classification

1)     Salt Water Fish: Fish which come from salty water bodies are termed as sea water fish or salty
water fish. These account for majority of fish which is included in fish cookery. These fish are more salty
in flavor as the flesh contain more salt when compared with fresh water fish.

a)     Salt Water Flat Fish: They are flat and oval in shape, and have both the eyes on one side of the
head. This are mild in flavor and have very lean meat, the flesh is delicate and white in color and very
fine flake. Example of this fish is Flounder, Halibut, Turbot, and Sole (Dover Sole, English Sole, Lemon
Sole, Gray Sole, and Pacific Dover Sole)

b)     Salt Water Round Fish: They are round in shape, have eyes on both the side of the head. Depending
upon the fish the flesh can be either lean or have fat content. These fish are flavorful as most of them
are oily and have oily flesh, the flesh is delicate and white. Example of this fish are Arctic Char, Black Sea
Bass, Blue Fish, Chilean Sea Bass, Cod, Escolar, Grouper, Haddock, Herring, Jack, John Dory, Mackerel,
Monkfish, Ocean Perch, Red Mullet, Salmon, Red Snapper, Sardines, Shark, Swordfish, Tuna, etc.

2)     Fresh Water Fish: These fish are obtained from fresh water bodies and have less salt in their flesh
when compared to salt water fish. This fish are mostly round in shape and have eye on both the side of
the head. Also fish in this category are either lean or oily, some examples of Oily fresh water fish are Eel,
Trout, White Fish, Cat Fish, etc. Examples of Lean fresh water fish are Cat Fish, Perch, Pike, Tilapia, etc.
The flesh of oily fish is flavorful and delicate.

3)     Anadromous: Fish that spend some part of their life in Salt water and some part in Fresh water, Fish
that lives in ocean or sea (salt water) but migrate to lake or river (fresh water) for laying egg or spawning
is termed as anadromous fish. Example Salmon, Shad, Artic, Char, etc.

4)     Catadromous

Fish that lives in lake or river but swim to ocean or sea for spawning or laying egg is termed as
catadromous. Example Eel.

However anadromous and catadromous is categorized under salt water fish or fresh water fish by where
they spend their most of the adult lives.

Shell Fish

These have external skeleton which acts as a protective home for the fish in case of danger, the
backbone is also missing in shell fish. The shell fish is classified under Crustaceans and Mollusks,
Mollusks are further dived into Univalve or Gastropods, Bivalves, and Cephalopods.

1)     Crustaceans: Crustaceans are sea animals which have outer shell along with legs and claws. Lobster,
Shrimp and Prawns is the most common of all shellfish. Lobster has a flexible tail, four pairs of legs, and
two large claws, shrimp and prawn are same except for the missing claws and the size. Other
Crustaceans are Cray Fish, Craw Fish, Crab and Langoustes. Only the meat from the tail, claws, and
sometimes legs is eaten, in case of crab even the body meat is eaten. The meat is white and chunkier, it
has very strong and distinctive flavor. The egg (coral), is also preferred by many which is dark green
when raw and red when cooked, in case of lobster even the liver or pancreas (Tomalley) is eaten which
is green in color and is found in the thorax or body cavity of the lobster.
2)     Mollusks: Mollusks are those sea animals which has soft body which may or may not be protected
by an outer shell. Mollusks are further divided into Gastropods or Univalves, Bivalves, and Cephalopods.
There are other mollusks also but only this three are important in culinary world.

a)     Gastropods or Univalve: These are the animal which has single protective shell, they are found
stuck to a side of a rock usually appearing as a rock, the meat is very chewy and salty in flavor can be
used raw also like abalone is used in sushi. Example of gastropods are Abalone, Conch, Limpet, Snail, and
Whelk.

b)     Bivalve or Pelecypoda: These are animal which have pair of hinged shell as a protective home, they
compressed bodies enclosed in the shell, have no head, and also lack a Radula.The gills have evolved
into Ctenidia,specialized organs for feeding and breathing.Most bivalves bury themselves in sediment,
where they are relatively safe from predators. Others lie on the sea floor or attach themselves to rocks
or other hard surfaces. A few bore into wood, clay or stone and live inside these substances. Some
bivalves, such as the scallops, can swim. Example of Univalve is Clam, Oyster, Cockles, Mussels and
Scallops.

c)     Cephalopods: The term cephalopods mean “foot attached to the head”. Though this animal have no
outer shell still they are categorized under Mollusks as they don’t have internal skeleton. Example of
cephalopods are Octopus and Squid which has tentacles attached directly to their head. Cuttlefish is also
a cephalopod. I will give details of buying, preserving, handling and storage of fish and shell fish in
my Next Post till then happy reading!!!

 Market Forms of Fresh Fish

Whole or round fish are sold just as they come from the water. They must be scaled and eviscerated —
or gutted — before cooking. If the head is left on, the fish must be degilled. The edible yield is about 45
percent.

Drawn fish have been eviscerated. They must be scaled and, if the head is left on, must be degilled. The
edible portion is about 48 percent.

Dressed fish are ready to cook , usually with head, tail and fins removed. The edible portion is about 67
percent.
Fillets are the sides of the fish cut away from the backbone and are ready to cook. They are usually
boneless, with no waste.

Steaks are ready-to-cook, cross-sectional slices of large fish. The edible yield is about 86 percent.

Dressing a Round Fish

Place fish on a flat surface. With a fish scaler or dull side of a knife, scrape off scales, moving from head
to tail.

Remove the head and pectoral fins by cutting through the fish at a 45-degree angle just behind the
head.

Cut the entire length of the belly from head to tail.

Remove viscera and all black membranes and blood, particularly the blood streak running along the
backbone. Cut around pelvic fins and remove them. Rinse fish well — with attention to cavity — under
cold, running water.
Filleting a Round-Bodied Fish

Scale the fish. At the pectoral fin, just behind the head, cut into flesh at a 45-degree angle toward the
head until your knife reaches the backbone.

Turn the knife and follow backbone to the tail, keeping the knife against the backbone. Or, if you prefer,
reverse this and cut from the tail to the head. Turn fish over and repeat on the other side.

Rinse the fillet well under cold, running water.

Filleting a Flat-Bodied Fish

Scale the fish. Cut down to the backbone at a 45-degree angle just behind the head.

Make a cut from nape to tail along each side of the backbone. Slide knife along the backbone to loosen
the fillet. Turn fish over and repeat on the other side.
You may leave fish as two fillets or cut each in half lengthwise to make four fillets. Rinse well under cold,
running water.

Skinning a Fillet

With skin side down, hold tail of fillet. Slide knife between skin and flesh. With the blade almost
horizontal, pull the skin taut as you draw the blade toward the large end of the fillet.

Live in the shell -- These shellfish are sold just as they come from the sea and must be kept alive until
they are cooked. When purchasing, be sure they are active. Crabs and lobsters should show movement
in the legs. The lobster's tail should curl under and not hang down when the live lobster is handled. Hard
clams, oysters, and scallops should close their shells when tapped.

Shucked -- Shellfish sold in this form have been removed from the shell while alive and packed in a clear
liquid. Scallops, oysters, clams, and mussels are available in this form. When purchasing shucked
shellfish there should be little or no liquid and a fresh, mild odor. Excess liquid indicates poor quality and
careless handling. Color is also a good indication of quality. Clam meat should be pale to deep orange,
scallop meat should be creamy white to light tan, orange, or pink, and oysters should have a creamy
color.

In addition there should be no shell particles in shucked oysters and clams. Scallops are unique in that
only the abductor muscle is removed from the shell, not the whole scallop. Shucked shellfish is available
fresh or frozen.

Headless -- The head of the shellfish has been removed. Shrimp is sold in this manner as are spiny
lobster tails. Fresh shrimp have a mild odor and firm meat, usually greenish or pink in color. The shell
should fit the body with no sign of shrinkage.
Peeled and cleaned -- Shrimp is commonly sold in this fashion. It is headless with the intestinal tract
removed.

Cooked in the shell -- Crabs and lobsters are sold in this form. The market cooks the shellfish and sells
them whole, or the meat may be picked from the shell and is packaged chilled or frozen. Cooked lobster
meat is red in color and has a mild odor. The tail of a cooked lobster should spring back after it has been
straightened.

Frozen -- Shellfish are frozen in almost every form: raw, cooked, in the shell, and out of the shell.
Oysters, scallops, clams, and mussels are sold breaded and ready to fry or bake. They have been
shucked, coated with batter, breaded, package, and frozen. Shrimp is also frozen raw or fried and
breaded. In this case the shrimp are peeled and cleaned, coated with a batter, breaded, packaged, and
frozen.

Canned -- Whole shellfish, lumps of meat, minced meat and smoked meat are canned. Whether they be
"dry packed" in a vacuum or "liquid packed" in a brine or juice, they are ready to serve or use as
purchased. Oysters, lobsters, clams, crabs, and shrimp are sold in this form.

Store Seafood Properly

Finfish should be stored in the refrigerator and used within 1 to 2 days after purchase. It’s a good idea
to store it on ice in the refrigerator to keep it as cold as possible. If the fish won’t be used within 2 days,
wrap it tightly in moisture-proof bags (so the fish won’t dry out) and store it in the freezer.

Shellfish, such as mussels, clams and oysters that are purchased live in their shells, should be put in a
shallow pan (no water), covered with moistened paper towels and refrigerated. Mussels and clams
should be used within 2-3 days and oysters within 7-10 days. Shucked shellfish can be placed in a sealed
container and frozen. Live lobsters and crabs should be cooked the day they are purchased. 
Recommended storage times and shelf-life times can be found on the websites below.

Frozen seafood should be kept frozen, and it is a good idea to date packages of frozen seafood so you
can use the older seafood first. For best quality remember the FIFO concept – First In, First Out. Frozen
seafood must be thawed properly. It’s best to thaw frozen seafood in the refrigerator overnight. Other
thawing methods include: immersing frozen seafood in cold water for a short time in a sealed plastic
bag, or microwaving on a defrost setting until the fish is pliable but still icy. Be careful not to overheat
the seafood in the microwave or you will start the cooking process.