2 advantages of farmed fish
Can be bred to size and weight specifications
More economical (cost effective)
2 disadvantages of farmed fishing
- Can threaten surrounding water with disease
- May use pesticides and antibiotics which can affect human health
Advantages of hook and line caught fish
Fish not required for consumption can be released quickly
Makes little impact on the supply of fish to the worlds market
Disadvantages on hook and line caught fish
Threaten other wildlife
Very expensive
Can encourage poaching
Advantages of net caught fish
Can catch large quality of fish
Large variety of reliable sources of fish
Disadvantages of net caught fish
- Many waters have become over fished
- Nets can catch endangered fish
- Can damage sea bed
Main ingredients in fish mousseline, and one use of a mousseline
Processed fish
Egg white
Cream
Seasoning / flavourings
Uses: stuffed paupiettes, quenelles
2 reasons why methods of preservation such as salting and pickling remain more popular to chilled or frozen fish
- They are traditional, well established methods from various cultures
- Provides a way of enjoying fish cold
- Alternative choice in terms of taste, texture, colour
Explain how the composition of lemon sole affects preparation and cooking method
- Flesh has delicate texture and is usually cooked quickly
- Fish of portion size is often cooked by grilling or shallow frying
- Fillets are small and delicate so are usually poached, shallow or deep fried
Explain how the composition of the following salmon affects their preparation and cooking method
- Composition is robust so can be cooked in a variety of ways
- Flesh is oily so not usually deep fried
- Fish is round so can be cut into darnes, supremes or paves
Explain how the composition of the following langoustines affects their preparation and cooking method
- flesh is tougher and more robust
- usually cooked in their shells so can be steamed /boiled / grilled
- they have intestinal tract which should be removed after shell
- if overcooked, flesh becomes rubbery
Explain how composition of squid affects their preparation and cooking method
Squid contains a quill which must be removed before cooking
Flesh is rubbery so is usually cooked very quickly
Flesh is usually scored to prevent retraction upon contact with heat
Explain how composition of scallops affects their preparation and cooking method
- Scallops come in shell which is removed before shallow frying or grilling
- can be steamed in shell
- coral is usually removed
- texture of flesh is tender when raw and should be cooked quickly to prevent becoming tough
Explain effect of shallow frying on composition of mackerel in regards to fats
Fats liquefy causing flaky structure to become more delicate and separate
Explain effect of shallow frying on composition of mackerel in regards to protein
Proteins coagulate, causing flesh to become firmer
