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LP 7

The document provides guidelines for cooking fish and shellfish, emphasizing the importance of avoiding overcooking due to the delicate nature of fish. It details preparation techniques for fish, including scaling, filleting, skinning, and deboning, as well as specific cooking methods for lean and fat fish. Additionally, it includes instructions for preparing shellfish and squid, highlighting the proper techniques for opening oysters and clams, and cleaning squid.

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Leah May
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6 views1 page

LP 7

The document provides guidelines for cooking fish and shellfish, emphasizing the importance of avoiding overcooking due to the delicate nature of fish. It details preparation techniques for fish, including scaling, filleting, skinning, and deboning, as well as specific cooking methods for lean and fat fish. Additionally, it includes instructions for preparing shellfish and squid, highlighting the proper techniques for opening oysters and clams, and cleaning squid.

Uploaded by

Leah May
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Cooking Fish

Fish is delicate and easily overcooked. Check doneness by flaking, bone separation, and opacity.

Lean Fish (low fat) dries out quickly:

Best with sauces for moisture.

Poaching is ideal; broiling/baking requires basting.

Frying/sautéing adds flavor.

Fat Fish (higher fat content) can tolerate more heat:

Poaching is possible.

Broiling/baking helps reduce excess oiliness.

Large fat fish like salmon/mackerel should be cooked carefully to avoid greasiness.

Cooking Shellfish

Oysters: Cook just enough to stay plump.

Clams & Shrimp: Overcooking makes them tough and rubbery.

Fish Preparation Techniques

Scaling Whole Fish: Remove scales by scraping from tail to head, then rinse.

Filleting: Cut along the backbone and separate the fillet while minimizing waste.

Skinning: Hold the fillet, use a steady knife, and pull the skin away.

Deboning: Remove fine bones by cutting along the bone line while preserving flesh.

Shellfish & Squid Preparation

Opening Oysters & Clams: Use an oyster knife to pry open, then detach the meat.

Cleaning Squid: Remove head, ink sac, beak, and skin; cut into rings.

Splitting Lobster: Cut lengthwise for better presentation and easy access to meat

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