Day 2 - FISH IDENTIF ICATION & FABRICATION...

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Unformatted text preview: FISH IDENTIF ICATION & FABRICATION CHEF:Clark DAY2-Fish April 24, 2008 KEY TERMS- Flat Fish 1. One pigmented and one nonpigmented side 2. Either right or left eyed 3. Continuous dorsal and anal fin that stops before the caudal fin a) Dab- Rough dab-plaice Mud dub-Winter-black-back flounder 1. Found inshore on winter in New York, Massachussets and Rhode Island 2. Weights about 1 to 2 # 3. Its color goes from reddish-brown to olive gree 4. has white under side, 5. Dimond shape 6. With a delicate and mildly flesh flavor flesh 7. Commonly cooking methods baked, poached, sauted, steamed b) Flounder Witch flounder-gray sole Black-back flounder-winter-mud dab Yellow tail flounder c) Grey sole- It is found in on the Gulf of main It is about 24 inches and weighs 3 to 4 # Its fillets weight 4 to 10 oz Its quality has to be light, slightly sweet, delicate flesh Commonly culinary method is baked, poached, sauted, steamed d) Halibut It is a right-eyed fish...
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This note was uploaded on 03/04/2011 for the course FISH 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.

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Day 2 - FISH IDENTIF ICATION & FABRICATION...

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