Purchasing - Chapter 22: Fish

Fish22YOU SHOULD BE ABLE TO:Explain the selection factors for fish, including government grades.Describe aquaculture.Differentiate between mollusks and crustaceans.List several varieties of fish.YOU SHOULD BE ABLE TO (CONT.):Define various marketing terms for fish products.Illustrate various market forms of fish.Create product specifications for fish.Describe the process of purchasing, receiving, storing, and issuing fish. PURCHASING FISHMost frustrating purchasing taskFew suppliersMust take what is availableFresh fish may be “tired”Requires in depth product knowledgeSELECTION FACTORSIntended useExact nameMore than 200 varieties sold in U.S.Industry is fond of re-naming fishMarket terminology is importantDo not rely on “standards of identity”SELECTION FACTORS (CONT.)U.S. Government GradesNational Oceanic and Atmospheric Administration publishes grade standardsBased on appearance, odor, size, uniformity, color, defects flavor, texture, and point of originFour Grades: A, B, C, SubstandardSELECTION FACTORS (CONT.)Packed under federal inspection sealFish not subject to mandatory federal inspectionRequire that fish carry U.S. grade designationRequiring inspection limits number of suppliersSELECTION FACTORS (CONT.)Packers’ BrandsFresh fish don’t carry a packers’ brandProcessed fish products aboundBrand name may be only guide to consistencySELECTION FACTORS (CONT.)Product sizeImportant selection factorShellfish sized by count based on 10 poundsNo specific weight for some products – must indicate a range of weightsSELECTION FACTORS (CONT.)Product yieldSize of containerType of packaging materialPackaging procedureIndividually quick frozen (IQF)Packed on iceFresh frozen fish: trimmed, cut, IQF SELECTION FACTORS (CONT.)Product formMany forms of processed and convenience fish productsPreservation methodFrozen, dried, smoked, refrigerated, ice-packed, cello packed, chill packed live, live-in-shell, cannedPacking medium: water, oilSELECTION FACTORS (CONT.)Point of originInfluences character, flavor and textureCan advertise point of originSubstitutions cheat customers and violate truth-in menu regulationsTrust the SupplierSELECTION FACTORS (CONT.)Point of originInfluences character, flavor and textureCan advertise point of originSubstitutions cheat customers and violate truth-in menu regulationsTrust the SupplierPURCHASING FISHAcquire reference materialContact FDA office for list of suppliersDecide on exact product and qualityConsider shopping aroundRECEIVING FISHCheck Quality“Slacked-out”?Live fish and live-in-shell crustaceans should be active and heavy for their sizeFrozen fish should be frozen solid with no signs of thawingNo dents, rust, dirt or swelling of cansRECEIVING FISH (CONT.)Was the right item received?Weigh or count the merchandiseStore FDA Interstate Certified Shellfish Shipper’s tagVerify pricesSTORING FISHFresh fish and shucked shellfish -- 32°F and no less than 65% humidityBest stored on a bed of ice covered with wax paperLive fish in tanksFrozen fish at or below 0°F; less than -10°F ideal Cans and bottles in 50°F to 70°F storeroomISSUING FISHMost fish goes directly into productionUse issue documentsFollow proper stock rotationMust not take more than is neededIN-PROCESS INVENTORIESGreat risks associated with fishDo not handle unnecessarilyDo not pre-prepare more than chefs can use during a shift