SITHCCC013 - PREPARE SEAFOOD DISHES

 

Q2: The edible yields for different types of seafood must be considered when calculating ingredients for seafood dishes. What are the general guidelines for edible yields for these types of seafood?

 

Q6: When selecting ingredients, how can you tell the difference between crustaceans and molluscs?

 

Q9: What are three indicators of poor quality or lack of freshness you should look for when selecting live or green molluscs or crustaceans? 

 

Q1

• Flat fish

Up to 50%- a flat fish, cut head from the body and discard, peel of the skin and remove the guts and discard. The guidelines are the 50% remaining can be used as edible yield. To sum up all the ingredients benefits of 500 grams of flatfish can be used.

• Round fish

15% to 20%- removing of fish fins which is 5%, guts like 2% and scales. The remaining parts are edible in round fish where the percentage yield will be 80% of the product.

• Crustaceans

30%- antenna, joints, guts and body scales need to be removed summing up to 30% of the crustacean. where the remaining 70% is the edible yield that that an individual gets.

• Octopus and squid

5% to 10%- removal parts are the tentacles, the guts and appendages which goes for 10%. The remaining parts are the edible yields summed up with another ingredient to make a good seafood.

Q2

 how can you tell the difference between crustaceans and molluscs?

• The Molluscs
• like the shellfish, they are a mantle with an important cavity used for breathing and excretion, have soft unsegmented bodies with no internal bone structure and protective shell.The structure of the anus and genitals open into the mantle cavity. The same Mantle secretes calcareous spicules, plates or shells. They are mainly found in salt water., 

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• Crustaceans

like a crab, they differ from molluscs by having an exoskeleton made from calcium secretions, and jointed pairs of legs.The body of a crustacean is composed of segments, which are grouped into three; the head the thorax and the abdomen. Their appendages are divided into two. They also have an open circulatory system and mainly found in marine and fresh waters.

Q3

 Three indicators of poor quality or lack of freshness

• Shells of shucked or damage- if the shells are damaged shows that they have been around for along time and also it has been going through harsh conditions like heavy storms that destroyed the fish shells. Shucked shells could also be a result of starvation.
• Being soft and squishy - molluscs and crustaceans should be nice and firm when you touch it and not soft. Softness of shows old age and sickness hence it lacks freshness
• Not having a fresh, clean ocean smell- a crab or shellfish having an odor smell and lacking the briny ocean smell shows its been dead for a while and lacks freshness. A bad smell is caused by it staying for a long time in the market without being refrigerated.
• The eyes are dull, discolored and pale-a fresh crustacean should have bright cloudy like eyes that brighten the whole body, evidence of dull eyes shows that it has been sitting there for a long time.