FISHFISH

Match up the correct definition Match up the correct definition with the word.with the word.

•1.These are protected by a hard 1.These are protected by a hard external shell. Lobster, crab, prawns, external shell. Lobster, crab, prawns, shrimps, cockles, mussels and oysters.shrimps, cockles, mussels and oysters.

•2.This includes Herring, mackerel, 2.This includes Herring, mackerel, pilchards, salmon, trout and tuna. They pilchards, salmon, trout and tuna. They have oil dispersed through their flesh. have oil dispersed through their flesh. These are a rich source of essential fatty These are a rich source of essential fatty acids. they are also a good source of acids. they are also a good source of protein, phosphorus and iodine, as well protein, phosphorus and iodine, as well as Vit A and D.as Vit A and D.

•3.A flat piece of fish cut parallel to backbone, with head, fins and 3.A flat piece of fish cut parallel to backbone, with head, fins and bones removed.bones removed.

• 4.Cut across middle back with a 4.Cut across middle back with a short section of backbone.short section of backbone.

A.CUTLET

C.SHELL FISH

B.FILLET

E.OILY FISH D.WHITE FISHF.STEAK

G.SMOKED FISH

Recap work- FishRecap work- Fish

• 1) What is the nutritional value of fish?1) What is the nutritional value of fish?

• 2) Name 2 categories of fish.2) Name 2 categories of fish.

• 3) How should you store fish?3) How should you store fish?

• 4) How do you check for freshness?4) How do you check for freshness?

• 5) How can fish be made more attractive?5) How can fish be made more attractive?

FishFish

• A wide variety of fish is available in Britain. Fresh fish is obviously the most A wide variety of fish is available in Britain. Fresh fish is obviously the most flavorsome, but frozen fish is also a popular choice.flavorsome, but frozen fish is also a popular choice.

• The different types of fish are as follows:The different types of fish are as follows:

• WHITE FISHWHITE FISH::

• These have white flesh, and include cod, haddock, whiting, plaice, sole and These have white flesh, and include cod, haddock, whiting, plaice, sole and coley.White fish is a good source of protein phosphorus and iodine. It is also coley.White fish is a good source of protein phosphorus and iodine. It is also easily digestible. The liver of cod is used to make cod liver oil, which is a good easily digestible. The liver of cod is used to make cod liver oil, which is a good source of Vit A and D.source of Vit A and D.

• OILY FISH:OILY FISH:

• This includes Herring, mackerel, pilchards, salmon, trout and tuna. They have oil This includes Herring, mackerel, pilchards, salmon, trout and tuna. They have oil dispersed through their flesh. These are a rich source of essential fatty acids. dispersed through their flesh. These are a rich source of essential fatty acids. they are also a good source of protein, phosphorus and iodine, as well as Vit A they are also a good source of protein, phosphorus and iodine, as well as Vit A and D.and D.

SHELL FISHSHELL FISH

• These are protected by a hard external shell. Lobster, crab, These are protected by a hard external shell. Lobster, crab, prawns, shrimps, cockles, mussels and oysters are all shell fish.prawns, shrimps, cockles, mussels and oysters are all shell fish.

• They are a good source of protein, they must be eaten very fresh They are a good source of protein, they must be eaten very fresh or they will cause food poisoning.or they will cause food poisoning.

• They can be either MOLUSCS or CRUSTACEANS. Moluscs have no They can be either MOLUSCS or CRUSTACEANS. Moluscs have no legs, Crustaceans do.legs, Crustaceans do.

• SMOKED FISH:SMOKED FISH:

•

• Some fish is smoked and this adds flavour and causes it to stay Some fish is smoked and this adds flavour and causes it to stay fresh f or longer. Examples are haddock, kippers, smoked fresh f or longer. Examples are haddock, kippers, smoked mackerel, smoked salmon and smoked trout.mackerel, smoked salmon and smoked trout.

CHOOSING FISHCHOOSING FISH

• It is important that the fish you buy is really fresh, as it does not keep It is important that the fish you buy is really fresh, as it does not keep well.well.

• Tips to follow:Tips to follow:

• 1) The flesh should be firm and moist.1) The flesh should be firm and moist.• 2) Whole fish should have bright red gills and sparkling scales, and the 2) Whole fish should have bright red gills and sparkling scales, and the

eyes should be prominent.eyes should be prominent.• 3) The fish should have a fresh smell.3) The fish should have a fresh smell.

• STORING FISH:STORING FISH:

• Fresh fish does not keep well, and therefore should be eaten on day of Fresh fish does not keep well, and therefore should be eaten on day of purchase, and stored in the fridge.purchase, and stored in the fridge.

SERVINGSERVING

• Some fish can lack flavour and colour, Some fish can lack flavour and colour, especially white fish, therefore it can especially white fish, therefore it can be overcome by:be overcome by:

• 1) Using a method of cooking which adds 1) Using a method of cooking which adds flavour, such as frying in breadcrumbs.flavour, such as frying in breadcrumbs.

• 2) Serving with a well flavoured sauce. I.e.. 2) Serving with a well flavoured sauce. I.e.. Cheese or tomato.Cheese or tomato.

• 3) serving with plenty of colorful garnish 3) serving with plenty of colorful garnish i.e.. Parsley, cress, lemon slices or wedges.i.e.. Parsley, cress, lemon slices or wedges.

Cooking fish.Cooking fish.

• The main rules are:The main rules are:

• Never overcook it- the flesh is naturally Never overcook it- the flesh is naturally tender.tender.

• To check fish is cooked through, put a knife in To check fish is cooked through, put a knife in the thickest part. When completely cooked the thickest part. When completely cooked the flesh should be white all the way through.the flesh should be white all the way through.

• In general, most fish can be cooked in 10 In general, most fish can be cooked in 10 minutes.minutes.

• If adding salt, do at end of cooking time, as If adding salt, do at end of cooking time, as salt draws moisture from the fish.salt draws moisture from the fish.

Cuts and fillets of fish.Cuts and fillets of fish.

• CUTLETSCUTLETS::

• Cut across middle back with a short section of backbone.Cut across middle back with a short section of backbone.

• STEAKS:STEAKS:

• Slice across and through thickest part of fish including a short section of Slice across and through thickest part of fish including a short section of backbone.backbone.

• MIDDLE CUT:MIDDLE CUT:

• A general term covering a large cut taken from middle of a round fish.A general term covering a large cut taken from middle of a round fish.

• FILLET:FILLET:

• A flat piece of fish cut parallel to backbone, with head, fins and bones removed.A flat piece of fish cut parallel to backbone, with head, fins and bones removed.

Nutritional value of fishNutritional value of fish..

• Depends on the type of fish.Depends on the type of fish.

• Generally all fish is a good source of protein, low in Generally all fish is a good source of protein, low in saturated fat, a good source of Omega 3 oils, especially oily saturated fat, a good source of Omega 3 oils, especially oily fish (sardines,mackeral), provides some B group vitamins, A fish (sardines,mackeral), provides some B group vitamins, A and D.and D.

FISH ACTIVITYFISH ACTIVITY

• Working in pairs, produce an Working in pairs, produce an informative fact sheet highlighting the informative fact sheet highlighting the importance of fish in the diet, include importance of fish in the diet, include the followingthe following::

• Types of fishTypes of fish• Cuts of fishCuts of fish• Ways to cook/serve fishWays to cook/serve fish• Dishes including fishDishes including fish• Nutrients fish containsNutrients fish contains

FISH WORKFISH WORK

• Design a menu for a fish Design a menu for a fish restaurant. Include fish starters restaurant. Include fish starters and main courses.and main courses.

Fish cakesFish cakes

• Ingredients:Ingredients:

• 1 tin tuna or salmon1 tin tuna or salmon• 2 tbsp fresh parsley2 tbsp fresh parsley• 1 lemon1 lemon• 2 large potatoes, boiled and 2 large potatoes, boiled and

mashedmashed• 1 egg1 egg• 3 tbsp flour3 tbsp flour• BreadcrumbsBreadcrumbs

• ContainerContainer

• Method:Method:

• 1) Peel and chop potatoes. Boil.1) Peel and chop potatoes. Boil.• 2) Drain fish and put into small 2) Drain fish and put into small

bowl.bowl.• 3) add juice of lemon and finely 3) add juice of lemon and finely

chopped parsley.chopped parsley.• 4) Once potatoes are boiled, 4) Once potatoes are boiled,

drain and mash. Add drain and mash. Add seasoning.seasoning.

• 5) Combine all ingredients.5) Combine all ingredients.• 6) Mix egg with fork. Put flour 6) Mix egg with fork. Put flour

on plate, and breadcrumbs.on plate, and breadcrumbs.• 7) Mould fishcake mixture into 7) Mould fishcake mixture into

rounds, and put into flour, then rounds, and put into flour, then egg then breadcrumbs.egg then breadcrumbs.

• 8) Fry in a little oil.8) Fry in a little oil.

Fish pieFish pie

• Ingredients: Ingredients:

• 200g smoked salmon200g smoked salmon• 200g prawns200g prawns• 100g parsley100g parsley• ½ pt crème fraiche½ pt crème fraiche• Small bottle white wineSmall bottle white wine• 1 onion1 onion• 300g potatoes300g potatoes• Butter and milk for mashButter and milk for mash

• Ovenproof dishOvenproof dish

• Method:Method:

• 1) Preheat oven to 180c.1) Preheat oven to 180c.• 2) Peel, chop and fry onion.2) Peel, chop and fry onion.• 3) peel, chop and boil 3) peel, chop and boil

potatoes.potatoes.• 4) Add smoked salmon and 4) Add smoked salmon and

prawns to onion, crème prawns to onion, crème fraiche and wine and parsley- fraiche and wine and parsley- finely chopped.finely chopped.

• 5) Once potatoes are boiled, 5) Once potatoes are boiled, drain and mash, season and drain and mash, season and add milk and butter.add milk and butter.

• 6) Put fish mix into dish, top 6) Put fish mix into dish, top with potatoes, bake for 30 with potatoes, bake for 30 mins.mins.

Prawn curryPrawn curry

• IngredientsIngredients

• 2 tbsp oil2 tbsp oil• 1 onion1 onion 2tbsp curry paste2tbsp curry paste• 200g yogurt or coconut 200g yogurt or coconut

milkmilk• 200g prawns200g prawns• Flat leaf parsley/ corianderFlat leaf parsley/ coriander

• MethodMethod

• 1) Chop onion and fry in 1) Chop onion and fry in oil.oil.

• 2) Add chopped coriander.2) Add chopped coriander.• 3) finally add prawns, curry 3) finally add prawns, curry

paste and coconut milk.paste and coconut milk.• 4) Leave to simmer for 20 4) Leave to simmer for 20

minutes.minutes.• 5) Garnish with flat leaf 5) Garnish with flat leaf

parsley or coriander.parsley or coriander.