2 days of purchase or frozen Frozen fish should be used within 2 Frozen fish should be used within 2
monthsmonths
Storing ShellfishStoring Shellfish Oysters, clams and mussels are stored in Oysters, clams and mussels are stored in
the refrigerator at about 35 degrees F, the refrigerator at about 35 degrees F, they should be kept damp but not placed they should be kept damp but not placed on ice or in freshwater or an airtight on ice or in freshwater or an airtight containercontainer
Live lobster and crab are stored in the Live lobster and crab are stored in the refrigerator in moist packaging but not refrigerator in moist packaging but not airtight containers, water or salted waterairtight containers, water or salted water– Lobsters should generally remain alive for 24 Lobsters should generally remain alive for 24
hourshours
New ProductsNew Products Surimi: flavorless, odorless high Surimi: flavorless, odorless high
protein fish productprotein fish product– Made by mincing fish flesh left over from Made by mincing fish flesh left over from
filleting and underutilized fish speciesfilleting and underutilized fish species– Minced flesh is washed to remove Minced flesh is washed to remove
solubles (including color and flavors)solubles (including color and flavors)– Used to make imitation crab and lobster Used to make imitation crab and lobster
meatmeat
SummarySummary Fish include fresh and saltwater speciesFish include fresh and saltwater species Shellfish include mollusks and crustaceans Shellfish include mollusks and crustaceans
like clam, oyster and lobsterlike clam, oyster and lobster Provided by commercial fishing and Provided by commercial fishing and
aquaculture producersaquaculture producers Provide high quality protein, B vitamins, Provide high quality protein, B vitamins,
calcium, phosphorus, iodine, potassiumcalcium, phosphorus, iodine, potassium Fish require strict processing and Fish require strict processing and
preservation procedures due to their easy preservation procedures due to their easy spoilagespoilage