Preparation of Seafood Dishes

Group 1

Types of fish:
1. Finfish- these are any fish with bones and scales, also with a tail
2. Shellfish- any seafood with bodies and joints that are covered with hard shells; there are
two Classifications of Shellfishes:
a. Crustacean- Shellfishes with hard shell covered around its back and around the claws
ex: Crabs, lobsters, shrimps, scorpion,
b. Mollusks: Invertebrates with soft bodies and has shells that opens; it has two types:
-univalves: has one shell (kuhol/snail)
-bivalves: has two shells (clams, oysters, mussels,)

Varieties of Fish according to:

A. Structure (External and Internal parts of a typical fish)
EXTERNAL PARTS:
Nares- A part of a fish where it is used to detect odor or smell
Eye- Used for vision
Mouth- A fish uses this to consume
Operculum- Protects the gills from any harm
Gills- This is used for breathing
Pelvic Fin- Also used for balance and allows up and down movements for the fish
Pectoral Fin- The part used by a fish to move side by side
Vent- Outlet for eggs and milt(sperm) during spawning. Also helps to remove waste
Anal Fin- stabilizes the fish and keep it from rolling in the water
Caudal fin- This is used for making a fish move forward and also for balance and
stabilization
Lateral line- One of the primary sense organs of a fish; helps a fish to feel vibrations in the
water
Dorsal Fin- its main function is for defense (spiny and soft rayed)

INTERNAL PARTS:
Brain- Its function is to formulate responses and interprets signals, also used for smelling.

Gills- Where fishes breathe

Heart- It is a single cycle circulation
Liver- Breaks down fats and assists in digestion. Also serves as a storage area for fats and
carbohydrates
Stomach- Used for lowering pH(acidity) where food is temporarily stored
Intestines- Helps to digest and to absorb feedstuff
Vent- Outlet for eggs and milt(sperm) during spawning. Also helps to remove waste
Spine- Provides support for various parts of a fish.
Spinal Cord- Transmits motor messages
Pyloric caeca- Helps to digest food
Muscle- Used for movement
Kidney- Filters liquid waste from the blood, helps balance water and salt concentration in a
fish
Lateral line- for prey detection, detect movement vibration
Gonads- Reproductive system of a fish
Swim Bladder- Also called as “Air bladder”, used for respiration

Regular-sized fish examples:

Bangus, Bisugo/Threadfin Breams, Tilapia

Small types of fish examples:

Dilis, Biya(goby)

Composition of the edible portion of fish:

1. Muscular tissues- contains protein which is good for lowering risk of several diseases
2. Myocommata- sheets of connective tissue
3. Myotomes- the blocks of fish meat

Fat Content of Fish

a. Fat fish- contains 5-20% fat
b. Medium-fat fish- has 2-5% fat
c. Lean fish- is light in the stomach and has 2% fat

Water sources of fish

1. Salt Water- fishes taken from the sea
2. Fresh Water- from ponds, lakes, river

B. Body Shape
1. Round (Ex. Cod, haddock)
2. Flat (sole or dapa dapa)

Additional information:
Why is fish meat red?
- Myoglobin is responsible for storing oxygen in a fish’s muscles and it has a dark
red pigment. Fish flesh/meat that is red is made up of muscles that are very active
and therefore require a lot of oxygen. Therefore, they contain a lot of myoglobin
which adds the red color to the flesh.

A “school” of fish- Any group of fish that is swimming in the same direction in a
coordinated manner
Tempura:
Medium shrimps
All-purpose flour
Cornstarch (optional)
Bread crumbs/Panko
Cold water (better carbonated)
Egg
Paprika(garnish) Parsley (garnish)
Melted butter
Oil
Sauce:
Kikkoman soy sauce, Water, Sugar, Mirin(optional), Ginger

Tools:
Whisk
Spatula (2)
Cooling rack
Knife
Mesh skimmer
Strainer
Chopping board
Large bowl (2)
Large plate (2)

Members:
Franchesca D. David
Ashley Kaye Dabu
Krystle Anne Escalona
Rhed Shermel Dungca
Mark Lawrence Lomocso
John Michael Ibay