Page 3 - Food and Nutrition for You

ch14.qxp 3/26/2009 12:21 PM Page 296

296 Fish ■ Chapter 14

■ Glazed fish is a whole fish dipped in water and then frozen several times
to build up a layer of ice.
■ Canned fish is completely cooked and packed in cans.
■ Cured fish is preserved by salting, smoking, or pickling. Salted fish is usu-
What’s ally a fillet soaked in salty brine or coated with salt and then dried. Pickled

Cooking? fish is cured in a brine that contains vinegar and pickling spices. Fish
smoked between the temperatures of 120 and 180° F is called hot smoked.
If the temperature is between 80 and 90° F it is called cold smoked. Cold
smoked fish is preserved—not cooked.

Finfish are often classified
as lean, moderately fatty or Buying and Storing Fish
fatty based on fat content
because the fat affects the It is very important to purchase fish from a reputable dealer. Fish must be han-
color and taste: dled properly from the minute it is taken from the water, or it will spoil.

More fat = darker flesh Selecting Finfish
and stronger flavor

Less fat = light-colored Fresh finfish has a clean, sweet smell, a healthy overall appearance, and is
flesh and milder flavor stored at less than 41° F. The flesh is soft, yet firm, and does not hold a mark
when pressed. The gills have not turned brown. Fillets and steaks should be
packaged in clean containers with only a small amount of liquid at the bottom.
Pieces should be cut neatly, and be of an even size. The flesh and skin should
look moist and have no cracks, tears, or punctures.

Safe Eats
There is no mandated grading system for fish.
On a voluntary basis, fish may be graded as
Grade A, Grade B, or Grade C. Grade A is the
highest grade and is given to fish from facilities
that pass the Type 1 evaluation. Grades B and C
are used primarily for processed or canned
products. Look for the grade labels on packag-
ing, or on the display case where fresh fish is

sold.

FIGURE 14-3
A fresh fish display in a U.S. grocery store (top), and in a fresh
market in Beijing, China (bottom). Throughout the world, our
fresh markets display what is native to the waters of our home-
lands. Can you identify any of the fish in the U.S. store? What
about in the Chinese market? What types of sea life appears to
be indigenous to that area of the world?