Uc 11 Preparing Seafood Dishes

COMPETENCY BASED LEARNING MATERIAL
Sector TOURISM
Qualification Title: Cookery NCII
Unit of Prepare Seafood Dishes
Competency:
Module Title: Prepare Seafood Dishes
Technical Education and Skills Development Authority
University of Mindanao
Matina Campus, Davao City
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Document No.: CBLM-COOKERY-NC

Date Developed:
COOKERY NC II II-CORE-11-2020
January 2015
UC 11 Issued by:
Preparing Seafood Developed by: University of
Dishes Kiven G. Olivar Mindanao Page 1 of 148
Revision # 00
The unit of competency, “Prepare and Cook Seafood”, is one of the
competencies of COOKERY NCII, a course which comprises the knowledge,
skills, and attitudes required for a TVET trainee to possess.
The module, “Preparing Seafood Dishes”, contains training and

activities related in selecting, preparing, presenting and storing seafood in
commercial kitchen or catering operation..
In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-checks, Operation Sheets, Task Sheets,
and Job Sheets. Follow and perform the activities on your own. If you have
questions do not hesitate to ask questions and assistance from your
facilitator.
Remember to:
 Read information sheet and complete the self-checks
 Perform the Task Sheets, Operation Sheets, and Job Sheets until you
are confident that your output conforms to the Performance Criteria
Checklist that follows the said worksheets.
 Submit outputs of the Task Sheets, Operation Sheets and Job Sheets
to your facilitator for evaluation and recording in the Achievement
Chart. Outputs shall serve as your portfolio during the Institutional
Competency Evaluation. When you feel confident that you have had
sufficient practice, ask your trainer to evaluate you. The results of
your assessment will be recorded in your Achievement Chart and
Progress Chart.
You must pass the Institutional Competency Evaluation for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.
You need to complete this module before you can perform the
module on Prepare Desserts Dishes.
COOKERY NC II

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COMPETENCY BASED LEARNING MATERIAL
LIST OF COMPETENCIES
NO. Unit of Competency Module Title Code
1. Clean and Maintain Cleaning and TRS512328

Kitchen Premises Maintaining Kitchen
Premises
2. Prepare Stocks, Sauces Preparing Stocks, TRS512331
and Soups Sauces and Soups
3. Prepare Appetizers Preparing Appetizers TRS512329
4. Prepare Salads and Preparing Salads TRS512329
Dressings and Dressings
5. Prepare Sandwiches Preparing TRS512330
Sandwiches
6. Prepare Meat Dishes Preparing Meat TRS512338
Dishes
7. Prepare Vegetables Preparing Vegetables TRS512332
Dishes Dishes
8. Prepare Egg Dishes Preparing Egg TRS512332
Dishes
9. Prepare Starch Dishes Preparing Starch TRS512332
Dishes
10. Prepare Poultry and Preparing Poultry TRS512333
Game Dishes and Game Dishes
11. Prepare Seafood Preparing Seafood TRS512334
Dishes Dishes
12. Prepare Dessert Preparing Dessert TRS512335
13. Package Prepared Food Packaging Prepared TRS512340
Food
MODULE CONTENT
UNIT OF COMPETENCY : Prepare Seafood Dishes

MODULE TITLE : Preparing Seafood Dishes
MODULE DESCRIPTOR :

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This module deals with the knowledge skills and attitude required in
selecting, preparing, presenting and storing seafood in a commercial kitchen
or catering operation.
Nominal Duration : 24 hours
At the end of this module, you MUST be able to:
LO1. Perform Mise en place.

LO2. Handle Fish and Seafood
LO3. Cook Fish and Shellfish
LO4. Plate/ Present fish and seafood
LO5. Store Fish and Seafood
COMPETENCY SUMMARY
Qualification Title : Cookery NC II

Unit of Competency : Prepare Seafood Dishes
Module Title : Preparing Seafood Dishes
Introduction

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This module deals with the knowledge, skills and attitude required in
preparing, presenting and storing seafood dishes in commercial kitchen or
catering operation.
Learning Outcomes:
Upon completion of this module, you MUST be able to:
LO1: Perform Mise en place

LO2: Handle Fish and Seafood
LO3: Cook fish and Shellfish
LO4: Plate/Present Fish and Seafood
LO5: Store Fish and Seafood
LEARNING OUTCOME #1
PERFORM MISE EN PLACE
ASSESMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks.
2. Ingredients are identified according to standard recipes, recipe cards
or enterprise requirements.

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3. Ingredients are assembled according to correct quantity, type and
quality required.
4. Ingredients are prepared based on the required form and time frame.
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
CONTENTS:
1. The different classification of seafood
2. Preparing a range of seafood dishes according to enterprise standard
3. Market forms of seafood
4. Appropriate cookery methods for fish and shellfish
CONDITIONS: The students/ trainees must be provided with the following

EQUIPMENT SUPPLIES & MATERIALS LEARNING
MATERIALS
 LCD Variety of Fishes:  Manuals
Projector  Structure  Books
(Optional for - Fin Fish  Video (CD)
lecture). - Shellfish
 Overhead  Body Shape
Projector - Flat Fish
(Optional for - Round Fish
lecture).  Market form
 Television - Fillets
and - Drawn
multimedia - Whole
player - Butterfly Fillet
 Whiteboard - Steak
 Applicable  Fat Content
equipment - Lean Fish
as - Fat Fish
prescribed  Water Source
by Training - Salt Water
regulations - Fresh Water
 Electric, gas  Processed Fish
or induction - Dried
ranges - Smoked
 Ovens, - Bottled
including Types of Seafoods
combi ovens

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 Microwaves  Shellfish
 Grills and - Mollusks
griddles - Crustaceans
 Deep fryers - Octopus and Squids
 Salamander  Fin Fish
s
 Food
processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
Tilting fry
pan
 Steamers
 Baine marie
 Mandoline
TOOLS
-bowls
- Plastic wrap
- Aluminum foil
- measuring
cups
- weighing
scales
- cleaning
materials and
- linen
- serviettes
- table cloth
- aprons
- uniforms
- hair restrains
toque
caps,
hairnets

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METHODOLOGIES:
 Lecture/ demonstration
 Film viewing
ASSESMENT METHODS:
 Direct observation
 Written or Oral questioning
 Review of portfolios of evidence of third-party workplace reports of on-
the-job performance by the candidate
Learning Experiences
Learning Outcome 1
PERFORM MISE EN PLACE
Learning Activities Special Instruction

Read Information Sheet 11.1-1 on This learning Outcome deals with the
“Different Classification of Seafood” development of the Institutional
Competency Evaluation Tool which
Answer Self Check 11.1-1 trainers use in evaluating their
Refer in Task Sheet 11.1-1 on “How to trainees after finishing a competency
debone a Fish” of the qualification.

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Perform Task Sheet 11.1 -1
Read Information sheet 11.1-2 on Go through the learning activities
“Market forms of Seafood” outlined for you on the left column to
Answer Self Check 11.1-2 gain the necessary information or
knowledge before doing the tasks to
Read Information Sheet 11.1-3 on
practice on performing the
“Appropriate Cookery Methods for Fish
requirements of the evaluation tool.
and Shellfish”
Answer Self Check 11.1-3
The output of this LO is a complete
Refer to Task Sheet 11.1-3 on “How to
Institutional Competency of Cookery
fillet a fish”
NC II. Your output shall serve as one
Perform Task Sheet 11.1-3
of your portfolios for your Institutional
Competency Evaluation for Perform
Mise en Place. Feel free to show your
outputs to your trainer as you
accomplish them for guidance and
evaluation.
After doing all the activities for this

LO, you are ready to proceed to the
next LO: Handle Fish and Seafood
Information Sheet 11.1-1
“THE DIFFERENT CLASSIFICATION OF SEAFOOD”
Learning Objectives:
After reading this information sheet, the student must be able to:
1.0 To know the different classification of seafoods.
LIST OF TYPES OF SEAFOOD
FISH

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 Anchovy
Anchovies are family of (Engraulidae) of small, common, saltwater
forage fish. There are 144 species in 17 genera, found in the Atlantic,
Indian, and Pacific Oceans. Anchovies are usually classified as an oily
fish.
 Basa
The basa fish (Pangasius bocourti), is a type of catfish in the family of
Pangasidae. The basa fish are native to Mekong River Delta in
Vietnamand Chae Phraya basin in Thailand. These fish is important
food fish with an international market. They are often labelled in
North America and Australia as “basa fish” or “bocourti”. In the UK,
the species is known mainly as “river cobbler”, with “basa” also being
used in occasion. In Europe, these fish are commonly marketed as
“pangasius” or “panga”. Other related sharks catfish may occasionally
be falsely labelled as bass fish. Including Pangasionodon
hypophthalmus (iridescent shark) and Pangasius pangasius (yellow
tail catfish)
 Bass
Bass is a name shared by many different species of fish. The term
both encompasses freshwater and marine species. All being to the
large order Percifomes, or perch-like fishes, and in fact the word bass
comes from middle English bars, meaning “perch”
 Black Cod / Sable fish

Black cod is alsi used to refer to the related Paranotothenia
magellanica (Maori cod, magellanic rockcod) and to the unrelated
Anoplopoma fimbria (sablefish) and Epinephelus daemelii.
 Bluefish
The bluefish (Pomatomus saltatrix) is the only extant species of the
Pomatomidae family. It is marine pelagic fish found around the world
in temperate and sub-tropical waters, except to the Northern Pacific
Ocean. Bluefish are known as tailor in Australia. Shad on east coast
of South Africa. Elf on West Coast in Modern Greek and Similarly in

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Turkish and Russian. Other common names are blue, chopper and
anchoa. It is a good eating and popular game fish. The bluefish is
moderately proportioned fish, with a broad, forked tail. The spiny first
dorsal fio is normally folded black in a groove, as are its pectoral fins.
Coloration is a grayish blue green dorsally, fading to white on the
lower sides belly. It’s single row of teeth in each jaw are uniform in
size, knife-edged and sharp. Bluefish commonly range in size from
seven-inch (18cm.) “snappers” is much larger, weighing as much as
40 pounds (18 kg.) Though fish heavier than 20 pounds (9kg.) are
exceptional.
 Bombay Duck
The Bombay duck or bummalo, is despite its name not a duck but a
lizard fish. It is native to the waters between Mumbai (formerly
Bombay) and Kutch in the Arabian Sea, and small number are also
found in the Bay of Bengal. Great numbers are also caught in the
South China Sea. The fish is often dried and salted before it is
consumed, as its meat does not have a distinctive taste of its own.
After drying, the odor of the fish is extremely powerful, and it is
usually transported in air-tight containers. Fresh fish are usually fried
and served as starter. In Mumbai, konkan and Western Coastal areas
in India this dish is popularly known as “Bombai Fry”.
 Butter fish
The family Stromateidae of butterfishes contains 17 species of fish in
three genera. Butterfishes live in coastal waters off the Americas,
western Africa and in the Indo-Pacific.
 Blowfish
“Blowfish” redirects here, for other uses, see Blowfish
(disambiguation). “Globefish” redirects here. For another fish known
as the “globefish”, see Slender-spine porcupine fish.
“Tetraodontidae is a family of primarily marine and estuarine fish of

the order Tetraodontiformes. The family includes many familiar
species which called pufferfish, puffers, ballonfish, blowfish,
bubblefish, globefish, swellfish, toadfish, toadies, honey toads. Sugar

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toads. They are morphologically similar to the closely related
porcupinefish, which have large external spines, which are only visible
when the fish has pulled up. The scientific refers to the four large
teeth, fused to the lower and upper plate, which are used for crushing
the shells of crustaceans and mollusks, their natural prey.
Pufferfish are generally believed to be the second most poisonous

vertibrates in the world, after golden poison frog. Internal organs,
such as liver and sometimes the skin, are highly toxic to most animals
when eaten; nevertheless, the meat of some species is considered as
delicacy in Japan (pronounced as fugu). Korea (as bok) and China (as
hetun) when prepared by chefs who knows which part is safe to eat
and in what quantity.
 Bream
The common bream, freshwater bream, bream, bronze, bream or carp
bream. Abramia brama, is a European species of freshwater fish in
the family of Cyprinidae. It is now considered to the only species in
the genus Abrami.
 Brill
The Brill, Scophthalmus rhombus, is a species of flatfish in the torbut
family (Scophthalmidae) of the order Pleuronectiformes. Brill can be
found in the North Atlantic, Baltic Sea, and Mediterranean, primarily
in deeper offshore waters.
The brill have slender bodies, brown with lighter and darker coloured
flecks covering its body, excluding the tailfin; the underside of the fish
is usually cream coloured or pinkish white. Like other flatfish the brill
has the ability to match its color to the surroundings. Brills are on the
average between 40 cm to 75 cm in length and weigh up to 3 kg. Part
of the dorsal fin of the fish is not connected to the fin membrane,
which gives the fish a frilly appearance. They are sometimes confused
with the turbot (Paetta maxima), which is more diamond-shaped. On
the west of coast of Canada, local fisherman refer to the Pretrale Sole,
Eopsetta {ordannii as brill.

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 Catfish
Catfishes (order Siluriformes) are a diverse group of ray-finned fish.
Name for their prominent barbells, which resemble a cat’s whiskers.
Catfish range in size and behavior from the heaviest and longest,
Mekong giant catfish from Southeast Asia and the second longest, the
wels catfish of Eurasia, to detritivores (species that eat dead material
on the bottom) , and even to a tiny parasitic species commonly called
the candiru, Vandella cirrhosa. There are armour-plated tuoes and
also naked types, neither having scales. Despite their nae, not all
catfish have prominent barbels;members of the Siluriformes oders are
defined by the features of the skull and swimmbladder. Catfish are of
considerable commercial importance; many of the larger species are
farmed.
 Cod
Cod is the common name for the genus Gaslus of demersal fishes,
belonging to the family Gastidae. Cod is also used as part of there
species suggested in belong to the genus Gadus that are not called
cod (the Alaska Pollock)
The two most important species of cod are the Atlantic cod, which
lives in the colder water and deeper sea regions throughout the North
Atlantic, and the Pacific co found in the both western regions and
Northern pacific.
Cod is popular as food with mild flavour and flaky white flesh. Cod
livers are processed to make cod liver oil, an important source of
vitamin A, vitamin D, vitamin E and Omega-3 fatty acids, (EPA and
DHA) Young Atlantic cod or haddock prepared in strips for cooking us
called Scrod. In the United Kingdom, Atlantic cod is one of the most
common ingredients in fish and chips, along with the haddock and
place. It is also frequently consumed in Portugal, Spain, Italy, France
and Brazil, cod fish is most flaky when cooked and is white in colour.
 Dog Fish

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Squaliformes is an order of sharks that includes about 126 species in
seven families.
Members of the order have two dorsal fins, which usually no anal fin
or nictitating membrane. In most other respects, however, they are
quite variable in form and size. They are found worldwide, from polar
to tropical waters, and from shallow coastal seas to open ocean.
 Dorade
The gilt-head (sea) bream (Sparus Aurata) is a fish of the bream family
Sparidae found in the Mediterranean Sea and the Eastern Coastal
regions of the North Atlantic Ocean. It is commonly reaches about 15
centimetres (1.15 ft.) in length, but may reach 70 centimetres (2.3 ft.)
and weigh up to about 17 kilograms (37 lb.)
The gilt-head bream is generally considered the best tasting of the

breams. It is single species of the genus Sparus – the latin name for
this fish. This has given the whole family of Sparidae its name. the
second part of the binomial name, aurata, derives from the gold bar
marketing between its eyes
 Flounder
Flounder are group of flatfish species. They are demorsal fish found at the
bottom of coastal lagoons and Northern Atlantic and Pacific Ocean.
 Grouper
Groupers are fish of any of the number of genera in the subfamily
Epinephelinne of the family Serranidae, in order Perciformes.
Not all serranids are called groupers the family also includes the sea
bassers. The common name grouper is usually given to fish in on eof
the two large genera; Epinerphelus and Mycleroperca. In addition, the
species classified in the small genera Anyperidon, cremileptes,
dermatolepis, gracila, saloptia, and trimo are also called groupers.
Fish classified in the genus Plectropemus are refered to as coral

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groupers. These genera are all classified in the subfamily Epiphelinae.
However, some of the hamlets (genus Alphrestes) the hinda (genus
Cephalopholia, lyretalias (genus variola) and some others small genera
(genioplectus) are also in this subfamily and occasional species in
other serranids genera have common names involving the word
“grouper” of its own usually taken as meaning the subfamily
Epinerpherlinae.
 Haddock
The haddock (Melanogrammus aeglefinus) is a marine fish distributed
on both sides of the North Atlantic. Haddock is a popular food fish
and is widely fished commercially. The haddock is easily recognized by
a black lateral line running along its white side (not to be confused
with Pollock which has the reverse white line on black side. And a
distinctive dark blotch above the pectoral fin. Often describe as
“thumbprint” or even the “Devils thumbprint” or “St. Peter’s mark”.
Haddock is most commonly found at the depths of 40 to 133 m. (130

to 436 ft.) but has a range as deep as 300 m. (980 ft.) it thrives in
temperatures of 2 to 10 degree Celsius. Juveniles prefer shallower
waters and larger adult’s deeper water. Generally, adult haddock do
not engage in long migratory behavior as do the younger fish. But
seasonal movements have been known to occur across all ages.
Haddocks feed primarily on small invertebrates, although larger
members of the species may occasionally consume fish.
 Halibut
Halibut is a flatfish, genus hippoglassus. From the family of the right
eye flounders. Other flatfish are also called balibut. The name is
derived from haly (holy) and butt (flatfish) for its popularly on Catholic
holy days. Halibut are demersal fish which lives in the North Pacific
and the North Atlantic oceans. They are highly regarded food fish.
 Herring
Herring are forage fish, mostly belonging to the family Cluperidae.
They often move in large schools around fishing banks and near the

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coast. The most abundant and commercially important species belong
to the genus Clupera, found particularly in shallow, temperate waters
of the North pacific and the North Atlantic oceans including the Baltic
Sea, as well as off the west coast of South America. Three species of
Clupera are recognized and provide about 90 degrees Celsius of all
herrings captured in fisheries. most abundant of all is the Atlantic
herring, providing over half all herring capture.
 Ilish
Pulasa or Polaso also spelled Elish, Tenualosa ilisha, is a popular fish
to eat among the people of South Asia. A tropical fish, it is the most
popular fish with Bengalis and Oriyas, the national fish of Bangladesh
and extremely popular in parts of India such as West Bengal, Odisha,
Trputta and Southern Gujarat. Ilish also can be found in India
Assamese, Bengali,Oriya and Telugu speaking regions and in
Pakistan’s Sindh province. In Gujarat it is known as either Modenn or
Palva.
 John Dory
John Dory also known as St. Pierre of Peter’s Fish. Referes to fish of
the genus Zeus, especially Zeus faber, of widespread distribution. It is
an edible benthic coastal marine fish with a laterally compressed
olive-yellow body which has large dark spot, and long spines on the
dorsal fin. The dark spot is used to flash an “evil eye” if danger
approaches the John Dory. It’s large eyes at the front of the head
provide it with binocular vision and depth perception, which are
important for predators. The John Dory’s eye spot on the side of its
body also confuses prey, which are scooped up in its big mouth.
 King Fish
Kingfish may refer to:
- King Mackerel Scomberomorus cuvalla
- King croaker Menticirrhus app.
- Narrow-barred Spanish mackerel Scomberomorus
- White croaker genyonesmus linetus (United Kingdom)
- Cobia Rachycentron canadum (Papua New Guinea)
- Wahoo Acanthocybium salandri (Barbados)

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- Crevaile jack caranx hippos (Mauritania)
- Japanese meager argyrosomus japon (Australia)
- Yellow tail amberjack seriola lalandi (Australia, New Zealand)
- Opah lampris guttatus (United Kingdom)
- Silver gemfish rexea solandri (Australia)
- Giant trevally (sometimes travelli) caranx ignobillis (South
Africa)
 Lamprey
Lampreys (sometimes also called lamprey eels) are an order of jawless
fish, whose adults are characterized by toothed, funnel-like sucking
mouth. The common name “lamprey” is derived from lametra, which
translated from latin means “stones licker” (lambere “to lick” petra
stone)
 Lingcod
The lingcod, Ophiodon elongates or ling cod, is a fish of the greenling
family, Hexxagrammidae. It is the only extant member of the genus
Ophiodon. A slightly larger, extinct species, Ophiodon oxymandias, is
known from fossils from the late Miocene of Southern California.
 Mackerel
Mackerel is a common name applies to a number of different species
of pelagic fish, mostly, but not exclusively, from the family
Scrombidae. They are found in both temperate and tropical seas,
mostly living along the coast or offshore in the oceanic environment.
Mackerel typically have vertical stripes in their backs and deeply

forked tails. Many species are restricted in their distribution ranges,
and live In separate populations or fish stocks based on geography.
Some stocks migrate in large schools along the coast to suitable
spawning grounds, where they spawn in fairly shallow waters. after
spawning they return the way they came, In smaller schools, to
suitable feeding grounds often near an area of upwelling. From there

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they may move offshore into deeper water and spend winter in
relatively.
 Mahi Mahi
The mahi-mahi or common dolphin fish is surface dwelling ray finned,
found in the offshore temperate, tropical and subtropical waters
worldwide. Also known widely as dorado. It is one of only two
members of the Coryphaenidae family. The other being the pompano
dolphin fish.
Being referred to as “dolphin” causes it to be confused with the widely

known marine mammals called dolphins.
The name mahi-mahi means very strong in Hawaiian. In other
languages the fish is known as lampuga, lampuka, lampuki,rakings,
calios, ormaverrikus.
 Monkfish
Monkfish is the English name of a number of types of fish in the
Northwest Atlantic, mosey notably the species of the angler fish genua
lophius and angel shark genus squantina. The term is also
occasionally used for European monster more oftern called a sea
monk.
Monkfish is the most common English name for the genus lophius in
the north east Atlantic but goosefish us used as the equivalent term
on the eastern coast of North America. Lophius has three filaments
sprouting from the middle of the head; these are the detached and
modified three first spines of the anterior dorsal fin. As in most
anglerfish species, the longest filament is the first (illicium), which
terminates in an irregular growth of flesh. This modified fin ray is
movable in all directions. This esca is used as a lure to attract other
species, which monkfish then typically swallow whole. Experiments
have shown that whether the prey has been attracted to the lure or
not is not strictly relevant, as the action of the jaws is an automatic
reflex triggered by contact with the esca.
 Mullet

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The mullets or grey mullets are a family (mugilidae) and order if ray
finned fish found worldwide in coastal temperate and tropical waters,
and in some species in fresh water. Mullers have served as am
important source of food in Mediterranean Europe since Roman
Times. The family includes about 80 species in 17 genera, although
half of the species are in just two genera (Liza an Mugil).
 Orange Roughy
The orange roughy, red roughy, slime head ir deep sea perch,
hoplosthethus stlanticus, is a relatively large deep sea fish belonging
to theslimehead family. The marine conservation society has
categorized orange roughy as vulnerable to exploitation. It is found in
3 to 9 degrees Celsius deep (bathypelagic, 180 to 1,800 meters (590 to
5,900 ft.) waters of the western Pacific Ocean, eastern Atlantic Ocean
from Iceland to Morocco; and in Eastern Pacific of Chile. The Orange
Roughy is suitable for its extraordinary lifespan, with lifespan up to
149 years determined by scientific method. It is important to
commercial deep fisheries. the fish is actually a bright, brick red color;
however, the orange roughy fades to a yellow orange after death.
 Patagonian Toothfish
The Paragonian toothfish, marked as Chilean sea based in United
States and Canada, is a fish found in cold waters (1-4 degrees Celsius
or 34-35 Fahrenheit) between depths of 45 m (14 ft.) and 3,850 m
(12,631 ft.) in the Southern Atlantic, Pacific and Indian Ocean and
Southern Ocean on seamounts and continental shelves around most
sub-Antarctic Islands.
 Pike
is a genus of the freshwater fish the only living genus in the family of
Esocidae-the esocids which were endemic to North America, Europe
and Eurasia durin the Palcogene through present.
 Pollock
Pollock alternatively specified Pollack; pronounced /polak/is the
common name used for either of the two species of marine fish in the

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Pollachius {“P”} genus, both P, pollachius and P. Virena are commonly
referred to as Pollock. Other names for P, pollachius include the
Atlantic Pollock, European Pollock, lieu jaune and lythe; while P,
virens id sometimes known as Boston blues (distinct from bluefish)
coalfish (orroley) silver bills or saithe.
 Pomfrets
Pomfrets are perciform fishes belonging to the family bramidae.
They are found in the Atlantic, Indian and Pacific Oceans, and the
largest species, the Atlantic pomfret, brama brama grown up to 1 m
(3.3 ft.) long.
 Pompano
Pompano /pompanoo/ are marine fishes in the Trachinetus genus of
the Carangidae family (better known as “jacks” Pompano may also
refer to various other. Similarly shaped members of Carangidae or the
order Perciformes. Their appearance is deep bodied and mackerel-like
typically silver and toothless with a forked tail and narrow base. There
are twenty described species and mist are valued as food. Some
species are considered prize delicacies and game fish. A similar
species is known as the permit, T. falcatus two United States Navy
submarines are named after it.
 Sablefish
The sablefish, anoplepenis fimbria is one of the two member of fish
family Anoplepomatidae and the only species in the Anoplopema
genus in English, common names for it includes sable (USA), black
cod (USA, UK, Canada) blue cod (UK), blufish (UK), Candlefish (UK),
coal cod (UK), coalfish (Canada), beshow and skil (fish) (Canada).
Although many of these names also refer to other unrelated species in
the USA, FDA accepts only “sablefish” as acceptable market name;
“black cod” is considered as vernacular (regional) name and should
not be used as a Statement of Identity for this species. The sablefish is
muddy sea in North Pacific at depths of 300 to 2,700 (1000 to 9000
ft.) and is commercially important to Japan.

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 Sanddab particularly Pacific Sanddab
Citharichthys is a genus of flatfish in the large-tooth flounder family,
Paralichthydae. They have tooth eyes in the left side of the head.
There are various species of sanndan whiff, and flounder in this genus
though the most common species is the Pacific sanddab,
Citharichthys sordidus. They are dull light-brown and are mottled
with brown or black; sometimes yellow orange.
 Sardine
Sardines or pilchards are common names used to refer to various
small, oil fish with the berring family of Clupeidae. The term sardine
was first used in English during te early 15 th century and may come
from the Mediterranean island of Sardinia, around which sardines
were once abundant.
The term sardine and pilchard are not precise and what is meant
depends on the region. The United Kingdom’s sea fish industry
authority, for example, classifies sardines as young pilchards. One
criterion suggests fish shorter in length than 6 inches (15cm) are
sardines, and larger ones pilchards. The FAO/WHO codex standard
for canned sardines cites 21 species that may be classified as
sardines. Fish base, a comprehensive database of information about
fish, calls at least six species “pilchard” over a dozen just “sardine”
and many more with the two basic names qualified by various
adjectives.
 Salmon
Salmon /samon/ is the common name for several species of fish in
the family salmonidae. Several other fish in the same family are called
trout; the difference is often said to be that salmon migrate and trout
are resident, but this distinction does not strictly hold true hold true.
Salmon live along the coasts of both the North Atlantic (the migratory
species salmo salar) and Pacific Oceans (half a dozen species of the
genus Oncorhynchus); and have also been introduced into the Great
lakers of North America. Salmon are intensively produced in
aquaculture in many parts of the world.

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 Sea Bass
Is a name shared by many different species of fish. The term both
encompasses freshwater and marine species. All belong to the large
order perciformes, or porch-like fishes and in fact the word bass
comes from middle English bass, meaning “perch”.
 Shad (see also Alewfie and American shad)

The shads or river herrings make up the genus Alasa, fish related to
herring in the family Clupeidae. They are distinct from others in that
family by having a deeper body and spawning in rivers. Several
species can be found on both sides of the Atlantic Ocean and
Mediterranean Sea. Alosa can be found throughout the Caspian Sea.
Alosa can also be found thought the Caspian Sea. Many are found in
Skatefreshwater.
 Shark
Sharks are a group of fish characterized by a cartilaginous skeleton,
five to seven gill slits n the sides of the head and pectoral fins that are
not fused to the head. Modern sharks are classified within te clade
Selachimorpha (or Selachii), and are the sister group to the rays.
However, the term “shark” has also been used for extinct members of
the subclass Elasmobranchii outside the Selachimorpha, such as
Cladoselache and Xenacanthus. Under this broader definition, the
earliest known sharks date from more than 420 million years ago.
 Skate
Skates are cartilaginous fish belonging to the family of Rajidae in the
superorder Batoidea of rays. More than 200 species have been
described, in the 27 genera. The two subfamilies are Rajinae
(hardnose skaters) and Arhynchobatinae (softnose skaters)
 Snakehead
The snakeheads are the members of the freshwater perciforme fish

family Cannidae. Native to Africa and Asia. These elongated predatory
fish are distinguished by a long dorsal fin, large mouth and shiny

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teeth. They breathe air with gills as well as with suprabranchial
organs developing when they grow older, which is a primitive form of
labyrinth organ. The two extant genera are Channa in Asia and
Parachanna in Africa, consisting of about 35 species.
 Snapper
Snappers are a family of perciform fish, Lutjanidae, mainly marine,

but with some member inhabiting estuaries feeding in freshwater.
Some are important food fish. One of the best known is the red
snapper.
Snappers inhabit tropical and subtropical regions of all oceans. They

can grow to about 1 m (3.3ft.) in length. Most feed on crustaceans or
other fish, though others are plankton feeders. They can be kept in
aquaria, but mostly grow too fast to be popular aquarium fish. They
love at depths reaching 450 m (1,480 ft.)
 Sole
Sole is a group of flatfish belonging to several families. Generally

speaking they are members of the family soledae, but outside Europe,
the name sole is also applied to various other similar flatfish,
especially other similar flatfish, especially other members of the sole
suborder Soleoides as well as member of the flaunder family. In
European cookery, there are several species which may be considered
true soles, but the common or Dover sole, solea solea, often simply
called the sole. Is the most esteemed and most widely available.
 Sturgeon
Sturgeon is the common name used for some 2 species of fish in the
damily Acipenseridae, including the genera Acipenser, Huso,
Scaphirhynchus and Pseudoscaphirhynchus. The term includes over
20 species commonly referred to as sturgeon and several closely
related species that have distinct common names, notably starlet,
Kaluga and beluga. Collectively, the family is also known as the true

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sturgeons. Sturgeons are sometimes used more exclusively to refere to
the species in the two best-known genera. Acipenser and Huso.
 Surimi
Surimi (Japanese: literally “ground meat”) refer to a paste made by

fish or other meat, as well as multiple Asian foods that use Surimi as
its primary ingredient. It is available in many shapes, forms and
textures and often used to mimic the texture and color of the meat of
lobster, crab and other shellfish. The most common surimi product in
the Western market is imitation crab and mock crab in America, and
as seafood sticks, crab stick, fish sticks or seafood extender in
Commonwealth nations in Britain the product in sometimes known as
Ocean sticks, to avoid trading standards issues regarding miss-
advertisement.
 Swordfish
Swordfish (Xiphias gladius; from Greek word, and Latin gladius:

sword) also known as broadbill in some countries, are large, highly
migratory, predatory fish characterized by a long, flat bill. They are
popular sport fish of the billfish category, though elusive. Swordfish
are elongated round-bodied, and lose all teeth and scales by
adulthood. These fish are found widely in tropical and temperate parts
of the Atlantic, Pacific and Indian Oceans and can typically be found
from near the surface to a depth of 550 m. (1,800 ft.) they commonly
reach 3 m (9.8 ft.) in length and the maximum reported is 4.55m (14.9
ft.) in length and 50 kg. (1,400 lb.) in weight.
 Tilapia
Tilapia (/ti-la-pia/ ti-LA-pee-a) is the common name for nearly a

hundred species of cichid fish from the tdaline cichid tribe. Tilapia are
mainly freshwater fish, inhabiting shallow streams, ponds, rivers and
lakes, and less commonly found living in brackish water. Historically,
they have been of major importance in artisan fishing in Africa and

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Levant, and are of increasing importance in aquaculture. Tilapia can
become problematic invasive species in new warm-water habitats,
wether deliberately or accidentally introduced but generally not in
temperate climates due to their inability to survive in cooler waters
below about 21 Celsius (70 Fahrenheit)
 Tilefish
Tilefishes also known as blanquillo, are mostly small perciform marine

fish comprising the family Melacanthidae. They are usually found in
sandy area especially near coral reefs.
 Trout
Trout is the name for a number of species of freshwater fish belonging

to the genera Oncorhynchus, salmo and savelinus, all of the subfamily
salmonae of the family salmonidae. The word trout is also used as
part of the name of non salmonid fish such as Cynoscion nebulosus,
threspotted seatrout or speckled trout.
 Tuna
A tuna is a saltwater finish that belongs to the tribe Thunnini, a sub-

grouping of the mackerel family (Scombridae) – which together with
the tunas, also includes the bonitos, mackerels and Spanish
Mackerels. Thunnini comprises fifteen species across five genera. The
sizes of which vary greatly, ranging from the bullet tuna (max.length:
50 cm (1.6 ft.) weight: 1.8 kg. (4lb.) up to the Atlantic Bluefin tuna
(max. length: 4.6 m. (15 ft.), weight: 684 kg. (1,508 lb.) the Bluefin
averages 2 m. (6.6 Ft.) and is believed to live for up to 50 years.
 Turbot
The turbot (Scophthalmus maximus) is a species of flatfish in the

family Scophthalmidae. It is a demersal fish native to marine or
brackish waters of the North Atlantic, Baltic sea and the
Mediterranean sea.

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 Wahoo
Wahoo (Acanthocybium solandri) is a scombrid fish found worldwide

in tropical and subtropical seas. It is best known to sports fishermen,
as its speed and high-quality flesh make it a prize game fish. In
Hawaii, the wahoo is known as one. Many Hispanic areas of the
Caribbean and Central America to this fish are peto.
 Whitefish
Corogenus is a diverse genus of fish in the salmon family (Salmonidae)

the type species if Coregenus lavaretus. The Coregenus species are
known as whitefishes. The genus contains at least 68 described
extant. But the true nuber of species is a matter of debate.
Several species including the Arctic cisco (C. autmunalis) the Bering
cisco (C. laurettae) and the least cisco (c.santinella) are anadromous
moving between salt water and fresh water.
ROE
 Caviar (Sturgeon roe)
Caviar, according to the Food and Agriculture Organization is a

product made from salt cured fish eggs of the Acipenseridae family.
The roe can be “fresh” (non-pasteurized) or pasteurized, with
pasteuruation reducing its culinary and economic value.
 Ikura (salmon roe)
Ikura or salmon roe is a large reddish-orange individual spheres.

Since salmon eggs are also used as bait, first time sushi eaters who
have experienced fishing may be taken aback when served ikura. It is
a loan word from the Russian, “ukha” (soft-shelled eggs, in this
context caviar)

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 Karunoko (Herring roe)
Herring roe, yellow or pinkish, having a firm, rubbery texture and

appearance, usually picked. The roe is in a single cohesive mass and
so looks like a piece of fish.
 Lumpfish Roe
Cyclopterus lumpus, the lumpsucker or lumpfish is a species of

marine fish in the family Cyclopteridae (lumpsuckers) it is the only
member of the genus Cycloptera. It is found over rocky bottoms in the
North Atlantic and adjacent parts of the Arctic Ocean, ranging as far
south as Chesapeake aby (rare south of New Jersey) on the North
American Coast and Spain on the European Coast.
 Masago (Capelin roe)
The capelin or caplin. Mallotus villosus, is a small forage fish of the

smelt family found in the Atlantic and Arctic ocean. In summer, it
grazes on dense swarms of plankton at the edge of the ice shelf. Larger
capelin also eats a great deal of krill and other crustaceans. Whales,
seals, cod, squid, mackerel, beluga, whales and seabirds all prey on
capelin, in particular during the spawning season of the capelin while
t migrates southwards. Capelin spawns on sandy beaches and sandy
bottom at the age of 2-6 years and has an extremely high mortality
rate on the beaches after spawning for males close to 100% mortality.
Males reach 20 cm. in length, while females are up to 25 cm. long.
They are olive-colored dorsally, shading to silver on sides. Males have
a translucent ridge on both sides of their bodies. The ventral aspects
of the males’ iridescent reddish at the time spawn
 Shad Roe
The shads or river herrings make up the genus Alosa, fish related to
in the family Clupeidae. They are distinct from others in that family by
having a deeper body and spawning in rivers. Several species can be

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found on both sides of the Atlantic Ocean and Mediterranean Sea.
Alosa can also be found throughout the Caspian Sea. Many are found
in freshwater during spawning and some are only found in landlocked
freshwater.
 Tobiko
Tobiko is the Japanese word for flying fish roe. It is most widely
known for its use in creating certain types of sushi.
The eggs are small, ranging from 0.5 to 0.8 mm. For comparison,
tobiko is larger than masago, but smaller than ikura.
SHELLFISH
 Crustacean crabs
Crab are decapods crustaceans they live in all the world's oceans, in
fresh water, and on land, are generally covered with a thick
exoskeleton and have a single pair of pincers. Many other animals
with similar names – such as hermit crabs, king crabs, porcelain
crabs, horseshoe crabs, and crab lice – are not true crabs.
 Crawfish
Crayfish are freshwater crustaceans resembling small lobsters (to

which they are related). They are also known as crawfish,
crawdads, freshwater lobsters, mountain lobsters, mudbugs,
or yabbies’. Taxonomically, they are members of
thesuperfamilies Astacoidea and Parastacoidea. They breathe through
feather-like gills. Some species are found in brooks and streams
where fresh water is running, while others thrive in swamps, ditches,
and paddy fields. Most crayfish cannot tolerate polluted water,
although some species such as Procambarus clarkii are hardier.
Crayfish feed on animals and plants,

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 Lobsters-
Lobsters are a family (Nephropidae, sometimes also Homeridae) of

large marinecrustaceans. Lobsters have long bodies with muscular
tails, and live in crevices or burrows on the sea floor. Three of their
five pairs of legs have claws, including the first pair, which are usually
much larger than the others. Highly prized as seafood, lobsters are
economically important, and are often one of the most profitable
commodities in coastal areas they populate.[2] Commercially
important species include two species of Homarus (which looks more
like the stereotypical lobster) from the northern Atlantic Ocean,
and scampi (which looks more like a shrimp, or a "mini lobster") – the
Northern Hemisphere genus Nephropsand the Southern Hemisphere
genusMetanephrops. Although several other groups of crustaceans
have the word "lobster" in their names, the unqualified term "lobster"
generally refers to the clawed lobsters of the family Nephropidae.
[3] Clawed lobsters are not closely related to spiny lobsters or slipper
lobsters, which have no claws (chelae), or tosquat lobsters. The closest
living relatives of clawed lobsters are the reef lobsters and the three
families of freshwater crayfish.
MOLLUSKS
 Abalone
Abalone is a common name for any of a group of small to very large

sea snails, marine gastropod molluscs in the family Haliotidae. Other
common names are ear shells, sea ears, and muttonfish or
muttonshells in Australia, former in the UK, perlemoen in South
Africa, and Papua in New Zealand.
 Clam
In the United States, “clam”, can be used in several different ways.

First, as a general term covering all bivalve mollusks. The word be
used in a more limited sense, means that od cave sediments bivalves,

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rather than those attached to the substrate such as oysters and
mussels, or those who can swim, like scallops. In addition, the
mussels can be sued in a more limited sense, refers to one or more
varieties of commonly consumed marine bivalves in the phase clam
chowder, which means that shellfish soup usually clams. Many edible
bivalves are roughly oval shaped; however, razor clams have an
elongated parallel-sided shell, suggesting an old-fashioned straight
razor.
 Cockle
- A cockle is an edible, marine bivalve mollusc. Although many

small edible bivalves are loosely called cockles, true cockles are
species in the family Cardiidae.
- Various cockles live in sandy, sheltered beaches throughout the

world.
- The distinctive rounded shells are bilaterally symmetrical, and

are heart-shaped when viewed from the end. Numerous radial,
evenly spaced ribs are a feature of the shell in most but not
all genera (for an exception, see the genus Laevicardium, the egg
cockles, which have very smooth shells)
- The mantle has three apertures (inhalant, exhalant, and pedal)

for siphoning water and for the foot to protrude. Cockles
typically burrow using the foot, and feed by filtering
plankton from the surrounding water.
- Cockles are capable of "jumping" by bending and straightening

the foot.
- Like many bivalves, cockles display gonochorism (the sex of an

individual varies according to conditions),[2] and some species
reach maturity rapidly.

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- The common name "cockle" is also given by seafood sellers to a
number of other small, edible marine bivalves which have a
somewhat similar shape and sculpture, but are in other families
such as the Veneridae(Venus clams) and the ark
clams (Arcidae). Cockles in the family Cardiidae are sometimes
referred to as "true cockles" to distinguish them from these
other species.
 Conch
Conch (pron.;/kɒŋk, kɒntʃ/)[1] is a common name applied to a

number of different medium to large-sized shells. The term generally
applies to large snails whose shell has a high spire and a
noticeable siphonal canal (in other words, the shell comes to a
noticeable point at both ends).
true conchs" are marinegastropod molluscs in the family Strombidae,

specifically in the genus Strombus and other closely related genera.
 Cuttlefish
Cuttlefish are marine molluscs of the order Sepiida. They belong to

the class Cephalopoda, which also includes squid,octopuses,
and nautiluses. “Cuttle” is a reference to their unique internal shell,
the cuttlebone, despite their name, cuttlefish are true molluses.
 Cuttlefish have large, W-shaped pupils, eight arms, and

two tentacles furnished withdenticulated suckers, with which they
secure their prey. They generally range in size from 15 to 25 cm (6 to
10 in), with the largest species, Sepia apama, reaching 50 cm (20 in)
in mantle length and over 10.5 kg (23 lb.) in weight.
 Cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms,

and other cuttlefish. Their predators include dolphins, sharks, fish,

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seals, seabirds, and other cuttlefish. The average life expectancy of a
cuttlefish is about 1–2 years. Recent studies indicate cuttlefish are
among the most intelligent invertebrates. Cuttlefish also have one of
the largest brain-to-body size ratios of all invertebrates.
 Are marine molluscs of the order Sepiida. They belong to the class
Cephalopoda, which also includes squid, octopuses,
and nautiluses. “Cuttle” is a reference to their unique internal shell,
the cuttlebone, despite their name, cuttlefish are true molluses.
 Cuttlefish have large, W-shaped pupils, eight arms, and

two tentacles furnished with denticulate suckers, with which they
secure their prey. They generally range in size from 15 to 25 cm (6 to
10 in), with the largest species, Sepia apama, reaching 50 cm (20 in)
in mantle length and over 10.5 kg (23 lb) in weight.
 Cuttlefish eat small mollusks, crabs, shrimp, fish, octopus, worms,
and other cuttlefish. Their predators include dolphins, sharks, fish,
seals, seabirds, and other cuttlefish. The average life expectancy of a
cuttlefish is about 1–2 years. Recent studies indicate cuttlefish are
among the most intelligent invertebrates. Cuttlefish also have one of
the largest brain-to-body size ratios of all invertebrates.
 Loco
Concholepas concholepas the Chilean abalone, is a species of large

edible sea snail, a marine gastropod mollusk. Despite the superficial
resemblance, C. concholepas is not a true abalone (a species in
the familyHaliotidae), but a member of the family Muricidae, also
known as murex snails or rock snails. This species is native to the
coasts ofChile and Peru, where it is called loco (Chilean Spanish a
loanword from Mapudungun[2]) orpata de
burro and chanque (Peruvian Spanish).
 Mussel
Mussel is the common name used for members of several families of

bivalve molluscs, from saltwater and freshwater habitats. These

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groups have in common a shell whose outline is elongated and
asymmetrical compared with other edible clams, which are often more
or less rounded or oval.
The word "mussel" is frequently used to mean the bivalves of the

marine family Mytilidae, most of which live on exposed shores in the
intertidal zone, attached by means of their strong byssal
threads ("beard") to a firm substrate.[1] A few species (in the genus
Bathymodiolus) have colonised hydrothermal vents associated with
deep ocean ridges.
 Octopus
The octopus is a cephalopod of the order Octopoda. Octopuses have two

eyes and four pairs of arms and like other 8cephalopods are bilaterally
symmetric. An octopus has a hard beak, with its mouth at the center
point of the arms. Most octopuses have no internal or external skeleton,
although some specie has a vestigial remnant of a shell inside their
mantles, allowing them to squeeze through tight places. Octopuses are
highly intelligent, probably the most intelligent of all invertebrates.
 Oyster
The word oyster is used as a common name for a number of different

families of salt-water bivalve molluscs that live in marine or brackish
habitats. In some species, the valves are highly calcified.
Some types of oysters are commonly consumed cooked or raw, and in

some locales are regarded as a delicacy. Some types of pearl oysters are
harvested for the pearl produced within the mantle.
 Periwinkle
The common periwinkle or winkle (Littorina littorea) is a species of small

edible whelk or sea snail, a marine gastropod mollusc that has gills and

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an operculum, and is classified within the family Littorinidae, the
periwinkles.
This is a robust intertidal species with a dark and sometimes banded

shell. It is native to the rocky shores of the north-eastern, and introduced
to the north western, Atlantic Ocean.
 Scallop (see also Bay scallop and Sea scallop)
A scallop is a marine bivalve mollusks of the family Pectinidae, Scallops

are cosmopolitan family, found in worlds ocean. Many scallops are highly
prized as a food source, The brightly coloured, fan-shaped shells of
scallops with their radiating fluted pattern, are valued by shell collectors,
and have been used since ancient times as motifs in art, and design.
 Snail
The name is most often applied to snails,

terrestrial pulmonate gastropod molluscs. However, the common
name snail is also used for most of the members of the molluscan
class Gastropoda that have a coiled shell that is large enough for the
animal to retract completely into. When the word "snail" is used in this
most general sense, it includes not just land snails but also numerous
species of sea snails and freshwater snails. Occasionally a few other
mollusks that are actual gastropods, suchs as Monoplacophera, which
superficially resemble small limpets, may also informally be referred to as
“snails”
 Squids
Squids are cephalopods of the order Teuthida, which comprises around

300 species. Like all other cephalopods, quid have a distinct head,
bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have right
arms arranged in pairs and two, usually longer tentacles. Squid are
strong swimmers and certain species can “fly” for short distances out of
the water.
ECHINODERMS

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 Sea cucumber
Sea cucumbers are marine animals of the class Holothuroidea. They are
used in fresh or dried form in various cuisines.
The creature and the food product are commonly known as bêche-de-
mer in French, from Portuguese bicho do mar (literally "sea
worm"), trepang (or trīpang)in Indonesian,namako in Japanese, balatan in T
agalog andloli in Hawaiian. In Malay, it is known as the gamat.
 Uni (Sea urchins “roe”)
Sea urchins or urchins are small spiny, globular animals, which, with their

close kin such as sand dollars, constitute the class Echinodea of
echinoderm phylum. There are 950 species live of echinoids inhabiting all
oceans from the intertidal to 5,000 metres deep).[1] Their shells, or “test” is
round and spiny, typically from 3 to 10cm (1.2 to 3.9 in.) across. Common
colours include black and dull shades of green, olive, brown, purple, blue,
and red. They move slowly, feeding mostly on algae. Sea otters, wolf eels,
triggerfish, and other predators feed on them. Their “roe “is a delicacy in
many cuisines.
Seafood is any form of sea life regarded as food by humans, prominently
including fish and shellfish. Shellfish include various species
of molluscs (e.g. bivalve molluscs such as clams, oysters, and mussels and
cephalopods such as octopus and squid),crustaceans (e.g. shrimp, crabs,
and lobster), and echinoderms (e.g. sea cucumbers and sea urchins).
Historically, marine mammals such as cetaceans (whales and dolphins) as
well as seals have been eaten as food, though that happens to a lesser
extent in modern times. Edible sea plants such as some
seaweed and microalgae are widely eaten as sea around the world,
especially in Asia. In the United States, although not generally in the United
Kingdom, the term "seafood" is extended to fresh water organisms eaten by
humans, so all edible aquatic life.

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Self-Check 11.1.1
Write True if the statement is correct and False if it’s incorrect
_______1. Seafood includes; fish, shellfish and roe.
_______2. There are many types of fishes that can be used in cooking.
_______3. Seafood is any form of sea life regarded as food by humans.

Seafood prominently includes fish and shellfish.
_______4. Mollusks are example of seafood.
_______5. Shrimp, crabs are examples of crustaceans.

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Answer Key
1. True
2. True
3. True
4. True
5. True

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Task Sheet 11.1-1
Title: “How to debone a Fish”
Performance Objectives: To know “How to debone a Fish”
Things needed: Tools and equipment use in deboning a fish.
Step 1. : Getting Started
Make sure you have a sharp boning knife. Start where the head would have
been, and pick up the belly with your left hand. Take the tip of your knife
and run it down from head to tail.
Step 2. : Remove Cartilage and Belly Bones
Lay one of the halves skin down and use your hand as a guide. Place your
left hand on the fish. Find the pin bones and filet it straight down to the tail,

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removing the belly.
Step 3. : Remove Pin bones
Take the back f your boning knife and pull it along your filet. You should see
the pin bones pop like dominoes. Use pliers to pull the bones out the angle,
one by one. Don’t pull up, as the bones will tear the flesh.
Step 4. : Remove the Skin
Take a towel and hold the fish down so it stays secure. Again start an angle
and use your boning knife to cut right down the back of the skin.
Step 5. : Cut Into Portions
Cut your beautiful filet into nice 5-ounce portions and enjoy!
Assessment Method:
1. Use the performance Criteria Checklist.

2. Demonstration
Performance Criteria Checklist 11.1-1
Assessment Criteria YES NO

1. Follow the procedure in deboning a fish.
2. Use appropriate tools and equipment in deboning the
fish.
3. Follow safety precaution in handling and using of
knife.

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Information sheet 11.1-2
“MARKET FORMS OF SEAFOOD”
After reading this information sheet, the student must be able to:
1. To know the Market forms of Seafood.
MARKET FORMS OF FISH

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WHOLE FISH – Marketed just as it is caught.
DRAWN FISH – Only the entrails are removed. It still needs cleaning.
DRESSED FISH – Sealed and entrails are removed. It is ready to cook.
FISH STEAKS – Slices cut crosswise.
FISH FILLETS – Boneless pieces cut from the sides.
BUTTERFLY FILLETS – Two sides cut away from the backbone.
CURED FISH – Cured by smoking, drying, salting and picking.
COLD-SMOKED – Cured and partially dried. It will not keep long.
HOT-SMOKED – Partially or wholly cooked. It needs freezing.
DRIED FISH – Air or heat and salted. It last forever.
SALTED FISH – Dry-salted or brine cured. It can be pickled
Self – Check 11.1-2
Write True if the statement is correct and False if it’s incorrect.
________1. Hot-smoked is partially or wholly cook and needs freezing.
________2. Whole fish is marketed just as it is caught.
________3. Dressed-fish is sealed and entrails removed, ready to cook.
________4. Fish fillet are boneless pieces cut from the sides.
________5. Fish steaks are slice cut crosswise.

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Answer key
1. True
2. True
3. True
4. True
5. True

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“APPROPRIATE COOKERY METHODS FOR FISH AND SHELLFISH”
After reading this information sheet, you must be able to:
1. To know the cooking methods for fish and shellfish.
HOW TO COOK FISH
Fish is an extremely versatile food that can be prepared in a wide variety of

tasty ways. This article will give a general outline for a number of different
ways of cooking fish. Exact times and methods may be vary depending on
the type of fish that you decide to use, but these methods will leave you with
a good guide to fish cooking. Make up or modify these recipes to suit your
own tastes.
GRILLED FISH
Decide on your method for grilling. Fish differ greatly in their texture and
this can affect the method you use for grilling. Hearty, meaty fish like tuna,
salmon, swordfish, or halibut are fine to go directly on the grill. Delicate fish
like flaunder, sole, or tilapia are hard to handle when placed directly on the

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grill, so you may need use foil or grill basket. When you purchase your fish,
ask an employee of your grocery or fish market about the best grilling
method for that type of fish.
Prepare the fish for grilling. Flipping the fish and getting it is to stay
intact on the grill can be difficult, but following these steps will greatly
improve your chances of success.
 Wrap the fish in paper towels. This will soak up excess moisture to
ensure that your fish sears, rather than steams, when placed on the
grill.
 Place the fish on a plate in the refrigerator until you are ready to cook
it.
Preheat and clean your grill. Heat your grill to a high temperature. When
the grill is hot, scrape of the fat, and any residue on the grill. A clean grill
will make your fish cook better and will make it much easier to flip.
Oil your grill. This is another step that will make flipping the fish easier
later on. Fold paper towels into a pad. Dip the pad into cooking oil, hold it
with tongs, and wipe it back and forth along the grill grates until they have a
nice shine.
Season the fish. Take the fish out of the refrigerator just before you are
ready to cook. Brush sides lightly with oil. You can season it lightly with salt
and pepper, or use herbs and other spices.
Place the fish on the grill. Lower the temperature of the grill to medium or
medium-high. Put the fish on the grill skin-side down, and place it across
the grill grates. This will make it easier to flip.
If you are using foil packet or grill basket, place it directly on the grill.
Let the fish cook. A common mistake with the fish is moving it before it is
ready. Be patient. Put the cover down on the grill and give the fish at least a
few minutes to the skin side. Make sure that the skin is crisp before you try
to flip it. If you are not sure whether it is ready, lift one corner gently, with
your spatula to test firmness.

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Flip it over. Use your spatula to lift and gently flip the fish. If you have
spatula, you can hold the fish from both sides, making it easier to flip.
Cook the other side. Again, be patient. Close the cover of the grill and give
it a plenty of time on this skinless side. When the fish is done, it should be
somewhat frim when you poke it with the spatula. It should be opaque as
opposed to being translucent when it was raw. Use your judgment and your
eyes to determine when your fish has reached that “just right” level of
doneness.
BAKED FISH
Preheat you oven. Most baked fish recipes call for the oven to be preheated
to a temperature of about 375 to 425 degrees Fahrenheit. 190 to 218
degrees Celsius, depending on the type of fish and the size of the cut. You
will have to adjust the number up or down.
Prepare your fish. Whatever type of fish you decide on you should use a
hearty fillet for best result. Place the fillet in glass baking dish, skin side
down, with whatever other ingredient you desire. Coon ingredients for baked
fish include.
 Salt and Paper

 Olive oil
 Lemon juice
 Herbs such as rosemary, thyme, and parsley
 Vegetables such as potatoes, carrots and broccoli
 Garlic
 Bread crumbs
Put the fish in the oven. Cook times are generally in the range of about 15
to 20 minutes for baked fish. Again, consult a more specific recipe for exact
cooking times, but with this general guideline, you should be fine. If you are
not sure how long to cook you fish for check periodically after about 15
minutes. When the fish is done, it should be opaque and firm to touch.
FRIED FISH

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Prepare the fish. Cut the fish into medium-sized chunks, about 1 to 2
inches in thickness. Season the fish lightly with salt and pepper.
Prepare the batter. The batter for fried fish is most often made principally
from flour. Some recipes call for breadcrumbs instead. The batter is
something that you can experiment with a lot, adding other ingredients to
add flavour and spice to the recipe. These ingredients should be used in
small amounts compared to the base of the flour. Some other commonly
used for batter include:
 Paprika
 Seasonings, such as Cajun seasoning
 Beer
 Egg
Mix the flour and any other ingredients in a medium size bowl so that you
can coat the fish later.
Heat the pan. Use a heavy pan. Heat it on medium-high until it is heated
thoroughly. While you are waiting for it to heat up…
Batter the fish. Dredge the fish through the after it is coated nicely on both
sides. Shake it to remove excess flour.
Add oil to the pan. You want the oil to coat the pan deeply enough so that
at least half of the piece of fish is submerged n the oil. The type of oil to use
for frying fish is a subject of great debate. You can use olive oil, but this has
a low smoking point, which can be ruined your fish if the oil reaches high
temperature. To be safe, use canola oil, as this has higher smoking point
and should not smoke at the temperature you will be using.
Cook the fish, if your fish still has the skin. Place the fish in the pan skin
side down. Cook the first side until a golden brown crust forms on the
outside (about 3-5 minutes, depending on the thickness of the fish). When
the first side is done, flip the fish over and repeat on the other side. Remove
the fish to a serving plate.
POACHED FISH

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Prepare the fish. A wide variety of fish can be used for poaching. You can
poach them in large fillets, just as long as they can be completed submerged
in your pan.
Prepare the poaching liquid. The idea behind the poaching is to cook the
fish through by completely submerging it in simmering liquid in a covered
pan. He liquid should consist of water, but other ingredients are usually
added to increase the flavour, white wine and salt are commonly used along
with the herbs (thyme, rosemary, parsley etc.) and /or vegetables (onions,
celery, carrots etc.)
Bring the liquid to a simmer. In a pan deep enough to completey

submerge the fish, heat the poaching liquid. Let it come to boil, and then
lower the heat on the burner. Cover the pan and let the liquid simmer for 5
to 10 minutes.
Add the fish. Gently lower the fish fillets into the simmering poaching
liquid. Put the cover back on and wait. Poaching can take anywhere from
about to 5 to 15 minutes, when the fish is ready it should be opaque to the
eye and should flake easily with the fork. When ready, remove the fish
slowly from the pan and place on a serving plate.
Sauce. You can add flavour to the fish by pouring spoonful of the poaching
liquid over the cooked fish. Or you can make a simple sauce by pouring out
most of the simmering liquid, and then adding flour and butter to the pan
with the rest of the liquid. Whisk ready, remove the fish slowly from the pan
and place on a serving plate.
STEAMED FISH
Bring the water to a boil. Fill a pot about halfway with water. (the pot must
be small enough that your steamer can rest on top of it without falling in)
put the burner on high heat and bring the water to a rapid boil. While you
wait for it to come to a boil.
Prepare the fish. For steaming, you can use large fillets; the larger the fillet
the longer the cooking time. Season the fish with salt and pepper. Place the

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fish on the top rack of your steamer. (You can use a metal or bamboo
steamer). Depending on the style of cuisine that you can’t to make, you can
add a variety of ingredients on top of the fish. Some ideas include:
 Lemon Juice
 Soy Sauce
 Vegetables such as green onions, thives, peppers, carrots, broccoli etc.
 Ginger
Put the Steamer on the pot. With the fish and any other ingredients on the
steamer, place it on tap of the boiling pot and put on the lid, as general lid,
steaming should take about 10 minutes for each inch of thickness of the
fish.
Remove the fish. When the fish is opaque and fir to the touch, remove it
and any vegetables that you need to a serving plate. There are numerous
recipes for different sauces to serve with a steamed fish available online.
SAUTED FISH
Prepare the fish. Rinse the fish fillets in cold water and then dry them with
paper towels. Season with the salt and pepper and any other seasoning that
you desire. Optional: Prepare the batter, sautéing can be done with or
without a flour based batter, depending on the recipe. If you want a nice
crust on your fillet, prepare the flour at this point. In a bowl, add flour and
other seasonings for additional flavour.
Heat up the pan. Heat your skillet on medium to medium-high heat.

Optional: Dredge the fillets. If you are battering the fish, now is the time to
do so. As you wait for the pan to heat, dredge the fish in the bowl of flour
and shake to remove excess flour.
Add oil to the pan. You can use olive or vegetable oil but keep in mind that
olive oil has relatively low smoking point. You can also add butter to the
pan. The oil should lightly coat the bottom of the pan, and the butter should
be evenly spread throughout the pan.

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Put the fish in the pen. If you are using fish with skin, start with the skin-
side down. Cook it for 1 to 5 minutes on each side. If you buttered the fish,
wait for a nice golden-brown crust to form. If not, you will know it is ready
when is opaque and flakes easily with a fork.
You can add vegetables, such as broccoli, potatoes, carrots, onions, etc. to
this dish to make it more exciting. These can be cooked in the pan alongside
the fish.
Remove the fish and any other ingredients to a serving plate. You can
pour butter/oil mixture over the fish and/or vegetables for an easy sauce, or
find recipe for sauce online.
_______1. There are different cooking methods for fish.
_______2.Sauteed fish is one of the methods of cooking fish.
_______3. Fish is a good source of protein.
_______4. A wide variety of fish can be used for poaching.
_______5. Fish is an extremely versatile food that can be prepared in a wide

variety of tasty ways.

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Answer Key
1. True
2. True
3. True
4. True
5. True

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Task Sheet 11.1.3
Title: “How to Fillet a Fish
Performance Objective: To know “ How to Fillet Fish”
Things needed: Tools and equipment in Fillet a Fish
Choose the right knife. The knife you use should have a long, thin and sharp
blade. Use a chef’s knife, fillet knife or other high quality cooking knife.
Rinse the fish and place it on a cutting board. Lay the fish down horizontally in
front of you.
Remove the head. Position the knife behind the gills and cut downward at a
slightly diagonal angle (in the direction of the head) through the bone. Flip the fish
over and make another diagonal cut. Remove and discard the head.
Remove the tail. Place the knife down where the tail meets the body and cut
straight down through the skin and bone of the fish. Remove and discard the tail.
Cut the fillet. With the tail of the fish facing you, slide the chef’s knife, starting at

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the head end and finishing at the tail end.
Cut around the ribcage to separate the two fillets. When you get to the ribcage,
allow the knife to follow the shape of the fish and slice over the bones.
Separate the fillet, and then continue on the other side. Discard the rib bones.
Trim the fish (optional). Use a knife to remove the thin, fatty belly portion of the
fish. You can You can dispose of this meat or use to make fish stock.
Skin the fish (optional). Hold your knife down at one end of the fillet, positioning
it in between the skin and the flesh. Angle the knife slightly, and side it though the
length of the entire fish, holding tightly onto the skin with your other hand. Repeat
on the other fillet.
Fillet should be place skin- side down on the cutting board.

Assessment Method:
1. Use the performance Criteria Checklist

2. Demonstration

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1. Follow the procedure in fillet a fish
2. Use appropriate tools and equipment in
fillet a fish
3. Follow safety precautions in handling and
using of knife.

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LEARNING OUTCOME# 2.
HANDLE FISH AND SEAFOOD
ASSESMENT CRITERIA:
1. Seafood is selected accordingly to quality.

2. Seafood is handled hygienically in accordance with enterprise
handling and storing technique.
3. Frozen seafood are thawed correctly to ensure maximum quality and
to retain their nutrients.
CONTENTS:
1. Procedure in thawing fish
2. Criteria for judging the quality of fresh fish.
CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIAL LEARNING
MATERIALS
 LCD Projector (optional for Variety of Fishes:  Manuals
lecture)  Structure  Books
 Overhead Projector (Optional - Fin Fish  Video (CD)
lecture) - Shellfish
 Television and multimedia  Body Shape
player - Flat Fish
 Whiteboard - Round Fish
 Applicable equipment as  Market form
prescribed by Training - Fillets
regulations - Drawn
 Electric, gas or induction - Whole
ranges - Butterfly

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 Ovens, including combi ovens Fillet
 Microwaves - Steak
 Grills and griddles  Fat Content
 Deep fryers - Lean Fish
 Salamanders - Fat Fish
 Food processors  Water Source
 Blenders - Salt Water
 Mixers - Fresh Water
 Slicers  Processed Fish
 Pans - Dried
- Smoked
 Utensils
- Bottled
 Tilting fry pan
Types of Seafood
 Steamers
 Mandoline
TOOLS  Shellfish
- Pots and pans - Mollusks
- bowls and - Crustaceans
- Plastic wrap - Octopus and
- Aluminum foil Squids
- Measuring cups  Fin Fish
- Weighing scales
- Cleaning materials and
- Linen
- Tea towels
- Serviettes
- Tablecloth
- Aprons
- Uniforms
- Hair restrains
toque,
caps,
hairnets
METHODOLOGIES:
 Film viewing
ASSESMENT METHODS:
 Written or oral questioning

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 Review of portfolios of evidence and third-party workplace reports of
on-the-job performance by the candidate.
Learning Outcome 2:
Handle Fish and Seafood

Learning Activities Special Instructions
Read information sheet 11..2-1 on This Learning Outcome deals with
“Procedure in thawing fish” the development of the Institutional
Answer Self Check 11.2-1 Competency Evaluation Tool which
Refer to Task sheet 11.2-1 on “ trainers use in evaluating their
How to thaw a fish” trainees after finishing a
Perform Task Sheet 11.2-1 competency of the qualification.
Read Information sheet 11.2-2 on
“Criteria For Judging The Quality Of
Go through the learning activities
Fresh Fish”
outlined for you on the left column
Answer Self Check 11.2-2
to gain the necessary information or
Refer to Task sheet 11.2.2 On “How practice on performing the
To Identify Fresh Fish” requirements of the evaluation tool.
Perform Task sheet 11.2-2
Institutional Competency
Evaluation Package for one
Competency of COOKING NC II.
Your output shall serve as one of
your portfolios for your Institutional
Competency Evaluation for Handle
Fish and Seafood. Feel free to show
your outputs to your trainer as you
evaluation.


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next LO: Cook Fish and Shellfish.
“PROCEDURE IN THAWING FISH”
1. ) To know the procedure in thawing fish.
WHAT IS THAWING?
Thawing is the process of changing the product from frozen to

unfrozen. It involves transferring heat to a frozen product to melt the ice
that was form within the flesh during the freezing process. The point which
was ice crystals are converted back to water occurs completely when the
temperature throughout the seafood reaches, 1 degrees Celsius. The time
required to melt all the ice in the frozen seafood in the thawing time.
The initial rapid temperature rises during thawing in due to the

presence of layer of ice around the food material which forms a protective
glaze. The ice glaze layer has a higher thermal conductivity than water and
thaw quickly during the early stages.
As the surface ice (glazer) melts, the thawing rate slows down and there
follows a long period when the temperature of the food is close to the melting
ice. At this time, the energy to overcome the latent heat (i.e. to change the
solid ice to liquid water) needs to be overcome. It is also the period where
any cellular damage caused by, for example, poor handling before freezing,
excessively slow freezing or poor temperature controls, result in the release
of cell constituent to form “drip losers”.
Commercially, foods can be thawed to just below the freezing point to retain
a form texture for subsequent processing. This process is known as
tempering.

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Self-Check 11.2-1
________________________ 1. Thawing is the process of changing the product

from frozen to unfrozen. It involves transferring heat to a frozen product to
melt the ice that was formed within the flesh during the freezing process.
________________________ 2. The initial rapid temperature rise during

thawing is due to the presence of a layer of ice around the food material
which forms a protective glaze.
________________________ 3. The thawing rate slows down and there follows

a long period when the temperature of the food is close to that melting ice.
________________________ 4. Commercially, foods can be thawed to just below

the freezing point to retain a firm texture for subsequent processing. This
process is known as tempering.
________________________ 5. Thawing is not important to avoid spoilage of

fish.

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Answer Key
1. True
2. True
3. True
4. True
5. False

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Task Sheet 11.2-1
Title: “How to Thaw a Fish

Performance Objective: To know “How to Thaw a Fish”
Things needed: tools and equipment for thawing a Fish
The Slow method
Place it in the refrigerator overnight to thaw it gradually.
The quick method

Seal in a plastic bag and immerse it in cold water.
The water doesn’t have to run rapidly, but it should change regularly. Ths will
defrost the fish more rapidly than in the air (water is a better conductor of
heat than air) and will keep the fish in the danger zone for the shortest period
of time.
Microwave it on the “defrost” setting and stop the defrost cycle while the fish
is still icy but malleable.
You can use this method only if the food will be cooked immediately
thereafter.
Assessment Method:
1. Use the Performance Criteria Checklist
2. Demonstration

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1. Follow the procedure in thawing the fish
2. Use appropriate tools and equipment in
thawing a fish

“CRITERIA FOR JUDGING THE QUALITY OF FRESH FISH”

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1. To know the ways on how to identify quality of fresh fish.
FRESH SEAFOOD PURCHASING

There is no magic formula for judging freshness. The quality of some seafood
ten days from fishing grounds can be just as high as other product only two
days old. Some seafood can be held longer than others and there are host of
other variable factors that influence quality.
Emphasize product quality when talking to suppliers. If you are able to

physically inspect product when purchasing. Let your eyes, hands and nose
be your guide. The flesh of high quality fresh seafood is firm and resilient,
and the skin is shiny. The gills of most finish should be blood red. High
quality fish have bright and clear eyes. The scales should adhere closely to
the skin and be largely intact. Odors should be pleasant and minimal.
Specify shipping conditions. Tell your suppliers to pre-chill all fresh seafood
before packing. The ideal shipping temperature is 30- 32 F. carefully plan
purchases of fresh seafood to minimize holding time and reduce the disposal
of old product. Learn as much as you can about the fresh products you are
handling special visual clues to quality; seasonal variations affecting quality
timing of fishing should and periods etc.
RECEIVING
Receiving all incoming shipments of fresh seafood for quality. Your eyes,
hands and nose should check the basic clues of seafood quality, odor,
resilience, scales, eyes, gills and overall appearance of physical condition. If
any problems are detected, notify the supplier immediately.
Check core temperatures with a bi-metal thermometer. Fish held at 5o F.

will spil five times faster than a fish held at 32 F. if shipping temperature
was specified and the product delivered fails to fall within the acceptable
range, both the suppliers and carrier should be contacted immediately.

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Watch for broken containers which can be signal that the seafood has been
physically damaged. Check for cleanliness of delivery vehicles.
Grade the incoming seafood according o the quality. Use the older and
warmer seafood first in your rotation cycle. Thoroughly rinse with the ice-
cold water all incoming product covered with blood, slime or other resources
of nutrients for bacteria.
STORAGE
Fresh seafood should be kept col and moist. Maximus holding times vary
according to species. Temperature and intrinsic quality, fresh seafood held
in storage should be periodically checked for quality by experienced
personnel. A strong policy for rotating fresh seafood in storage and disposing
of old product is very important. The best storage method is to gently place a
fresh whole fish on a bed of flake ice. Each single layer of fish should be
covered with a layer of ice. The combined depth of ice and fish should never
exceed three feet.
Fresh whole fish stored in ice should be protected against melt water by
using storage containers with drain holes. Steaks and fillet should not be
stored in ice or held in and other method allowing direct contact with the
fluids. Seafood held in water or product fluids deteriorates very quickly.
Product quality also can be maintained by holding fresh seafood in a cold

room kept at constant 30-32 F. avoid piling fresh seafood held without ice to
eliminate “hot spots” which contributes to accelerated deterioration of
quality. Minimize dehydration by periodic misting or other methods of
moisturing fish held in dry cold storage.
OTHER ADVICE
Fresh seafood should be handled with care. The delicate flavour, aroma and
texture that make good seafood so special all are directly related to product
quality. Blood see page into the flesh from bruising damages the appearance
of seafood as well as creating a strong fishy aroma taste.

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Fresh fish should not be picked up by the tail as this separates the
vertebrae in the backbone and allows blood to ooze in the flesh. Make t
general practice to lift fresh fish gently with two hands. Sanitation is
particularly important with fresh seafood. Bacteria and enzymes are present
in all seafood: cooling a fish to 32 only slows down the activities of the
invisible spoilers. When the seafood is taken out of the cold storage for
preparation, the bacteria and enzymes will go back to work breaking down
the flesh, turning firm, resilient tissue soft and mushy. Don’t allow fresh
seafood to sit around waiting to be used take it out of the cold store as
needed.
FROZEN SEAFOOD PURCHASING

Ignore the myths about the inferiority of frozen seafood and bass your
purchases on product quality. Many seafood products are frozen within
hours of harvesting while it takes several days to get the same seafood
delivered to your kitchen as fresh freezing. The freezing technology and
handling methods of the seafood industry allow the fresh caught flavour,
aroma and texture to be captured for months.
Tell your supplier that you’ve interested in top quality frozen products. Ask
how long the product has been held in cold storage since production and of
what temperature range. The best storage temperature is a constant 10F or
cooler frozen product should not be held at temperature above 0 F.
If visually inspecting frozen seafood before purchase, look for signs of freezer
burn adequacy of protective covering and integrity of packaging.
Specific shipping temperature. The best shipping temperature is a content

10 F., or cooler, but shipping temperature at 0 F. or lower are acceptable.
RECEIVING
Inspect incoming shipments of frozen seafood, pay particular attention to
the shipping cartons. Watch for damaged containers and signs of
temperature abuse. Boxes with water marks may indicate that the product
has been allowed to partially thaw during transit. If you have any questions
about the quality of incoming product, contact you supplier at once.

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Open at least one carton per incoming shipment and check core
temperature of product with a hi-metal thermometer. Re package the
seafood sample immediately upon completion of the inspection. If the
temperature does not meet shipping specifications, quickly notify both the
carrier and supplier.
Check the integrity of the protective covering of frozen seafood. An adequate

water glaze or broken vacuum pack will speed product dehydration and
freezer burn.
Move incoming frozen seafood into cold storage set at 0 F., or below as
quickly as possible.
THAWING
Thawing can be profound effect on seafood quality. Thaw frozen seafood
slowly to minimize drip loss and protect flavour. Aroma and texture. Plan
your seafood needs carefully to allow sufficient time for thawing.
The best results are obtained when a product is thawed at 32-35 F. this can
be accomplished by placing frozen products on bed of flake ice in a cold
room or by thawing without ice in a room or container kept at 32-35 never
let the temperature climb above 40 F. allow 24-36 hours for this method.
During thawing operation, always place the product in drain pans or other
containers that prevent build up of melt water and drippings. The quality of
seafood held in water deteriorates rapidly.
Once acceptable method of reducing thawing time is to immune frozen

product sealed tightly in a stout plastic bag in every cold water. Quick thaw
methods should be approached with cautions. However as improper thawing
can seriously damage seafood quality. Once the product is thawed, keep it
chilled until ready for use.
OTHER ADVICE
Never re-freeze seafood. When using only part of shatter pack or package of
frozen seafood, remove the desired portion quickly and immediately re
package the remaining product and return to cold storage.

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The shelf life of frozen seafood varies according to species, temperature,
intrinsic quality and packaging. As general rule, don’t hold frozen seafood
for longer than six to nine months. This shelf life can be obtained only by
proper handling and storage.
Established a good sanitation program for seafood handling areas. Bacteria

and enzymes resume their destructors work once the product has been
thawed.
Remember frozen products often are superior in actuality to fresh seafood:

product quality should be the most important consideration in purchasing
and menuing rather than “fresh” or “frozen” the best seafood menus provide
a good selection of both fresh and frozen seafood dishes.


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________1. There is no magic formula for judging freshness.
________2. Inspect all incoming shipments of fresh seafood for quality. Your
eyes hands and nose should check for the basic clues of seafood
quality: odor, resilience, scales, eyes, gills and overall
appearance of physical conclusion.
________3. Never re freeze seafood.
________4. Thawing can have a profound effect on seafood quality.
________5. Many seafood products are frozen within hours of harvesting,

While it is takes several days to get the same seafood delivered
to your kitchen as “fresh”
Answer Key
1. True
2. True

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3. True
4. True
5. True

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Task sheet 11.2.2
Title: “How to Identify Fresh Fish”
Performance Objectives: To know “How to Identify fresh fish”
1. Go to reputable store or fishmonger.

2. Ask what is the freshest or check what the catch of the day is.
3. Don’t be misguided by the term “fresh”. Most landlocked areas
selling fish usually have two types of fish. Thawed or frozen. Unless
it is an upstanding vendor who really likes freshness.
4. Look for firm, shiny flesh. It should bounce back when touched.
5. Sniff the fish. A “fresh” fish should not smell “fishy” but should
have the odor of the ocean such as a fresh ocean breeze.
6. Check the eyes. If the head is on fresh fish should have clear eyes.
No cloudiness should be present. They should bulge a little.
7. Check the gills. If whole, they should be bright pink/red and wet
not slimy or dry.
8. Check cuts of fish. Fish fillets and steaks should be moist and
without discoloration.
9. On fillets and steaks, look for flesh separation and gaps. If the
meat separates from itself it’s not fresh.
10. Look for discoloration, brown or yellow edges and spongy
consistency; these are all signs of aging fish.
Assessment Check:
1. Use performance criteria checklist
2. demonstration
Assessment Criteria Yes No
1. Follow the procedure in identifying

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freshness of fish
Learning Outcome # 3
COOK FISH AND SHELLFISH
ASSESSMENT CRITERIA
1. Fish is cleaned, gutted and filleted correctly and efficiently according to
enterprise standards.

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2. Shellfish and other types of seafood’s are cleaned and prepared correctly
and in accordance with enterprise standards.
3. Seafood dishes are cooked according to enterprise standards using a
variety of cooking methods.
4. Fish and shellfish b products are used appropriately for variety of dishes
and menu items.
5. Cooked dishes are tasted and seasoned in accordance with the required
taste of dishes.
6. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirement.
CONTENTS:
1. Steps in fabricating fish.
2. Nutrition related in fish and seafood, particularly the nutritional value
of fish and seafood.
3. Specific dietary issues including allergies intolerances.
4. Common culinary terms related to fish and seafood that are used in
the industry.
CONDITIONS: the students/trainees must be provided with the following

MATERIALS
 LCD Projector (Optional for Variety of Fishes:  Manuals
lecture).  Structure  Books
 Overhead Projector - Fin Fish  Video (CD)
(Optional for lecture). - Shellfish
 Television and multimedia  Body Shape
player - Flat Fish
 Applicable equipment as  Market form
prescribed by Training - Fillets
regulations - Drawn
 Electric, gas or induction - Whole
ranges - Butterfly Fillet
 Ovens, including combi - Steak
ovens  Fat Content
 Microwaves - Lean Fish
 Grills and griddles - Fat Fish
 Deep fryers  Water Source
 Salamanders - Salt Water

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 Food processors - Fresh Water
 Blenders  Processed Fish
 Mixers - Dried
 Slicers - Smoked
 Pans - Bottled
 Utensils Types of Seafoods
Tilting fry pan
 Steamers  Shellfish
 Baine marie - Mollusks
 Mandoline - Crustaceans
- Octopus and
TOOLS Squids
-bowls  Fin Fish
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- serviettes
- table cloth
- aprons
- uniforms
- hair restrains
toque
caps,
hairnets
METHODOLOGIES:
 Film viewing
ASSESMENT METHODS:
 Review of portfolios of evidence of third party workplace reports of on-

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Learning Outcome
Cook Fish and Shellfish
Learning Activities Special Instruction

Read Information Sheet 11.3-1 on This learning Outcome deals with the
“Steps in Fabricating Fish” development of the Institutional
Competency Evaluation Tool which
Answer Self Check 11.3-1 trainers use in evaluating their
Read Information sheet 11.3-2 on trainees after finishing a competency

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“Nutrition related is fish and seafood of the qualification.
particularly the nutritional value of
fish and seafood” Go through the learning activities
Answer Self Check 11. 3-2 outlined for you on the left column to
Read Information sheet 11.3-3 on gain the necessary information or
“Specific Dietary issues including knowledge before doing the tasks to
allergies an intolerances” practice on performing the
Answer Self Check 11.3-3 requirements of the evaluation tool.
Read Information Sheet 11.3-4 on
“Common culinary terms related to The output of this LO is a complete
fish and seafood that are used in Institutional Competency of Cookery
industry” NC II. Your output shall serve as one
Answer Self Check 11. 3-4 of your portfolios for your Institutional
Competency Evaluation for Cook Fish
and Shellfish. Feel free to show your
evaluation.

next LO
Plate/Present Fish and Seafood

“STEPS IN FABRICATED FISH”
1. To be able to steps in fabricating fish
FABRICATION
Much of the fish purchased by chef’s and home cooks is filleted b hand or
with specialized filleting machine. These filters have become no
commonplace that whole fish are often more difficult and expensive for
average multi product commercial food seller to obtain and transport to the

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local restaurant or retail level operation. These companies push the pre-
packaged fillets on chefs with the idea that fabrication is too cumbersome.
Time consuming and messy to undertake. When purchasing seafood for a
restaurant, wholesale seafood sellers are much better equipped to handle
while fish and understand its quality than the large multi-product vendors.
The reality is that filleting fish is a messy process that takes tie, space and
skills, but freshness indicators such as clear eyes, aroma, bright gills, and
firmness of the flesh cannot be evaluated f the fish is not whole.
Along with the evaluation of the quality and freshness, it is much easier to
determine the species by looking at a while fish as opposed to fillets, with
the added advantage that the leftover bones can be used to make valuable
fish stock.
FABRICATION OF FLAT FISH AND ROUND FISH

The body shape of flounders, sole and halibut is oval and compressed. These
fish lived relaxed lives on the bottom, giving their meat a delicate texture
and flavour. Flat fish have one large fillet on either side of their body that
can easily be broken down into two or more separate pieces. Even 700
pound halibut is fabricated the same way because its body and bone
structure is similar to the smallest flounder.
The fillets on all flat fish are located on either side of the nodu, which is
dark on one side and light on the other. The dark skin side tends to be
slightly thicker so when filleting larger fish, place that down on the cutting
board and behind your first cut on the other side. The thicker meat will
support the weight better and ensure that the fillets are not crushed.
Whether you remove the whole side or just half will depend on the size of the
fish and the application, but remember, larger pieces store and cook better
than smaller ones.
ROUND FISH FABRICATION

The fusiform-shaped bodes of the round fish lend themselves to many styles
of the fabrication depending on the size and intended use. Smaller round
fish like bass and salmon have two distinct fillets on either side of the their
body. Larger specimens like the 1000-pound. Bluefin tuna can be broken
down in four or more distinct sections each having its own unique qualities.

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A wide variety of fin and bone structures make many of them slightly
different to dela with, but as group all round fish have the same
characteristics.
FILLETING A LARGE ROUND FISH

To remove the two fillets form a fish like salmon, lay the fish on cutting
board with the head on your side. Make a cut through the bellyflop behind
the perforal fin and head; angling the knife toward the head as you cut down
the bone because it has the ability to extend out through the fish, a long
fillet or slicing knife works well is lying flat on the backbone with the edge
facing the tail of the fish. At the point, hold the upper belly portion close to
the pectoral fin with your opposite hand and draw the knife down through
the backbone. While making this cut there will be some resistance as the
knife cuts thoroughness and releases the fillet. Once you have reached the
head, separate the fillet by cutting the same angle cut behind the head and
pectoral fin. With this method, there will be some meat let on the back bone,
but this can easily be scrapped off with a spoon and used for a myriad of the
preparations or frozen for future use. The fillets should be trimmed by
cutting off the belly bones and flaps with the ridged knife, and any internal
bones can be removed with the tweezers or needle-nose pliers. To remove
the skin, use the same fillet knife and work it under the meat and above the
skin. Tug on the skin while gently pushing the knife toward the end to
remove any of the excess blood line with the fillet knife
_________1. Much of the fish purchased by chef’s cooks is filleted by hand or

with specialized filleting machine.
_________2. When purchasing seafood for a restaurant, wholesale seafood
sellers are much better equipped to handle whole fish and understand its
quality than the large multi-product vendors.
_________3. The reality is that filleting fish is a messy process that takes
time, space and skills but freshness indicators such as clear eyes, aroma,

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bright gills, and firmness of the flesh cannot be evaluated if the fish is not
whole.
_________4. You will need a sharp knife in filleting the fish.
_________5. Bluefin tuna can be broken down in four or more distinct
sections each having its own unique qualities.
Answer key
1. True
2. True
3. True
4. True
5. True

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“NUTRITION RELATED TO FISH AND SEAFOOD, PARTICULARLY THE
NUTRITIONAL VALUE OF FISH AND SEAFOOD”
Learning Objective:
1. ) To be able to know nutritional facts/values of the fish
SEAFOOD NUTRITIONAL FACTS

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Benefits of a seafood rich diet
 Reduces the risk of heart disease
 May prolong life after a heart attack
 Lowers blood triglycerides (fats)
 May improve heart function and reduce damage from heart
disease
 Can lower blood pressure
 May improve symptoms of inflammatory diseases, arthritis and
psoriasis
Nutrition from Seafood
Seafood is a rich source of protein, vitamins, minerals; many varieties of

seafood are also low in sodium and cholesterol.
Not only is seafood delicious, but it’s nutritious as well. It’s a delightful
addition to any meal and is an excellent, low-calorie source of many
essential nutrients.
Seafood contains about twenty percent of the high quality proteins of red
meat and poultry. It is also low in fat and most of the fat it has is poly-
unsaturated.
Because many diets now specify poly unsaturated fat, rather than saturated
fat, fish and shellfish make an excellent main dishes. Some fish are
relatively high in fat such as slmon, mackerel and catfish. However, the fat
is the primarily unsaturated.
Cholesterol
The cholesterol content of most fish is similar to red meat and poultry,
about twenty milligrams per ounce. Some shellfish contain more cholesterol
than red meat. However, the fat is mainly poly-unsaturated, shellfish may
be allowed for some fat and cholesterol- restricted diets.

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Vitamins Source
Fish is also a good source of “B” Vitamins “B-6”, “B-12”, biotin and niacin.
Vitamin A is found mainly in fish liver oils, but some high fat fish are good
sources of Vitamin “A”.
Mineral Source
Fish is a good source of several minerals, especiallly iron, phosphorus,

potassium and zinc. Canned fish with edible bones, such as salmon or
sardines, are also rich in calcium.
Species Calories Protein % Cholestero Fat % Sodium

per 100 l MG per MG per
gram 100 grams 100
grams
Crab 84 18.29 42 .60 836
Halibut 110 20.81 32 2.29 54
Scallop 88 16.78 33 .76 161
Shrimp 106 20.31 152 .91 148
Salmon 146 21.62 39 5.95 46
Seafood and Nutrition
Seafood Nutrition Overview

Seafood is a high protein food that is low in calories, total fat and saturated
fat. High in vitamins and minerals. Seafood has been shown to have to have
numerous health numerous health benefits. For example, recent studies
have shown that eating seafood can decrease the risk of heart attack, stroke,
obesity and hypertension. Seafood also provides essential nutrients for
developing infants and children.
Calories and Protein

Seafood is generally considered to be a low calorie protein sauce. Most low
fat species of fish, such as cod, flounder and sole, contain less than 100

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calories per 3 ounce cooked portion and even fatter fish like mackerel,
herring and salmon have about 200 calories per serving. Seafoods are a
complete protein source. It contains enough of the essential amino acids to
assure healthy growth and optimal fetal development. A 3 ounce serving of
most fish and shellfish provides about 30 to 40% of the average daily
recommended amount of protein. The protein in seafood is easier to digest
because seafood has less connective tissue than red meats and poultry.
Fat and Cholesterol

Seafood is generally considered to be low in total fat and saturated fat. Most
fish and shellfish contain less than per cent total fat, and even the fattest
fish, such as mackerel and king salmon, have no more than 15 per cent fat.
A large proportion of the fat in seafood is polyunsaturated, including omega
3 fatty acids, which have added health benefits.
Omega 3 fatty acids are essential fatty acids that are required for healthy
human development. These organic compounds cannot be produced by the
human body and therefore need to obtained through food. Scientific
evidence suggest that the marine derived omega 3 fatty acids
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DGA) can help
reduce the risk of heart disease and contribute to brain and vision
development in infants. Fish and shellfish are main dietary sources of EPA
and DHA. The plant derived omega 3 fatty acid, alphalinolic acid (ALA) is a
precursor to EPA and DHA and is only converted at rates of amount 0.1.19%
in the human body. The American Heart Association recommends 1000
milligrams (mg.) of EPA/DHA per day for patens with coronary heart
disease. Fish with and two meals of oily fish per week for patients without
heart disease. Fish with medium to high levels of omega 3 fatty acids
include oily ocean fish, such as salmon, herring, mackerel and sardines (see
description of Omega 3’s and their role in Human health)
Cholesterol is present at varying amounts in most animal foods. Current

dietary recommendations suggest limiting cholesterol intake to 300 mg per
day. Almost all fish and shellfish contain well under 100 mg of cholesterol
per 3 ounce cooked serving and many of the leaner types of fish have less
than 60 mg.

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Vitamins and Minerals
Fish is a natural source of B-complex vitamins. Vitamins d and vitamin A
(especially oily fish) B complex vitamins have been associated with healthy
development of the nervous system. Vitamin A is needed for healthy vision
as well as for healthy skin, while vitamin D is essential in bone development.
Fish is also a good source of minerals such as selenium, zinc, iodine and
iron. Selenium is a potent anti-oxidant that protects against cell samae and
may help to counter negative effects of mercury. Zinc is needed for the
growth and immune system health. Iodine helps maintain thyroid gland
function. While iron is important in red blood cell production. Small fish
eaten whole, such as sardines and anchovies, are an important source of
calcium needed for bone development.
Health Benefits Linked to Seafood
Heart
Reduces the risk of cardiovascular disease
Helps protect against heart attack and sudden death
Decreases risk of heart arrhythmias
Decreases blood triglyceride levels
Increases HDL (good) cholesterol
Improves circulation
Brain
Contributes to neurological development in infants
Eyes
Contributes to vision development and nerve growth in the retina
Muscles
Helps builds muscles and tissues

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Self-Check 11.3-2
Write TRUE if the statement is correct and FALSE if its incorrect.
_______ 1. Fish contributes to vision development and nerve growth in the

retina
_______ 2. Seafood is a rich source f protein, vitamins and minerals. Many

varieties of seafood are also low in sodium and cholesterol.
_______ 3. Seafood contains about 20% of high quality protein of red meat
and poultry.

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_______ 4. Seafood is generally considered to be low in total fat and
saturated fat.
_______ 5. Seafood is generally considered to be a low calorie protein source.
Answer key
1. True
2. True
3. True
4. True
5. True

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“SPECIFIC DIETARY ISSUES INCLUDING ALLERGIES INTOLERANCES”
1. To be able to know the specific Dietary issues including allergies

intolerances.
FOOD INTOLERANCE/ALLERGIES
What is Food Allergy?
Food allergies are caused by the immune system falsely recognising the
protein component of a food as threat. Most of the food allergy reactions
usually occurs quickly; generally within 2 hours of exposure. But git related
symtoms (such as diarrhea, constipation or bloating) may take several hours
or even a days to develop.
Children are most likely to develop a food allergy when they ae under 5
years of age. Reactions to cow’s milk, eggs, peanuts, tree nuts, soy, wheat
and fish account for more 85% of food allergies in children. Allergies to nuts
ans seafood commonly produce the most severe reaction and are also ore
likely to be te allergies that persist for life.
What is food intolerance?
Food intolerance is the reaction to food, that does not involve immune
system. There are various theories as to why food intolerance occurs. It is
well documented that certain food chemicals can “irritate the nerve endings
and sensitive people to cause a range of symptom.” Common symptoms
include recurrent hives, swelling, rhinitis or sinusitis (frequently running or
stuffed nose) recurrent mouth ulcer, stomach pain or bowel irrirations
(loose, frequent often very smelly stools or even constipation) children with

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food intolerances may also present as irritable, restless or demonstrate
behavioural problems such as defiance, exaggerated moodiness, of attention
deficit hypersensitivity disorder (ADHD)-like behaviour.
The Royal Prince Alfred Hospital (RPAH) allergy unit website has an
extensive downloadable shopping list designed specifically for people with
allergies to nut, egg and milk.
GF – GLUTEN FREE
Coeliac disease, is also known as gluten intolerance, is a genetic disorder

that at least 1 in 100 Australians. If a person has a coeliac disease this
means that a person has a permanent intestinal intolerance to the gluten
protein found in wheat, barley, rye and oats. This disease is treated to
lifelong gluten free diet.
Gluten is a protein found in wheat, barley, rye, oats, malt, spelt and
triticale. These grains and the products processed from them are used as an
ingredients in common foods such as bread, biscuits, cakes, pizza, pastry
pasta and breadcrumbs etc. Gluten is also found in some food additives
which are used in many types of pre-prepared commercial foods.
It can be difficult to identify which foods any detectable gluten. Foods

labelled as “low-gluten” must not contain more than 0.02 gluten. The
category “low gluten” is generally not recommended for a person that has
coeliac disease. Becoming “ingredient aware” is an essential for gluten free
shopping. If the gluten content of particular food is not clear, The Coeliac
Australian Recommends, “When in doubt, leave it out”
Unsafe Foods
If you require a gluten-free diet, avoid any products that contains the
following ingredient: wheat, rye, barley, triticale, oats, flour (unless gluten-
free is specified) psta, semolina: farina or thickeners: wheat stach, starch (if
not specified as gluten-free) malt.

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There may be some traces of gluten in the following food additives: modified
starch or thickening agents,: additive numbers 1400-1450; malt flavouring
or malt extract: maltodextrin (of wheat origin) hydrolysed protein (of wheat
origin).
Safe Foods
The following is the list of foods which are completely gluten-free and
considered as safe for people that has Coeliac Disease to consume. Even so
it very important to read the labels of all products to check the gluten
content.
GRAINS AND FLOURS: arrowroot, maize (corn), polenta, maize corn,

cornmeal, buckwheat and pure buckwheat flour, quinoa, sorghums, sago
tapioca, rice (white and brown) wild rice, rice flour, ground rice, rice bran,
glutinous rice; pea, gram, lupin, potato, lentil and soya flours.
CEREALS: Plain, non-malted rice or maize (corn) breakfast cereals i.e puffed
rice or corn, corn flakes (not malted type) gluten-free muesli, infant rice
cereals: gluten free pasta, rice noodles and vermicelli, taco shells made from
pure maize flour, BREADS, BISCUITS, CAKES etc. : gluten free bread,
biscuits, cakes and pastries and mixes, rice bread, rice cakes (plain) and
rice crisp bread (plain)
VEGETABLES: all types of fresh, frozen and canned vegetables provided by

non-thickening agents has been added: potatoes, sweet potaoes, yams,
home prepared and oven baked chips; fresh herbs: pulses, legumes and
lentils: dried, split and gram peas; soya, borlotti, cannelloni and garbanzo
beans, dried beans e.g. kidney beans, gherkins and cocktail onions.
FRUIT, SEED AND NUTS: all types of fresh, dried, canned, stewed and
preserved, fruits providing no thickening agent has been added: nuts and
seed in shells; shelled or roasted nuts and seeds, provided only salt and or
oil is added.
DAIRY FOODS AND EGGS: milk, fresh and long life, plain powdered,
canned evaporated and condensed; infant formula; buttermilk;goats

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milk;soy beverage and infant formula; cream-canned or fresh;cheeses-
plain,block, sliced and sticks (check all processed cheesed for gluten free
content) plain yoghurt and fruche, plain ice cream and ice confectionery
(always check the label) for gluten content, eggs – all types.
MEAT, FISH AND POULTY: fresh, smoked, canned, picked and salted:
canned without sauce or cereal added: ham on the bone.
SOUPS: clear soups and soups thickened with allowed flours (always check
the labels of tinned and packaged soups for gluten content.
FATS AND OILS: oils- vegetables and seed oils, cream and butter,
margarine both poly and mono unsaturated types.
SALAD DRESSINGS: pure cider vinegar; white vinegar
JAMS AND SPREADS: all jams, marmalade, honey, golden syrup, treacle,
maple syrup, molasses and peanut butter (always check the labels and
gluten content)
HERBS, SPICES, AND CONDIMENTS: Pepper, salt, herbs, spices, curry

powder, mustard, powder (check these items for anti-caking agent which
may contain gluten) and tomato sauce.
BEVERAGES: water, mineral water – plain and flavoured, still and

carbonated; softdrinks – sweetened or diet types, fruits and vegetable juice,
cordials without barley, soda and tonic water; sports electrolyte drinks; tea-
herb tea and normal, coffee-pure, instant and decaffeinated.
MISCELLANEOUS: sugar – white, brown, castor, and pure icing sugar; jelly
and gelatine; popcorn, plain and potato crisps (check the label for gluten
content), plain corn chips and taco shells (check the label for gluten
content)lollies floss and fairy floss;plain and dark and milk chocolate (no
fillings)

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Health care
As with all conditions your docto should be consulted. Your doctor will
diagnosed and treat this condition which is managed by life-long gluten free
diet. Your Doctor may refer you to a Dietician for advice about suitable
eating plan. Before commencing a gluten free diet, it is very important to
consult your Doctor because trying to a gluten-free diet without medical
advice is NOT accurate way of determining if Coeliac diseases is present.
Some medications contain gluten ( and lactose, which is also be avoided by

some of Coeliac patients) gluten and lactose are sometimes are use as filers
in some medications. Your Doctor or pharmacist can tell you which
medications contain gluten.
Cooking for Gluten-Free Diet
Cooking with non-gluten containing flours produces products that are

flatter. Heavier and often more “crumbly”. This is because the gluten in flour
gives elasticity to the texture of a baked food helps to hold in air in the
baked product. However most foods based on wheats can be replicated with
gluten-free products.
Try ‘all-purpose gluten free flours. Many of these are available in

supermarkets. These are often more successful and easier to use than trying
to mix individual gluten free flours (e.g. rice flours, potato flour or soy flour)
Gluten free flours from individual’s grains or vegetable sources often need to
be used in slightly different quantities from the gluten containing flours in
the initial recipe. For best result, a combination of flours is recommended
(e.g. potato or rice flour + soy flour)
EF-EGG FREE
Egg allergy is the most common food allergy in infants and young children.
Egg allergy is first noticeable between 6-15 month of ages when egg is first
introduced to the child but is an allergy in most young children will grow
out of.

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Both the egg white and egg yolks may affect the egg allergy sufferer.
Eggs can be successfully replaced in recipes where eggs are component of

the recipe. (e.g. cakes, biscuits, sauces) dishes that include eggs as a key
ingredient (e.g. quiche, frittatas or omelettes) are unlikely to be successful if
made with the egg replacers.
TIPS FOR EGG FREE COOKING
 Beat one minute extra for each egg missing

 Add one extra teaspoon of baking powder for each missing egg
 Use gelatine as a binder
 Mix 1 tablespoon arrowroot flour with 2-3 tablespoons warm water to
replace one egg.
 Mix ¼ teaspoon xanthan gum with ¼ cup water. Let stand a few
minutes then whip into soft peaks-similar to egg white.
DF – DAIRY FREE
Dairy intolerance is sensitivity to anything that contains cow’s milk. Those

who suffer from dairy intolerance. Experience a reaction to dairy because
they are intolerant to the proteins in milk.
TIPS FOR DAIRY FREE COOKING
 1 cup of cow’s milk can be replaced with:

 1 cup of soy milk
 1 cup of rice milk plus 1 tbsp. of oil OR milk free margarine
 1 cup of fruit puree (for baked foods such as muffin)
 1 cup of water or homemade stock for savoury recipes
LF – LACTOSE FREE
Lactose is the sugar found in milk. Lactose intolerance is not an allergy and
most lactose intolerant individuals are able to tolerate small amounts of

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lactose from some dairy foods over the day. The amount of lactose a person
with lactose intolerance will tolerate will vary between individuals.
TIPS FOR LACTOSE – FREE COOKING
Substitute any milk custard, cream, soft cheese (e.g cottage or ricotta) ice
cream with:
 Low lactose (e.g. low lactose milk) or

 Dairy free alternatives
 (see dairy free information on this website for dairy free optional)
 Yoghurt may be tolerated in some children with lactose intolerance (as
the culture partially digests lactose) but children that has a severe
intolerance will require a lactose free or soy yoghurt
 Hard cheeses contain legible lactase and are usually well tolerated.
 Check labels for any ingredients relating to milk (e.g milk solids, skim
milk, powder etc.) recipes containing significant amounts of these
ingredients may not be tolerated.
VEGETARIAN
The term vegetarian applies to people who choose not to eat any part of an
animal, including meat, poultry, fish or shellfish.
Lacto-ovo (can include dairy products and eggs)

Lacto (can include dairy products but not eggs)
Ovo (can include eggs but not dairy products)
vegan (only plant based foods; no dairy and no eggs)
VEGAN
Vegans consume no animal products at all. This includes not buying or

wearing clothing that has come from an animal (e.g. leather, fur and wool)
as well as not using cosmetics or drugs that have been tested on living
animals.

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Self-Check 11.3.3
Write True if the statement is correct and False if its incorrect.
__________________ 1. Foods allergies are caused by the immune

system falsely recognizing the protein component of a food as threat.
__________________ 2. Food intolerance is a reaction to food that does

not involve the immune system
__________________ 3. The term vegetarian applies to people who

choose not to eat any part of an animal – including meat, poultry, fish
or shellfish
_________________ 4. Egg allergy is the most common food allergy in

infants and young children.
_________________ 5. Cooking with non-gluten containing flours

produces products that are flatter, heavier and often more “crumbly”

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Answer Key
1. True
2. True
3. True
4. True
5. True

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“COMMON CULINARY TERMS RELATED TO FISH AND SEAFOOD THAT
ARE USED IN THE INDUSTRY”
After reading this information sheet, you must be able:
1. To be able to know the different terms for seafood.
COMMON SEAFOOS TERM:
Bled Out
Cutting an artery behind the gills while fish is still alive. This improves
quality and shelf list of product.
Blocks
All major bones removed but some pin bones may remain
Boneless
All bones removed including the pin bones
Brine Frozen
Products is immersed in a salt and water brine during the freezing process
protecting it from dehydration.
Butterfield
A fish fillet or shrimp that has been split candling. Process of placing the
filler on a backlit translucent tangle to detect the presence of any parasites.
Catch weight
Natural pieces of fillets are not exact weight and can range in size causing it
to be catch weight item versus exact weight.
Cello Pack
Fish fillets which have been wrapped together in cellophane. Often referred
to as by the count. A 1-3 count cello wrap cod means there are between 1 to
3 pieces per wrap. This would equate to an 8 oz. average per piece. The
higher the count the smaller the average fillet weighs.

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CFIA
Canadian Food Inspection Agency
Clipper
Typically referring to Mahi, sword or tuna and means frozen at sea.
Cluster or Section
A form of crab which includes a group of legs and a claw still all attached to
the shoulder.
CN Label
Child Nutrition label, meaning that the ingredient label has all necessary
information to satisfy dietary requirement for school lunch or child feeding
program.
Counts
Number of pieces per LB i.e. 16/20 count meant that there are an average of
18 pieces per lb. the higher the count the small the individual pieces.
Deep Skinned
Removing the skin and fat layer underneath on only species of fish in order
to produce a milder flavour and better shelf life.
Deveined
Removing the sand vein (intestine) from the tail section of a shrimp or
lobster tail.
Dressed
Whole fish that are gutted scaled and which the gills have been removed.
Dry pack
A process which can apply to almost any seafood meaning that no chemical
have been used in its processing
FAS
Frozen at Sea – seafood species frozen immediately upon catch at sea.

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Fillet
Fillet a portion of flesh taken from either side of the fish cut away clean from
the central bones. Large bones fins and belly flap are removed.
Finger or Soldier Pack

A term used folayer pack shrimp meaning they are all hand packed side by
side like little soldiers in a row.
Fletch
A fillet cut from a large flatfish like halibut and then further divided into
boneless portions.
Glazed
Indicates product has been dipped in water after freezing. This ensures
product will resist freezer burn but also adds weight to the finished product.
Green Headless
Raw, headless and shell on shrimp, does not indicate the colour of the
shrimp.
HACCP
Hazard Analysis Critical Control Point. A food safety program inquiring all
parties involved in the manufacturing process of an item to document all
control points where possible hazard might exist to the wholesomeness of
the product.
H&G
Head and Gutted
IQF
Individually Quick Frozen
J Cut
A fillet which has been cut to remove to both the pin bones and the nape.

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Layer Packer Shutter Pack
Frozen Fish fillet are separated by sheets of plastic inside a master box.
They may be overlap or sometimes have to dropped to break loose or
shattered apart.
Loins
Central thick part of a large fish fillet. These loins are typically cut into
steaks and are typically from tuna, sharkland swordfish.
Merus
The whole leg meat are taken from crab leg
Minced
Pieces of fish left over from filleting or trimming that are sieved to removed
any bones. They are then further processed to make blocks, squares or
sticks.
Molting
The process where the shellfish will shed its shell to continue to grow.
Nape
The front and thinnest part of the fillet around the belly.
Net weight
Weight of the product without packing material or glaze.
Ocean Run
A term which can refer to random weights and sizes i.e. an ocean run crab
cluster can vary in size. Usually packed aboard a processor vessel.
Ocean cut
Refers to natural fish fillet which has been cut (usually diagonally) to reduce
its size. A 24 or natural fillet may be cut down once to produce two 12 oz
fillets which are more desirable or usable size.

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Pasteurized
To heat the product sufficiently to kill most bacteria but not enough to cook
the product.
P&D
Peeled and Deveined
Pin Bones
A strip of small bones found along the midline of many filets, can be
removed by either J or V cutting fillet.
Prawn
In the US, a prawn sometimes used describes a large shrimp, but s really
correct term for fresh water shrimp.
PTO
Peeled, tail on shrimp
PUD
Peeled undeveined
PUFI
Pack under federal inspection
Round
Whole ungutted fish or shrimp that has been peeled but not split or
deveined.
Sashimi
# 1 Japanese raw fish cut into various forms
Scrod
Size designation for cod or haddock meaning small. There is a
misconception that this is actual a species of fish sometimes spelled schrod.

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Snap n Eat
Crab legs that have been scored though the shell so they can be easily
cracked by hand
Steak
A cross section cut of a fish loin containing a section of the center bone.
Typically refers to shark, swordfish and tuna.
STP
Sodium tripoly phosphate. Use on shrimp and fish to retain moisture.
Surimi
Imitation seafood products typically in the form of logs, flakes and salad.
Style. Usually made from Pollock fillets using the sugar and egg whites as a
binder.
Sushi
Japanese style raw seafood-comes in several different forms including rolls
and thinly sliced fillets.
V-Cut
Similar to a J cut which removes the pin bones but leaves most of the nape.
Vein
Intestinal tract on the shrimp. Usually removed (deveining) to improve
appearance and texture.
Yield
The useable per cent of the total weight from a fish or shellfish.

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Self-Check 11.3.4
__________________ 1. Yield is the useable per cent of total weight from a fish
or shellfish.
__________________ 2. Is Japanese style raw seafood-comes in several

Different forms including rolls and thinly sliced fillets.
__________________ 3. P & D means Peeled and Deveined
_________________ 4. Hazard Analysis Critical Control Point.
_________________ 5. Boneless means, All bones removed including the pin

bones

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Answer Key
1. True
2. True
3. True
4. True
5. True

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LEARNING OUTCOME # 4
PLATE/PRESENT FISH AND SEAFOOD
ASSESSMENT CRITERIA
1. Seafood dishes are presented hygienically, logically and sequentially
within than required timeframe.
2. Fish and seafood are prepared and presented for service in accordance
to enterprise standards.
3. Suitable sauces and dips are prepared according to standard recipes
and as required to accompany seafood menu items.
4. Presentation and garnishing’s techniques are selected and used
according to recipes and enterprise standards.
5. Services are carried out according to enterprise methods and
standards.
6. Factor in plating dishes are observed in preventing seafood dishes.
CONTENTS
1. Methods of preserving seafood.
2. Suitable storage techniques to maintain optimum quality of
ingredient.
Conditions: the students/trainees must be provided with the following:

MATERIALS
 LCD Projector Variety of Fishes:  Manuals
(Optional for lecture).  Structure  Books
 Overhead Projector - Fin Fish  Video (CD)
(Optional for lecture). - Shellfish
 Television and  Body Shape
multimedia player - Flat Fish
 Applicable equipment  Market form
as prescribed by - Fillets
Training regulations - Drawn
 Electric, gas or - Whole
induction ranges - Butterfly Fillet
 Ovens, including - Steak
combi ovens  Fat Content
 Microwaves - Lean Fish
- Fat Fish

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 Grills and griddles Water Source
 Deep fryers - Salt Water
 Salamanders - Fresh Water
 Food processors  Processed Fish
 Blenders - Dried
 Mixers - Smoked
 Slicers - Bottled
 Pans Types of Seafoods
 Utensils
Tilting fry pan  Shellfish
 Steamers - Mollusks
 Baine marie - Crustaceans
 Mandoline - Octopus and Squids
 Fin Fish
TOOLS
-bowls
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- serviettes
- table cloth
- aprons
- uniforms
- hair restrains
toque
caps,
hairnets
METHODOLOGIES:
 Film viewing
ASSESMENT METHODS:
 Review of portfolios of evidence of third-party workplace reports of on-

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Learning Outcome 4:
Plate/Present Fish and Seafood

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Read Information sheet 11.4-1 This Learning Outcome deals with the
on “Methods of Preserving development of the Institutional
Seafood” Competency Evaluation Tool which
Answer Self Check 11.4-1 trainers use in evaluating their trainees
Refer to Task sheet 11.4-1 on after finishing a competency of the
“How to Fry a Fish” qualification.
Perform Task Sheet 11.4-1 Go through the learning activities

outlined for you on the left column to
Read information sheet 11.4-2 gain the necessary information or
on “Suitable storage techniques knowledge before doing the tasks to
to maintain optimum quality of practice on performing the requirements
ingredient” of the evaluation tool.
Answer Self Check 11.4.2
Institutional Competency Evaluation
Package for one Competency of Cookery
NC II. Your output shall serve as one of
Competency Evaluation for Plate/
Present Fish and Seafood. Feel free to
show your outputs to your trainer as
you accomplish them for guidance and
evaluation.
After doing all the activities for this LO.

You ready to proceed to the next LO
Store Fish and Seafood.

“METHODS OF PRESERVING SEAFOOD”
1. To know the methods of preserving seafood.

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FISH PRESERVATION
Ancient methods of preserving fish included drying, salting, pickling and

smoking. All of these techniques are still used today but more modern
techniques of freezing and canning have taken on a large importance.
Fish curing includes and of curing fish by drying, salting and smoking and
picking or by combinations of these processes have been employed since
ancient times. On sailing vessels fish are usually salted down immediately to
prevent the spoilage; the swifter boats of today commonly bring in unsalted
fish. Modern freezing and canning methods have largely supplanted older
methods of preservation. Fish to be cured are usually first cleaned and
scaled, and eviscerated. Fish are salted by packing them between layers of
salt or by immersion in brine the fish mostly extensively salted are cod,
herring, mackerel and haddock. Smoking preserves fish by drying, by
deposition of creosote ingredient, and when the fish are near the source of
heat, by heat penetration. Herring and haddock (finnan haddie) are
commonly smoked. Kippers are split herring, and bloaters are whole
herring, salted and smoked. Sardines pilchards, and anchovies are small
fish of herring family, often salted and smoke and then preserve in oil. Fish
are dried under controlled conditions of temperature, humidity and air
velocity.
Varied methods of preservation and storage of fish, there are several routes
used by fisherman in order to preserve the fish and protect it from damage.
kaltmileih and cooler (with ice) and cooling (auto refrigeration). There are
also several old ways, which is still used today, including the method of
drying, salting, smoking and canning since ancient times people knew
routes are ideal for keeping fish for the longest possible period. And these
method are invented by man since ancient times, was intended to prolong
the period in which they become unfit for human consumption. All the way
from the results with special characteristics and different flavour than
ability to eat, and where, during the period of conservation there is some
degradation, the fish used must be fresh in very good condition.

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People known since ancient times are an ideal way to save the fish for the
longest possible period, namely, drying the fish. The idea that drying to
reduce the amount of water that contain the fish necessary for the growth of
bacteria and microorganisms that cause corruption and damage to fish,.
And you can save the fish dried until needed in the seasons in which the
presence of fish in little as well as the possible transfer to remote areas of
the coast, and contains a dried fish at about 80% of the weight of protein in
fresh fish, so it is one of the foods of the few to maintain these furthermore,
the property Is considered one of the cheapest and easiest way to prepare
and save the fish. And methods of drying the fish, like any other method to
save the fish, are taking into the account some important points until the
drying process face correct it is in raw materials such as fresh fish, fish also
corrupt cannot improve its quality, weather, proper ventilation cannot be
drying when the relative humidity of the atmosphere more than 60% and the
method used in drying is dependent on the type and size of fish to be dried
and the way the conservation and storage.
As well as the method of drying the fish on the surface area are exposed to
sunlight or air. The more surface area was great as the drying process faster
and better. The salting of the best ways to save the fish from damage which
is an ancient ways used by Ancient Egyptians from ancient times and also
used in Oman since ancient times until present day, is an easy way to
preserve the fish and do not require only the amount of salt added to the
amount of clean water. Through there are a thousand of tons of salted fish
are thrown and are not valid for human use because of the wrong ways of
salting.
Known methods of smoking fish for several centuries, only they are
considered an ideal way to save the fish. Moreover, many people prefer the
taste of smoked fish because it five the fish a good flavour and distinctive
colour. In the old was the method of smoking in the development of fish
directly on the fire that used to ignite some type of timber after the product
is ready to eat later discovered that this method some disadvantages,
including scarcity of wood used and exposure fish flame from the outside
just as lost in the fish without cooking which exposes them to damage and
corruption quickly.

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Sun drying (air); fish, quid, seaweed, all?
Bake airless oven heating (like charcoal is made?)
Smoking
Pickeling
Salting, rolled in dry salt
Arctic flash freezing
Fish oil squeezing/draining/filtering? Fish paste fermented?
Cooking and storing: boil, fry, kebab how to store without fridge?
Pulverize into fish meal? only after dried?
Live storage in weirs, nets, ponds (aquaculture)tide pools?
In humid areas, fish is pickled/salted/smoke,

In arid area sun-drying is common
In very cold area, flash-freezing.
Freezing Oysters
Oysters are more susceptible to various types of spoilage than some of the
other marine foods. Oysters must be handled with care and as rapidly as
possible. It is suggested that the operator have well in mind the various
steps in handling, and the equipment and supplies needed before starting to
shuck oysters preparatory to freezing them.
1. Use only live oysters

2. Hose off to remove external debris from the shell
3. Shuck or open raw in usual manner, saving oyster liquor
4. Wash thoroughly in 2.6 per cent brine (3 to 4 tablespoonful of salt
per gallon of water). This is a 100 salometrbrine). Do not leave
oysters in brine longer than necessary (8 to 10 minutes)
5. Allow excess water or brine to drain from meats
6. Package, cellophane-line box or carton. Can, c-enamel, glass jars,
waxed containers, heavy
7. Cover surface with oyster liquor or 10 brine to prevent exposure to
air. Allow for expansion.
8. Seal or close container
9. Freeze as soon and as fast as possible. If temperatures lower than
0 degrees Fahrenheit available, they should be used.

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10. Store at 0 Fahrenheit.
Canning Oysters
Wash the oysters by hosing to free of mud, dirt and other loose material.
Shuck by knife or open by subjecting to steam as follows: place oysters in

baskets or trays and steam them in retort or pressure cooker for 5 to 7
minutes at 240 degrees Fahrenheit (10lb. pressure) or until shell opens.
PRESERVATION OF SEAFOODS 11
Shuck meats into water or brine to prevent the action of air upon the meats.
A 2.5 to 3.0 per cent brine is used to protect the meat in the step (3.2 to 3.8
oz. or 31 to 4 tablespoonful of salt per gallon of water)
Agitate by string and wash meats in this brine. Remove darkened or

otherwise discoloured, oyster. Remove by screen, basket perforated
container.
Allow to drain about 3 to 5 minutes
Pack as quickly as possible to prevent discoloration. Use cenamel or plain

cans, or glass jars. Care should be exercised in this operation because of the
weight change that occurs in oyster meats when retorted. Allow to 1 inch
space at the top of container (depending on size being used) for change
during processing.
Add 3 per cent brine and vacuum seal, or add sufficient hot 3 per cent brine
(see step 3 above) to cover meats exhaust can with loosely crimped lids for 8
to 10 minutes at 212 degrees Fahrenheit, complete seal. If glass jars are
used, place covers on loosely and exhaust in same manner.
Process at 240 degrees Fahrenheit (10lb pressure) as follows pt. jar 45

minutes
No. 1 tall tins 45 minutes

No. 2 tins 60 minutes

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1 pint jars 60 minutes
If cans are used, release retort pressure, remove and water cool the cans. If
glass jars are used, remove from the heat source and allow pressure to come
down naturally. Remove jars and air cool them well before storing,
Kippering Oysters
Use live oysters of good quality

Wash shells by hosing to remove mud and other materials.
Oysters may be shucked or opened raw, but operations may be hastened if
they are opened by the following method:
Place washed oysters in basket, metal or wood and put pressure cooker or
retort.
Steam at 10 lb. pressure for approximately 15 to 20 minutes to open and

remove some moisture.
Release pressure gradually.
Remove basket as soon as possible.
Self-Check 11.4.1

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__________________ 1. Ancient methods of preserving fish included drying,
salting, pickling and smoking
__________________ 2. Use olive oysters of good quality

.
__________________ 3. It is not necessary to put preserve fish in the freezer
_________________ 4. Oysters must be handled with care and as rapidly as

possible.
_________________ 5. Wash the oysters by hosing to free of mud, dirt and

other loose materials.
Answer Key
1. True
2. True
3. True
4. True

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5. True
Task Sheet 11.4-1
Title: “How to fry a Fish”

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Performance Objectives: To know “How to Fry a Fish”
Things needed: flat ladle, frying pan, food seasoning, cooking oil
PREPARE THE FISH
Select Fresh Fish
Salt and pepper fish is the only light battered. So the freshness of the fish
really impacts the dish. Select fish fillets that are firm, bright in color, free of
bruises and spots, and not leaking liquid.
The fish should have a fresh saltwater smell that isn’t too “ fishy” if the
smells makes you wrinkle your nose, the fish aren’t fresh.
Make sure the fish you buy are boneless. You can test by pressing you
fingers on the flesh and feeling for small pin bones.
Clean the fish. Run cool water over the fish fillets to rinse them clean.
Remove any skin scales that still be clinging to the fish. Use a small of pliers
to remove any stray pin bones.
Cut the Fish Into pieces. Salt and pepper fish is serve in bite-sized pieces.
Rather than whole fillets. Lay the fillets on the cutting board and use a
sharp butcher knife to cut them into bite-sized squares about 2 inches
across.
Cutting the pieces to small will result in overcooked fish. If you wish to serve
filers instead, skip to next step.
Batter the fish
Make the spice mixture. Mix the salt, pepper and sugar in small bowl. Use
a spoon whisk to combine the ingredients thoroughly. For extra flavouring,
consider red chilli powder, garlic powder or other spices you like.
Sprinkle the fish with half of the spice mixture. Spread the fish pieces

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evenly across the cutting board. Use your finger to sprinkle them with half
of the salt, sugar and pepper mixture. Turn the fish over and sprinkle
someone the other side to make sure each piece is evenly cooked.
Toss the fish pieces in flour. Place the fish pieces in a large bown and
sprinkle the flour over them. Use tongs to toss the fish to make sre they
each get a thin coating of flour.
Fry the Fish
Heat the oil. Pour the oil into a shallow frying pan or cast iron skillet. Let
the oil heat for 3 to 4 minutes. Test to make sure its ready to fry by
dropping a bit of onions in the pan. If it is immediately starts to sizzle, the
oil is ready for fish.
Place the Fish pieces in the pan. Use tongs to transfer the pieces from the
bowl to the pan. Spread them in a even layer the surface of the pan, making
sure not to layer pieces on top of each other.
Fry the pieces on the first side until they turn golden brown. Use the tongs
to turn the pieces over and fry the other side.
Test to see if the fish is done. Remove one piece from the pan and set it in
a clean chopping board. Slice the fish in half with a knife. If it’s opaque and
falling apart, it is ready to eat. If it is rubbery and translucent, place it back
and let the fish cook for another 2 minutes.
Remove the fish pieces from the pan. use the tongs to remove the pieces
from the pan and set them on a plate covered with a paper towel to drain.
Handle the fish pieces, gently, since they fall apart easily after they’re
cooked. If you wish, fry green onions, pepper, chills, and other vegetables in
the hot oil before you remove it from heat.
Garnish and Serve the Fish
Place the fish pieces in serving dish. Use your fingers to sprinkle them

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evenly with the remaining half of the spice mix.
Garnish the dish. Place the fresh scallion, jalapeno, and any other
garnishes you prepared around the fish pieces in the serving bowl. Uses a
large spoon to carefully mix the ingredients together, making sure not break
apart the fish.
Assessment Method:

2. Demonstration
1. Follow the procedure in identifying

freshness of fish

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2. Use appropriate tools and
equipment in frying fish
3. Follow safely procedure in using
gas range
4. Use appropriate ingredients and
seasonings u=in frying fish.
“SUITABLE STORAGE TECHNIQUES TO MAINTAIN OPIMUM

QUALITY OF INGREDIENTS”
Learning Objective:
1. To know the storage technique in maintaining quality of
ingredients.
Proper Food Storage Techniques

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Proper food storage methods are essential to maintain the integrity of food
and safeguard our health. Long before we had modern food storage
techniques, hunters devised a method to preserve meat for times when food
was scarce. Drying meat with salt and smoke was precursor to developing
other methods of food with salt and smoke was precursor to developing
other methods of foods preservation. Once preserved, clay pottery was a
common storage method.
Dry Foods
The most common ways to store dried foods is in seal tight plastic
containers or zip lock bags. Legumes, dried milk, grains rice, flours, sugars
and nuts keep well. If stored in cool dark place. Semi moist foods, such as
dried fruits and jerky, also do well under these conditions.
Roots and Tubers

Roots and tubers, like potatoes, beers and yams, were and still can be
stored in root, cellars If you have one. These foods mist be monitored for
mold and rot in long term storage. Refrigeration is also suitable storage for
roots and tubers. A refrigerator’s temperature should always be kept at 40
degrees Fahrenheit or below.
Meat, Fish, Poultry, Fish and Seafood

Meats, poultry, fish and seafood all need to be kept covered in the
refrigerator plastic food wrap, plastic airtight containers and covered glass
or ceramic bowls are suitable for temporary storage. Meat, fish poultry
products should be cooked within two days of purchase.
All of these foods can be placed in the place in the freezer for long term use.
A freezer’s temperature should be zero degrees below. Fresh meat, poultry,
fish and seafood should be packaged carefully to avoid moisture loss and
“freezer burn” it is best to freeze within two days of purchase. Using a good
quality of plastic bag will protect the food. Another excellent storage idea is
the use of food vacuum sealer, which removes all the air from the packaging.
Blanching/partially cooking is recommended, blanching requires clean fresh

vegetables to be placed in stem or boiling water for allotted amount of time,
then quickly cooked in the ice water to stop the cooking process. Afterward,

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they are drained and placed in seal tight containers or zip lock bags and
placed in the freezer.
Canning is an older method for preserving and storing fruits and vegetables
and sometimes meat. It is a time consuming and requires much food
preparation time. The use of heat resistant glass jars, lids with rubberized
vacuum sealer and autoclaves. Learning how to property can foods is
paramount, because if canning is not done right, resulting bacteria can
make you quite ill.
It is always important to wash your hands before storing foods and to make
were all storage containers are clean. Work surfaces and food preparation
utensils also need to be clean and free from bacteria
Self-Check 11.4-2
__________________ 1. The best way to store fresh fruit and vegetable

whole is to use the compartments in a refrigerator or designed for
them.
__________________ 2. Meats, poultry, fish and seafood all need to be

kept covered in the refrigerator.

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
__________________ 3. Roots and tubers, like potatoes, beers and yams,
were and still can be stored in root cellars, if you have one.
_________________ 4. The most common ways to store dried is in seal

tight plastic containers or zip lock bags.
_________________ 5. Proper food storage methods are essential to
maintain the integrity of food and safeguard our health.
Answer Key
1. True
2. True
3. True
4. True
5. True

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
LEARNING OUTCOME # 5
STORE FISH AND SEAFOOD
ASSESSMENT CRITERIA:
1. Quality trimmings and other leftover are utilized where and when
appropriate sea foods are stored hygienically in accordance with
enterprise handling and storing techniques.
2. Where applicable, date stamps and codes are checked to ensure
quality control.
3. Seafood is stored in accordance with FIFO, operating procedures and
storage of seafood requirements.

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
CONTENTS:
1. Storing and issues related to seafood.
2. Storage requirements for fish.
CONDITIONS: The students/trainees must be provided with the following:

MATERIALS
 LCD Projector Variety of Fishes:  Manuals
(Optional for  Structure  Books
lecture). - Fin Fish  Video (CD)
 Overhead - Shellfish
Projector  Body Shape
(Optional for - Flat Fish
lecture). - Round Fish
 Television and  Market form
multimedia player - Fillets
 Whiteboard - Drawn
 Applicable - Whole
equipment as - Butterfly Fillet
prescribed by - Steak
Training  Fat Content
regulations - Lean Fish
 Electric, gas or - Fat Fish
induction ranges  Water Source
 Ovens, including - Salt Water
combi ovens - Fresh Water
 Microwaves  Processed Fish
 Grills and griddles - Dried
 Deep fryers - Smoked
 Salamanders - Bottled
 Food processors Types of Seafood
 Blenders
 Mixers  Shellfish
 Slicers - Mollusks
 Pans - Crustaceans
 Utensils - Octopus and Squids
Tilting fry pan  Fin Fish
 Steamers
 Baine marie
 Mandoline

Date Developed:
January 2015
UC 11 Issued by:
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TOOLS
-bowls
- Plastic wrap
- Aluminium foil
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- serviettes
- table cloth
- aprons
- uniforms
- hair restrains
toque
caps,
hairnets
Learning Outcome 5:
Store Fish and Seafood

Read Information sheet 11.5-1 This Learning Outcome deals with the
on “Storing and issues related to development of the Institutional
seafood” Competency Evaluation Tool which
Answer Self Check 11.5-1 trainers use in evaluating their trainees
Refer To task sheet 11.5-1 on after finishing a competency of the
“How to Store Seafood Correctly” qualification.
Perform Task Sheet 11.5-1

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
Go through the learning activities
outlined for you on the left column to
gain the necessary information or
practice on performing the requirements
of the evaluation tool.

Institutional Competency Evaluation
Package for one Competency of Cookery
NC II. Your output shall serve as one of
Competency Evaluation for Store Fish
and Seafood. Feel free to show your
evaluation.

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
Information Sheet 11. 5-1
“STORING AND ISSUES RELATED TO SEAFOOD”
1. To know the storing issues related to seafood.
STORING AND HANDLING SEAFOOD

Seafood is well known for its healthy and nutritional value. Increasing
availability and variety of seafood offers consumers many choices. But
seafood safety should be concern for everyone. The United States of Food
and Drug Administration is responsible for regulating the seafood industry,
and the majority of commercial seafood is safe. But consumers must do
their part to ensure seafood safety by following safety handling and cooking
guidelines. These guidelines emphasize 3 critical issues; cleanliness
temperature and time. Proper handling of seafood can help prevent food-
borne illness and maximize its shelf life.
Purchase fish and seafood from reputable dealer with a known record of safe
food handling practices. Fish and seafood’s are highly perishable foods so
you should purchase these items at the end of your shopping trip. If your
commute is greater than an hour, pack your fish in a cooler. Indicators of
fresh fish include eyes which are clear and bulge a little. Whole fish and
fillets should have firm and shiny (moist) flesh. Dull flesh may indicate the
fish is old, fresh whole fish should have bright red or pink gills and free from
slime. If the flesh doesn’t spring back when it is pressed, then the fish is not
fresh. There is no darkening around the edges of the fish or brown or
yellowish discoloration. Fresh fish must smell fresh and mild, not “fishy”. All
fresh seafood should be kept at 32 degrees Fahrenheit, and should cold to
the touch. The word fresh refers to seafood that has been frozen, although
frozen fish can have superior quality. Frozen should be package in close-
fitting, moisture proof packages. Look for packages that still have their
original shape with intact wrapping and little or no visible ice.
Keep seafood cold before it is prepared. Store it in the coldest part of the
refrigerator at a temperature close to 32 degrees Fahrenheit. Fish kept at 40

Date Developed:
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UC 11 Issued by:
Revision # 00
degrees Fahrenheit will lose quality faster. Fish can be restored with ice in
the refrigerator. Wrap dressed fish or fillets in a moisture-proof paper or
plastic wrap. Fish that is not pre-packaged should be washed under cold,
running water and patted dry with an absorbent paper towel prior to
wrapping. In general you should use fresh or defrosted seafood in 1 or 2
days. Frozen fish should be stored in the freezer for up to six months. Avoid
cross contamination in your refrigerator. Make sure that juices from raw
seafood don’t come in contact in cooked or ready-to-eat foods.
Thaw foods in the refrigerator (1 pound package in about 24 hours) you can
also thaw it under the cold running water or place it in cold water changed
every 30 minutes (a pound package in about an hour) or in you microwave
(1 pound 5 o 6 minute on defrost) followed by cooking. Wash your hands
before preparing seafood or other foods and avoid cross contamination of
raw fish with ready-to-eat foods and thoroughly clean utensil and food
preparation surfaces. Cook the fish until it begins to flake and loses its
translucent or raw appearance. Fish should be cooked to an internal
temperature of 140 to 145 degrees Fahrenheit. When handling leftovers
make sure your hands, utensils and surfaces are clean. Refrigerate or freeze
leftovers in covered shallow containers less than 2 inches. Be sure to use
refrigerated leftovers in 3 days.

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
________1. Seafood is well known for its health and nutritional value.
________2. Thaw seafood in the refrigerator (1 pound package in about 24

hours.)
________3. Purchase fish and seafood from a reputable dealer with a known
record of safe food handling practices.
________4. Frozen fish should be stored as close to 20 degrees below F as
possible..
________5. Keep seafood cold before it is prepared

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
Answer Key
1. True
2. True
3. True
4. True
5. True

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
Task Sheet 11.5-1
Title: “How to Store Seafood correctly”
Performance Objectives: To know “How to Store Seafood Correctly”
Steps/Procedure
1. Do not let frozen seafood thaw until you are ready to use it. Keep
it frozen.
2. Wrap cooked seafood in moisture proof paper, or put it in an

airtight container. If you are refrigerating the seafood, don’t let the
juices from one seafood drop on to other seafood.
3. Hard shell seafood, like oysters and clams, cannot be frozen, but
hey should least for several days if you keep them on ice in a
refrigerator.
4. Know that you should never put live shellfish, like mussels or
oysters. In an airtight container. put them in a well-ventilated
refrigerator. Also don’t put them in fresh water or ice or it could kill
them. They should be eaten within a few days of buying them.
Assessment Method:

2. Demonstration

Date Developed:
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UC 11 Issued by:
Revision # 00
1. Follow the procedure in storing the seafood.
2. Use appropriate containers for storing seafood.
EVIDENCE PLAN

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
Unit of Competency
Module Title
Interview
Oral Questioning
Demonstration
Ways in which evidence will be collected:
with
[tick the column]
The evidence must show that the candidate…

 Select tools, utensils and equipment are cleaned,
X
sanitized and prepared based to the required tasks.
 *Correct ingredients are identified, according to
standard recipes, recipe cards or enterprise X
requirements.
 Identify the ingredients that are assembled according to
X
correct quantity, type and quality required.
 *Ingredients are prepared based on the required form
X
and time frame.
 *Determine frozen ingredients that are thawed following
X
enterprise procedures.
 Identify necessary, raw ingredients that are washed with
X
clean potable water.
 Select Seafood according to quality.
X
 Identify seafood that are handled hygienically in
accordance with enterprise handling and storing X
techniques
 Determine frozen seafood are thawed correctly to ensure
X
maximum quality ad to retain their nutrients
 Select fish is cleaned, gutted and fileted correctly and
efficiently according to enterprise standards. X
 Select shellfish and other types of seafood are cleaned

and prepared correctly and in accordance with X
enterprise standards.
 Identify seafood dishes that are cooked according to
X
enterprise standards using variety of cooking methods.

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
 Identify fish and shellfish by products are used
appropriately for a variety of dishes and menu items. X
 Determine cooked dishes that are tasted and seasoned X

in accordance with the required taste of dishes.
 Determine workplace safety and hygienic procedures
that are followed according to enterprise and legislated X
requirements.
 Identify seafood dishes that are presented hygienically,
logically and sequentially within the required timeframe. X
 Select fish and seafood that is prepared and presented X

for service with accordance to enterprise standards.
 Identify suitable sauces and dips that are prepared X
according to standard recipes and as required to
accompany seafood menu items.
 Select presentations and garnishing techniques that are
used according to recipes and enterprise standards X
 Identify services that are carried out according to X

enterprise methods and standards
 Identify factors in plating dishes that are observed in
presenting seafood dishes.
X
 Determine quality trimmings and other leftover are X

utilized where and when appropriate seafood that are
stored hygienically in accordance with enterprise
handling and storing techniques
 Check where applicable, date stamps and codes to

ensure quality control X
 Identify seafood that are stored in accordance with FIFO X

operating procedures and storage of seafood
requirements

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
NOTE: *Critical aspects of competency
Prepared by: Date:
Checked by: Date:
Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: COOKERY NC II
Unit of competency: Prepare Seafood Dishes
Date of assessment:

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare
Seafood Dishes following standard procedures within 15 minutes.
DEMONSTRATION  to show if
evidence is
demonstrated
During the demonstration of skills, did the candidate: Yes No N/A
 Correct ingredients are identified, according to
standard recipes, recipe cards or enterprise   
requirements.
 Determine frozen ingredients that are thawed following
  
enterprise procedures.
 Identify seafood that are hygienically in accordance
  
with the enterprises handling and storing techniques.
 Select fish is cleaned, gutted and fileted correctly and
efficiently according to enterprise standards.   
 .
 Identify seafood dishes that are cooked according to
  
enterprise standards using variety of cooking methods.
 Identify fish and shellfish by products are used
  
appropriately for a variety of dishes and menu items
 Determine workplace safety and hygienic procedures
that are followed according to enterprise and legislated   
requirements.
 Identify seafood dishes that are presented hygienically,
logically and sequentially within the required
timeframe.   
 Select presentations and garnishing techniques that
are used according to recipes and enterprise standards
  

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
 Identify factors in plating dishes that are observed in
presenting seafood dishes.
 Check where applicable, date stamps and codes to   

ensure quality control
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
Demonstration with Oral Questioning Checklist (continued)

Satisfactor
Questions
y response
The trainee should answer the following questions: Yes No
 Why is it important to select the correct ingredients that

are identified, according to standard recipes, recipe  
cards or enterprise requirements?

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
 How would you determine frozen ingredients that are
 
thawed following enterprise procedures?
 Why you should identify seafood that are hygienically in

accordance with the enterprises handling and storing  
techniques?
 Why should you select fish is cleaned, gutted and
fileted correctly and efficiently according to enterprise  
standards?
 How would you identify seafood dishes that are cooked
according to enterprise standards using variety of  
cooking methods?
 How would you identify fish and shellfish by products
are used appropriately for a variety of dishes and menu  
items?
 How would you Determine workplace safety and
hygienic procedures that are followed according to  
enterprise and legislated requirements.
 How would you Identify seafood dishes that are
presented hygienically, logically and sequentially within  
the required timeframe.
 Why you should select presentations and garnishing
techniques that are used according to recipes and  
enterprise standards
 How would you identify factors in plating dishes that
 
are observed in presenting seafood dishes?
 Why you should check where applicable, date stamps  

and codes to ensure quality control?
The trainee’s underpinning knowledge was:

Feedback to trainee:

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
The trainee’s overall performance was:
Assessor’s signature: Date:
Suggested Questions with Answers for Oral Questioning (Continued)

Questions with Answers
 Why is it important to select correct ingredients that are identified,
according to standard recipes, recipe cards or enterprise
requirements?
Answer: To make sure that you are the recipe and the required
tools and equipment for your recipe

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
 How would you determine eggs that are cooked based on client’s
requirements?
Answer: by selecting the right frozen ingredients for the menu.
 Why you should identify seafood that is hygienically in accordance

with the enterprises handling and storing techniques?
Answer: to make sure that is not being contaminated and free
from harmful bacteria.
 Why should you select fish is cleaned, gutted and fileted correctly and
efficiently according to enterprise standards?
Answer: to make it sure that it is fresh to use for cooking and to
acquire the menu requirement according to enterprise standard.
 How would you identify seafood dishes that are cooked according to
enterprise standards using variety of cooking methods?
Answer: by referring to the food menu or depends on the menu
requirement on how the dish should be cooked or prepared.
 How would you identify fish and shellfish by products are used
appropriately for a variety of dishes and menu items?
Answer: by choosing the right fish and shellfish that is required
for the menu.
 How would you Determine workplace safety and hygienic procedures
that are followed according to enterprise and legislated requirements?
Answer: by following the safety procedure in the working area,
and to avoid any possible accidents
 How would you Identify seafood dishes that are presented
hygienically, logically and sequentially within the required timeframe?

Answer: by following the requirement given by the client.
 Why you should select presentations and garnishing techniques that
are used according to recipes and enterprise standards?
Answer: to add good presentation to the dish and to be more
attractive

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
 How would you identify factors in plating dishes that are observed in
presenting seafood dishes?
Answer: by using the appropriate plating presentation of the dish
being prepared
 Why you should check where applicable, date stamps and codes to
ensure quality control?
Answer: to have control in the stocks that you have in the
storage area of your seafood
Oral Questioning Checklist

Trainee name:
Trainer name:
Qualification: COOKERY NC II
Unit of competency: Prepare Seafood Dishes
Date of assessment:
Time of assessment:

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
Instructions for Oral Questioning
The candidate will be assessed based on his/her answers to the given

questions. The assessor should not deviate from the standard questions
provided herein.
Oral Questions Satisfactory
response
The trainee should answer the following questions: Yes No

1. Why should you select tools, utensils and
equipment are cleaned, sanitized and prepared  
based on the required tasks?
2. How would you identify the ingredients that are

assembled according to correct quantity, type and  
quality required?
3. How would you Identify seafood dishes that are
presented hygienically, logically and sequentially  
within the required timeframe.
4. How would you identify necessary, raw ingredients
 
that are washed with clean potable water?
5. Why you should select seafood according to
 
quality?
6. How would you determine frozen seafood are
thawed correctly to ensure maximum quality ad to  
retain their nutrients?
7. Why you should select shellfish and other types of
seafood are cleaned and prepared correctly and in  
accordance with enterprise standards.
8. How would you determine cooked dishes that are
tasted and seasoned in accordance with the  
required taste of dishes?

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
9. Why you should select fish and seafood that is
prepared and presented for service with accordance  
to enterprise standards?
10. How would identify suitable sauces and dips
that are prepared according to standard recipes
 
and as required to accompany seafood menu
items?
11. How would you Identify services that are
carried out according to enterprise methods and
standards  
12. How would you determine quality trimmings

and other leftovers are utilized where and when
appropriate seafood are stored hygienically in
accordance with enterprise handling and storing  
technique
13. How would you identify seafood that is stored

in accordance with FIFO operating procedures and  
storage of seafood requirements
The trainee’s underpinning knowledge was:
Feedback to trainee:
The trainee’s overall performance was:
Assessor’s signature: Date:
The candidate’s responses were:


Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
Suggested Questions with Answers for Oral Questioning
Questions with Answers

1. Why should you select tools, utensils and equipment that are cleansed,
sanitized and prepared based on the required tasks?
Answer: To make sure that your tools and equipment are properly
sanitized.

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
2. How would you identify the ingredients that are assembled according to
correct quantity, type and quality required?
Answer: According to the ingredients from the recipe
3. How would you identify ingredients that are prepared based on the
required form and time frame?
Answer: Based on the required preparation time.
4. Why is it important and necessary, raw ingredients are washed with
clean potable water?
Answer: to eliminate the bacteria and germs from the raw ingredient.
5.Why you should select Seafood according to quality?
Answer: To make sure that the seafood is fresh and free of any
contamination.
6. How would you determine frozen seafood are thawed correctly to ensure
maximum quality and to retain their nutrients?
Answer: by following the procedure in thawing your seafood.
7. Why you should select shellfish and other types of seafood that are
cleaned and prepared correctly and in accordance with enterprise
standards?
Answer: to make sure you will avoid any problems and is free of any
harmful bacteria and contamination.
8.How would you determine cooked dishes that are tasted and seasoned in
accordance with the required taste of the dishes?
Answer: by the finish product or by cooked dish of seafood.

9.Why you should select fish and seafood that is prepared and presented
their service in accordance to enterprise standards?
Answer: to make sure that you are serving and presenting the right
dish that is being cooked.

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
10.How would you identify suitable sources and dips that are prepared
according to standard recipes and as required to accompany seafood menu
items?
Answer: based on the requirement given by the recipe.
11.How would you identify services that are carried out according to
enterprise methods and standards?
Answer: by following the procedure in giving service to client or

customer.
12.How would you determine quality trimmings and other leftovers are
utilized where and when appropriate seafood are stored hygienically in
accordance with enterprise handling and storing techniques?
Answer: when there is in need of using leftovers and following the

proper handling and storing of your leftover seafood’s.
13.How would you identify seafood that is accordance with FIFO operating
procedures and storage of seafood requirements?
Answer: by following the FIFO principle.
Table of Specifications
Objective/Content Knowledge Comprehension Application # of

Area/Topics items/
% of
test
Perform Mise’ en place 5% 5% 10% 20%
Handle Fish and 5% 5% 5% 30%
Seafood
Cook Fish and Shellfish 5% 5% 10% 20%
Plate/Present Fish and 10% 5% 10% 25%
Seafood

Date Developed:
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UC 11 Issued by:
Revision # 00
Store Fish and Seafood 5% 5% 10% 5%
TOTAL 30% 30% 55% 100%
Objective/Conten TEST ITEM DISTRIBUTION # of Percentage

t Area/Topics items/ %
Knowledg Comprehension Application % of
e test
Perform Mise’ en 1 1 2 4 30%
place
Handle Fish and 1 2 3 4 20%
Seafood
Cook Fish and 1 1 3 4 30%
Shellfish
Plate/Present Fish 1 1 1 6 10%
and Seafood
Store Fish and 1 1 1 2 10%
Seafood
TOTAL 5 5 10 20 100%

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
REFERENCE:
https://www.seafoodsource.com/seafood-handbook
https://en.wikipedia.org/wiki/List_of_types_of_seafood
http://www.accessdata.fda.gov/scripts/fdce/?set*seafoodlist
https://www.howto.menshealth.com
http://www.finecooking.com/item/50277/how-to-de-bones-a-fish-fillet
http://www.slideshare.net/junelyn75/different-market-forms-of-fish
http://www.hotelmule.com/forum/viewthread_php?tid=1319
http://www.boneappetit.com/test-kitchen/how-to/article/clap-crispy-fish-
donald-link
http://www.heb.com/recipe/recipe/recipe-article/7-easy-ways-to-cook-
fish/1392677044436
http://www.waitrose.com/home/recipe/step_by_step/how_to_fillet_a_fish.h
tml

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00
http://www.cookinglight.com/cooking.101/techniques/how-to-fillet-a-fish
http://www.dummies.com/how-to/content/filleting-your-fish.html
http://www.eatright.org/resource/homefoodsafety/four-
steps/refrigerate/thawing
http://www.seafoodhealthfacts.org/seafood-safety/general-information-
patterns-and-consumers/guide-selecting-seafood
http://www.seafood.nmfs.noaa.gov/consumertips/19_purchasingseafood.ht
ml
http://www.chefkelso.com/CKCI/lesson-24/flat-fish-fabrication/
http://www.seafoodhealthfacts.org/seafood-
nutrition/healthcare/professional/fish-and-shellfish-nutrient-compositon
http://www.seafoodhealthfacts.org/seafood-nutrition/healthcare-
professionals/seafood-nutrition-overview
http://www.allergyuk.org/food-intolerance/food-intolerance
http://www.webmv.com/allergies/food-allergy-intolerance
http://www.aboutseafood.com/about/about-seafood/glossary
http://www.fishchoice.com/content/seafood-glossary

Date Developed:
January 2015
UC 11 Issued by:
Revision # 00

Uc 11 Preparing Seafood Dishes

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COMPETENCY BASED LEARNING MATERIAL

Technical Education and Skills Development Authority

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Document No.: CBLM-COOKERY-NC

The module, “Preparing Seafood Dishes”, contains training and

In this module, you are required to go through a series of learning

You must pass the Institutional Competency Evaluation for this

Document No.: CBLM-COOKERY-NC

NO. Unit of Competency Module Title Code

1. Clean and Maintain Cleaning and TRS512328

UNIT OF COMPETENCY : Prepare Seafood Dishes

Document No.: CBLM-COOKERY-NC

Nominal Duration : 24 hours

At the end of this module, you MUST be able to:

LO1. Perform Mise en place.

Qualification Title : Cookery NC II

Document No.: CBLM-COOKERY-NC

Upon completion of this module, you MUST be able to:

LO1: Perform Mise en place

Document No.: CBLM-COOKERY-NC

CONDITIONS: The students/ trainees must be provided with the following

Document No.: CBLM-COOKERY-NC

Document No.: CBLM-COOKERY-NC

PERFORM MISE EN PLACE

Learning Activities Special Instruction

Document No.: CBLM-COOKERY-NC

After doing all the activities for this

Information Sheet 11.1-1

“THE DIFFERENT CLASSIFICATION OF SEAFOOD”

1.0 To know the different classification of seafoods.

LIST OF TYPES OF SEAFOOD

Document No.: CBLM-COOKERY-NC

 Black Cod / Sable fish

Document No.: CBLM-COOKERY-NC

“Tetraodontidae is a family of primarily marine and estuarine fish of

Document No.: CBLM-COOKERY-NC

Pufferfish are generally believed to be the second most poisonous

Document No.: CBLM-COOKERY-NC

Document No.: CBLM-COOKERY-NC

The gilt-head bream is generally considered the best tasting of the

Document No.: CBLM-COOKERY-NC

Haddock is most commonly found at the depths of 40 to 133 m. (130

Document No.: CBLM-COOKERY-NC

Document No.: CBLM-COOKERY-NC

Mackerel typically have vertical stripes in their backs and deeply

Document No.: CBLM-COOKERY-NC

Being referred to as “dolphin” causes it to be confused with the widely

Document No.: CBLM-COOKERY-NC

Document No.: CBLM-COOKERY-NC

Document No.: CBLM-COOKERY-NC

Document No.: CBLM-COOKERY-NC

 Shad (see also Alewfie and American shad)

The snakeheads are the members of the freshwater perciforme fish

Document No.: CBLM-COOKERY-NC

Snappers are a family of perciform fish, Lutjanidae, mainly marine,

Snappers inhabit tropical and subtropical regions of all oceans. They

Sole is a group of flatfish belonging to several families. Generally

Document No.: CBLM-COOKERY-NC

Surimi (Japanese: literally “ground meat”) refer to a paste made by

Swordfish (Xiphias gladius; from Greek word, and Latin gladius:

Tilapia (/ti-la-pia/ ti-LA-pee-a) is the common name for nearly a

Document No.: CBLM-COOKERY-NC

Tilefishes also known as blanquillo, are mostly small perciform marine

Trout is the name for a number of species of freshwater fish belonging