Abstract

Fish holds a special place in French classical menu, where it forms a separate course called poisson. Fish and shellfish can be used in almost any kind of preparation. The texture of this meat is very different from the other meats. The physical and the chemical structure of this meat is entirely different from the other meats and that is the reason why it is grouped into different category altogether. The highly perishable nature of this commodity has led to its preservation, as people did not want to be devoid of the nutrition that it provides. Fish is rich in protein content and some of them are rich in oils.