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G11T2W4 Over decades, the demand for fish has been on the rise. Fish is an important source of food with high nutritional value. In South Africa, fish makes up a significant component of the economy. As such, there is a need to understand the classification of fish, its uses and how to go about purchasing, preparing and storing it. Factors to consider when purchasing and storing fish and shellfish Fish is a highly perishable food and as such, knowing the signs of what to expect in a fresh fish is helpful. When purchasing fish, it is important to consider a number of things, from its general appearance (which should be blemish free) to its texture (moist and shiny), and its smell (almost odorless) to its Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

colouring (bright pink gills instead of pale brown) and shape of eye (plump as opposed to sunken in). Once bought, fish should either be prepared and served immediately or stored at a very low temperature (0-1°C for up to 2 days, or for longer periods at a temperature of -18°C). To ensure the freshness of shell fish, it should be bought while still alive or completely frozen. Any shellfish that doesn’t close its shell when handled before cooking should be discarded (as it is most likely dead and therefore not fresh). Shell-fish can be stored at a temperature of 1-4°C for a week while alive, or frozen at -18°C. Different ways of preserving fish –pickling, smoking, air-drying and canning - can be used to increase the shelf-life of fish and some types of shellfish. Uses of fish - fish is mostly used as the main part of a lunch or dinner dish (e.g. fish and chips) - fish can also be used as an ingredient in many other dishes (e.g. fish cakes, fish pate) - when served in smaller portions, it can be the perfect appetizer - fish can sometimes be served as part of a breakfast - pickled fish is often used in salads and sandwiches - dried fish is also known as bokkems, a type of fish biltong - shellfish can be used for both starters and main meals - fish extracts are often used in medication - fish bones and other parts are commonly used in refining beverages or making glue and fertilizers - fish bones and scales, as well as seafood shells, can be used to make jewellery Classification of fish and seafood 1. Origin Salty water fish are found in oceans and seas where the salt level in water is very high (e.g. hake, tuna, kingklip, sardines and salmon). Fresh water fish are found in rivers, lakes and estuaries. They include catfish, tuna and some eels. 2. Flesh Oily fish contain high levels of omega-3 oils. Such fish include trout, sardines, salmon and Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

anchovies. Dry or white fleshed fish are far less oily and much paler in colour. These include fish like kingklip, cod and hake. 3. Shape Flat fish are flat in shape, with eyes pointing upwards at the top of their heads. They are found on the ocean floor and include species such as sole, plaice and halibut. Round fish have circular or oval body structures with eyes on either side of their up-right bodies. Such fish include cod, haddock, kingkilp, tuna, trout and bass. 4. Shellfish Shellfish includes mollusks (like clams, mussels and oysters) as well as crustaceans (like , prawns, crabs and lobsters) - effectively shellfish is any type of seafood that has a shell in which it can be cooked and sometimes served. 5. Cephalopods Cephalopods are those marine animals that have massive heads with extended arms and/or tentacles and a common ability to skirt ink as a defense mechanism. They include species such as squid, octopus and cuttlefish. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Portion sizes and accompaniments Most fish dishes are served with a starch accompaniment such as potatoes (mashed, baked, chips, etc), rice or pasta. Butter based sauces - like beurre blanc, browned or garlic butter – are useful on grilled, baked and boiled fish dishes, while mayonnaise based sauces – such as hollandaise and tartar sauce – are good accompaniments for fried and poached fish. A widespread accompaniment to the common fish and chips meal is the combination of salt and vinegar, while sushi is best served with wasabi and pickled ginger. Portions are generally set at the following sizes… - 500g when served whole (head and all) - 250g for fish on the bone - 250g for fish steaks - 125g for fish fillets Glossary perishable An item that can go bad rapidly shelf-life The amount of time a food item can be stored before being deemed unfit for consumption appetizer A small dish or starter served before a main course bokkems Salted whole fish, like fish biltong The mouth of a large river at the point where the tide (normally sea or ocean) meets the estuaries water stream mollusks The largest group of named marine organisms Called Japanese horseradish although not actually from the horseradish plant. A condiment wasabi with a mustard like temperature Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International