Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

368 Pages·2009·26.446 MB·English

by  Culinary Institute of America, Mark Ainsworth

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Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States
The Kitchen Professional, Fish and Seafood: © 2009 Delmar, Cengage Learning
Identifi cation, Fabrication and Utilization
ALL RIGHTS RESERVED. No part of this work covered by the copyright
Mark Ainsworth
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1 2 3 4 5 6 7 11 10 09
Contents

RECEIPE CONTENTS x

ABOUT THE CIA xii

AUTHOR BIOGRAPHY xv

ACKNOWLEDGEMENTS xvi

INTRODUCTION xvii
1
FISHING METHODS 2
Fishing Methods 3
2
FIN FISH: QUALITY CHARACTERISTICS,
STORAGE, AND HANDLING 10
Purchasing Fresh Fish 11
Storage 13
Market Forms for Fin Fish 14
3
SHELLFISH: QUALITY CHARACTERISTICS,
STORAGE, AND HANDLING 18
Shellfi sh Purchasing, Storage, and Market Forms 19
4
FIN FISH IDENTIFICATION 32
Anchovy 33
Arctic Char (Salvelinus alpinus) 35
Barramundi (Lates calcarifer) 36
Bass, Chilean Sea (Dissostichus eleginoides) 37
Bass, Hybrid (Morone chrysops-m. saxatilis) 38
Bass, European Sea (Dicentrarchus labrax) 40
Bass, Black Sea (Centropristis striata) 41
v
Bass, Striped (Morone saxatilis) 43
Blackfi sh, Tautog (Tautoga onitis) 44
Bluefi sh (Pomatomus saltatrix) 45
Bream (Sparus auratus) 46
Catfi sh (Ictalurus punctatus) 47
Cod (Family: Gadidae) 49
Dogfi sh (Squalus acanthias) 56
Eel (Anguilla rostrata) 58
Flounder (Order: Pleuronectiformes) 59
Grouper, Red (Epinephelus morio) 61
Halibut 62
Herring (Clupea harengus) 63
John Dory (Zenopsis ocellata) (Zeus faber) 65
Lingcod (Ophiodon elongatus) 66
Mackerel 67
Mahi Mahi: (Coryphaena hippurus) 69
Monkfi sh: (Lophius americanus) 70
Mullet, Red (Mugil cephalus) 72
Opah (Lampris guttatus) 73
Orange Roughy (Hoplostethus atlanticus) 74
Ocean Perch, Atlantic (Sebastes marinus) 76
Pompano (Trachinotus carolinus) 77
Porgy (Pagrus pagrus) 79
Red Drum (Sciaenops ocellatus) 80
Sablefi sh (Anoplopoma fi mbria) 81
Salmon, Atlantic (Salmo salar) 82
Salmon, Coho (Oncorhynchus kisutch) 84
Salmon, Chum (Oncorhynchus keta) 85
Salmon, Pink (Oncorhynchus gorbuscha) 86
Salmon, Sockeye (Oncorhynchus nerka) or Copper River Salmon 86
Sardines (Sardinella aurita) (Sardina pilchardus) (Harengula jaguana) 88
Skate (Raja batis) (Raja binoculata) (Gymnura micrura) 89
Smelt, Rainbow (Osmerus mordax) 91
Snapper (Genus: Lutjanidae) 92
Sole (Family: Achiridae) 95
Sturgeon 97
Swordfi sh (Xiphias gladius) 98
Tilapia (Tilapia nilotica) 100
Tilefi sh (Lopholatilus chamaeleonticeps) 101
Trout, Rainbow (Salmo gairdneri) 103
Tuna Overview 104
Turbot 111
Wolffi sh (Anarhichas lupus) 112
vi
CONTENTS
5
SHELLFISH IDENTIFICATION 114
Classifi cations of Marine Animals 115
Abalone (Family: Haliotidae) 117
Clams 118
Conch, Queen (Strombus gigas) 125
Crab 126
Cuttlefi sh (Sepia offi cinalis) 132
Langostino (Cervimunida johni, Munida gregaria, Pleuroncodes monodon,
Nephrops norvegius) 134
Lobster 134
Mussel, Blue (Mytilus edulis) 138
Mussels, Green Lip (Perna canaliculus) 139
Scallops 139
Sea Urchin (Strongylocentrotus fransiscanus, Strongylocentrotus
droebachiensis) 142
Shrimp 144
Shrimp Varieties 145
Surimi 149
6
CEPHALOPOD AND OTHERS
IDENTIFICATION 150
Octopus (Octopus dofl eini, Octopus vulgaris) 151
Oysters 152
Oyster Varieties 153
Squid (Loligo illecebrosus, Loligo opalescens, Loligo pealei) 156
7
FIN FISH FABRICATION 158
Fabrication 159
8
SHELLFISH FABRICATION AND TOOLS
OF THE TRADE 172
Shellfi sh Fabrication 173
Tools of the Trade 186
Knife Sharpening 188
9
AQUACULTURE 192
Fish Farming Techniques and Methods 194
vii
CONTENTS
10
SANITATION: SAFETY AND SANITATION,
STORAGE AND HANDLING 198
How Fresh Is Fresh Fish? 200
Time and Temperature 201
Storage 204
Purchasing 205
Food Safety and HACCP 205
Food-Borne Disease 207
11
CURING, BRINING, SMOKING, RAW,
AND CAVIAR 216
Salt: Sodium Chloride (NaCl) 218
Curing 221
Smoke 228
Caviar 234
Raw 239
12
NUTRITION AND UNDERSTANDING
COOKING METHODS AND
INGREDIENTS 250
Nutrition 251
Understanding Cooking Methods and Ingredients 254
Keep it Simple 258
13
RECIPES 272

Ceviche 275
Salt Cod Fritters 276
Conch Fritters 277
Crab Cakes with Creole Honey-Mustard Sauce 279
Creole Honey-Mustard Sauce 281
Garlic Shrimp 282
Clam Sauce 283
Egg Pasta 284
Shrimp Tempura 285
Tempura Dipping Sauce 286
Sushi Rice 287
Japanese Hand Vinegar 288
Wasabi 288
Nigiri Sushi 289
Japanese Omelet for Nigiri Sushi (Tamago) 290
viii
CONTENTS
Nori-Roll Sushi (Maki Sushi) 291
Miso Soup 293
Dashi 294
Shrimp Bisque 295
New England Clam Chowder 296
Mussels Marinière 297
Bouillabaisse 299
Rouille (Garlic and Saffron Mayonnaise) 301
Salade Niçoise 303
Trout with Sautèed Mushrooms 305
Dover Sole Meunière 307
Shrimp with Tomatoes, Feta, and Oregano 309
Paella 311
Base Recipe for Shallow Poached Fish 315
Fillet of Flounder with White Wine Sauce 317
Grilled Salmon with Ginger Glaze 319
Pan-Fried Cod 321
Fish and Chips 323
French Fried Potatoes 325
Lobster Thermidor 326
Cold-Smoked Salmon 327
Gravlox (Dill Cured Salmon) 328
Salmon Rillette 329
Fish Stock 330
Mousseline Forcemeat 331

GLOSSARY 332

BIBLIOGRAPHY 337

INDEX 338

PHOTO CREDITS 349

CIA CONVERSION CHARTS 350
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CONTENTS