Fish Quality Control

Project Summary - Project nº2017-1-NL01-KA202-035223

The European coastal regions are characterized by a strong tourism industry, based on coastal tourism, beaches, leisure and nature. These tourist economies are based on a high level of gastronomy; guests receive excelente food quality in restaurants, where the local (Maritime) food finds its way to the kitchens. To maintain this high quality of gastronomy and secure it for the future, quality chefs are need, able to process local food – products in na innovative and sustainable way in the kitchens. In doing so they to promote the region as a tourist and gastronomic region. However, the coastal regions have a shortage of chefs, which are able to make the necessary innovation. The labour market is in need of new skills, because the job is changing.
Each country Cooking@Sea will develop the right network with gastronomical companies and restaurants and identify future proof skills of the gastronomical industry, test them and secure them in collaboration with the network of restaurants and partners organizations from the region. Skills that are highly importante for the cook of the future are; the pursuit of excellence, creativity, sustainability and the ability to process the regional product in (new) dishes.
This ebook is one of the products of the Cooking @ Sea project, and aims to give a small sample of the traditional and innovative gastronomic richness of each region of the partner countries involved in the project. It gathers some recipes made during partner meetings. The recipes involve fish, seafood, local agricultural or wild produce, which makes the recipes rich in unique flavors, sustainable and dynamic for the local economy.

Fish and seafood

Hiiumaa - Estonia

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1 - FISH
Fishery products can be grouped into fish, molluscs and crustaceans.

Fish - are animals that belong to the vertebrate class and breathe through gills that allow them to absorb oxygen present in water and, in some cases, atmospheric oxygen. The gills communicate with the outside through chambers and crevices in the case of cyclostomes and elasmobranchs. In the case of teleostome fish, the branchial cavities are protected by operculum.

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• Cyclostome fish have a cartilaginous skeleton and bare skin. They have no jaws and seven gill chambers are opened on each side of the head. Examples: sea lamprey and river lamprey.

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Lamprey

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• Elasmobranch fish have a cartilaginous skeleton and placoid scales. They have five gill slits on each side of the head and an asymmetric caudal fin. Examples: sharks, tope, ray, flake, purple-legged.

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Ray

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Purple-legged

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Flake

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• Teleostome fish may have a cartilaginous skeleton, a straight hedge tail (sturgeon) or a bone skeleton and a homocence tail (teleost). They have complete mandibles and a branchial cavity on each side of the head.

Sturgeon

• Teleosts are subdivided into asymmetric fish (plaice noun, wide-eyed flounder) and symmetrical fish.

Plaice noun

Wide-eyed flounder

Eel

Swordfish

Moray eel

The group of symmetrical fish, depending on the position of the pelvic fins in relation to the pectorals, comprises teleodes, apodes (eel, sapphire, moray eel, swordfish), abdominals (sardines, mullet), jugulars (cod, hake), thoracic with a dorsal fin (snapper, bream, grouper) and thoracic with two dorsal fins (redfish, horse mackerel, tuna, striped red mullet).

Cod

Sardine

Grouper

Tuna

Mollusks - are invertebrate animals, soft-bodied and without articulated limbs and their classification is made according to the type of shell.

• Cephalopods, molluscs with no evident or absent external shell and mouth surrounded by eight to ten tentacles with suction cups (octopus, cuttlefish, squid, pot).

Octopus

Squid

• Univalve mollusks (for example, conch, you know) have a single shell and bivalves have two shells (for example, cockles, clams).

Cockles

Clams

Crustaceans - are invertebrate animals, with articulated appendages arranged in pairs and the body covered by a chitin shell, calcified or not. Most crustaceans are decapod (five pairs of legs finished in a nail, claw or pincer). The only non-decapod species of interest is perceives.

• Decapod crustaceans can be classified into brachyurus, with a reduced and non-edible abdomen (crab, spider crab) and macruros, with a developed and edible abdomen.

Crab

Spider crab

Shrimp

Lobster

Macrust crustaceans comprise the subgroups: swimmers (shrimp, gamba) and walkers (lobster, crayfish, lobster).

Chemical Composition and Changes

Calle - France