TAILIEUCHUNG - Lecture Street foods - Chapter 3: Fish and seafood

This chapter’s objectives are to: Identify the quality characteristics for purchasing fresh fish and seafood; identify the different forms available for purchasing fish and seafood; discuss storage procedures associated with fish and seafood;. | Street Foods Chapter 3: Fish and Seafood Learning Objectives Identify the quality characteristics for purchasing fresh fish and seafood. Identify the different forms available for purchasing fish and seafood. Discuss storage procedures associated with fish and seafood. Identify different types of fish by skeletal structure and activity level. Familiarize yourself with various fish cookery techniques. Explain which cuts of meat are suitable for different cooking methods. Fish and Seafood Seafood includes all edible forms of aquatic life, like fish, mollusks, crustaceans, and sea vegetation. Mollusks are invertebrate marine creatures with a soft, boneless body, including squid, cuttlefish, and octopus. Mussels, oysters, sea snails, and clams, members of the same group, are encased in a hard, calcified shell. Crustaceans are characterized by their segmented bodies and an exoskeleton. Edible sea vegetation includes sea beans, kelp, seaweed, lotus roots, and water lilies. Most nutritionists agree that the risks of seafood are outweighed by the benefits. Purchase and Storage Farm raising, technological advances in refrigeration and storage, and an improved infrastructure have created relatively easy access to fresh seafood. Fresh fish and seafood are available in a wide range of market forms. Upon receiving, fresh fish needs to be inspected for signs of freshness. Whole fish or live bi-valves need to be packed in shaved or flaked ice on perforated pans, and changing the ice daily is crucial to avoid accumulation of unwanted fluids. Mussels, clams, and oysters should be stored in their original mesh bag or open-packed in ice. Successful Fish and Seafood Cookery A common way to categorize fish is by skeletal structure, including round fish, flat fish, and non-boney fish. Fish can also be sorted by activity level, including high-activity fish and medium- and low-activity fishes. Fish and seafood, with their inherent tenderness, are preferably cooked quickly by grilling, sautéing, frying, or gentle poaching and steaming. Preserved fish and seafood, found in almost every cuisine, have their origins in seasonal abundances during spawning or migration.

• Du lịch
• Street foods
• Lecture Street foods
• Seafood cookery
• Fresh fish
• Cooking methods
• Fish cookery techniques
• History of street food
• Categories of street food
• International flavor principles
• Stuffed foods
• Meat cookery
• Moist heat cooking
• Street food settings
• Sweets cooking methods
• Beverages cooking methods
• Sweet foods
• Cooking vegetables
• Cooking fruit
• Green vegetables
• Grains cooking methods
• Legumes cooking methods
• Noodles cooking methods
• Microbiological quality
• Food safety
• Delhi using a HACCP approach
• Street foods in delhi
• Street vended fast food
• Total bacterial load
• Antimicrobial susceptibility test
• Antimicrobial resistance
• Bacteriological quality
• Street vended fast foods
• Staphylococcus aureus
• Prevalence of antimicrobial resistance
• Staphylococcus aureus isolated
• Ready to eat foods
• Street vendors selling food on wheels
• Calorific value
• True protein
• Peroxide value organoleptic evaluation
• Antioxidant level of Indian street food
• Fasting food
• Shardiya navratri
• Street food
• Food hygiene