Fish and Shellfish

Ag Processing Technology
Unit 3

Objectives

Identify three fish and three shellfish used for food

Describe aquaculture and processing
Discuss the composition of fish and shellfish
Indentify three spoilage issues associated with fish
Describe two processes that ensure quality
List four factors that affect the grading of fish
List four fish products and by-products
Describe two methods for preserving fish
Explain the methods of inspection during
processing

Introduction
Due

to the popularity of fish and

shellfish many are commercially
produced
Processed fish and shellfish are
checked for quality and graded.

Fish, Shellfish, Saltand Freshwater

Fish, Shellfish, Salt and

Freshwater
Fish

are classifed into varieties

Flavor depends on the water in which
they are grown
They are also classified on the basis
of their fat content
Lean: less than 2% Fat
Fat: greater than 5% Fat

Common Species of Edible

Fish

Catfish
Trout
Cod
Halibut
Haddock
Pollock
Salmon

Tuna
Mackerel
Herring
Shad
Tilapia
Eel

Fishing Vs Culture
Firms

that produce and process fish

are located throughout the US
American consumers used
approximately 8% of the total world
catch
This supply is provided by
commercial fishermen, aquaculture
producers and imports

Aquaculture
Helps

meet the demand for fish and

shellfish
Facilities cultivate approximately 30
different species of fish and shellfish

Products from Aquaculture

Catfish- farms concentrated in Mississippi,

Arkansas, Alabama, Louisiana
Rainbow Trout- significant production in Idaho
Oysters & Clams- Mid-Atlantic coast, Gulf of
Mexico, Washington state
Shrimp & Prawns- southern United State, Hawaii,
Southeast Asia, South America, Central America
Salmon-ocean pens in Washington and Maine,
hatcheries for release on the east and west coast
Other products: baitfish, crayfish, hybrid striped
bass, tilapia, yellow perch, walleye, bass,
sturgeon, alligators, shrimp

Processing
1,500

plants
Most are small and family owned
A few concentrate on a single species
tuna, salmon, menhaden
Most process several different species
Most is processed into seafood
Some is processed into animal feeds,
fish oils, other products

Aquaculture Processing

These steps are used for catfish processing but the steps are similar
for trout and other finfish

Receiving and weighing live fish at the processing plant

Holding them alive until needed
3) Stunning
4) Deheading
5) Eviscerating
6) Skinning
7) Chilling
8) Size Grading
9) Freezing or ice packing
10) Packaging
11) Warehousing
12) Icing
13) Shipping the finished product
1)
2)

Inspection

Does not fall under the regulations of the

USDA
Must contact local county health officials
before processing
Must comply with county health regulations
Must obtain a health permit
Must adhere to standards set forth by the
Good Manufacturing Practice Code of Federal
Regulations Title 21 Part 110
Also subject to announced and unannounced
inspection by the FDA

HACCP
Hazard

Analysis and Critical Control

Point
Replaced the reactive system that
was formerly in place
Regulations for seafood took effect
Dec. 18, 1997

Quality

#1 priority of the aquaculture industry

To maintain quality and promote consumer
confidence major commercial fish producers
contract voluntarily with the National Marine
Fisheries Service for plant inspection
Inspectors determine whether the product is
safe, clean, wholesome and properly labeled
Equipment, facilities, and food handling
personnel must also establish sanitation and
hygienic standards

Grading
Industry

uses to buy and sell

Consumers use to purchase high
quality products
US Grade A indicates a product of
high quality
The product is of high quality, uniform in
size, practically free of blemish and
defect, in excellent condition and has
good flavor and odor

Earning the Grade A Score

Each fish is scored for 5 factors

Appearance: overall appearance, includes
consistency of flesh, odor, eye, gills and skin
Discoloration- any colors not characteristic to
the species
Surface defects- the presence of the finsragged, torn, or loose, bruises, damaged muscle
Cutting and Trimming Defects- body cavity cuts,
improper washing, improper deheading,
eviseration defects
Improper boning- for fillets only, refers to the
presence of a unspecified bone or piece of bone

Earning the Grade A Score

After

inspection the number of

defects are totaled
Grade A is given when the maximum
number of minor defects is 3 or less
and no major defects are present
Must also possess good flavor and
odor for the species

Grade B
5

minor defects and 1 major defect

Must also possess reasonably good
flavor and odor for the species

Products
Whole

or Round- just as they come

out of the water
Drawn- only the entrails removed
Dressed- scaled and eviscerated and
head, tail and fins are removed
Steaks- cross-cut sections of the larger
sized dressed fish
Fillets- sides of fish cut lengthwise
away from the backbone

Products
Sticks-

uniform pieces of fish cut

lengthwise or crosswise from fillets or
steaks
Nuggets- fillets only smaller
Other is manufactured into products
such as breaded, formed and
immitation products. Some is cured
and some is canned.

Products

Shellfish
marketed

in the shell, shucked and

headless
Shrimp is also sold as peeled,
cleaned and breaded
Shrimp are designated Jumbo, large,
medium and small based on the
number per pound
Oysters receive a similar designation

Fish By-Products

Fish parts (intestines, heads, gills and less

flavored fish) are not sold for human
consumption
Ground, dried and converted to fish meal for
use as animal feed or fertilizer

Fish Protein Concentrate (FPC) or fish flour

is produced from dehydrated and defatted
fish
Used to supplement the breads and cereal
products of people in many parts of the world

Fish By-Products
Roe

Mass of eggs and sacs of connective

tissue enclosing the thousdands of eggs
Some people eat the roe of fish such as
the Shad
Caviar is sturgeon roe that has been
preserved in brine.

Storing Fish
Must

never sit unrefrigerated long

Seafood with bruises or punctures
spoils more easily
Fish and shell fish should be cooked
within 2 days of purchase or frozen
Frozen fish should be used within 2
months

Storing Shellfish

Oysters, clams and mussels are stored in

the refrigerator at about 35 degrees F,
they should be kept damp but not placed
on ice or in freshwater or an airtight
container
Live lobster and crab are stored in the
refrigerator in moist packaging but not
airtight containers, water or salted water
Lobsters should generally remain alive for 24
hours

New Products
Surimi:

flavorless, odorless high

protein fish product
Made by mincing fish flesh left over from
filleting and underutilized fish species
Minced flesh is washed to remove
solubles (including color and flavors)
Used to make imitation crab and lobster
meat

Summary

Fish include fresh and saltwater species

Shellfish include mollusks and crustaceans
like clam, oyster and lobster
Provided by commercial fishing and
aquaculture producers
Provide high quality protein, B vitamins,
calcium, phosphorus, iodine, potassium
Fish require strict processing and
preservation procedures due to their easy
spoilage