FISH COOKERY

FISH COOKERY

                                  Though there are more than 20,000 species of fish in the world, only a fraction of them are used for cooking. About 50 per cent of the fish are unacceptable for commercial use (primarily the small, multi-coloured coral fish and species which favour deep water). 

                           Fish is a high protein food, supplying on an average a little more than five grams of protein per edible ounce. Generally fishes are of two types river fish and sea fish. The examples of river fishes are rohu, katla, lamphney, etc., and that of sea fishes are salmon, trout, etc. One important difference between river and sea fishes is that river fishes are round and sea fishes are flat.

                   Fish contains 75 per cent water, 18 per cent protein, fat, and small amount of minerals, vitamins and trace elements. The content of the fat varies from fish to fish, for example, in eel it is 26 per cent, in salmon and trout it is 12% and in shad it is 8.2%. Fish also contains high percentage of phosphorous or phosphorate compound

                                    Fish should be stored between 1-2° Celsius. After being partially or fully thawed, it should not be refrozen for further use without being cleaned, washed, dried. After that it can be refrigerated at 30-34 ° Fahrenheit or 1-2 °Celsius.

Variety of fish

A perfect portion size of fish with bone is 125 grams; for example, 125 grams of fish croquettes. Without bone or boneless, the standard size of fish is 100 grams, for example, 100 grams of fish fillet.

The common classifications of fish include the following:

1. Round: They are round in shape due to low pressure and are generally found in rivers, lakes, ponds, etc.

2. Flat: They are flat due to high pressure and are generally found in sea.

3. Shell fishes: Moluscas, crustaceans

Fish, generally have the following types of fins:

1. Pectoral: They are on either side of the gills (Paired fins)

 2. Pelvic: They lie below the gills (Paired Fins)

3. Dorsal: They are on top of the body

4. Caudal: This is the tail fin

5. Anal: They are near the anal end

                  Unlike meat and poultry, fish has very little connective tissue. Due to this, it cooks very quickly even at low heat. It is naturally tender and if it becomes tough in cooking, it is not due to connective tissue, but to the extended exposure of the proteins to heat. Cooked fish must be handled carefully or it will fall apart.

Quality of fish

Good quality of fish must have the following features:

1. The eyes should be bright, moist and full and not sunken.

2. The gills should be pinkish red in colour and must have a fresh smell. The flesh should be firm, elastic and springy and not soft.

3. The scales should be firm and full and they should not come out easily while handling.

4. Fish should have a fresh salty smell. Skin should be shiny and of good colour.

5. In white fish, the colour should be really white and not faintly yellow.

 6. The body should be rather heavy in relation to the length and the flesh should be plump.

7. For freshness, the fish should have a pleasant, slightly salty smell. Stale fish generally have an ammoniac odour, which increases with the staleness.

8. The tail should be stiff.

Methods of cooking fish

Fish can be cooked using any of the following methods:

1. Boiling: In this method, the fish is boiled with water or cooking liquor. Boiling point Au Bleu': In this method, shellfish is cooked alive.

 2. Poaching: In this method, the fish is covered with greased-proof paper and poached in an oven. Cooking liquor may be used for making sauces. This method is suitable for small whole fish fillets.

3. Stewing: In this method, the fish is generally served as a soup in the form of a broth known as 'En Mateolte'

4. Braising: In this method, the fish is kept in little stock and thereafter baked.

5. Au Gratin: In this method, the fish is covered with a sauce tomato, fish veloute) Other methods of preparation include: shallow frying, deep frying, baking, and then baked.

Sautéing and pan frying fish

                              Lean fish are well suited for sautéing since the cooking method supplies the fat that the fish lack. Fat fish may also be sautéed as long as it does not get too greasy.

                                    Fish is usually given a coating of flour, bread or any other starchy product before sautéing. This forms a crust that helps in holding the fish together and reduce sticking of the flesh to the pan. It also enhances the flavour of the dish. Fish may be soaked in milk briefly before dredging in flour. This helps the flour form a better crust.

                         Clarified butter or oil is the preferred fat for sautéing and pan-frying fish. Whole butter is likely to burn unless fish portions are small. It is advisable to use, minimum amount of fat, about 1/8 inch or just enough to cover the bottom of the pan. Small items such as shrimps or scallops are sautéed over high heat. Large items such as whole fish require lower heat to cook evenly. Very large fish may be browned in fat, and then cooked in an uncovered pan in an oven in the oven.

Baking fish

The following steps are often taken to bake a fish:

1. Place fish on oiled or buttered baking sheets and brush it well with oil or butter or dip the fish in oil or melted butter, coat both sides and place on un-greased baking sheet.

2. Apply topping, if desired, such as seasoned bread crumbs, lemon slices, mushrooms or other vegetable garnish, or sauce.

3. Bake the fish at 350°F until soft. If the fish is lean and does not have a moist topping, baste it with butter or oil or during baking.

A cooked fish has the following features:

(i) It separates into flakes.

(ii) If bone is present, the flesh separates from the bone, and the bone is no longer pink.

(iii) It turns opaque (usually white, depending on the kind of fish).