Seafood

There are three basic categories of seafood: fish, shellfish and invertebrates. Each
category can be further divided into various sub-categories.

Fish can be divided into various sub-categories according to habitat, shape and flesh
type.

Fish

True fish have an internal skeleton and a backbone. Most fish have a bony skeleton but
some fish like sharks have a skeleton made up of pieces of cartilage (hard connective
tissue).

Habitat refers to where the fish lives and is divided into two categories: freshwater and
saltwater.

Saltwater:
Freshwater:

Shark, Herring, Snapper, Mackerel,

Trout, Redfin, Carp, Murray Cod, Eel Mulloway
 

Shape refers to the general shape and appearance of the fish. There are two broad
categories, round and flat.

Flat:
Round:
 Sole, Flounder, Halibut, Brill, Plaice, Turbot,
Mackerel, Mullet, Taylor, Atlantic Salmon
Skate
 

Flesh refers to the colour and texture of flesh of the fish. There are two categories, white
or dark.

Dark:
White:

Herring, Atlantic Salmon, Tuna, Mullet,

Flounder, Sole, Snapper, Whiting Skate
 

Shellfish

The main difference between fish and shellfish is their skeleton. Shellfish have an
external skeleton or shell. There are two main categories of shellfish, crustaceans and
molluscs.

Molluscs:
Crustaceans:

Mussels, Clams, Pipis, Oysters, Scallops,

Crabs, Moreton Bay Bugs, Crayfish, Marron,
Abalone and Cockles
Yabbies, Prawns and Scampi
 

Invertebrates

Invertebrates are spineless marine animals with no outer shell. They include the squid
and octopus family.
 Invertebrates:

Squid, Octopus, Cuttlefish and Sea-Cucumbers

 

Selecting seafood

Seafood has a very limited shelf life and is at it's best when served fresh. So it is very
important that you check seafood for freshness and quality before use. The following
information is a good guide to selecting seafood.

Is best when� Do not use fish when�

Whole fish
  Appearance: Wet, lustrous sheen, fresh
shiny mucous, any blood in
the cavity should be bright.
  Colour: Very bright, distinct, varied
colouring.
Looks dry, dull, damaged or
soiled. The blood in cavity is
dark, dull, brown or black.
Dull, little variation in colour,
washed-out

  Gills: Bright red, moist with Dull red brown or grey, dry,
mucous. broken.

  Eyes: Shiny and full, with black Dull, dry, sunken cloudy or
pupils. grey.

  Odour: Like fresh seaweed, pleasant Strong or off odours,

and not overpowering. ammonia smell.

  Texture: Very firm, elastic and springy. Dry, sticky, soft, doesn't
spring back when touched.

  Scales: Lying flat and shiny, with no Standing up, curled or fall out
signs of physical damage. easily when handled.
 

Is best when... Do not use fish when...

Filleted
fish
  Appearance: Shiny and bright, free of any Flesh is dull and discoloured.
pieces of gut, scales and Dark blood or clinging pieces
blood. of gut, dirt or soil, scales. Has
a rough or spongy
appearance.
  Colour: Very bright, translucent or Flesh is dull, yellowish
white (depending on species). (depending on species) or
discoloured.

  Odour: A pleasant sea odour. Strong or off odours,

ammonia smell.

  Texture: Very firm, moist, elastic and When pressed with a finger
springy. leaves a hole which fills with
juice rather than springing
back (this indicates
refreezing).

Are best when� Do not use when�

Crustaceans
  Appearance: Clean, free of mud or soiling,
fresh looking shells with no
signs of shell damage.
  Odour: A fresh clean smell.
Dirty or damaged with
missing legs and/or claws.
Shells are soft.
Strong or off odours,
ammonia smell.

  General: If purchasing live they should They are inactive or appear to

be active and lively. be dead.

Are best when... Do not use when...

Molluscs
  Appearance Clean, free of mud or soiling, Dirty or damaged with
fresh looking shells, with no cracked and/or soft shells.
signs of shell damage.
   Odour A fresh, clean smell. Strong or off odours,
ammonia smell.

  General If purchasing live the shells Open shells that do not close
should be tightly closed. when tapped or do not open
when cooked.

Preparing seafood

Fish needs to be properly prepared before it can be used. This may include gutting
(removal of the fish intestines), scaling (removal of the fishes outer scales) and de-
heading (removing the head).

Gutting and scaling should be completed in an area set aside for this purpose and which
can be thoroughly cleaned after use. Running water and a sink with a suitable trap (for
scales) are essential.

Once the fish has been cleaned it can then be prepared further into smaller fillets or cuts.
Some fish preparations require the skin and or scales to be left on.

Fish cuts

The following table shows some of the fish cuts commonly used in Australian restaurants.

The flesh is completely removed from the bone in long

Fillets flat pieces. Round fish produce two fillets, flat fish
produce four.

Delice A folded fillet, usually of a flat fish. It is a menu term

synonymous with fillet.

Paupiette A rolled and stuffed fillet, usually of a flat fish. The

stuffing would generally be a fine fish farce.
 Goujon/Goujonette A fish "finger" or baton approximately 80 x 10 x 10mm,
a Goujonette is smaller and may be used as a garnish.

Supreme A portioned piece of fish cut on the slant from the fillet
of a large round or flat fish.

Darne Also called a steak. This is a section across a round fish

cut across the backbone approximately 25 mm thick.
This cut is well suited to large dark fish such as
Mackerel and Swordfish.

Troncon This is similar to the Darne. It is a section of a large flat

fish such as Turbot or Brill after being split down the
backbone, approximately 45 mm thick.