Culinary Choices, About Turkish Seafood
Fish, seafood types and how to understand if it’s fresh. Fishery products are divided into two types: fish (seafood with fin and backbone) and shellfish (shellfish with a shell but without a spine).
Fishes: Like red meat and poultry, fish meat consists of water, protein, fat, vitamins and minerals. However, it is structurally different from others: Fish meat contains very little connective tissue. As a result, the fish is softer than other meats and cooks faster than other meats even at low temperatures.
Fish are divided into two parts according to their shape. Round Fish swims upright. It has eyes on both sides. Their shape can be oval, round or flattened. Trout and sea bream are examples of this species. Flatfish, on the other hand, are classified under this name because they swim horizontally in the water. They usually stop without moving at the bottom of the water. One side goes dark and the other white. The backbones are horizontal. In addition, fish can be divided into three parts depending on the activity level: The meat of fish with little activity is lean, its structure becomes more sensitive. They have a lighter taste than fish with a high level of activity.
Therefore gentle and moist cooking methods such as steaming and poaching are suitable for these types. Examples of these fish are shield, tongue or flounder (flat / flat), cod (cod), white fish (round / round).
The meat of medium-active fish is a bit fatter and the color of the meat is a little darker. Almost all cooking techniques are suitable for these types. Sea bass, mullet, pike, coral are examples of fish in this group. Highly active fish have fatty and relatively dark meat. Dry cooking techniques are suitable for these fish. Salmon, tuna, mackerel, trout are examples of fish in this group.
How is the fish understood if it is fresh?
1- The eyes of the fresh fish are bright and curved outwards. When the fish begins to lose its freshness, its eyes start to fog up and then it collapses inside.
2- The skin of the fresh fish becomes tense and shiny. The brightness of the skin decreases when the dandruff formation in fish without dandruff begins to fade. The cupping that occurs when you touch the fresh fish with one finger improves immediately. It shouldn’t be happy with the brightness of the fish. Because the fish can appear bright on the counter, because they are constantly sprayed with water.|
2- The skin of the fresh fish becomes tense and shiny. The brightness of the skin decreases when the dandruff formation in fish without dandruff begins to fade. The cupping that occurs when you touch the fresh fish with one finger improves immediately. It shouldn’t be happy with the brightness of the fish. Because the fish can appear bright on the counter, because they are constantly sprayed with water.|
3- The gills of the fresh fish turn bright red. This color changes when the fish is stale.
4- Fresh fish is almost odorless. When they are stale, they emit an acidic smell (ammonia).
5- The scales of scaly fish adhere firmly to the body as long as they are fresh. They are not easily separated or spilled.
4- Fresh fish is almost odorless. When they are stale, they emit an acidic smell (ammonia).
5- The scales of scaly fish adhere firmly to the body as long as they are fresh. They are not easily separated or spilled.
Grouping of Seafood according to the ingredients used.