By Culinary Institute of America, Mark Ainsworth
Kitchen seasoned sequence: consultant to Fish and Seafood id, Fabrication, and usage is the definitive advisor to buying and fabricating fish and shellfish for pro cooks, foodservice group of workers, culinarians, and foodstuff lovers. a part of the CIA's new Kitchen professional sequence targeting kitchen education abilities, this worthy source positive factors beneficial garage info, easy instruction equipment, and recipes that might enable expert and residential cooks to manufacture well-prepared fish and seafood. all through this lavishly illustrated textual content, The Culinary Institute of America's Chef Mark Ainsworth deals readers a delightful replacement to meat through teaching them approximately tips to buy and get ready fit and scrumptious fish and seafood dishes.
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Additional info for Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
Example text
Dry scallops will not be as plump and will appear to sag, especially in the larger varieties. Their color will be off-white, light brown, to orange. In view of their high cost, it is important to understand the differences; questioning the purveyor will ensure a quality product. Scallop counts Although scallops are sold by the pound, they are sized and sorted similar to shrimp with the largest commanding the highest price at market. Sea scallops are the biggest of all the varieties, bay scallops are the smallest.
This may seem to be cost 14 CHAPTER 2 • FIN FISH effective, but scaling, gutting, fabrication, and waste disposal takes space, labor, and money, which increases the cost. Also, individual fish have drastically different meat-to-bone ratios, and you can actually pay more for the whole fish than you would for fillets. 4). Quality of whole fish can be easily measured by looking at the eyes, gills, and especially at the belly for signs of bloating, which occurs when the viscera are not removed promptly.
Live clams are able to live out of water for a short period of time provided they are in a cold environment and have access to fresh air. Fresh-shucked clam meat comes in assorted sizes and forms and should be used as soon after receiving as possible. Make sure the tubs are free of noticeable shells and meet your specifications. Frozen whole bodies are available IQF or on the half shell. Other market forms include steaks, strips, chopped, and minced, as well as juice. Value-added products such as prestuffed shells and cakes are also available.