Objectives

• Identify the following: categories of fish and

shellfish, market forms of fish and shellfish
and methods of processing
• Enumerate the characteristics of fresh fish
and and shellfish
• Describe the market forms of fish and
shellfish
 Fish and Shellfish
TWO MAJOR CATEGORIES OF FISH:
1. Finfish (vertebrates) – includes bangus,
bisugo, galungong, catfish, and mudfish etc.

2. Shellfish (invertebrates) –scallop, oyster,

mussel, crab, shrimp, lobster etc.
 Fish and Shellfish
TWO GROUPS OF SHELLFISH:
1. MOLLUSKS – such as oyster, clams, and
mussel

2. CRUSTACEANS – such as lobsters, shrimps

and crabs
 Parts of a Fish
Major parts:
1. Skin and Fins
2. Muscle tissues with fats
3. Skeleton (skull, backbone, and ribcage)
4. Viscera (organs and genital system)
 Diagram of a Fish

90% white or light muscles

10% dark muscles
 Characteristics of Fresh Fish
1. Eyes are bulging, clear, full, and bright
2. Gill are red and covered with clear
slime
3. Odor is seawater not foul
4. Flesh is firm and elastic.
5. Scales are complete, shiny, and intact.
6. Color is bright and shiny
7. Belly walls are undamaged.
 Nutrient Value of Fish
1. Fish oil contains Omega-3 fatty acids
which lower the risk of coronary heart
illness in men and women
2. Excellent source of Vit A and B, and
minerals like iodine, selenium, and zinc
 Market Forms of Fish
1. Whole fish – are sold in the market
fresh and sometimes alive
 Market Forms of Fish
2. Dressed fish – whole but the entrails,
scales, fins and head are removed
 Market Forms of Fish
3. Butterfly fillet – done by slicing a
whole fish lengthwise to remove it bones
and ribs
 Market Forms of Fish
4. Fillet – the boneless form of fish
 Market Forms of Fish
5. Steaks – slices cut horizontally from
large fish
 Market Forms of Fish
6. Fish sticks – cut evenly from large
slabs of frozen fillet
 Types of Shellfish

SCALLOPS
CLAMS

MUSSELS
OYSTER
 Types of Shellfish

SHRIMPS LOBSTER

BLUE CRAB
DUNGENESS CRAB
 Characteristics of Fresh
Shellfish
1. Fresh shellfish like crabs, talangka,
shrimps, and mussels must be
marketed alive.
2. Crabs must be heavy for their size.
3. Live clamps are tightly closed but can
be opened when cooked.
4. Fresh shrimps have intact heads. The
meat must be stiff and without foul
odor.
 Market Forms of Shellfish
1. Live Shellfish – such as clams, crabs,
oysters, and shrimps
2. Whole Shellfish – no longer alive but
sold in their original form.
3. Shucked Shellfish – the outer shell
that covers the meat has been
removed
4. Headless Shellfish- heads are removed;
usually for export
5. Cooked Shellfish – usually canned and
 Methods of Processing Fish
and Shellfish
1. Freezing – simplest and natural way of
preserving fish.
 Methods of Processing Fish
and Shellfish
2. Smoking – slow way of grilling; the
fish is placed near a fire where it is
cooked and saturated with smoke
 Methods of Processing Fish
and Shellfish
3. Drying – the removal of moisture
from the fish to make it less perishable
 Methods of Processing Fish
and Shellfish
4. Curing – involves the addition of
ingredients such as salt, sugar, and some
food additives.
 Methods of Processing Fish
and Shellfish
5. Canning – involves the even heating of
food in tin or glass containers and
hermetically sealing canisters.
a. Open-Kettle Method
b. Can-Cooked Method
 Summary
• The major categories of fish are the
finfish and shellfish
• Fish is reach in protein and minerals
 PRESENTATION ENDS HERE…….

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