HOW TO CHOOSE FISH ?

 Strong smell means that the fish is off and is not as fresh
as it should be.
If the gills are brown in colour then the fish is not fresh, if
the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's
clear in colour, uncongealed and covers the fish smoothly.
Any clouding or strong odour from this indicated the fish is
not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after
touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear
difference
between the white and the black.
 Fresh Fish

 Buy when in season. Look for fresh

characteristic odor or no odor, firm elastic
flesh, bright eyes and gills, and sheen on
the scales. Fillets and steaks should have a
fresh cut appearance.
 Frozen Fish
 Buy all year round. Packages should be
solidly frozen. Wrapping material should be
moisture-vapor proof and no air space
between fish and package. The fish should
have firm glossy flesh with no discoloration
or parched white areas and be free of frost
and ice crystals.
STORING
 Fresh Fish
Use as soon as possible. Wash quickly in cold
water and dry. Wrap in waxed paper and store in
refrigerator.
 Frozen Fish
Store in freezer in the unopened package. Thaw
in refrigerator and use immediately. Never
refreeze thawed fish. Fat fish, such as salmon,
mackerel, and blue fish keep up to two months in
freezer; lean fish, such as cod, haddock and
halibut keep up to three months in freezer.
 How to Scale?

 Hold the tail firmly and using a scaler or dull

knife held at a forty-five degree angle,
loosen scales by pushing the knife against
the skin from tail to head. It is advisable to
do this under running water so that the
scales won’t scatter.
 How to Clean ?
 Use a thin sharp knife or kitchen shears to clean
fish. Slit skin from vent to gills. Remove viscera
and wash in running water to clean thoroughly.
Remove head by cutting across base of gills. Cut
off tail. Remove fins by cutting the flesh along both
sides of the fins. Pull fin quickly towards head to
remove root bones. Salt lightly if desired and place
in refrigerator until ready to use.
 How to Fillet ?
 Cut through flesh of fish along the center of
the back from the tail to the head, and then
cut across just below the head. Turn knife
flat and starting at the head, cut flesh to the
tail, easing the knife over the rib bones.
Remove the fillet. Turn the fish over and do
the other side.
 How to De Skin?

 Place the fish skin side down, on the cutting

board. Hold the tail end firmly with one hand
and cut skin from the flesh with quick short
strokes. A fresh fish is skinned easily.
 How to De Bone ?

 Continue beyond the slit made when cleaning the

fish from vent to tail. Cut across from the slit to the
back. Hold the tail and insert the sharp edge of the
knife flatly between the tail and backbone. Press
the knife towards the head, cutting the flesh from
the ribs and backbone. Turn and cut bone from the
other side. Lift out bones, removing any flesh that
remains attached to it.
 Darne

A slice of round fish cut

on the bone .Which is
2-3 cms thick
Tronçon

 A slice of flat fish cut

on the bone .Which is
4-5 cms thick
 Supreme

 A slice cut on the slant

from the fillet of a large
fish
Filet

 A piece of fish, free

from all bones
 Goujons

 Strips 2" x ¼" from the

fillets of small fish such
as sole or plaice
Delice

 A fillet of fish which

has been neatly folded
and trimmed
 Paupiette

 Lightly flattened fillet,

coated with fish farce
and rolled white fish
En Tresse (or ) Plie

 Fillet flattened & folded

in two
THNAK YOU

JACOB