Round Fish Fabrication

Fresh, dressed Barramundi (Farm Raised)
Dressed: Whole with viscera removed
Viscera: internal organs
Store chilled on ice in self-draining container



Checking for freshness:
SMELL, should be pleasant, slight sea smell
EYES, clear and full, not sunken
GILLS, intact and bright red
TEXTURE, firm fleshed, springs back on touch
FINS and SCALES, moist, full, minimal drying
APPEARANCE, moist and glistening, no bruising, dark spots








Students intently evaluating final production:
Pan-Fried Barramundi and Salmon Croquettes

Scandinavian Cuisine

Clockwise from top left: Roast Pork with prune and apple stuffing, Yellow Split Pea Soup w/ Sherry, Stuffed Pork Loin with tourneed carrots and pan fried potatoes, Swedish Meatballs

Scandinavian Cuisine

"Land of the Midnight Sun"

Food from Sweden, Norway, Denmark, Finland, and Iceland

Common ingredients:

• Plenty of seafood, especially cod, salmon and herring
• Forest game: elk, rabbits, reindeer
• Cheese, cream, sour cream, butter
• Flavorings: dill, horseradish, cinnamon, cardamom, allspice, anise, fennel, nutmeg, caraway
• Cold climate vegetables: cabbages, winter squash, beets, carrots, potatoes, cucumbers
• Apples and berries; rye bread

Smorrebrod: type of canape, thin bread or cracker, topped with assorted meats, cheese or seafood

Smorgasbord: buffet style service with a large amount of meats, seafood, vegetables, salads, cheeses and breads

Aquavit: "water of life" a strong liquor made from potatoes or grains; flavoring comes from caraway, anise, fennel, coriander, star anise

Gravlax: salmon cured with salt, sugar, and dill

Frikadeller: ground meat mixture that is made into meatballs, patties, or used as forcemeat