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Seafood

Seafood. Chapter 27. Shrimp Tuna Salmon Pollock Tilapia. Catfish Crab Cod Clams Scallops. Most Popular Fish. Consumption Trends. USDA Per Capita Annual Disappearance Data 16 pounds Fish and Shellfish 62 pounds Beef 60 pounds Chicken 47 pound Pork. Composition and Nutritive Value.

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Seafood

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  1. Seafood Chapter 27

  2. Shrimp Tuna Salmon Pollock Tilapia Catfish Crab Cod Clams Scallops Most Popular Fish

  3. Consumption Trends • USDA Per Capita Annual Disappearance Data • 16 pounds Fish and Shellfish • 62 pounds Beef • 60 pounds Chicken • 47 pound Pork

  4. Composition and Nutritive Value • Many types of fish • Lower in fat and cholesterol • High in omega-3 fatty acids • Shrimp is comparatively high in cholesterol

  5. Fin Fish Flat Round Shellfish Mollusks Crustaceans Fat or Lean Fish Fresh or Saltwater Fish Classification

  6. Mollusks • Soft structure, enclosed in hard shell • Univalves • Abalone and conch • Bivalves • Oysters, clams, mussels, and scallops • Cephalopods • Octopus and squid

  7. Crustaceans • Segmented bodies covered with a crust-like shell • Shrimp • Lobster • Crabs

  8. Market Forms • Fresh or Frozen • Fish • Whole, drawn, dressed, steaks, fillets, butterfly fillet, sticks • Shellfish • In shell • Shucked • Headless • Cooked, frozen, live

  9. Seafood Harvest and Aquaculture • Wild caught • Harvested from oceans, rivers, and lakes • Aquaculture • Fish farming • Sustainability • Consideration of long-term ecosystem • Fish Watch, NOAA

  10. Government Regulations • Inspection - FDA • FDA mandatory oversight • Office of Seafood • National Shellfish Sanitation Program • HACCP systems required • Grading • NOAA • Voluntary inspection and grading

  11. Buying Fish and Shellfish • Assess retailer • Cleanliness • No “fishy” odor • Shell fish tags

  12. Fresh Fish • Fresh Fish • Firm flesh • Stiff body • Tight scales • Red gills • Eyes – bright and unsunken • Little or no slim • “Fresh ocean breeze” scent

  13. Frozen Fish • Solid frozen • No discoloration • Little or no odor • No evidence of frost, ice, or ice crystals suggesting temperature abuse

  14. Mollusks • Live mollusks should be alive • Live mollusks will close their shells when touched or tapped. • Mollusks that do not close shells are dead and should be discarded • Shellfish tags – area of harvest should be known

  15. Fish products • Minced • Surimi • Cured • Canned • Breaded or battered

  16. Seafood Safety • Causes of foodborne illness associated with seafood • Bacteria or viral contamination • Parasites • Shellfish or finfish toxins • Mercury contamination • Advisories for pregnant women and young children • Local advisories for lakes and rivers (www.epa.gov)

  17. Seafood Safety • Bacteria • Vibria vulnificus found in raw oysters – death rate can be high for high risk individuals • Eat cook oysters • Virus • Hepatitus A and Norovirus as a result of contaminated water or ill food handlers • Eat cooked fish

  18. Seafood Safety • Parasites • Anisakiais found in the environment of fish • Cook fish to 145°F (63°C) • Use sushi-grade fish that has been frozen for time and temperature needed

  19. Seafood Safety • Fish and Seafood toxins • May not be smelled or tasted and are not destroyed by cooking or freezing • Fish toxins • The result of temperature abuse or the fish environment • Buy from reputable suppliers • Shellfish toxins • The result of shellfish harvested from contaminated waters. • Purchase from approved reputable suppliers

  20. Spoilage and Storage • Fish spoil rapidly • Fresh fish • Store on shaved ice • Shellfish • Store under refrigeration • Do not store “salt water” shellfish in “fresh” water

  21. Preparation • Finfish • Cook until 145°F (63°C) • Broiling • Baking • Frying • Steaming and Simmering • Microwave Cooking • Shellfish • Easily toughened by high temperatures

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