FISH :D

FISH PRESENTATION

by Aiden Serafico
THERE ARE TWO TYPES OF FISH..

Fin fish, or fish with fins and

endoskeletons/internal skeletons.

Shellfish, or fish with

exoskeletons/external shells.
 FISH YAYY
Different kinds of fish
available in the market:
Salmon
Type: Saltwater, Fat,
Anadromous
Pink flesh & meaty flavour. Popularly
eaten raw in sushi. Varieties include
Atlantic, sockeye, chinook, etc.
Tilapia
Type: Freshwater, Lean.
Firm, white flesh & mild flavour.
Tilapia fish are mostly farmed.
Grouper
Type: Saltwater, Lean, Round.
Firm, white flesh & tough skin. Mild
flavour. Flesh is firm and flaky when
cooked. Also known as Lapu-Lapu.
Red snapper
Type: Saltwater, lean, round.
Firm, white flesh & large bones. Red
skin. Sweet, mild taste when cooked.
Also known as Maya-Maya.
Eel
Type: Freshwater, Fat.
Snakelike body. Popularly served as
unagi. Also known as Palos.
Mackerel
Type: Saltwater, Fat, Round
Firm, slightly dark flesh, rich in
flavour. Many varieties, like Hasa-
Hasa and Alumahan.
Catfish
Type: Freshwater, Lean or Fat.
Firm flesh & rich flavour. No scales.
Most catfish have whiskers. Also
known as Hito or Kanduli.
 SHELLFISH YAYY
Shellfish available
in the market:
Mussels
Bivalved mollusks with
elongated and asymmetrical
shells. Mostly colored black,
dark blue, or gray. Flesh is firm
and ranges from yellow to
orange. When buying fresh
mussels, look for ones with
shells that are close or close
when disturbed. Discard any
that are too light or too heavy.
Squids
Mullosks with soft and elongated
bodies. Big eyes and ten
tentacles, two which are longer
than the rest. Often referred to
as calamari when served. They
can be eaten reaw, deep-fried,
and grilled.
univalves = single shell.
Bivalves= two shells.
Cephalopods = conspicuous heads, tentacles, and usually squirts ink.
Clams
Bivalved mollusks with equal-
sized shells. found in
freshwater & saltwater.
Popular varieties include
quahogs, soft-shell clams,
manila clams, and cockles.
Clams must be alive to be safe
to eat. Fresh clams shouldn't
have unusual odors.
Shrimps
Crustaceans with elongated bodies.
Found in salt and fresh water.
Colour ranges from white with
blue, green, or gray, but all turn
pinkish or reddish when cooked.
Sweet and juicy. Flesh is tender
when cooked. Some species are
White, Pink, Brown, and Tiger
shrimp.
Oysters
Bivalves with irregular-
shaped shells. Flesh is very
soft and delicate. Flavours
vary depending on where
they came from. Varieties
include: Bluepoint, Belon,
Olympia, Pacific, Kumamoto,
Rock oyster, and Slipper
oyster.
Crabs
Crustaceans found in fresh &
salt water. Males have
triangular shaped abdomen
while females have a more
rounded one. Examples of
some crab species are the Blue,
Mud, River, King, Snow, and
Soft-shelled crabs.
Scallops
Bivalves with fan-shaped
shells. Their adductor
muscle, which opens and
closes the shell, is white and
sperical. It is edible along
with the coral (roe/egg). The
two kinds of scallops are
Bay & Sea scallops.
Lobsters
Crustaceans with five pairs of
legs, and the first pair has large
claws. Their large shell which is
commonly dark green or blue
turns red when cooked. They
have tender & juicy meat. Some
available lobsters inclue the
American, European, and Rock
lobsters.