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Food Basics10 (CSCA)

CSCA - Fish

BUTTERFLIED FISH Pan-dressed, boned, and opened flat, as a book. Each filet is still connected by the skin under the back bone.
COURT BOULLON Used for poaching food, e.g., fish. Three basic types: Wine, Vinegar, Milk. Does not contain any bones.
ETOUFFEE A Cajun, spicy, thick, stew traditionally made with crayfish, served over white rice. It is made with a very dark roux that uses oil as the fat. Étouffée comes from the French word “étouffer” meaning “to smother.” The term “à l´étouffée” or “à l´étovée” r
FILLET Side of the fish, the “meat” part from behind the head to the tail. Removed whole. May be boned, semi-boneless, with or without the skin.
FLAT FISH A fish with eyes on the top of its head, swims horizontally. When split down the back bone yields four filets, two from the top and two from the bottom.
GILLS Openings on the side of the fish used to obtain oxygen.
GUTTING Removing all the organs. Organs can be removed by slicing the belly. If stuffing the fish whole, organs are removed through the gills.
OMEGA 3 A polyunsaturated fat found in the tissue of fish and some plants, e.g., flaxseed and purslane. Particularly beneficial in lowering “bad” (LDL) cholesterol and elevating “good” (HDL) cholesterol. Heat destroys over half the amount of omega 3.
PAN-DRESSED Eviscerated, scaled, fins and tail trimmed. Head is removed, unless the fish is to be served with the head on.
ROUND FISH A fish with eyes on each side, swims vertically. Yields two filets, one from each side of the backbone.
SCALING Using a scaler or the blunt side of a knife, remove the scales from the flesh of the fish. Start at the tail and working toward the head, using short smooth strokes.
SIMMER Below the boiling point, ranging from 180ºF to 205ºF depending on the food you’re cooking.
Created by: CSCAStudy