Classification
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Fish can be classified into 3 types;
Habitat: Saltwater or Freshwater
Shape: Round or Flat
Flesh: White or Oily
There are some fish that live in both fresh
and saltwater and these are called
Estuarine fish.
Quality Points when Buying Fish
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Smell
Full eyes
Red gills
Slime
Firm
Full scales
The Colour of Fish Flesh
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This is due to the;
Diet
Activity
Temperature
Flat Fish
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Flat fish are normal fish that have
evolved to live on the seabed
They are lying on their sides, one of
their eyes has migrated to the other
side
They can have their mouths on the
right or left hand side of their heads
Due to their benthic lifestyle, they
have no swimbladder
Flat Fish
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The main way to
define a round fish is
that it has eyes on
either side of its body
Some fish which may
seem flat are actually
compressed vertically
(John Dory)
Flat fish have eyes on
one side of their body
only
Flat Fish
Sole
Types of Flat Fish
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Plaice, Orange
spots
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Turbot, Expensive,
bony protrusions
on skin
Types of Flat Fish
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Lemon Sole, soft
delicate flesh
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Dover Sole,
expensive, firm
sweet flesh
Types of Flat Fish
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Halibut, can get up
to huge sizes, firm
white flesh
Can be farmed
Round Fish
Gurnard
Hake
Cape Salmon
/Geelbek
Round fish
Kabeljou/Cob
Kingklip
Monkfish
White and Oily Fish
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All fish contain oil to some degree
Depending on where the fish live and
their lifestyle will determine their fat
content, also seasonal
Active fish and those from cold
waters will have higher fat levels
Oily Fish
Mackeral
Herring and Sardine
Arctic Char
Game Fish
Yellowfin Tuna
Marlin
Dorado
Freshwater Fish
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Bream/Tilapia (farmed), not widely
eaten
Eel, Oily, Expensive
Freshwater fish
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Rainbow Trout, oily, delicate
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Barbel
Salmon
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Salmon are considered
“anadromous” which means they live
in both fresh and salt water. They
are born in freshwater where they
spend a few months to a few years
(depending on the species) before
moving out to the ocean. When it’s
time to spawn, they head back to
freshwater.
Salmon
Cookery Methods of Fish
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Unlike animal muscle fibres which
are long, fish muscle tissue is short
separated by connective membranes
This connective tissue is easily
gelatinised by heat, resulting in the
flaking effect of cooked fish
Cookery Methods of Fish
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This also results in cooked fish being
moist and succulent and dried out
tough fish if overcooked.
Oily fish when cooked, release their
fats (mainly under the skin) to help
keep the cooked flesh moist.
Because fish flesh is fine and
delicate, fast cooking or gentle moist
cooking are the best methods.
Methods of Cookery
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Deep Frying
Grilling
Baking
Steaming
Poaching
Shallow frying
Cuts of Round Fish
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Whole
Fillet
Darne
Supreme
Pave
Troncon
Fish Cuts
Fillet of Fish
Supreme Cut
Troncon
Paupiette
Butterfly
Delice
Goujon
Cuts of Flat Fish
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Delice, folded Fillet
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Goujons, fillets cut
into strips
Cuts of Flat Fish
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Troncon, a flat fish
steak
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En Tresse, strips of
sole, plaited
Cuts of Flat Fish
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Paupiette, a rolled
fillet, can be
stuffed
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Fillet, a boneless
strip of flat fish