Several other seafood items play a role in food service kitchens.They are classified with fish, even though some of them spend part or all of their lives on land, like frogs and snails.
Snails or escargots are popular hors d oeuvres when baked in their shells with a highly seasoned butter. Fresh snails require long, slow cooking before being baked with escargot butter, but canned snails are fully cooked and ready to prepare. Canned snails can be improved, however, by first simmering them in white wine and seasonings.
Frogs'legs are often compared to chicken in taste and texture (but then, so are a lot of things). Only the hind legs are used, and they are sold in pairs.They may be sauteed, deep-fried, or poached and served with a sauce.
Surimi is a processed seafood product made by grinding lean, inexpensive,white fish, combining it with flavorings, and forming it into various shapes.The most popular shapes are shredded crab and crab leg segments, but other items, such as lobster claws, are also available. Coloring is added for a realistic appearance. Originally from Japan, surimi has found growing acceptance in North America because of the reasonably good quality of the product and the high cost of crab and lobster.
■ TERMS FOR REVIEW
fin fish shellfish flaking lean and fat fish dressed fillet flatfish round fish anadromous catadromous drawn mollusks bivalve univalve crustacean cephalopod cockle adductor muscle squid calamari cuttlefish coral tomalley langoustine rock shrimp scampi prawn soft-shell crab crayfish surimi
■ QUESTIONS FOR DISCUSSION
1. Fish has very little connective tissue. How does this affect the ways in which you handle it and cook it?
2. Based on what you learned about fat and lean fish and about individual species of fish, can you suggest at least one cooking method for each of the following?
Red snapper Halibut
3. List and describe the major market forms of fresh fish.
4. What are the differences between filleting flatfish and round fish? Describe or demonstrate.
5. You have just received delivery of fresh whole red snapper and fresh cod fillets. What should you check before ac cepting the shipment? After accepting the fish, what do you do with them?
6. You are making a casserole of shrimp with a prepared Newburg sauce and frozen, glazed cooked shrimp. When you add the frozen shrimp to the sauce, it thins out so much it is no longer usable.Why did this happen, and how could you have prevented it?
7. What is the most important indication of freshness in fresh oysters, clams, lobsters, and crabs? Describe how you would preserve this freshness.
8. How does opening oysters differ from opening clams, and how is it similar?
9. What happens to most kinds of shellfish when they are overcooked?
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