21 Fish and Shellfish

Fish is similar to poultry and meat in that it has protein, fats, and water. Fish have very little connective tissue. Fresh, frozen, or canned fish are available whole or in the form in which they will be cooked, such as fillets or cubes.

Inspect fresh fish closely before purchasing. Store fresh fish on ice and use quickly. Keep frozen fish well wrapped and in the freezer. You must know the different handling and storage methods for each type of shellfish.

Cooking fish and shellfish provides a variety of options, including grilling and moist cooking techniques. Garnishes for fish and seafood might include sauce, citrus wedges, or seasoned butter.


  • pdf version of Unit 5, Chapter 21
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 6:44 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:44 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:44 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:44 AM
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