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Trisha TLE
Trisha TLE
Trisha TLE
TERMS DEFINITION
Types of Seafood:
Types of Seafood:
• Classified as: round fish (live near the sea), Flatfish (such as sole and plaice), and
• Vertebrates Pelagic fish (caught in an open sea)
• Have hard shells outside protecting their soft tissues. Classified as: Crustaceans
• Shellfish (thick shells), and Mollusks (soft shells).
• Those without backbones
• Invertebrates
• Iodine
Nutritional Value
• Phosphorous
• Iron
• Calcium
The flesh of the fish • Muscular tissues - these are bundles of white muscle fibers.
• Connective tissues - these are found in between muscle fibers and are called
mycommata.
• Fat- most fish have their fat stored and reserved for energy.
• Marine fish - these are fish obtained from saltwater, mainly the sea.
Fish sources and fish culture • Inland fish - these fish are caught in lakes, river,ponds, and other inland bodies
of water.
• Aquaculture - this is the cultivation of some marine fish in inland waters in
man-made fish pens such as the fish pens in Laguna lake.
• Mariculture - this is the culturing fish in bodies of saltwater such as those in
coves and shores
• Live fish - good example of these are dalaga (mud fish), hito (catfish) and etc.
Market forms of fish
• Whole or round - the fish is not alive anymore.
• Dressed fish - the fish has been eviscerated, the scale, fins, head, and tail have also
been removed.
• Steak - this is a cross-section of fish obtained by cutting directly across the length
of a dressed fish at right angles.
• Split fish - this is a whole or round fish with scales intact but with a cut down the
backbone from just behind the head toward the tail, splitting the fish into two wings
it flaps.
• Deboned - this is the process of removing the big and small bones of fish so that
what is left is practically all flesh and skin.
• Butterfly fillet - this is two fillets that are joined together by the underside skin.
• Sticks - these are small elongated chunks of the same size and thickness cut from
the flesh portion of the fish
• Cubes - these are sticks that are cut further into small squares.
Market forms of Shellfish • Live - this includes crabs, clams, mussels, oysters, and snail. They are usually
brought live and this is the sole indicator of their freshness.
• Whole - shrimp of all kinds and sizes are normally bought whole but not alive,
though the suave shrimp can stay alive for some time.
• Shucked - oysters, clams, and scallops are sometimes sold in the market with their
hard shell remove.
• Cooked - some shellfish such as crabs, shrimps, and lobsters are already cooked in
their shells then marketed.
• Cooked meat - meat of crabs, shrimps, and lobsters are removed from their shell
and steam.
• Shelled - most shrimps that are unsold are removed from their segmented shells
• Cutting
• Eviscerating
• Rinsing
• Chilling
Preserving Fish • Refrigeration
• Freezing
• Salting
• Drying and Dehydration
• Smoke Curing
• Pickling and Spicing
• Fermentation