【HL】Fish

Types of fish

According to origin	According to fat content
Sea water fish	White fish
Fresh water fish	Oily fish
	Shellfish

Nutritive value of fish

-        Rich in protein and minerals

-        More digestible than meat

-        Oily fish : fat-soluble vitamins

-        Seawater fish : iodine and fluoride

-        Canned fish : calcium

Choice of fish

-        Bright eyes, not sunken.

-        Plump, firm flesh.

-        Plenty of scales, firmly attached to the skin.

-        Moist skin.

-        A fresh, sea smell.

-        Bright red gills.

Effect of heat on fish

-        To kill bacteria and parasites

-        Give taste

-        Fat will melt and leave the muscle

-        Proteins will coagulate

Importance of fish in diet

-        Good for children and elderly people

-        More easily digested than meat and useful for people with digestive disorders

-        Can be used in different dishes

-        Readily digested and absorbed with little waste.

Storage of fish

-        Eat as soon as possible.

-        Remove the scales, gills and all the internal organs, clean and wipe dry. Well wrapped.

-        It should be stored in the coldest part of the refrigerator.

-        Divide into suitable quantity before put it into the freezer.

Deep fat frying

-        Use clean oil only.

-        Use half work of oil only.

-        Put in dried food only.

-        Preheat the oil.

-        Don’t put in too much food at a time.

-        Turnover the food.

-        Drain the fried food with kitchen paper and cooling rack.

Types of coating

-        Flour

-        Cornflour Egg

-        Breadcrumbs

-        Breads

-        Oats

-        Batter