Fish shop

The fish shop is a market of Poisson S and seafood, whereas the Boucherie is one of meats of Oiseau X and Mammifère S (including the marine mammals). The Batrachian S, the Reptile S and the animals of the others junction S, being less current, could be in one or the other of these establishments, the fish shop being however the place indicated for the marine species, except the mammals. To work in a fish shop is the trade of a fishmonger .

The fishmonger is the intermediary between the Pêcheur - or the stockbreeder - and the Cuisinier or the Consommateur. It côtoie, by its knowledge, the ichthyologist and the gastronome. Its work includes/understands the transformation, the conservation and the inspection of its products and the service to the customers. On the scales of the Factory S, several tasks of the fishmonger are automated.

Fish

to Voir the List of fish of sea used in kitchen .
to Voir the List of fish of the lakes and rivers used in kitchen .
See the list of fish and smoked or dried seafood

One consumes many fish species throughout the world, they prepare also in many ways. Among fish the most fished for human consumption, one finds the Morue, the Sardine, the Hareng, the Flétan and the rosefish. One makes more and more Pisciculture, current fish of breeding being the Saumon of the Atlantic and the Tilapia. Contrary to the everyday usage that one makes of the Viande S of butchery, the fish consume very well Cru S, as in the Sushi S. In this chapter, the Japan board often freeze their fish before consuming it believed, which purifies it Bactérie S and parasites (Nématode S. the fish also pass by the state of the firm flesh, called Rigor mortis . The fish are sold whole, scaled, éviscérés, étêtés, threaded or crossed in Darne S, and this, at the fresh state, frozen or transformed by Salage, Fumage, Marinade or Cuisson.

Usual stages in the preparation of a fish net:

L' éviscération opens the belly and extirpates the bodies.
L' écaillage removes the scales, if it is necessary, while scraping.
Le filetage raises the net while cutting the flesh according to the possible spinal column and edges.
Le dépiautage raises the skin, with the knife, on a board by applatissant the net.
Le rinçage removes the impurities or contaminants of any kind with water.
Le désossage removes the edges difficult to circumvent with threading, it can belong to the mirage.
Le mirage removes the parasites or the impurities with the knife and the tweezers. See the section Parasitic

Others that the Flesh of the body (in nets or slices), one recovers and transforms various parts in fish, in particular the Os of the head and of the Spinal column, the Joue S, the language, the swim Bladder, the Foie, the Huile, the egg S, the rope and even the Estomac and the Tripe S. the fish bubble is called Fumet. Certain fish are sold in nets with skin, like the Saumon.

Nutritive qualities of fish, like their content of “goods” fatty-acids, attract eaters more and more; the areas which produce much meat consume some little traditionally, but the Japan board already made a preparation of it - the sushis - which conquered several civilizations.

Characteristics of the cartilagineux one

The cartilagineux fish are strongly distinguished from the osseous fish, which are Phylogénétique lies closer to the Mammifère S! Their main feature is not to have any bone besides their teeth.

One eats sharks of various sizes, their rather fatty, adequate flesh being for the manuring, and nevertheless with the subtle taste. This is why they is accompanied well by spices and marinades. The common Dog-fish, or “ dogfish ”, has a fine white flesh and the Maraîche, or “ calf of sea ” has large rosy muscles which become very tender. The Aileron S of Requin S, rich in some Cartilage S can be very required, just like their oil. In the flesh of the Lamnidé S one finds a red muscle wine, where the shark stores its blood, which can be connected with the Foie.

The wings of Raie S (pectoral fins) constitute the essence of the flesh of those; they include/understand two thin nets of flesh, separated by a thin cartilage and consisted of parallel tubes.

These fish eliminate part of their urea in their flesh, enabling them to keep their osmotic balance with sea water. This is why it is important to cool them well and of the dépiauter quickly, in order to avoid a turn with the Ammoniac, earlier than at other species.

Parasites

The Nématodes are round worms, of which many species parasitize the plants or the animals. Those which live our fish generally go up the food chain ending in a Marine mammal, the such Phoque, which releases, with its saddles, the eggs in sea water. Some cases of Parasitose S were listed on various continents, often because of marinaded fish, in particular the Hareng, which was not frozen or not salted sufficiently a long time. Cooking remains the best remedy against these worms, acidproof digestive their usual hosts. The fish do not place all of the parasites in their flesh and all parasitize them are not adapted to the human one.

The Cod, or Cod, being one of fish the most known and snuffed in Atlantic Northern, is also one of the fish whose flesh can be very parasitized. To insulate these worms, the fish shop carries out a mirage nets on a translucent table placed on fluorescent lamps, where, using the grips and of a blade, one makes some notches allowing to see sufficiently through the flesh and one easily locates the worms by their opaque color. One can also detect them with a lamp Ultra-violet you in the obsurity, where to isolate them with the assistances from Solution S (Saumure).

Seafood

Molluscs

One consumes many Bivalve S, with articulated shell, the such mould S, knives of sea, Palourde S, Huître S, Pétoncle S and Mye S (or hull S), some Gastéropode S, the such Buccin S and Bigorneau X (snails of sea), and Céphalopode S like the Pieuvre S and the Calmar S.

The majority can be preserved living a few days with Glace or more in a Vivier. The oysters, with the expenses, can preserve themselves a long time. The bivalves have a muscle to be closed again, which forms the consumed part of the scallop . The varieties of the market go from the Pétoncle princess, with the giant Pétoncle; the species usually fished in the east of the Canada are either ivory or orange, two species overlapping geographically. One eats also the Rave (eggs) of scallop. The shells are cooked well with the vapor, some of them creating their own water necessary to cooking, like the myes, contrary to the moulds. In the squids, one eats the tube of the body, which one removes the cartilages, and the tentacles, which one removes the mouth in the center; the bodies must be removed about it quickly, to avoid the Autolyse.

Shellfish

The most current shellfish are the Crevette S, the Homard and the Crabe S and the Langoustine. The shrimps usually sold with the Canada, one finds the Scandinavian Crevette, also called'' shrimp of Matane'', where it is transformed, and the striped Crevette, more gross, coming from the hotter seas. Among the crab species, one finds the Crabe of snows and the Crab oil cake.

The shellfish cook generally quickly. In shrimp one sees the color passing from the gray to the pink. The lobsters, cooked in carapace, change brown green with the bright red. One consumes of it the flesh, whose large one is in the tail and who ramifies in the shoulders and the legs, the liver (make-up) and eggs. The lobster is preserved alive in fish pond and can survive one day or two in the refrigerator, with a minimum of moisture. The crab less generally resists the free air. One is satisfied with the crab sections, containing all the legs on a side, forsaking the bodies.

See Too

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