Fish Cookery

Fish Cookery

Fish is an excellent source of Protein, Vitamin & Minerals. Easily digested and assimilated in the body. Many Fishes are rich in Vitamin A & D and Oils ranging from 6 to 26 %. Fresh water, oily & active fish is considered to be superior in flavour.

 Classification of Fish

CLASSIFICATION OF FISH

 

WHITE (LEAN) FISH                   OILY FISH                        SHELL FISH

 

ROUND          FLAT                        Salmoli            CRUSTACEANS       MOLLUSCS

Cod                 Pomfret                       Herrings         

Whiting           Lemon Sole                 Mackerel         Lobster            Bivalves      Univalves

Haddock         Turbot                        Anchovy         Crab                Clams              Snails

Beckti  Brill                                        Tuna               Cray Fish         Oyster            

Bombay Duck                                    Trout              Prawns            Mussels

                                                            Sardines          Shrimps           Scallops

4.2 Selection of Fish

HOW TO JUDGE QUALITY OF FISH

Ÿ   The quality in fresh fish is determined by the condition of the skin which should be   shiny      and of good colour.

Ÿ    In white fish the flesh should be really white, not faintly yellow.

Ÿ    The body should be rather heavy in relation to the length, and the flesh plump and springy.

Ÿ    Eyes should be bright and not sunken.

Ÿ   Gills should be red.

Ÿ   For freshness, the flesh should have a pleasant, slightly salty smell, while stale fish has an ammoniac odour, which increases with its staleness.

Ÿ   If the imprint of fingers remains, after it has been pressed, then it is not fresh.

Ÿ   If the scales come out themselves, then the fish is stale.

Ÿ   Raw flesh should not come away from the bones, as it is the sign of fish deterioration.

Ÿ   The tail should be stiff.

   DON’TS

Ÿ   Unpleasant Ammonia odour.

Ÿ    Limp flesh.

Ÿ    Sunken eyes.

Ÿ    Gills, dull, discoloured (Heavily washed)

   STORAGE

As freshness of fish is of utmost importance, the period of storage should be reduced to the minimum. If it haste be stored it should be cleaned, washed, dried with a clean dry cloth and then placed on a clean dry tray or rack and stored in a suitable refrigerator.

Quick frozen fish can of course be stored in a deep freeze compartment until required, but once it has been thawed out, even if partly thawed it must not in any circumstances be re-frozen.

-  Cleaned – washed in chilled water and stored at 5-80⁰ C - packed - frozen.

-  Cut into filets – packed – stored at less then – 40⁰ C.

- Crushed ice is best refrigerant for fish. It keeps fish surface moist. Refrigeration without moisture – causes dryness – eventually – dehydration & spoilage.

4.3 Cuts of Fish

BASIC CUTS OF FISH

Ÿ  FILLET: The flesh of the fish is completely cut from the bone in its natural form. Flat fish yields four fillets. Round fish yield 2 fillets. They are suitable for poaching shallow and deep frying grilling and baking.

Ÿ  SUPREME: This term generally applied to fillets of large fish cut into small pieces or portions on the slant e.g. Supreme of halibut. They are suitable for poaching, shallow and deep frying, grilling and baking.

Ÿ  GOUJONS AND GOUJONETTES: This term refers to fillet of fish cut on the slant into small strips approximately 6-8 cm. x 1 cm. Though generally applying to fillets of small fish there is no reason why larger fish fillets may not be cut into goujons. As the name implies goujonettes are smaller versions of goujons and are cut into strips 3-4 cm. x 1/2 cm. Both goujonettes and goujons are suitable for deep frying and, shallow frying and are sometimes poached.

Ÿ  TRONCON: This is slice weighing 180-250 gm. cut on the bone from a large flat fish such as halibut, Turbot or brill. They are suitable for boiling and grilling.

DARNE: This is a slice cut from round fish on the bone/each portion, weighing 180-250 gm. The terms applied to large round fish such as cod salmon etc. They are suitable for boiling grilling and shallow frying.                                     

Ÿ  DELICE: A variation of fillet of small flat fish this consists of a quarter of the head end and a quarter of the tail end of the fillet folded under the skin side being folded inwards. They are suitable for poaching.

Ÿ  PAUPIELTTE: Another variation of fillet of small flat fish. For this the fillet is spread with a fish stuffing and rolled skin side inner most. The fish stuffing consists of finely minced fish combined with egg whites and cream. They are suitable for poaching.

Ÿ  LEANING AND TRIMMING: Fish that are to be cooked whole boned filleted or cut into steaks they must be first cleaned and trimmed.

Ÿ  FINNING: (removal of fins) is done for aesthetic reasons and also for safety if the fish is being poached whole. The fins can be removed after cooking by hand.

Ÿ  SCALING: Most fish have scales that are loosely attached to the skin scaling is done with the blunt side of the knife holding the fish by the tail and passing the knife against the scales.

Ÿ  EVISCERATING: Removal of entrails. It can be done in two ways through the belly and through the gills Eviscerating through the belly can be done if the fish is to be boned or filleted but if the shape of the fish is to maintained it is better to eviscerate through the gills. Once fish has been eviscerated and trimmed it is then filleted and skinned or boned or cut into the different cuts.

Ÿ  FILLETING

To fillet flat fish-

a) Make an incisor down the length of the fish following national line of the backbone and work from head to tail.

b) With a flexible knife cut down against the bone structure allowing the bone formation to direct the flats of the knife. With a clean sweeping motion cut from the center of the fish to the fins. Remove the fillet and repeat this action until all four fillets have been removed.

To fillet round fish-

a) A round fish yields two fillets. Commence by cutting a deep incisor along the backbone of the fish.

b) Continue cutting with the flat of the knife following the natural formation of the rib bones until the fillet gets free. Repeat the other side.

 SKINNING OF THE FISH

4.4 Cooking Methods of Fish

COOKING METHODS FOR FISH

• POACHING:

There are two ways of poaching fish, shallow poaching and deep poaching also known as boiling, shallow poaching the fish is covered with minimum amount of liquid in a shallow sided pan. The liquid usedrr be a fish fumet or a court bouilcon. The poaching liquid should be kept around 80 deg c where the surfaced 1 liquid shudders but does not bubble.

In deep poaching oily fish is covered with a court bouillon and white fish water lemon juice salt where smoked fish is covered with milk or water or a combination of both or only water. The term boiled fish is seldom used when referring to items of fish cooked in this manner. According to trade practice it is deferred to as poached court bouillon combines water with wine vinegar but may be based on the milk. A fumet literally means flavour which is fish stock is made with water wine and fish or fish trimmings. Both the fumet and the court bouillon are flavoured with aromatic vegetables and herbs depending on the sea foods to be poached and personal preference. These vegetables used to impart flavour to court bouillon or fish fumet are onions carrot thyme bay leaf parsley celery garlic flavours the vegetables are simmered for 30 to 40 minutes.

There are three types of court bouillon.

a) Wine and Vegetables Court Bouillon- A wine court bouillon is too strong for poaching delicate fish. Wine should bead half way through the simmering as wine inhibits the release flavours from the veg.                         

b) A vinegar court bouillon substitutes wine vinegar for wine but in a smaller proportion. This court bouillon suite for fresh water fish and also when freshly caught fishes are poached. Court bouillon makes the skin turns a delicate shade of blue.

c) A milk and lemon court bouillon helps keep steaks & fillets white. Smoked fish is often in this medium. This court bouillon is mild flavoured. A fumet contains less water than a court bouillon - A fumet can be made at the court bouillon that has already been used to poached fish and has reduce in the process - After poaching the fumet can be used to make a sauce to accompany the fish and it can also be clarified and made into an aspic to cost cold poached fish etc.

·         STEAMING: All fish dishes that are prepared by shallow or deep poaching may alternatively be steamed. Exactly the same procedures are followed in preparing the fish the cooking liquid and any additional ingredients the fish should be covered to prevent water of the steam to fall on it. The sauce may be produced from the liquid in exactly the same way for poaching.lt should be stressed however that unless the steaming equipment is thoroughly cleaned before cooking there is a danger that the flavour may become contaminated. There is source distortion in shape especially of filleted fish.

• FRYING: All fish and firm fleshed shellfish can be shallow fried (pan fried) or deep fried. Any type of fish- whole, fillets, goujons, supreme may be shallow fried. Fish to be shallow fried is cooked in shallow fat may be in a frying pan on top of a stove are always coated before being placed in the oil or butter it helps shield the flesh from scaring heat and to provide a delicious crust it also helps in preventing the fish from sticking to the pan. The fish is normally dusted with seasoned flour.

The fish is served with a garnish of lemon rounds parsley and nut brown butter.

Fish may be shallow fried in a number of mediums-                 

a) Olive almond clarified butter.                      

b) Other vegetables oil with/without clarified butter.     

c) Lard.

The Fish should always be placed in the pan to be shallow fried presentation side first.

·   DEEP FRYING: Deep frying is cooking small cuts of fish in clarified fat or oil at a high temperature with the fish totally immersed in the oil.

All deep fried fish must have some form of outer coating-

• To prevent fat or oil penetrating the fish.      
• To give the outer coating of the fish crispness.
•  enhance the texture flavour and appearance of the fish in a variety of ways.

            There are three different coatings used for deep fried fish:

a) Batters - used for any kind of fish cooked

b) Breadcrumbs - used in the cooking of fish a la Anglaise

c) Flour - used in the cooking of fish a la Francaise

Whatever kind of coating is used it is advisable to serve deep fried fish as soon as possible after it is cooked as the coating quickly loses its fresh taste and crisp texture.

Garnish and accompaniments for deep fried fish are provided according to the kind of cooking. 

·         GRILLING: Grilling is the cooking of fish under direct heat with the aid of fat or oil to prevent sticking or burning. The following type of fish is suitable for grilling-

a) Small whole fish e.g. trout, lemon sole.

b) Cuts of small fish such as fillets of sole etc.

CUTS OF FISH

1.      DARNE – Steak or slice of a round fish cut on the bone.

2.      TRONCON – Steak or slice of a flat fish cut on the bone.

3.      PAUPIETTE - Thin slice of a fish fillet which is usually stuffed and rolled like a cylinder.

4.      FILLET – Usually a boneless cut of fish from one entire side of a fish.

5.      GOUJONS - Fillet of fish cut into strips of 6 cm x 1cm x 1 cm about the size of a finger.

6.      GOUJONETTES – Thinner and smaller version of fish fingers. Cocktail size fish fingers.

7.      CORNET – Thin slice of a fish fillet usually triangular in shape which is rolled to form a cone.

8.      PLIE– Fillet which is flattened and folded into two.

9.      SUPREME – A large fillet of fish cut on the slant from a large round or flat fish.

10.   MEDALLIONS – A boneless round shaped steak or slice of fish fillet usually cut from a large fillet of fish.

11.   DELICE – Menu term denoting a folded fillet.

MAIN COURSES OF FISH & SHELLFISH-

  

DEEP FRIED

FISH ‘N CHIPS – A simple preparation made with firm textured fishes such as cod and sea bass which are traditionally dipped in a batter of flour, egg, salt, baking powder and milk and deep fried. These are served with long lengthwise

Potato fingers or chips or French fries, lemon wedges and fried parsley. Traditionally this British snack is served in cones of newspaper sprinkled with vinegar. In India fish and chips commonly denotes fillets of fish which are coated with breadcrumb and deep fried.

FISH ORLY – Fish fillet is marinated in lemon juice, oil, chopped parsley and salt. A batter is made with flour, stiffly beaten egg white, beer and seasoning. The fish is dipped in the batter and deep fired, served with fried parsley and tomato sauce or tomato ketchup.

FISH COLBERT – Fillet of fish coated with breadcrumb and deep fried served with slices of lemon and Maitre d’hotel Butter.

FRITTO MISTO – An Italian seafood and fish preparation which is usually served as an appetizer and consists of small bite sized pieces of fish, squid, oysters, and other seafood which is crumbed and deep fried usually served with lemon,parsley and a roasted bell pepper sauce.

SICILIENNE – Same as fish Colbert but served with brown butter, capers, and chopped anchovies and sieved hard boiled egg.

SHALLOW FRIED

SOLE MEUNIERE – The fish is marinated, patted with flour and shallow fried in hot butter. Served with slices of lemon and sprinkled with lemon juice, hot brown butter and chopped parsley at the last moment.

BELLE MEUNIERE – Very similar to meuniere but garnished with blanched tomatoes, sliced sautéed mushrooms and few grains of caviar.

GRENOBLOISE – Fish meuniere garnished with segments of lemon and capers.

POACHED

RED SNAPPER DUGLERE – Fish is poached in white wine and fish fumet. The cooking liquid is strained and reduced to a sauce like consistency with sautéed chopped garlic, dices of onion, blanched tomatoes and chopped parsley. At thelast moment cream is added to the sauce and the sauce is poured over the poached fish.

SOLE VERONIQUE – Fish is poached in fumet and served with blanched and peeled  white grapes and a fish veloute ismade with the poaching liquor.

BEKTI PRINCESS – Poached fillet of Bekti served with fish veloute made with the poaching liquid and white wine. It is garnished with slices of sautéed mushroom and blanched asparagus tips.

BAKED

SALMON COULIBIAC – Salmon fillet arranged over a layer of cooked rice, chopped hard boiled eggs and duxelles enclosed or covered with brioche dough, baked and served like a pie.

SOLE NICOISE – Marinated fillet of sole placed on a bed of tomato concasse and baked in a hot oven. Served with a garnish of black olives, anchovy fillets and slices of lemon.

FISH STEWS

BOUILLABAISSE – is the most famous of all Mediterranean fish soups. This originated in Marseilles region in the south of France. It is a rich and colourful mixture of fish and shellfish which is flavoured with tomatoes, saffron and rinds of oranges and usually garnished with chopped parsley. Traditional bouillabaisse is always made with rock fish, red mullet,

monk fish, squid and small crabs.

MATELOTE – A French fish stew made with red or white wine with aromatic flavourings. The term is usually applied to stews made with freshwater fish such as eel, trout, pike etc. All matelotes are usually garnished with small onions, mushrooms, crisp bacon, fried crouton of bread and dices of crayfish meat.

SHELLFISH MAIN COURSES –

PRAWN NEWBURG – This dish was first invented by Mr. Wenburg, the Executive Chef at Delmonicos the famous restaurant in New York. Newburg sauce is made by sautéing large pieces of prawn in a pan with butter, garlic, onion,tomatoes and white wine. After the prawn is cooked, the sauce is strained and made into a puree withy the addition of cream. Fish fumet and sherry are added towards the end and the sauce is poured over the prawns and served hot.

LOBSTER THERMIDOR – The lobster is cut lengthwise into two halves, seasoned with salt, oil, paprika and roasted in the oven. A sauce is prepared by sautéing shallots in butter to which roasting juices from the lobster, fish fumet, and white wine are added. The sauce is then thickened with béchamel sauce and is finished by adding English mustard powder and grated parmesan cheese. This sauce is poured over lobster halves and served with chopped parsley.

COURT BOUILLON:

To preserve and enhance the delicate flavor of fish, the liquor in which they are poached is prepared with care. The poaching liquor is called court bouillon. There are different types of court bouillon

   White court bouillon ( with milk)

 Ordinary court bouillon ( with lemon/ vinegar) 

 White wine court bouillon

   Red whine court bouillon

 The wine should be chosen for its fruity flavor to impart a special delicate flavor. The amount of wine can be increased if the amount of water is reduced by the same quantity. Red wine is used especially if the court bouillon is used to make an aspic jelly, which will then have a pale pink color. Court bouillons with white wine are used for cooking shell

fish and fish of all types. Court bouillon with red wine is used for cooking lean white fleshed fish such as bass, which are served cold.

Recipe of court bouillon:

Water – 1 lt, Salt (coarse sea salt) - 15 gm , Wine / vinegar – 75 ml , Carrot – 60 gm (sliced) Bay leaves – 2 nos , Parsley stalks- 3 nos , Peppercorn – 6 nos , Thyme – 1 sprigs