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brook trout

In this unit, you will demonstrate a good awareness of:

1. how to make fish stock by reading a recipe, by watching this video, and by doing a good drawing of the process for your workbook.
2. how to make a veloute sauce and a bercy sauce.
3. everything below

Most of the fish we eat is not wild.

Over many generations most edible varieties of fish have been bred away from their wild state to a standard of tenderness and flavor that we have come to expect as natural.

a salmon farm in British Columbia

Most fish in the wild are not like that. The quality of most fish is dependent on a number of factors –

* where it swam,
* what it ate,
* how and when it was caught

– all of these factors means quality and supply can vary from season to season or even from day to day.

The fishing industry has tried to control some of the factors by farming the most popular varieties of fish, such as salmon, trout, and catfish.

Food School, meet School of Fish

Farmed fish grow faster than their counterparts in the wild, and they are often more tender and richer tasting.

Farmed fish are harvested without suffering the stress and damage of being hooked or netted, and they are processed closer to the time and nearer to where they are caught.

Some categories that make fish different from one another:

* fresh water (i.e. lakes, streams and rivers) and salt water (i.e. oceans)
* roundfish and flatfish
* lean and fatty fish
* wild and farm fish

Unless you are purchasing from a boat at the dock, chances are the fish you buy is several days to a week old.

Although fish are stored at near-freezing temperatures on board ship, fish flesh is highly perishable, so it’s important to know the signs of freshness:

* firm flesh, when you poke the side of a fish in its thickest portion, the imprint of your finger should spring back.
* clear, bulging eyes; reject any with flat, sunken, or cloudy eyes.
* bright gills; lift the gill flaps at the back of the head. the gills should be bright red or pink, without hints of brown or gray. Although the gills are not eaten, they are the best early indicators of decay.
* shiny scales; if a fish has scales, they should be shiny and firmly attached. The skin color should be bright, with no blemishes or bruises under its surface.
* no odor; fresh fish has no odor except possibly the faint aroma of seawater.

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