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- Marshall Welsh & William R. Thibodeaux
- Finch Henry Job Corps Center & Nicholls State University
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Nutrition
Fish and shellfish are low in calories, fat and sodium, and are high in protein and vitamins A, Band D. Fish and shellfish are also high in minerals, especially calcium (particularly in canned fish with edible bones), phosphorus, and potassium and iron (especially mollusks). Fish are high in a group of polyunsaturated fatty acids called omega-3, which may help combat high blood cholesterol levels and aid in preventing some heart disease. Shellfish are not as high in cholesterol as was once thought. Crustaceans are higher in cholesterol than mollusks, but both have considerably lower levels than red meat or eggs.
The cooking methods used for fish and shellfish also contribute to their healthfulness. The most commonly used cooking methods are broiling, grilling, poaching and steaming-add little or no fat.
Inspection
Unlike mandatory meat and poultry inspections, fish and shellfish inspections are voluntary. They are performed in a fee-for-service program supervised by the United States Department of Commerce (USDC).
Type 1 - inspection services cover plant, product and processing methods from the raw material to the final product. The "Packed under Federal Inspection" (PUFI) mark or statement can be used on product labels processed under Type 1 inspection services. It signifies that the product is safe and wholesome, is properly labeled, has reasonably good flavor and odor and was produced under inspection in an official establishment.
Packed under Federal Inspection (PUFI)
Type 2 - inspection services are usually performed in a warehouse, processing plant or cold storage facility on specific product lots. A lot inspection determines whether the product complies with purchase agreement criteria (usually defined in a spec sheet) such as condition, weight, labeling and packaging integrity.
Type 3 - inspection services are for sanitation only. Fishing vessels or plants that meet the requirements are recognized as official establishments and are included in the USDC Approved List of Fish Establishments and Products. The list is available to governmental and institutional purchasing agents as well as to retail and restaurant buyers. Updated copies of the list are published on the Internet.
Grading
Only fish processed under Type 1 inspection services are eligible for grading. Each type of fish has its own grading criteria, but because of the great variety of fish and shellfish, the USDC has been able to set grading criteria for only the most common types. The grades assigned to fish are A, B or C. Grade A products are top quality and must have good flavor and odor and be practically free of physical blemishes or defects. The great majority of fresh and frozen fish and shellfish consumed in restaurants is Grade A. Grade B indicates good quality; Grade C indicates fairly good quality. Grade B and C products are most often canned or processed.
