Sea Gran> UPI -E-81-001 C. 3 ExterrinnOsvnnnn SEAF&se~r T ~aws~vw TS TEACHER RESOURCE GUIDE 1$ !I g -f-'5[ - 0 I C -~ CIRCIjNBNCCIIpV Seaflraat Bepeshory SEAFOOD PRODUCTS TEACHER RESOURCE GUIDE Edited by: Jacqueline D. Wheeler and Chieko E. Hebard Contributors: JamesA. Daniels, Laurie M. Dean, GeorgeJ. Flick, Mary C. Holliman, Frank Huang, NormanD. Jarvi s, Cherrie Kassem, John W. Long, Ranzell Nickelson, II, SusanShaw, Virginia D. Sidwell, Don W. Steinbach, patsy E. Townsend, Sharon R. Turner, Dorm R. Ward and Melvin E. Waters Illustrators: Susan Batchelder, Ron Clayton, Jackolyn Richards, and Linda Thompson CameraBeadp Tvanec2~pt Prepared bp: Jopce L. Simoomand Sharon I. Hoflaurap ATfONRLSQGRANT f!KP'0SfZPRY Vp I -SG-sl -O4 PELLLf8RARY 801LDNG UN,fwfARRAGANSHT BAYCAMPUS NARRAGAHSUT,RfD2882 The Sea Grant Program Food Science and TechnologyDepartment Seafood Processing Research and Extension Unit Virginia Polytechnic Institute and State University P.O. Box 369 Hampton, Virginia 23669 CONTENTS Page Index of Tables Introduction Vll PART I: SHELLFISH I-A: CRABS Characteristics, Hard and Soft Crabs, Important Species, Fishing Nethode, Nar ket Eorms, Consumer Znepection, Picking the Neat, Alaska King Crab, A laska Tanne~ Crab Ei lm Alai labi lit p I 3 I- B: LOBSTERS Characteristics, Zmportant Species, Fishing Nethods, Narket. Eorms, Consumer' Znepection I-15 I-C: CRAWFISH Characteristics, Important Species, Fishing Methods, Market Eorms, Consumer I'nspecti on I-19 I-D: SHRIMP Characteristice, Zmportant Speciee, Fishing Methods, Nar ket. Eorms, Consumer Znepection, Rock Shrimp I-21 I-E: OYSTERS . Characteristics, Important Species, Fishing Methods, Market Eorms, Consumer Inspection, the 'R' Rule I-27 I-F: CLAMS . Gurr~terietice, Zmportant- Speciee, Ei shing Methods, Market Eorms, Consumer Inspection, Preparation of Cathered Clams, Shucking Hard Clams I-33 I-G: SCALLOPS Charaeter ie tice, Zmportant Speci ee, Fishing Methods, Nar ket Eorms, Consumer Znepecti on I-39 I-H: ABALONE Characteristics, Zmportant Species, Fishing Methods, Market Forms I-41 I- I: CONCH Characteristics, Impor tant Speciee, WHELK! Fishing Methods, Market Eorms I-43 I-J: SQUID Characteristics, Zmportant Speciee, Fishing Methods, Market Forms, Consumer Znspection, 8~ to Clean Squid . I-45 I-K: General Information Pertaining to Shellfish HoarMuch to Buy, Handling and Stomng, Shellfish Tips I-51 PART I I: FINFISH II-A: Characteristics II- 3 II-B: Fishing Gear II 5 II-C Important Mid-Atlantic Finfish Menhaden, Croaker, Flounder, Gray Sea Trout, Bluefish, Spot, Black Sea Bass, American Shad II- 7 II-D: Finfish Species Chart II-13 II-E: Market Forms of Fresh and Frozen Fish II-27 II-F: Consumer Inspection and Buying II-31 II-G: How Much to Buy II-35 II-H: Now That You' ve Caught That Fish ... What Are You Going To Do With It? II-37 PART I I I: SPECIAL SPECIES OF MARINEFOOD PRODUCTS I II-A: FINFISH .. Sardines, Salmon, Canned Tuna, Zel, and Anchovy III- 3 I I I- B: ROE III-ll I I I-C: CAVIAR III-13 III-D: TURTLES Characteristics, Important Species, Fishing Methods, Market Forms III-15 III-E: SEAWEED Characteristics, Market Forms, Nutrition III-19 PART IV: MANUFACTUREDFISHERY PRODUCTS IV-A: Minced Fish IV- 3 IV-B: Engineered Seafood Products IV- 7 I V-C: Fish Meal and Fish Oil Sources and Types of Rmr Materials, Manufacturing Processes, industrial Uses IV- 9 IV-D: Fish Protein Concentrate Characteristics, Bar Materials, Manufac turing Process, Uses IV-13 IV-E: Marine Colloids Agar, A7gin, Carrageenan IV-15 IV-F: Pharmaceutical and Biochemical Products IV-17 IV-G: Other Industrial Products Pear l Z'ssence, Poultry Feed, Leather, Glue, Isinglass, liquid Fish Fertilizer IV-21 PART V: GENERAL INFORMATION V-A: CommonSeafood Species of Virginia V- 3 V-B: Water Quality Gzming Pater Classi j'ioaHon, Coli fo~e: Hat and h%p, Belaying, De~afion Plante V- 7 V-C: Home Freezing of Seafoods V-19 V-D: Factors Affecting Quality of Fish V-29 V-E: U.S. Grade Standards and Inspection Marks for Fishery Products V-35 V-F: Toxic or Poisonous Seafood V-39 V-G: Aquaculture v-51 PART VI: SEAFOOD PREPARATION VI-A: How To Smoke Fish VI- VI-B: Canning Tuna . VI- 7 VI-C: Spiced and Pickled Seafoods VI-11 VI-D: Salting Fish VI-25 VI-E: Tips for Cooking and Serving VI-35 VI-F: Basic Shellfish Recipes VI-43 VI-G: Basic Finfish Recipes VI-53 VI-H: Recipes Beyond the Basics VI-57 VI-I: Sauces VI-73 VI-J: Garnishes VI-77 PART VI I: COMPOSITION AND NUTRITION VII-A: Dark Muscle and White Muscle VI I- 3 VI I-B Fish and Seafood Composition and Nutritional Aspects VII- 5 VI! -C Seafood Composition Tables VII-13 APPENDIX The Chemical Composition of Fish A- 3 Glossary A-17 Bibliography . A-21 Teaching Aids A-25 INDEX OF TABLES Table Page Shellfish Serving Guide I-51 Finfish Species Chart II-13 Fresh Fi sh Buying Guide II-31 Finfish Serving Guide II-35 Common Finfish Species of Virginia V- 3 Common Molluscan Species of Virginia V- 4 CommonCrustacean Species of Virginia V- 5 Characteristics of Freezer Packaging Materials V-28 Shelf Life of Various Processed and Unprocessed Fish vs. Temperature of Storage V-32 Timetable for Smoking Fish for flavor only! VI -38 Timetable for Cooking Fish VI-41 Proximate Composition, Calcium, and Phosphorus Content of the Edible Portions of Raw Finfish VII -15 Proximate Composition, Calcium, and Phosphorus Content of the Edible Portions of Canned Finfish VII-16 Proximate Composition, Calcium, and Phosphorus Content of the Edible Portions of Raw Crustaceans VII-17 Proximate Composition, Calcium, and Phosphorus Content of the Edible Portions of Raw Mollusca VII 18 Composition of the Edible Portion of Raw Fresh or Frozen! Crustacea, Finfish, and Mollusks. I. Protein, Fat, Moisture, Ash, Carbohydrate, Energy, and Cholesterol VII-19 Composition of the Edible Portions of Raw Fresh or Frozen! Crustaceans, Finfish, and Mollusks. II. Sodium, Potassium, Calcium, Phosphorus, Chlorine, and Magnesium VII-29 Composition of Edible Portions of Raw Fresh or Frozen! Crustaceans, Finfish, and Mollusks. Vitamins: A, D, E, Choline, Ascorbic Acid, Inositol, and Biotin VII-39 Composition of Edible Portions of Raw Fresh or Frozen! Crustaceans, Finfish, and Mollusks. Vitamins: Thiamin, Riboflavin, Niacin, Pyridoxine, Folic Acid, B12, and Pantothenic Acid VII-45 INTRODUCTION Seafood products are a readily available and highly nutritious source of food in this country, yet these valuable resources have not reached their full potential among consumers. We feel that part of the problem lies in the lack of practical information about the character- istics and uses of seafoods. This publication is intended to fill the void in several ways: as a seafood products program and teaching guide for home economics teachers, home demonstration club leaders, and extension agents; as a practical guide to the selection and preparation of seafoods for consumers; and as a general sourcebook on seafood products for seafood retailers and laymen. The information contained in the manual should be sufficient for a discussion leader or lecturer to present informative general programs about seafoods. A demonstration of the shucking, picking, filleting and other preparations of the various species would require the assistance of a proficient individual. PART I: SHELLFISH I-A: CRABS Characteristics Crabs are broad bodied, flattened crustaceans. They are recognized by their hard shells or exoskeletons, and four pairs of jointed walking legs in addition to claws. Most species are found in the sea, from the tide line out to great depths. There are more than 4,500 species of crabs in the world, ranging in breadth from fractions of an inch to nearly twelve feet. Most are scavengers, though some capture live prey and others filter plankton from sea water. The female carries her eggs in a mass, called a "sponge", on her underside. In about two weeks they hatch into free-swimming larvae called zoea. After several moltings, zoea become adults. Crabs generally live three to four years. They may lose one or more legs during their lives, and are able to grow new ones through a regeneration process. Hard and soft crabs: the molting process Periodically, in order to grow, a crab sheds its external armor or shell. This process is called molting. Before the molt starts, a new, soft exoskeleton forms inside the old, and the crab backs out of the old shell as it loosens. The new shell is soft and elastic, allowing the crab to grow. It is particularly vulnerable to attack during the soft- shell stage and seeks refuge in a secluded spot until the new shell hardens. Soft shell crabs are taken during the late spring, summer, and early fall, as the molting process takes place only during warm months. The crab houses which handle these crabs are known in the trade as "shanties" or "shedding houses". 1-4 Important Species Blue A ab Blue Crab: The blue crab CalLineetea eapidue! is found on the Atlantic coast from Massachusetts Bay to South America. When fully grown, it averages 5 to 7 inches across the back of the shell, which is brownish green or dark green. The underside of the body and the legs are white, while the tops of the claws show varying amounts of blue. The tips of the female's claws are bright red. The blue crab is the most important commercial species. The Chesapeake Bay provides about half the weight and value of United States landings. Blue crab meat is available in several different forms: Lump back fin! the highest quality crab meat, includes all meat from the body portion adjacent to the back fin appendage which substantially remains in sizeable lumps.