10

9/10
Technology and
Livelihood Education
Quarter 2 - Module 6
Handling Fish and Shellfish

COOKERY NC II

CO_Q2_TLE 10_Cookery_Module 6
Technology and Livelihood Education –10
Quarter 2 – Module 6: Handle Fish and Shellfish
Alternative Delivery Mode
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other
things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission
to use these materials from their respective copyright owners. The publisher
and authors do not represent nor claim ownership over them.

Published by The Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Shannie A. Aluyen

Reviewer: Jonalyn C. Ambrona, Primo B. Aligo
Layout Artist: Jogene Alilly C. San Juan
Management Team: Estela Leon-Cariño
Rosita C. Agnasi
Georgina C. Docayso
Khad M. Layag
Jocelyn P. Samidan
Dolores M. Anecang
Patrick Matthew B. Pooten

Printed in the Philippines by ________________________

Department of Education – Cordillera Administrative Region

Office Address: Wangal, La Trinidad, Benguet

Telefax: (074) -422 -4074
E-mail Address: car@deped.gov.ph
 10
Technology and
Livelihood Education
Quarter 2 - Module 6
Handling Fish and Shellfish

COOKERY NC II
Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear learners, can
continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-
step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each SLM.
This will tell you if you need to proceed on completing this module or if you need to
ask your facilitator or your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to self-check your learning.
Answer keys are provided for each activity and test. We trust that you will be honest
in using these.

In addition to the material in the main text, Notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how they can
best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part of
this SLM. Use a separate sheet of paper in answering the exercises and tests. And
read the instructions carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering the
tasks in this module, do not hesitate to consult your teacher or facilitator.

Thank you.
 Lesson

1 Handling Fish and Shellfish

What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the concepts of cookery. The scope of this module permits it
to be used in many different learning situations. The language used recognizes
the diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using. This module
provides you the necessary information and activities to enrich your knowledge
and skills in preparing and presenting fish and shellfish dishes.

Lesson 1 - Handle Fish and Shellfish

After going through this module, you are expected to:

6.1. enumerate and explain the methods in handling seafood hygienically;

6.2. apply the concept of thawing frozen seafood correctly to ensure maximum
quality and maintain nutritional value; and,
6.3. enhance the development of traits such as the desire to learn new things,
striving for excellence, ability to know the right from wrong and critical
thinking through written and performance tasks in handling fish and
shellfish.

1
 What I Know

Activity 1: True or False

Directions: Write True if the statement is correct and False if it is wrong.
Write your answer in your activity notebook.

1. Foods defrosted in the microwave oven should be cooked immediately after

thawing.
2. The maximum shelf life of some fish is 12 days; assuming that the fish has been
correctly iced for the entire time it has been out of the water.
3. Because most fish are not purchased whole or dressed but as fillets, steaks or
other portions, color must be your primary check for freshness.

4. Live clams, oysters, and mussels will open when the shell is tapped.
5. Belly burn results when the intestines are left in the cavity too long, resulting
in spoilage.
6. If the lobster is dead when cooked, the meat will be firm and the tail will spring
back when straightened.
7. Large fish can be cooked from frozen state to make handling easier and to
prevent excessive drip loss
8. The appearance, smell, and touch of the fish should be the last consideration in
determining freshness.
9. Mussels that are very light and too much heavy should be discarded.
10. Shrimp to be served cold may be peeled after cooking to preserve flavor.

2
 What’s In

Hello learners! How are you today? I hope you are doing fine.

In the previous module, you have learned some kitchen tools and equipment
needed in preparing quality seafood dishes. You came to know the classifications,
the market forms, the composition and the nutrient contents of seafood. The steps
in processing fish were also discussed.
Answer the following activity to check your understanding of the past lesson.

Fill in the blank.

Directions: Read the statements carefully and fill in the blank with the correct
word/s to complete the sentence. Write your answer in your activity notebook

1. _______________________ is a nutrient found in seafood which cannot be

manufactured by the body so it is important that we bring them into our diet
and eating oil-rich fish provides our body with this.
2. Fish is naturally tender. Toughness is the result not of connective tissue but of
the toughening of the protein by ________________heat.
3. The major difference between fish and meat is that fish has very little __________.
4. Mollusks are generally lower in protein compared with finfish and crustaceans
because of their _______________ content.
5. _________________ are almost always sold shucked. The only part we usually eat
is the adductor muscle, which closes the shell.

Now, in this Module, you will learn the importance of handling seafood safely,
the characteristics of fresh seafood and how to thaw frozen seafood. Some activities
to test your knowledge, enhance your skills and increase your understanding in
handling seafood are also provided.

3
 What’s New

Activity 1. BAD or GOOD?

Directions: Below are images of fresh and not fresh fish and shellfish. Write a
before the number if the fish or shellfish is fresh otherwise X. Write your answer
in your activity notebook.

1. 2.

3.
4.

5. 6.

7. 8.

9. 10.

Source: https://medium.com/@nativejar/how-to choose-raw-and-cooked-seafood-ae015d1f9e7

4
 What Is It

As with any type of food it is important to handle seafood safely to

reduce the risk of foodborne illness, often called “food poisoning.”
Fish and shellfish are among the most perishable foods you will handle. It is
especially important to handle them carefully and use them quickly. The fishy taste
that turns many people away from fish is a sign of decomposition.
Whether a consumer buys seafood from a market or catches/harvests fish and
shellfish on their own, proper handling, storage and preparation are necessary to
maintain quality and ensure safety. Although there are many types of seafood
available from commercial sources or from recreational fishing, all fish and shellfish
are highly perishable, and the same basic storage and handling guidelines should be
followed: Keep it cold, Keep it clean, Store it quickly, Prepare and cook it
properly.

The most important considerations in safe handling of seafood at home are

cleanliness, temperature, and time. Keep your hands, preparation area, and utensils
clean. Avoid cross-contamination. Never let raw seafood come in contact with cooked
seafood or other raw or cooked foods. Be aware of temperatures—of the air, of your
refrigerator and freezer, of cooking, too. And be aware of time—the clock starts when
fish and shellfish leave the water. Finally, to keep your seafood safe, buy high-quality
products and just like they say in the industry, keep it clean, keep it cool, and keep
it moving! By following these rules, you can feel confident in holding up your edge of
the seafood safety net.

Understanding quality in fish and shellfish is of paramount importance to a

grade 10 cookery students like you. It should not be assumed automatically that the
fish received is of the highest quality. It is therefore of vital importance that you learn
the signs that will allow you to make sound and safe judgments when deciding to
accept or refuse fresh fish.

The maximum shelf life of some fish is 12 days; assuming that the fish has
been correctly iced for the entire time it has been out of the water. Some fish,
however, can only be safely held for far less time. Because it is nearly impossible to
know with certainty how the fish was handled, the only sure means of telling is by
observing the telltale signs of spoilage.

The appearance, smell, and touch of the fish are the most commonly used methods
of determining freshness. Assessing certain parts--the gills, the eyes, the skin, the
flesh, and the scales--also is favored for indicating the true condition of the fish.

5
 CHECKING FRESHNESS OF FISH AND SHELLFISH

FIN FISH

Good Quality of Fin Fish

Firm flesh
Clear Eyes Fresh & mild odor
Bulging and not
sunken

Gills are bright red

Skin is shiny and tight

https://jessicafilipinofoods.co.uk/product/sta-cruz-milkfish-whole-gutted/

Checklist for Freshness of Fin Fish

Characteristics Fresh Not –So- Fresh

Overall Good appearance, clear Dry cloudy appearance,

Appearance slime, moist and pliable dried fins, bruises or cuts
fins in flesh
Odor(see Note) Fresh and mild, no off Strong fishy odor
odors
Eyes Clear, shiny, bulging Cloudy, sunken

Gills Red or pink Gray or brown

Texture of flesh Firm, elastic Soft, dents easily

Scales Shiny, tight on skin Loose, not shiny

Belly cavity No belly burn, natural- Belly burn: browned,

colored flesh, pink or red decomposed flesh along
along backbone (see Note) ribs and backbone

Note: Because most fish is not purchased whole or dressed but as fillets,
steaks or other portions, odor must be your primary check for freshness.
Belly burn results when the intestines are left in the cavity too long,
resulting in spoilage.

6
When purchasing cuts of fish, smoked fish or frozen fish you need to look for the
following:

Fillets:

White fish fillet A salmon fillet: no bone, but

https://www.instacart.com/prod skin on the bottom.
ucts/18723026-fresh-lake-
Photo courtesy DailyPerricone.com.
whitefish-fillet-per-lb
https://blog.thenibble.com/2015/03/22/
tip -of-the-day-fish-fillet-vs-fillet/

• Fillets should be neat with firm flesh.

• They should be firm and closely packed together.
• White fish should have a white translucent color with no discoloration.

Smoked fish:
• Should have a glossy appearance.
• Flesh should feel firm and not sticky.
• Has a pleasant, smoky smell.

https://businessdiary.com.ph/2428/smoked-
bangus-milkfish-processing-technology/

Frozen fish:

• Fish should be frozen hard with no

signs of thawing.
• There should be no damage to
packaging.
• There should be no dull, white, dry
patches which may indicate freezer
burn.
• Should have a thin layer of ice as a
glaze. This glaze should not have
evaporated or melted. https://vulcanpost.com/681779/malaysia-
seafood-online-delivery-services/

7
 SHELL FISH

Selecting Shellfish

Follow these general guidelines for safely selecting shellfish:

1. Look for the label: Look for tags on sacks or containers

of live shellfish (in the shell) and labels on containers or https://goosepoint.com/prod
packages of shucked shellfish. These tags and labels uct/shellstock-oysters/
contain specific information about the product,
including the processor’s certification number. This means that the shellfish
were harvested and processed in accordance with national shellfish safety
controls.
2. Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if
their shells are cracked or broken.
3. Do a “Tap Test”: Live clams, oysters, and mussels will close when the shell
is tapped.
If they don’t close when tapped, do not select them.
4. Check for Leg Movement: Live crabs and lobsters should show some leg
movement. They spoil rapidly after death, so only live crabs and lobsters
should be selected and prepared.

Checklist for Freshness of Shellfish

Oysters Oysters in the shell must be alive to be good to eat.
Tightly closed shells, or shells that close when jostled,

Live or shucked oysters should have a very mild, sweet

smell. Strong odors indicate spoilage.

Clams Clams in the shell must be alive.

Live and shucked clams should smell fresh.

Mussels Mussels must be alive to be good to eat.

Check for tightly closed shells or shells that just close
when jostled.
Discard any mussels that are very light in weight or seem
to be hollow.
Also, discard any that are much too heavy—they are
probably full of sand.
Scallops A sweet, clean smell is a sign of freshness.
Strong fishy odor or a brownish color is a sign of age or
spoilage
Meat should be firm and its color translucent;

Lobster Live lobster must be alive when cooked. This is indicated

by movement of the legs and claws and by a tightly curled
tail.

8
 If the lobster is dead when cooked, the meat will fall apart.
If it is alive, the meat will be firm and the tail will spring
back when straightened.
Sleepers (dying lobsters) should be cooked immediately so
the meat will still be usable.
Cooked lobster meat (fresh or thawed) should smell fresh
and sweet.
Shrimp Must have intact heads
Meat must be stiff

Frozen shrimp should be solidly frozen when received.

Glazed shrimp should be shiny, with no freezer burn.

All shrimp should smell fresh and sweet.

A strong fishy or iodine smell indicates age or spoilage

Crabs Must be heavy for their size

Live crabs should be kept alive until cooked. They are
packed in damp seaweed and kept cool.
Frozen crabmeat should be treated like any other frozen
fish. It is very perishable when thawed.
Squid and Like finfish, you should look first at their eyes, which
octopus should be clean and bright.
Chilled, Should smell fresh and be firm to the touch. They should
shelled be free of bits of broken shell.
shellfish
Cooked prawns will be pink and firm with veins removed.

Frozen Should be packaged in a close-fitting, moisture-proof

shellfish package that is intact at the time of purchase.

9
 HANDLING FISH AND SHELLFISH

HANDLING FISH
Fish bruises easily, so lift a whole fish with both hands and avoid holding it by
the tail. The shelf life of fish depends on the variety and its quality and time of
purchase. In general, you should use fish quickly—within one to two days.

FRESH FISH

Objectives
1. To maintain temperature of 29° to 32°F (–2° to 0°C).
2. To keep the fish moist.
3. To prevent fish odors and flavors from transferring to other foods.

Methods
1. On crushed ice - the preferred method.
• Use drip pans to allow for drainage of melted ice.
• Change ice daily.
• Cover container or store in separate box away from other foods.
• Whole fish should be drawn—that is, viscera removed as soon as
possible because the entrails deteriorate quickly.
• Whole or drawn fish are not wrapped.
• Cut fish (fillets, steaks, portions) should be wrapped or left in original
moisture proof wrap. Seal fillets or steaks in plastic bags or containers;
then cover them with ice in trays or pans. Empty the melt water
regularly and add more ice as necessary.
2. In refrigerated box at 29° to 32°F (–2° to 0°C) if crushed ice storage is not
available or practical. Wrap all fish or leave in original moisture proof wrap.

*Fish that is not prepackaged should be washed under cold, running water and
patted dry with an absorbent paper towel. The fish should then be wrapped in
moisture-proof paper or plastic wrap, placed in a heavy plastic bag, or stored in an
air-tight, rigid container until ready for cooking.

Fresh fish may be stored 1 or 2 days. If it must be kept longer, you may (1) wrap
and freeze it immediately, or (2) cook and then refrigerate it for later use in recipes
calling for cooked fish. Check stored fish for freshness just before you use it. Even if
it was fresh when received, it may not be fresh after a few days in storage.

FROZEN FISH

Frozen seafood products account for more of the fish served today than do
fresh. If it were not for the wide availability of frozen seafood products, commercial
kitchens would serve much less fish than they do.

10
 Frozen seafood can spoil if the fish thaws during transport and is left at warm
temperatures for too long before cooking.

• Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
• Avoid packages with signs of frost or ice crystals, which may mean the fish
has been stored a long time or thawed and refrozen.
• Avoid packages where the “frozen” fish flesh is not hard. The fish should not
be bendable.

Checking Quality
1. Frozen products should be frozen, not thawed,
when received.
2. Look for fresh, sweet odor or none at all.
Strong, fishy odor means poor handling.
3. Items should be well wrapped, with no freezer
burn. Freezer burn is the discoloration and
dehydration caused by moisture loss.
4. Some frozen fish is glazed with a thin layer of
ice to prevent drying. Check for shiny surface https://betterknowafish.com/2013/
08/26/golden-threadfin-bream-
to make sure glaze has not melted.
nemipterus-virgatus/

Thawing and Handling

1. Frozen raw fish.
• Thaw in refrigerator, never at room temperature. Allow 18 to 36 hours,
depending on size. Alternative method, if pressed for time: Keep in
original moisture proof wrapper and thaw under cold running water.
• Small pieces (fillets, steaks, portions) up to 8 oz. (250 g) can be cooked
from frozen state to make handling easier and to prevent excessive drip
loss (loss of moisture that occurs as fish thaws). Large fish should be
thawed for more even cooking from surface to interior.
• Fillets or other portions to be breaded or prepared in some other way
before cooking may be partially thawed (for example, for a few seconds in
a microwave) and then prepped and cooked. They will be easier to handle
than if fully thawed.
• Handle thawed fish as you would fresh fish.
• Do not refreeze.
2. Breaded and battered fish, fully prepared entrées, and other frozen, prepared
fish items.
• Read and follow package directions.
• Most of these items are cooked from the frozen state, usually in the deep
fryer, oven, microwave, or steamer.

11
CANNED FISH

Check cans for signs of damage. Discard damaged cans (or return to the
supplier).

http://www.internationalskeptics.com/forums/showthread.php?t=322755
https://www.pinterest.ph/pin/355362226833508921/

HANDLING SHELLFISH

MOLLUSK

- Shellfish that has no skeletal structure but a shell that covers its soft body. It
is classified in three major groups: univalve (single shell), bivalve (2 shells
hinged together) and cephalopod which has a thin internal shell and have
tentacles or false legs attached to the head near the mouth.

Oysters
• Scrub shells thoroughly
before opening.
• Oysters to be served raw
must be opened in a way
that leaves the bottom
shell intact and the tender
oyster undamaged.
• Oysters to be cooked may
be opened by spreading
them on a sheet pan and
placing them in a hot oven https://www.seriouseats.com/2018/12/how-
just until the shells open. to-serve-oysters-on-the-half-shell.html

Remove from shells and cook

immediately. Discard any that do not open.
• Keep live oysters in a cold, wet place in the cartons or sacks in which
they arrived. They should keep at least 1 week.

12
Clams
1. Scrub shells thoroughly before opening.
2. Hard-shell clams are sometimes sandy inside,
and soft-shell clams nearly always are.
They can be flushed as follows:
• Make a salt brine, using 1⁄3 cup salt per
gallon of water (20 mL salt per liter).
• Soak the clams in the brine 20 minutes.
• Drain and repeat until the clams are free
Of sand. https://www.cuisineathome.com/tips
/how-to-clean-clams/
• Some chefs put cornmeal in the water and refrigerate the clams in it
for a day.
• The clams eat the cornmeal and expel the sand.
• Rinse in fresh water before using.
3. Opening hard-shell clams is different from opening oysters.
4. Like oysters, clams to be cooked may be opened by spreading on sheet
pans and placing in a hot oven just until the shells open. Discard any that
do not open because they were likely dead before cooking.

Mussels
1. Clean shells thoroughly:
• Scrub well under cold running water.
• Scrape off barnacles (a crustacean that
attaches itself to rocks, boats or other sea
life), if any, with a clam knife.
• Remove the beard, a fibrous appendage
protruding from between the shells. https://www.eatwe.co.nz/kitchen-
Do not do this until just before cooking, tips/ask-peter-gordon/3197/Ask-
Peter-Cleaning-mussels/
because it may kill the shellfish. Mussels
may be sandy inside if not commercially grown. They maybe soaked
in brine and flour or cornmeal like clams to rid them of sand.

Scallops
1. Shucked scallops can be cooked
without further preparation. They are
improved, however, if you pull off the
small, tough tendon or sinew on the
side of each.
2. Large sea scallops are sometimes cut
into smaller pieces before cooking.

https://www.amazon.co.uk/Fishmonger-Scallop-King-
Dry-Meat/dp/B017NNXXTG

13
CEPHALOPODS

They are classified as mollusks, even though they have no external shell. The term
cephalopod means “head-foot”. These animals have tentacles, or “legs,” attached to
the head and surrounding the mouth.

Squid
Squid must be skinned and eviscerated. The head,
beak, and the internal plastic-like quill are
discarded. The hollow body and tentacles are eaten.
Somewhat chewy, squid are cut up and either fried
quickly or simmered about 45 minutes in a
seasoned liquid or sauce.

https://seafood-
direct.com.au/product/cleaned-squid-tubes/
Octopus

Like squid, octopus is

cleaned by cutting off the
tentacles, discarding the head
and beak, and eviscerating the
body cavity. Pull the skin off
the body pouch and tentacles;
it may be necessary to parboil
the octopus a few minutes to
loosen the skin. The skin is
reddish gray, turning purple-
red when cooked.

https://www.wikihow.com/Clean-Octopus

14
CRUSTACEANS

They have hard outer shell and a jointed skeleton.

Lobsters
1. Live lobsters can be kept in two ways:
• Packed in moist seaweed or in moist,
heavy paper, kept in a cool place.

https://www.tichonseafood.com/lobster
-program.htm
• In saltwater. Special lobster tanks are
used in restaurants for display and for
customers to select their own lobster. Air
must be bubbled through the water to
keep the lobsters alive.
2. Cooked lobster meat must be covered and
refrigerated at 30° to 34°F (–1° to 1°C).
https://www.walterpurkisandsons.com
It is very perishable and should be used in /live-lobsters-in-shop/
1 or 2 days.

Handling
1. Live lobsters are either cooked live or cut up before cooking (as for broiling
or sautéing). Live lobsters are plunged headfirst into boiling water to kill them
instantly. They are then simmered 5 to 6 minutes per lb. (500 g). If served
hot, they are drained well and split in half, and the claws are cracked.
2. Splitting and cutting up live lobsters is necessary for certain preparations.
3. The thorax section contains three parts you should recognize.

Source:23356120/14__15http://standring.weebly.com/uploads/2/3/3/5/_-_fish__shellfish.pdf

• The stomach, or sac, located just behind the eyes, is often sandy and should
be discarded.
• The tomalley, or liver, is pale green. It is eaten plain or removed, mashed,
and added to sauces that accompany the lobster.
• The coral, or roe, is red when cooked and dark green when raw. It is present
only in females. Like the tomalley, it is considered a delicacy.
• The intestinal vein may be removed from the split lobster if it contains dark
material, but is often left in if it is clear.

15
Shrimp
1. Should be kept frozen at 0°F (–18°C)
or lower until ready for use.
2. Thaw in refrigerator, allowing
sufficient slack time.
3. Fresh or thawed shrimp in the shell
are stored on crushed ice, like whole
fish. https://www.mandmseafood.com/fr
4. Peeled shrimp lose soluble nutrients ozen-shrimp/
and flavor when stored unwrapped on ice.
They should be wrapped before placing on ice
or covered and simply refrigerated.

Handling
1. Shrimp served hot must normally be peeled and deveined before cooking.
2. Shrimp to be served cold may be peeled after cooking to preserve flavor.
3. Large shrimp are sometimes butterflied. This is done for appearance (makes
shrimp seem larger, with more surface area for breading) and to speed cooking
by reducing thickness.

Crabs
1. Hard-shell crabs are picked of their meat after cooking.
• Simmer 10 to 15 minutes in salted water (1⁄2 cup salt/gal or 30 mL/L).
Cool rapidly in ice water.
• Break off the pointed shell on the underside (called the apron) and
remove the top shell.
• Remove and discard the spongy gills and the stomach, which is just
behind the eyes.
• Pick out the body meat.
• Crack the legs and claws with a mallet or the back of a heavy knife and
pick out the meat.
2. Soft-shell crabs
• With a knife or shears, cut off the head
section, just behind the eyes.
• Lift the pointed, outside corners of the
top shell and pull out the spongy gills.
• Cut off the apron, the small flap on
the underside. Dredge the crab in flour https://knowyourmeme.com http://www.crabb
for sautéing, or bread or batter it for /photos/112843-this-kills- inghq.com/tips/h
the-crab ow-to-clean-
deep-frying. crab/
3. Frozen crabmeat
• Crabmeat is usually watery. You may need to squeeze out excess moisture
before cooking. Whenever possible, save the liquid for use in sauces and
soups. Frozen crabmeat is already cooked. It needs only to be heated through
to be prepared for serving.

16
 Thawing Fish and Shellfish

Source: https://freshfromthefreezer.co.uk/faqs/defrosting-meat-fish/defrosting-fish/

Frozen fish and shellfish can be cooked without thawing but the cooking time
would need to be increased to cook it thoroughly. If the fish and shellfish are going
to be breaded, stuffed, broiled, fried or cooked in the microwave, they should be
thawed completely first. There are several methods that can be used for thawing fresh
frozen fish and shellfish. Fish and shellfish should never be thawed out at room
temperature because the warm temperatures would allow bacteria to grow. Use one
of the methods described below.

Refrigerator -
Thawing Time: 6 (Recommended Method) Thawing fish and shellfish in the
to 24 hours, refrigerator is the slowest but safest method you can use. The
depending on temperature of the refrigerator should be maintained at 35°F
to 40°F to discourage growth of harmful organisms as the fish
quantity.
and shellfish thaws.
Generally, 6 to 8
hours per pound. This is the best way to thaw fish to minimize loss of moisture.
Thaw Fish and shellfish Not Frozen in Ice: Leave the fish
and shellfish wrapped and place on a platter or a tray to catch
the drippings as it thaws. Place in the refrigerator to thaw.
Thaw Fish Frozen in Block of Ice: Remove the fish from the
wrapper and place under cold running water to remove the ice
surrounding the fish. Once the fish is free of ice, separate the
pieces and place on a platter or in pan lined with paper towels.
Cover tightly with plastic wrap and allow it to finish thawing
in the refrigerator.
When thawing frozen fish that comes in a vacuum sealed
package, remove it from the package, cover, or wrap, and thaw
it under refrigeration immediately before use. Do not thaw
product while it is still inside the vacuum-sealed package.

17
 Few people realize that thawing fish and shellfish in its
packaging presents a high risk for botulism.

Clostridium botulinum is an anaerobic bacteria that forms

spores that allow it to thrive in low-oxygen environments—like
the ones created by vacuum sealed packages. When the right
conditions are present, the spore can produce a deadly toxin.
That toxin causes botulism, a life-threatening disease that
attacks the nervous system.

The warmer the temperature, the quicker the toxin forms. And
when temperatures rise above 38 degrees Fahrenheit—i.e., the
moment you remove it from the refrigerator—the risk for
botulism increases greatly.

Luckily, exposing the fish and shellfish to oxygen by removing

it from its packaging can stop the spores in their tracks.

According to the Food and Drug Administration, the safest

way to defrost your frozen fish and shellfish is overnight in
the refrigerator (the temperature should be set below 38
degrees anyway), but if for some reason you take an alternate
route, always remove the packaging first.

Cold Water
Thawing Time: 1
to 2 hour per Thawing the fish and shellfish in cold water is a faster method
than thawing in the refrigerator, but the proper precautions
pound
must be taken when using this thawing method. Fill the sink
or a large bowl with enough cold tap water to cover the fish.
Place the fish and shellfish in a sealable bag and place the bag
in the cold water. The water should be changed every 30
minutes. Do not use warm water, even though it will thaw the
fish and shellfish faster, it will also cause the growth of
bacteria. Once the fish and shellfish is thawed, it should be
cooked immediately.
If using the sink, do not use it for other purposes during
thawing period and be sure the thawing water does not
splash onto other preparation surfaces or food. Once the fish
and shellfish is thawed, remove it from the sink and clean all
utensils and surfaces affected during the thawing period with
hot water and soap.

18
Microwave Thawing fish and shellfish in a microwave is a quick method
but is not recommended because of the difficulty in getting the
different thicknesses to defrost evenly. Defrosting times vary
according to different microwaves and according to the form of
fish (whole
or pieces) and shellfish you are thawing. Use the steps below
for thawing in the microwave:

1. Place the fish and shellfish on a microwave rack in a

microwave safe pan. Place foil just on the tips of the
pieces to protect from cooking.
2. Microwave for 1/2 the defrosting time. See time chart
below. Then turn the pieces over. Place on the rack so
the thinnest sections are towards the middle and are
overlapping each other. Remove foil from tips.
3. Finish microwaving. Pieces should still be pliable and
still cool to the touch. They may be slightly icy but they
will finish thawing while they stand for 5 minutes.

Use the lowest defrost setting, which is usually 30

percent of normal power levels, and follow the
manufacturer’s instructions for time based on amount
of fish. (A pound of fillets defrosts in five to six minutes.)
The fish should feel cool, pliable, and slightly icy. Be
careful not to overheat it and begin the cooking process

Foods defrosted in the microwave oven should be cooked

immediately after thawing.
Note: If the individual fish pieces are frozen together, defrost
in microwave just long enough to be able to separate the pieces
and then follow directions above.

Defrosting Times
Using Defrost Feature or at 50% Power Level

Frozen-No Ice Glazed

Fish Thickness
Minutes per lb.
Whole
1" - 1 3/4" 3 1/2 -6 1/2 4 - 6 1/2
Small
Fillets 1/4" - 1" 3-5 3 1/2 - 5 1/2
Steaks 1" 3 - 5 1/2 3 1/2 - 6

19
 When preparing fresh or thawed fish and shellfish, it’s important to prevent
bacteria from raw seafood from spreading to ready-to-eat foods. Take these steps to
avoid cross contamination:
When buying unpackaged cooked seafood, make sure it is physically separated
from raw seafood. It should be in its own display case or separated from raw product
by dividers.
• Wash your hands for at least 20 seconds with soap and warm water after
handling any raw food.
• Wash cutting boards, dishes, utensils, and counter tops with soap and hot
water between the preparation of raw foods, such as seafood, and the
preparation of cooked or ready-to-eat foods.
• For added protection, kitchen sanitizers can be used on cutting boards and
counter tops after use. Or use a solution of one tablespoon of unscented, liquid
chlorine bleach per gallon of water.
• If you use plastic or other non-porous cutting boards, run them, along with
plastic, metal, or ceramic utensils through the dishwasher after use.

20
 What’s More

Activity 2. Quality Tests for Seafood

Directions: Describe the characteristics of fresh fish and shellfish in terms of

appearance (look), texture (feel) and odor (smell). Accomplish the activity in your
activity notebook:

Characteristics of Fresh
Fish
Look Feel Smell

Finfish

Classifications Characteristics of Fresh Shellfish

Oysters

Clams
Mollusks
Mussels

Scallops

Lobster

Crustaceans Shrimp

Crabs

Squid
Cephalopods
Octopus

21
 What I Have Learned

Activity 3.

A. Fill in the blanks.

Directions: Read the following statements carefully and write the missing
word/s in your activity notebook.

1. _________ is the discoloration and dehydration caused by moisture loss.

2. According to the _________, the safest way to defrost your frozen fish and
shellfish is overnight in the refrigerator

3. ____________ is an anaerobic bacteria that forms spores that allow it to

thrive in low-oxygen environments—like the ones created by vacuum-
sealed packages.
4. The temperature of the refrigerator should be maintained at _____ 0F to
____ 0F to discourage growth of harmful organisms as the fish and
shellfish thaws.
5. Cooked lobster meat must be covered and refrigerated at ____ 0F to ____0F
(–1° to 1°C).

B. Modified TRUE or FALSE: Write True if the statement is correct, and if

False, change the underlined word/s to make the sentence correct.
Write your answer in your activity notebook.

________1. The slowest but safest method you can use when thawing fish is
thawing at room temperature.

________2. Peeled shrimp lose soluble nutrients and flavor when stored
unwrapped on ice.

________3. Opening hard-shell clams is different from opening oysters.

________4. The maximum shelf life of some fish is 1month; assuming that the
fish has been correctly iced for the entire time it has been out of
the water.

________5. Because most fish are not purchased whole or dressed but as fillets,
steaks or other portions, texture must be your primary check for
freshness.

22
 What I Can Do

Activity 4.
A. Flowcharting
Directions: Create a flowchart to accomplish the following task: Use your activity
notebook.

1. What do you do when you decide to cook seafood from frozen at the last
minute? How do you do it quickly and safely without sacrificing quality?

Your output will be rated using the given rubric

Category 4 points 3points 2 points 1point

Facts are totally Facts are Few facts are Facts are
Content accurate. almost accurate. inaccurate.
accurate.

The overall The overall The flowchart is The flowchart is

appearance of appearance of relatively difficult to read.
the flowchart is the flowchart readable.
Readability pleasing and is somewhat
easy to read. pleasing and
easy to read.
Good Organized, flow Some Not organized,
organization, for the most organization, flow makes no
Organization flow is logical, part is clear. sense and is not
flow slightly
and layout and easy to clear.
unclear
follow. Organized.

B. In 5-10 sentences, discuss the following statement.

“The most important considerations in safe handling of seafood at home are cleanliness,
temperature, and time”.

Your output will be rated using the rubric below.

Criteria 4 3 2 1
Clarity Exceptionally clear Generally clear Lacks clarity and Unclear explanation
and easy to and quite easy to difficult to
understand understand understand
Comprehen- Thorough and Substantial Partial or not Misunderstanding or
siveness comprehensive explanation comprehensive serious
explanation explanation misconception on the
explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant

23
 Assessment

Multiple Choice.
Directions: Read the following questions/statements carefully and select the letter
of the correct answer and write in your activity notebook.
1. Because most fish are not purchased whole or dressed but as fillets, steaks or
other portions, what must be your primary check for freshness?
A. color B. odor C. texture D. temperature

2. Cooked lobster meat must be covered and refrigerated at 30° to 34°F (–1° to
1°C). It is very perishable and should be used in ________.
A. 1-2 days B. 3-4 days C. 1 week D. 2 weeks

3. What is the is the slowest but safest method you can use when thawing fish?
A. Thawing in the microwave B. Thawing at room temperature
C. Thawing in the refrigerator D. Thawing under the sun

4. Why should the temperature of the refrigerator be maintained at 35oF

to 40oF when thawing fish?
A. To hasten the thawing period.
B. To discourage growth of harmful organisms.
C. To prevent the refrigerator from being destroyed.
D. To prevent formation of ice crystals in the refrigerator.

5. Why should you wrap peeled shrimp before placing on ice or covered and
simply refrigerated?
A. To retain soluble nutrients and flavor.
B. To prevent formation of ice crystals.
C. To prevent the shrimp from absorbing water.
D. To maintain the color of the peeled shrimp.

6. You bought fresh milkfish in the market for tomorrow’s lunch- sinigang, what
should you do to maintain the freshness and quality of the seafood?
A. Wrap and leave at room temperature.
B. Clean and place in the refrigerator immediately.
C. Clean, remove the entrails, wrap and place in the freezer.
D. Clean and parboil the seafood and continue cooking the next day

7. Like oysters, clams to be cooked may be opened by spreading on sheet pans

and placing in a hot oven just until the shells open. What should you do to
clams/oysters that do not open.
A. Boil the clams for them to open.
B. Open the clams with an oyster knife.
C. Discard any that do not open because they were likely dead before cooking.
D. Soak the clams in hot water and wait until they open.

24
8. Fish if possible should never be thawed out at room temperature, why?
A. Because the warm temperatures would allow bacteria to grow.
B. Because fish nutrients will evaporate at room temperature.
C. Because it would take longer for the fish to thaw.
D. To prevent loss of nutrients.
9. You have just received delivery of frozen shellfish. What should you check
before accepting the shipment?
A. Where it came from B. Labels
C. Color of the shellfish D. Odor/smell

10. When purchasing cuts of fish, smoked fish or frozen fish you need to look for
the following except one.
A. Fillets should be neat with firm flesh.
B. They should be firm and closely packed together.
C. White fish should have a white translucent color.
D. They should be frozen hard with dry patches
11. The shelf life of fish depends on the following except one
A. weight of the fish B. variety of the fish
C. quality of the fish D. time of purchase of the fish

12. Which of the following statements is not true when purchasing frozen
fish?
A. There should be no damage to packaging.
B. Fish should be frozen hard with no signs of thawing.
C. There should be no dull, white, dry patches which may indicate freezer
burn.
D. Should have a thick layer of ice as a glaze. This glaze should not have
evaporated or melted.
13. The thorax section of a lobster that should be removed if it contains a dark
material but is often left in if it is clear.
A. coral or roe B. intestinal vein C. stomach D. tomalley
14. Which of the statement is not true when handling seafood?
A. Cover seafood container.
B. Whole fish should be drawn
C. Whole or drawn fish are wrapped.
D. Cut fish (fillets, steaks, portions) should be wrapped or left in original
moisture proof wrap.

15. As with any type of food it is important to handle seafood safely to

reduce the risk of foodborne illness, often called _______.
A. belly burn B. food poisoning
C. foodborne diseases D. food contamination

25
 Additional Activity
The Importance

Directions: Briefly discuss the importance of handling fish and shellfish

hygienically. What happens when fish and shellfish are improperly handled? Use
your activity notebook.

Your output will be rated using the rubric below.

Criteria 4 3 2 1
Exceptionally Generally Lacks clarity Unclear
clear and easy clear and and difficult to explanation
Clarity to understand quite easy understand
to
understand
Thorough and Substantial Partial or not Misunderstanding
Comprehensive- comprehensive explanation comprehensive or serious
ness explanation explanation misconception on
the explanation
Highly Generally Somewhat Irrelevant
Relevance relevant relevant relevant

Facilitator’s Remarks:

Great! You performed well on this module! Keep it up! CONGRATULATIONS

on finishing the whole module! You are now ready for the next module.

26
 27
Assessment What I Can Do What I Have Learned
Answers may vary
Multiple Choice A. True or False
1. B 1. Inside the
2. A refrigerator.
3. C Additional Activity 2. True
4. B Answers may vary 3. True
5. A 4. 12 days
6. C 5. Odor
7. C
8. A B. Fill in the blanks
9. A 1. Freezer burn
10. D 2. Food and Drug
11. A Administration
12. D 3. Clostridium
13. B Botulinum
14. C 4. 350F to 400F
15. B 5. 300F to 340F
What’s More What I Know
Seafood Look Feel Smell 1. True
Finfish - clear slime -Firm and Fresh and 2. True
-Bright red/pink elastic mild, no off 3. False
gills, flesh odors 4. False
- -moist and 5. True
Bright/shiny/clear pliable fins 6. False
and bulging eyes, 7. False
-shiny scales and 8. False
tight on skin 9. True
10. True
Characteristics of Fresh Shellfish
What’s In
Oysters -must be alive
Clams -Tightly closed shells, or shells that close
Mussels 1. Omega-3 fatty acids
when jostled,
2. high
- have a very mild, sweet smell.
3. connective tissue
Scallops -slightly closed shells
4. high water content
- Meat should be firm and its color
5. Scallops
translucent
Lobster - must be alive. This is indicated by
What’s New
movement of the legs and claws and by a
1. X
tightly curled tail.
Shrimp -smell fresh and sweet 2.
3. X
-meat must be stiff
-have intact heads 4.
5. X
Crabs -marketed alive
-Must be heavy for their size 6.
7.
Squid and -eyes should be clean and bright. 8. X
octopus
9. X
10.
Answer Key
References
Business Diary Money Making Ideas. Smoked Bangus (Milkfish Processing Technology)
February 15, 2019. https://businessdiary.com.ph/2428/smoked-bangus-
milkfish-processing-technology/

Chapter 14: Understanding Fish and Shellfish. Accessed June 15, 2020.
http://standring.weebly.com/uploads/2/3/3/5/23356120/14__15_-
_fish__shellfish.pdf

Eating with the Ecosystem: Cooking Seafood At Home During The Stay-At-Home Era: Faqs.
Accessed on July 21, 2020
https://www.eatingwiththeecosystem.org/local-seafood-resources

Fish and Shellfish. Accessed on May 25, 2020

http://chefwebb.weebly.com/uploads/2/6/3/9/26395035/chapter_21_fish_and_sh
ellfish.pdf

Fish Preparation Guide. Accessed June on 18, 2020

https://www.recipetips.com/kitchen-tips/t--1230/fish-preparation-guide.asp

Learning Module Cookery G10-Department of Education

Nativejar. How to Choose Raw and Cooked Seafood. September 12, 2017
https://medium.com/@nativejar/how-to-choose-raw-and-cooked-seafood-
ae015d1f9e7

Overdeep, Meghan. Southern Living: Why You Should Never Thaw Frozen Fish in Its
Vacuum-Sealed

Packaging. Accessed on July 25, 2020 https://www.southernliving.com/dangers-of-

thawing-frozen-fish-in-package

Seafood Handling and Storage. Accessed on June 23, 2020

https://www.seafoodhealthfacts.org/seafood-safety/general-information-patients-
andconsumers/seafood-handling-and-storage

Seafood Safety and Quality: The Consumer’s Role Published online 2016 Oct 28. Accessed
on June 25, 2020. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302431/

Seafood Safety: What Consumers Need To Know. Accessed on June27, 2020

https://web.uri.edu/foodsafety/seafood-safety-what-consumers-need-to-know/
Seafood - Selecting and Serving It Safely. Accessed on July 1, 2020
http://www.multivu.com/players/English/7594351-fda-seafood-safety/

Selecting and Serving Fresh and Frozen Seafood Safely. Accessed on June 23, 2020
https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-
and-frozen-seafoodsafely

The Nibble. Tip of the Day: Fish Fillet Vs. Fish Steak March 22, 2015.
https://blog.thenibble.com/2015/03/22/tip-of-the-day-fish-fillet-vs-fillet/

Tips For Safe Seafood Handling And Storage. Accessed on July 20, 2020
https://www.koolmaxgroup.com/blog/tips-for-safe-seafood-handling-and-storage/

28
U.S. Food and Drug Administration. Mar 22, 2011
Fresh and Frozen Seafood: Selecting and Serving it Safely.
https://youtu.be/UFbY2aewd4w

29
 For inquiries or feedback, please write or call:
Department of Education - Bureau of Learning Resources (DepEd-BLR)
Ground Floor, Bonifacio Bldg., DepEd Complex
Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph
Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph