KUCHING SKILLS COLLEGE

SUBLOT NO.1 OF LOT 208, BLOCK 14,

MUARA TUANG LAND DISTRICT,
KUCHING SAMARAHAN EXPRESSWAY
94300 SARAWAK

KERTAS PENERANGAN
(INFORMATION SHEET)
KOD DAN NAMA HT-012-2:2012 FOOD PREPARATION AND
PROGRAM PRODUCTION

TAHAP 2

NO. DAN TAJUK UNIT

C04 MAIN COURSE PRODUCTION
KOMPETENSI
1. OBTAIN MAIN COURSE PRODCUTION MENU
REQUIREMENT
2. SELECT MAIN COURSE PRODUCTION STANDARD
NO. DAN PERNYATAAN RECIPES
AKTIVITI KERJA 3. SELECT SUITABLE COOKING UTENSILS AND
EQUIPMENT
4. SELECT MAIN COURSE PRODUCTION INGREDIENTS
5. CARRY OUT MAIN COURSE DISHES PRODUCTION
KOD NO HT-012-2:2012 -C04 / P (3/5 ) Muka : 01 Drp : 11

TAJUK / TITLE : INTRODUCTION OF FISH

TUJUAN / PURPOSE This :information sheet introduces trainees to acquire knowledge in

fish and shellfish accordance with standard recipe on main course.

PENERANGAN / INFORMATION :
Seafood is marine’s life or seaweed that is served as food, or is suitable for eating, particularly
saltwater animals such as fish and shellfish (including mollusks, shellfish, crustaceans). The
term ‘fish’ includes all fresh or saltwater finfish, mollusc shellfish, crustaceans and other forms
as aquatic animal life. Because they have many differences, it is helpful to look at them
separately, as shown below; the type of fish and the cooking method.

INTRODUCTION

1. CLASSIFICATION OF FISH
1.1 Fish
i. The 2 classification of fin fish are:
 a. Lean Fish (White Fish)
• These are fish that are low in fat. The oil (fat) is stored in the liver thus
leaving the flesh white and dry. Example: Bawal Putih, Kurau, Senangin,
Kerapu and Ikan Merah.
b. Fat Fish (Oil Fish)
• These have a high percentage of fat. The oil is distributed throughout the
flesh, making it darker in color but giving a higher nutritive value. It is
more difficult to digest. Example: Black prompret, Kembung, Selar
Kuning, Belanak, Cencaru, Tenggiri and Terubuk.
ii. In the local market these days, another class of fish that is gaining popularity is the
fresh water fish.
iii. This type of fish is reared commercially in natural or man-made ponds. Some
examples are Talapia, Haruan, Sepat and Ikan Keli (Cat fish). Even though they
do contain fat, they are generally labeled as freshwater fish instead of
subdividing them into oily or lean fish.

2. SHELLFISH

Figure 1: Shellfish
2.1 They are distinguished from fin fish by their hard outer shells and their lack of
backbones or internal skeletons. The 2 classifications are:
i. Mollusks (mole-lask) which are soft sea animals living inside a pair of hard,
hinged shells.
• Mollusks with no shell = squid and octopus
• Mollusks with one shell = Snails and abalone
• Mollusks with hinged shells = Cockles, mussels, scallops and oysters.

ii. Crustaceans are animals with segmented shells and jointed legs. The
crustacean’s species consists of various types of lobsters, shrimps and crabs.
They are characterized by:
• Five pairs of jointed legs.
• Front pair – equipped with pincers and claws.
• Body is enclosed by a hardened shell.
 3. CAVIAR

Figure 2: Types of caviar

3.1 These are the salted roe (eggs) of the “sturgeon” fish family. Has a high nutritive
value because of its fat and protein content and is used for
i. garnishing
ii. caviar butter
iii. hors d’oeuvre (served over ice)
iv. canapés

4. COMPOSITION AND STRUCTURE

4.1 Fish have only a small amount of connective tissue and practically no muscle fiber.
The edible flesh of fish contains water, proteins, fat and small amount of minerals and

vitamins.
4.2 This is one of the most important differences between fish and meat. Therefore;
i. Fish cooks very quickly, even at low heat i.e. just enough to coagulate the
protein.
ii. Fish is naturally tender. Toughness is the result of the protein being heated too
much by high heat.
iii. Moist-heat cooking methods are used to preserve moistness, and not to create
tenderness.
iv. Cooked fish must be handled very carefully or it will fall apart.

5. DETERMINING FRESHNESS
5.1 The following characteristics may be applied to all fin fish in determining freshness:
CHARACTERISTICS FRESH FISH NOT-SO-FRESH FISH
1. ODOUR Fresh, mild and no off odors Strong fish odor
2. EYES Clear, shiny, bulging Cloudy, sunken
3. GILLS Red or pink Grey or brown
4. TEXTURE Firm, elastic Soft, dents easily
5. SCALES Shiny, tight on skin Loose and not shiny.

5.2 The following characteristics may be applied to all shellfish in determining freshness.
i. Mollusks:
• Tightly closed shells, or shells that close when jostled.
• Live or shucked mollusks should have a very mild sweet smell. Strong odors
indicate spoilage.
ii. Crustaceans:
• Smell fresh and sweet.
• A strong “fishy” smell indicates spoilage.
• Tightly curled tail.

6. CUTTING OF FISH
6.1 Market form for fin fish and are available in several forms:
 i. Whole or round: completely intact as caught.

ii. Drawn: viscera removed.

iii. Dressed: viscera, scales, head, tail and fins

removed.

iv. Steaks (darne): cross section slices, each containing a

section of backbone.

v. Fillets: boneless sides of fish, with skin on or off.

vi. Sticks (goujons): cross section slices of fillets.

vii. Paupiettes: a thin, rolled filet. Often filled with forcemeat or other stuffing.

Figure 3 : Fish cut

7. HANDLING AND STORAGE
7.1 Fish and shellfish are some of the most perishable foods you will handle. It is
especially important to store them carefully and use them quickly.
7.2 Fresh Fish
i. Objectives:
o o O
• To maintain temperature of 30 F to 34 F (-1 to +1 C.)
• To keep the fish moist.
• To prevent the fish odors and flavors from being transferred to other foods.
• To protect the delicate flesh from being bruised or crushed.

ii. Methods
• On crushed ice - The most preferred method. Use drip pans to allow for
drainage of melted ice. Change ice daily. Cover container or store in
separate box away from other foods
Whole or drawn are not wrapped
 Cut fish (fillets, steaks) should be wrapped or left in original moist proof
wrap.
0 0
• In refrigerated box – At 30 to 34 F (-1 to +1 C) if crushed ice storage is not
available or practical. Wrap all fish or leave in original moisture proof wrap.
iii. Storage time
• Fresh fish may be stored for 1 to 2 days. If it must be kept longer, you may:
Wrap and freeze it immediately, or
• Cook and then refrigerate it for later use in recipes calling for cooked fish.
Check stored fish freshness just before you use it. Even if it was fresh
when received, it may not be fresh after a few days in storage.
7.3 Frozen Fish
i. Checking quality
• Frozen product should be frozen when received, not thawed.
• Look for freshness, sweet odor or none at all strong “fishy” odors.
• Items should be well wrapped, with no freezer burn.
ii. Storage
o o
• Store at 0 F (-18 C) or colder.
• Keep well wrapped to prevent freezer burn.
• Maximum storage time
Fat fish : 2 months

Lean fish : 6 months

• Rotate stock –first in, first out.

8. THAWING AND HANDLING

8.1 Frozen raw fish
i. Thaw in refrigerator, never at room temperature. Allow 18 to 36 hours, depending
on size. Alternate method, if pressed for time: Keep in original moisture proof
wrapper and thaw under cold running water.
ii. Small pieces (Fillets, Steak) up to 250 g can be cooked from frozen state to make
handling easier and to prevent excessive drips loss. Large fish should be
thawed for more even cooking from surface to interior.
iii. Fillets or other portions that are to be breaded pr prepared in some other way
before cooking may be partially thawed, then prepared and cooked. They will
handle more easily than if fully thawed.
iv. Handle thawed fish as you would fresh fish.
v. Do no refreeze.

8.2 Breaded and battered fish, fully prepared entrees, and other frozen, prepared fish
item.
i. Read and follow the package directions.
ii. Most of there items are cooked from the frozen state, usually in the deep-fryer,
oven, microwave or steamer.
8.3 Canned Fish
i. Check cans for signs of damage. Discard swollen cans (or return to the supplier.)
ii. Store like other canned goods, in a cool, dry place.
iii. Opened canned fish should be placed in covered containers, labeled with the
contents and date, and refrigerated. It will keep for 2 to 3 days.

9. TECHNIQUES FOR FISH COOKERY

9.1 Most fish require a very short cooking time because of lack of connective tissue.
Intense heat and over-cooking destroy their nutritive value.
9.2 The fat content of fish is a factor that is helpful in determining the cooking method.
Lean fish is usually not suitable for dry heat cookery unless some fatty or moistening
agent is used. High fat content fish are best broiled or baked. This aids in extracting
excessive oils.
9.3 Moist heat cookery is used for nearly all types of fish. This method has no tenderizing
effect but provides variety. Remember that excessive cooking under any method
including moist heat may toughen or disintegrate fish.
a. Deep fat frying
• Lean fish – either small whole fish or small portion such as fillets or stick –
and shellfish such as shrimp, clams, oysters and scallops are best for deep-
frying.
• Fish to be fried is breaded or battered to protect the fish from the fat. It also
provides, flavorful and attractive coating. Fried fish is usually served with
lemon and/or a cold sauce usually mayonnaise or tartar sauce.
b. Baking
• Fish are sometimes baked in sauce or extremely small amounts of liquids of
liquid to prevent drying. Liquids are used primarily with lean fish that have
 no fat protection. Fish of high fat content do not usually required additional
liquid.
• Fish may be baked whole (with or without stuffing), as fillet or as steaks.
o o
Moderate heat is usually preferred 175 C (350 F).
c. Broiling
• Broiling is particularly suitable for fish of high fat content, but is also used for
some types of lean fish. Broiling may be an excellent method of preparing
fish; but great care must be exercised that the fish is not over-cooked, as it
then becomes extremely dry and unpalatable. Broiled fish should be cooked
to order.
• Fish may be floured, crumbed or plain, depending on the type of fish; but it is
always necessary, even with high fat content fish, to butter or oil fish prior to
cooking. Oil is often preferred for boiling as butter burns quickly under the
intense heat of the broiler.
• Hand racks or grills are often employed in broiling fish to facilitate handling,
eliminate breakage and hold the fish together. Broiled fish are usually
accompanied by melted butter or sauces derived from butter, lemon and
parsley are often used as a garnish.
• Partially cooked fish are sometimes removed to buttered pie plates and
cooking is then finished in the oven under reduced heat to retain more
moisture.
d. Boiling, poaching and steaming
• A better word for “boiling” is simmering since a fish, as a protein food should
not be boiled. Simmering is usually associated with lean fish.
• Boiling, poaching and steaming are closely related. The main difference is in
the amount of cooking liquid used. These 3 methods utilize top of range
cooking in shallow pans, depending on the size or volume of the fish. In
case of steaming, the product is covered tightly so it is cooked by the
steam.
• Poaching may also be accomplished in the oven. The more liquid used, the
less flavor (or more dilute the flavor).
• In simmering, the liquid must cover the fish. Fish may be cooked in plain
water or in a prepared stock called court bouillon. Court bouillon consists of
onion, celery, carrot, water, vinegar or lemon juice or wine, bouquet garni
o o
and salt. The temperature should be low at 71 C to 82 C.
• Boiling or simmering, poaching may all utilize court bouillon. Whole fish,
portion size fillet and steak may be prepared by any of these methods. In
simmering and poaching, it is suggested that large fish be started in cold
liquid, while small or portion sized pieces, should be started in hot or boiling
liquid. This aids proper cooking and eliminates some breakage.
• Fish to be served cold should be slightly undercooked so that cooling in their
own liquid (to retain moisture) will finish the cooking. Fish, particularly when
moist heat method is used, required very little cooking time. Only small
amounts should be prepared at one time to assure quality products. Fish
will retain greater moisture if held in liquid until service.
• Fish cooked by moist heat is accompanied by a sauce. Piquant or highly
flavored sauce are often (but not always) served. Delicate fish should be
served with delicate sauce.

e. Pan frying
• Pan frying is used in preparing small whole fish. It provides a crisp golden
outer coating when fish are previously floured or crumbed. Fish must be
carefully handled to prevent breaking and loss of crisp coating. Fat should
be hot before fish are placed in the pan so that the heat will sear the
surface, effecting a crisp coat and reduction fat absorption.

f. Sautéing
• The fish is floured and sautéed in the usual manner with a small amount of
very hot butter. Ordinary butter may be used if the fish are quite small. If the
fish are large, butter must be clarified to prevent burning. When the fish is
browned on one side, it is carefully turned for completion of cooking and
browning.
• A classic method of sautéing fish is called a la meuniere (munyair). In this
preparation, the product is dredged in flour and sautéed in clarified butter or
oil. It is then plated and sprinkled with lemon juice and chopped parsley and
freshly prepared hot brown butter is poured over it.
g. Stewing
• Stewing is not used to a great extent in cooking fish, except in specially
dishes. Fish stews are heavily seasoned with herbs and spices.
10. SPECIAL PROBLEMS IN COOKING FISH
10.1 When fish is cooked, the flesh breaks apart into natural separation. This is called
flaking. Fish continues to cook in its retained heat even when removed from the
fire, and it is often dreadfully overcooked by the time it reaches the customers.
10.2 Fish is very delicate and is easily overcooked.
i. Some tests for doneness:
a. The fish just separated into flakes, but does not yet fall apart easily.
b. If bone is present, the flesh separates from the bone, and the bones are
no longer pinkish red.
c. The flesh has turned from translucent to opaque (usually white).

QUESTION:

1. Briefly explain TWO (2) classification of fish.

i. ________________________
ii. ________________________

2. List down FIVE (5) types of fresh water fish.

i. ______________________
ii. ______________________
iii. ______________________
iv. ______________________
v. ______________________

3. List down THREE (3) types of shellfish

i. __________________________________
ii. __________________________________
iii. __________________________________

REFERENCES:
1. Wayne Gisslen (1999). Professional Cooking, (4th Edition). John Wiley & Sons Ltd. New
York. ISBN NO.0-471-23997-6. Page: 108-116
2. John Campbell, David Foskett, Victor Ceserani (2008). Practical Cookery, (11th edition).
Hodder Education. London. ISBN NO. 034094837x
3. Culinary Institute of America (2006). Profesional Chef. (8th Edition). John Wiley and Sons
Inc. New Jersey. ISBN-10-0764557343
4. Ceserani.V,Kiton. R. (1990) Practical Cookery (7th Edition), Hodder and Stoughton Ltd,
England. ISBN NO. 0340539070
5. Kamariah binti Shahland dan Rozita binti Shahid dan Nawawi bin Mohd. Jan (2005)
Penyediaan Makanan Barat dan Timur Tingkatan 4 dan 5, (1st Edition), Dewan Bahasa
dan Pustaka. ISBN NO. 983-62-8656-X.