Like meat and poultry, seafood products are excellent protein foods and an excellent source of minerals and vitamins.

There are more than 200 species of fish and shellfish sold in the United States. If you are looking for variety, they give you more choice than any other food group. You can buy fish and shellfish fresh, frozen, and canned.

TYPES

The types of seafood procured by the Navy for use in the GM are listed next . These items are prepared and handled under contract specifications to ensure top quality. When requesting these items from a supply activity, you should clearly identify them by national stock number and description.

Figure 6-7.-Fish and shellfish authorized for GM.

Seasonally and locally available fresh and frozen fish items are authorized for all GMs through the Department of Defense subsistence offices.

Seafood is highly susceptible to spoilage, and receipts from either Navy or commercial sources should be carefully checked for quality. Refrozen seafood should not be accepted; it will usually have soft, flabby flesh, a sour odor, and may show discoloration. Occasionally, you may have to use fresh fish on your menu and you should be able to distinguish the good products from bad.

Fin Fish

Fish is an excellent source of protein, minerals, and vitamins. Fin fish (vertebrates) have backbones and fins. Examples include salmon, catfish, cod, flounder, haddock, perch, pollack, rockfish, trout, and whiting.

All fresh fish will spoil rapidly if mishandled. Keep under refrigeration and use within 3 days of receipt. Keep frozen fish at 0F or below. Thaw fish at 36F-never in water. Handle thawed fish carefully to prevent breakage. Never refreeze fish once thawed.

Most GMs purchase fish in the form that it will be prepared. Fresh fish may be purchased in a variety of cuts or forms as illustrated and described i  ure -

When you are buying fresh fish locally, you should check for quality and freshness. Fresh fish should have the following characteristics:

Figure 6-8.-Market forms of fish.

Figure 6-8.-Market forms of fish-Continued.

Eyes-bright, clear, and full Gills-reddish pink and free from slime Scales-adhering tightly to the skin, bright colored with characteristic sheen

Flesh-firm and elastic, springing back when pressed, not separating from the bones Odor-fresh, free from objectionable odors

Fresh fillets, steaks, and chunks should also have a mild, fresh odor, and the flesh should have a fresh-cut appearance without any traces of browning or drying.

Frozen fish compares favorably in appearance, flavor, and food value with fresh fish and may be used interchangeably. Frozen fish should be delivered still frozen and should remain frozen until just before it is cooked.

Frozen fish fillets and steaks should be thawed gradually under refrigeration and used as soon as possible thereafter. The ideal temperature range for the thawing period is 36F to 38F. During the thawing period, the fish should be kept in the box just as it was received from the supplier. The box furnishes insulation that permits all the fish to thaw uniformly. If not properly protected fish is thawed at temperatures that are too high, the surface may begin to spoil before the inside is completely thawed. Frozen, breaded seafood products should not be thawed before they are cooked. In general, a few helpful rules include the following:

The amount of fish thawed should not exceed the amount to be served.

Fish should be thawed just before it is used; it should not be refrozen.

Seafood products should not be thawed under cold running water.

Shellfish

Shellfish have a partial or complete shell covering. There are two classes of shellfish. Crustaceans have semihard to hard shells over the back and claws and soft shells under the body. Shrimp and lobster are examples. Mollusks have two very hard shells of the same size, which are tightly closed when the mollusk is fresh. Sort and discard any open shells before cooking. Clams, oysters, and scallops are examples.

The chief varieties of shellfish available from Navy or commercial sources for use in the GM include clams, crabs, lobsters, crawfish, oysters, scallops, and shrimp.

CLAMS.- Clams are procured as either frozen or canned minced. They are shucked and packed in natural juices. Clams are available as either frozen regular or individually quick frozen (IQF). They should not be thawed until they are to be used. IQF clams are easier to handle since only the amount needed is removed from the container. Once removed, they should not be refrozen, but they should be drained and used in chowder. Canned clams should be drained and used like the frozen ones.

CRAB LEGS.- Crab legs are a similar food item in flavor to lobster. The legs should be split before cooking. Steam or boil and serve with lemon wedges and drawn butter.

CRAB MEAT.- Crab meat is available in tamed and frozen forms. It maybe used in crab cakes, salads, and sandwiches. Both forms are fully cooked and ready to use. Frozen crab meat, once thawed, should be used immediately. Do not refreeze.

LOBSTER.- Lobster is one of the largest species of shellfish. There are two types: northern lobster and spiny lobster. Northern lobster, the true lobster, is distinguished by its large heavy claws.

Whole lobsters are available fresh and frozen. When cooked, the shell turns a bright orange-red color. Fresh and frozen lobsters are very perishable. Keep fresh lobsters alive until ready to use. Do not freeze. Frozen whole lobsters are commercially available wrapped in polyethylene film. Do not thaw before cooking. Keep frozen at 0F or below. Follow the AFRS for cooking directions. Be sure not to overcook or lobsters will be tough and dry.

Spiny or rock lobster is distinguished by the absence of large claws and by the presence of its long slender antenna and many prominent spines on its body and legs.

CRAWFISH.- Crawfish or lobster tail is sometimes called langosta and is nearly worldwide in its distribution, ranging through the tropical, subtropical, and temperate waters of the Atlantic, Pacific, and Indian Oceans. In the United States it is found in Florida and southern waters.

The meat of the crawfish comes almost entirely from the tail. The frozen tails of several species weighing from 4 ounces to more than 1 pound each are sold on the market.

OYSTERS.- Shucked oysters are those that have been removed from the shell. Shucked oysters should be plump, have a natural creamy color, have a clear liquid (natural juices), and be free from shell particles.

Fresh shucked oysters are generally packed in metal containers or waxed cartons. The cartons should be refrigerated or surrounded by ice.

Pacific and Eastern Gulf oysters are available shucked, frozen, and packed in natural juices. They are also available IQF.

IQF oysters maybe issued without thawing an entire batch, Frozen shucked Pacific oysters are larger than the East Coast varieties. All oysters, once thawed should never be refrozen. They should never be eaten raw. For best results, thaw just before cooking.

If frozen breaded oysters are to be deep fried, then keep them frozen until ready to use.

SCALLOPS.- Scallops are shellfish, similar to oysters and clams. The excellent flavored adductor muscle, sometimes called the eye, is the only edible part of the scallop.

The Navy procures frozen sea scallops. When thawed, they have a sweetish odor. Frozen breaded scallops are available. They may be deep-fat or oven fried.

SHRIMP.- Shrimp are caught in all the coastal waters from Maine to Alaska. Although shrimp vary in color when raw, they differ little in appearance or flavor when cooked. Green shrimp is a commercial term used to denote raw shrimp.

Shrimp may be procured raw, whole; raw, peeled and deveined; raw, breaded, IQF; and in breaded molded shrimp portions.