FISH
FISH Excerpts from Book: "Principles of Food Production Operations". Introduction Fish is a very prized element in the world of Culinary Art and been acknowledged for its extraordinary features and nutrition. Seafood is the common term used to refer fish and shellfish. Fish are aquatic vertebrates (with a backbone or spinal column), having fins and gills to aid them with swimming and breathing respectively. They are found mostly in sea or oceans but few are found in fresh water as well. Shellfish are invertebrates (without a backbone or spinal column) but they have outer shells or cuticle (dead skin or outer layer of hair). They are found in both fresh and sea water. The flesh of the fish is very delicate and hence should be dealt with extreme care and utmost delicateness. The cooking time of the fish is very less and subtle methods are applied for its cooking. The oxygen-carrying myoglobin is absent in fish flesh and hence they are white in colour. The fish with high fat ...