Fishy Facts!
Some consumers think ‘fish is fish’ regardless of the species of fish. This is a fallacy. Different species of fish have different textures, mouth feel, taste and command different prices. The difference in the prices of fish depends not only on the different characteristics of the fish but also on supply and demand. So, some species of fish which one finds to be good is surprisingly relatively cheap because the demand is low if e.g. few people have ‘discovered’ it.
To elaborate, the price of tuna steak and tuna toro are very different due to the differences in taste and in their supply. Tuna toro is the part of the belly nearer to the head and has a very smooth mouth feel because of its high fat content. It tastes good and there is only that much belly in a tuna, so supply is low, hence it commands a higher price compared to tuna steak.
Fish Fillet Yield
On the surface, fish fillet seems expensive compared to whole fish. Because a whole fish has parts that cannot be consumed such as gills, gut, bones, skin and scales, its price per kg has to be lower than the price of fillet per kilo. One can only get fillet of about 30 to 40% of a whole fish depending on species, size, trimming requirements and whether it is skin-on or skinless. For example, if the weight of a whole fish is 1kg, then the weight of fillet obtained from that fish is about 300-400g.
Example 1 : if the weight of fillet that can be obtained from whole fish A is 30% then one would need 3.3 kilo of whole fish A to get 1 kilo of Fish A fillet. Assuming whole fish A sells at $3 per kg, 1kg of fillet would cost $10.
Example 2 : if the weight of fillet that can be obtained from whole fish B is 40% then one would need 2.5 kilo of whole fish B to get 1 kilo of Fish B fillet. Assuming whole fish B sells at $4 per kg, 1kg of fillet would cost $10.
To illustrate, the prices of fillets derived from differently priced whole fish giving different fillet yield and excluding labour cost are as follows:
| 30% yield | 40% yield | ||||
| Fillet Price | Whole Fish Price | Whole Fish Price | |||
| $ 10.00 | /kg | $ 3.00 | /kg | $ 4.00 | /kg |
| $ 20.00 | /kg | $ 6.00 | /kg | $ 8.00 | /kg |
| $ 30.00 | /kg | $ 9.00 | /kg | $ 12.00 | /kg |
| $ 40.00 | /kg | $ 12.00 | /kg | $ 16.00 | /kg |
| $ 50.00 | /kg | $ 15.00 | /kg | $ 20.00 | /kg |
The Economic Utilization of Fish by-Products in the Seafood Industry.
The end consumer of fish fillet benefits from what can be perceived as “free” labour in the production of fillet. This advantage is not the result of the fish industry’s generosity or charitable spirit; rather, it stems from the utilization of various fish parts that might otherwise go to waste. For instance, the fish meat that attached to the bones can be efficiently extracted using a separator and transformed into surimi, a versatile ingredient commonly used to produce fish paste and similar products. Additionally, the gills and intestines can be processed into organic fertilizers. Fish bones, too are valuable; they can be converted into bone meal for animal feed or processed to extract for human consumption
Fish Skin Beneficial Value
Fish skin itself also has significant economic and nutritional value. Rich in collagen and nutrients, fish skin can be utilized in a variety ways, including as a source of gelatin, in pharmaceutical or cosmetic products. Fish skin especially has gained popularity as crunchy snack food n many Asian countries. It is typically fried until crispy and seasoned with various spices or flavors, which is healthier alternative to traditional potato chips. In addition to being a snack, fish skin also used at certain Asian culinary due to its unique texture and flavor.
FISH SKIN CHIP 炸鱼皮
Hot and Red
Prawns consume food that contains astaxanthin, a red-orange coloured pigment that is released when they are cooked. The protein coating on their exoskeleton (the “shell”) is broken down due to the heat from cooking and thus this reveals the vibrant red-orange colour of prawns (as well as lobsters and crabs too!).
Spoilage and Turning Nasty
The prawn’s enzymes within its head and digestive tract get released if the prawns are not properly stored. These enzymes remain active (even after they’re dead) and start breaking down proteins within its own flesh, turning it mushy and losing its bouncy and almost-crunchy bite. As such, it is very important to keep prawns in cold temperatures to inactivate the enzymes, keeping the prawns fresh longer and not spoil quickly.
They ‘Sea’ You! They Have Eyes to See, and Shells to Swim.
Thought they are blind? Scallop have a lot more eyes than we do! Scallops have about 10 to 100 eyes located at the edges of their shells that can detect motion in the waters. This help to warn scallops of incoming predators. When predators are near, scallops can also fly (through the water)! They open and close their shells using their adductor muscles (the part that we eat), causing water to be sucked in and forced out, creating short bursts for the scallops to escape!
The Fairest of Them All
Scallops are bivalves (having two shells) just like clams, mussels, cockles and oysters! However, while other bivalves are eaten whole, most people only eat the thick white adductor muscle in scallops (Yes, the white bouncy scallop meat). This muscle helps scallops to open and close their shells, and it’s not for filter feeding. As such, it is less likely to accumulate toxins in the water, so enjoying scallop meat is considered much cleaner than other bivalves.