Fish Mongery: Classification of Fish with examples, Selection, Cooking & Storage of Fish, Local Names of Fin Fish, Shell Fish, Cuts of Fish. 

Classification of Fish:

Fish can be classified based on various factors, such as their habitat, anatomy, and culinary characteristics. Here are some common classifications:

Fin Fish: These are fish with fins and bony skeletons. Examples include salmon, tuna, cod, snapper, trout, and halibut.

Shellfish: Shellfish are aquatic animals with shells or exoskeletons. This category includes crustaceans (shrimp, lobster, crab), mollusks (oysters, mussels, clams, scallops), and cephalopods (squid, octopus).

Selection of Fish:

When selecting fish, consider the following factors:

Freshness: Look for clear, bright eyes, shiny skin, and a mild, fresh smell. Avoid fish with dull eyes, discolored flesh, or a strong fishy odor.

Texture: The flesh should be firm, resilient, and spring back when pressed gently. Avoid fish with soft or mushy flesh.

Color: The color of the fish varies depending on the species. Look for vibrant, natural colors without any discoloration or dark spots.

Cooking Fish:

Fish can be cooked using various methods, including grilling, baking, frying, steaming, and poaching. The cooking method depends on personal preference, the type of fish, and the desired outcome. It’s important to cook fish thoroughly to ensure it is safe to eat, but avoid overcooking, which can result in a dry and less flavorful dish.

Storage of Fish:

Proper storage of fish is crucial to maintain freshness and prevent foodborne illnesses. Here are some guidelines:

Refrigeration: Fresh fish should be stored in the refrigerator at temperatures below 40°F (4°C). It’s best to place the fish on ice or store it in a sealed container to prevent it from coming into contact with other foods.

Freezing: Fish can be frozen to extend its shelf life. Wrap it tightly in moisture-proof packaging or freezer bags and store at 0°F (-18°C) or below. Proper labeling with the date of freezing is important to ensure timely consumption.

Cuts of Fish:

Fish can be cut into various portions based on the desired recipe or presentation. Common cuts include:

Fillet: A boneless piece of fish cut lengthwise along the backbone.

Steak: A cross-section cut of a large fish, including a portion of the backbone.

Whole: The entire fish, either gutted or intact, without any portion removed.

Butterfly or Butterfly Fillet: A fillet that is cut open along the middle but left attached at one end, resembling a butterfly shape.