2 B fish - C22 Fish Fin Fish & Shellfish Fin fish have a...

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C22 Fish
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Fin Fish & Shellfish Fin fish have a head and tail Swim Have eyes on each side of head (round) Have eyes on top of head (flat) Shellfish have hard outer shell various modes of locomotion
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Sources Oceans Lakes Seas Rivers Farms (aquaculture) Fresh and salt water
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Fin Fish Market Forms Whole : intact as caught Drawn : viscera removed Dressed : viscera, scales, head, tail, fins removed Steaks : cross section slices thru backbone Fillets : boneless sides of fish, skin on or off Butterflied fillets: both sides of fish, still joined but bones removed
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Market Forms FS usually purchase in form in which they intend to cook the fish Whole fish : if client will pay the price if located in San Fran use all parts – fume serve it whole - buffet display
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Receiving Fin Fish It is fresh if: Odor : fresh, mild, no off odors Eyes : clear, shiny bulging Gills : red or pink Flesh : firm, elastic Scales : shiny, tight on skin
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Storing Fresh Fin Fish Maintain temp of 30 to 34F (-1 to +1C ) Keep moist and cold – cover with ice Place in a perforated pan Place drip pan under Hold 2 days max Re-ice as needed
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Frozen, Canned, Processed Inspection for wholesomeness is voluntary Processors must pay for the inspection The seal of inspection adds value Frozen fish products account for more of the fish served today than does fresh
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This note was uploaded on 09/23/2011 for the course HRAD 3353 taught by Professor Staff during the Fall '11 term at Oklahoma State.

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2 B fish - C22 Fish Fin Fish & Shellfish Fin fish have a...

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