Grade 10

TLE - HE
COOKERY
QUARTER 2 – MODULE 7

COOK, PLATE, PRESENT AND STORE

FISH AND SHELLFISH
Overview
This module is design to teach the learners to cook fish and shellfish. At the
end of the lesson, the learners can preparing/cooking fish and shellfish principles.

COOK FISH AND SHELLFISH

Lean fish
 Lean fish has almost no fat, so it easily becomes dry. It is best served with
sauces to enhance moistness and gives richness.
 Poaching is the moist heat method suited
 Fish should be basted with butter or oil if broiled or baked.
 Lean fish maybe fried or sautéed to gain palatability from added fat.
Fat fish
 The fat in fish, enables them to tolerate more heat without becoming dry.
 Fat fish can be cooked by poaching.
 Fat fish are well suited to broiling and baking. The dry heat methods eliminate
excessive oiliness.
 Large fat fish like salmon, and mackerel may be cooked in fat, but care should
be taken to avoid excessive greasiness.
Shellfish
 Cook oyster just enough to heat thoroughly to keep it juicy and plump.
 Clams become tough and rubbery if overcooked
 Shrimps like other shellfish, become tough and rubbery when cooked at high
temperature.

A. Scaling Whole Fish

 Lay your fish flat on the board or hold it steady in the water.
 Hold the fish down firmly with your hand near its head.
 Begin to rake the scales from the tail towards the head. They should coming off
in clumps.
 Be sure to remove the scales on both sides of the fish,as well as scales near the
fins, the collar and the tail.
 When you think you have gotten most of the scales, rinse the fish off again with
water. This will wash away any loose scales and help you to identify any
remaining scales that need to be removed.

B. Filleting Fish
 Cut behind the head while angling the knife toward the front of the fish. There is
a lot of good flesh on the top side where the fillet extends under the bony plate of
the skull and angling the knife will ensure you don’t waste it. Cut down to the
bone and follow the line through to just behind the fins.
 Turn the fish and run the knife just clear of the fins with slight downward angle.
When you feel the knife is down to the bone reduce the angle and follow the
bone until you come up against the backbone.

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  Peel the fillet back and run the knife over the backbone the small lateral fish
bones in the process. Stop at this point.
 Turn the fish over and repeat the procedure.
 Repeat the second cut near the dorsal fin with the knife angled slightly down.
 Continue this along the length of the fish.
 Reverse the direction of the filleting knife and follow bones by "feeling them"
with the fillet knife until the fish backbone is reached.
 Peel the fillet back and cut around the backbone and through the small lateral
bones. Run the fillet knife right through to the skin on the underside of the fish.
 Cut over the belly flap either through or over the belly bones. It easily cut
through here with the razor sharp filleting knife.
 Cut any remaining attached sinew or skin. Remove the first fillet.
 Flip the fish back to the original side and cut the bones around the gut cavity.
 Release the rest of the fillet from the backbone

FUNDAMENTAL OF PLATING

1. Balance – select foods and garnishes that offer variety and contrast
a. color – two or three colors on a plate
b. shapes – variety of shapes
c. textures – variety of textures
d. flavors – that can blend/harmonize the flavor of the food with the balance of plating
and complement it.
e. Play with colors and shapes and try combining them – round shapes, cones,
rods, etc.
f. Provide a variety of texture. A mix creates an exciting variety of mouth feel too!
g.Balance can also be created by separating. Try serving different parts of the
dish in separate plates to create a visual and flavor balance.
h. Keep function and flavor in mind when creating balance. Having too many
unnecessary ingredients can clutter a dish.
2. Portion size
3. Serve hot foods on hot plates. Serve cold foods cold, on cold plates.

Serving Baked Fish

 Serve baked fish with a sauce or seasoned butter to enhance moistness and improves
palatability. Serving with lemon also enhances the fish.
 For service, the fish is removed from the dish, theliquid is strained, degreased, reduced
and finished by adding butter, cream or veloute sauce.

Serving Broiled Lobster

 Serve immediately with melted butter or appropriate sauce and garnish.

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 Sautéed and Pan Fried
 Remove the fish with spatula and place on serving plate with presentation side up.
 Sprinkle fish with lemon juice and chopped parsley.
 Heat raw butter in the sauté pan until it turns light brown. Pour over fish immediately and
serve at once.

Serving Poached or Simmered Fish in Court bouillon

 Served poached fish with appropriate sauce, such as hollandaise for hot fish and a
mayonnaise – based sauce for cold fish. Mild vinaigrette go well with both hot and cold
poached fish.

Serving Poached Fish in Fumet and Wine

 Add fish veloute and heavy cream and bring to boil.
 Adjust seasoning with salt, white pepper and lemon Reduce the cushion over high heat to
about ¼ of its volume.
 juice.
 Strain the sauce.
 Arrange the fish on plates for service, coat with sauce and serve immediately.

STORING OF FISH AND SHELLFISH

Store fish and sea foods

 When storing fresh seafood, keep it in the coldest part of the refrigerator.
 Use a thermometer to make sure your home refrigerators is operating at 40°F or
lower. Fish will lose quality and deteriorate rapidly with higher storage
temperature – so use ice when you can.
 Always purchase seafood last during your shopping trip, and bring a cooler to
transport it home.
 If you have caught your own fish, do not let them sit on the deck until you come
back to the dock. Bury them on ice immediately or use ice slush with
approximately 2 parts ice to 1 part water to keep your catch cold.

Storing of Fish and Shellfish Fresh Fish

1. On crushed ice – use drip pans to allow for drainage of melted ice. Change ice daily.
Cover container or container or store in separate box away from other foods.
a. Whole fish should drawn (that is viscera remove) as soon as possible
because the entrails deteriorate quickly.
b. Cut fish (fillets, steaks, portions) should be wrapped or left in original
moisture proof wrap
2. Refrigerate at 30° to 34°F (-1° to 1°C...
3. Fish may be stored for 1 to 2 days. If it must be kept longer, you must wrap and
freeze it immediately.
4. Check stored fish for freshness just before you use it. Even if it was fresh when
received, it may not be fresh after few days in storage.

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 Frozen Fish
 Store at 0°F (-18°C. or colder.
 Keep well wrapped to prevent freezer burn
 Maximum storage time: Fat fish – 2 months; Lean fish-6 months.
 Rotate stock – first in, first out.

Shellfish

A. Oyster
 Keep live oyster in a cold, wet place in the cartons or sacks.
 Store fresh shucked oysters in original container in refrigerator at 30° to 34°F (-1°
to 1°C). They will keep up to 1 week.
 Keep frozen oysters in freezer at 0°F (-18°C. or colder) until ready for use.

B. Lobster and Shrimp

 Store at 0°F (-18°C. or colder).
 Fresh or thawed shrimp in shell are stored on crush ice, like whole fish.
 Peeled shrimp lose soluble nutrients and flavour when stored unwrapped on ice. They
should be before placing on ice or covered and simply refrigerated.
 Packed in moist seaweed or in moist, heavy paper, kept in a cool place.

 Opening Oyster

Hold oyster cup side down and hinge pointed towards you.

 Insert oyster knife at hinge slowly but firmly and push the knife between the shells. Use
a slight side to side rocking movement with your knife as you push in.
 Work tip of knife into the oyster (about 1/2 inch).
 Twist knife handle to pop oyster open.
 Push knife into oyster and slice muscle from top shell
 Open top shell
 Cut muscle from bottom cup. Turn the meat over for most professional appearance

 Opening Clams
 Scrub clams under cool running water using a stiff kitchen brush.
 Over a bowl, hold the clam firmly in your hand and insert the clam knife between the top
shell and bottom shell. A towel can be used to protect your hand. Work the knife around
to cut through hinge muscle The bowl will catch the liquor from the clam.
 Open the shell. Slide the knife between the clam and the hell. Detach the clam.

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 The clam is now ready to be cooked or eaten raw.

 Cleaning a Squid
 Pull off the head
 Remove the ink sac.
 Cut tentacles
 Remove beak from tentacle
 Cut Tentacles
 Pull out the tail tube and cartilage
 Pull off the skin
 Cut into ring

 Cutting Lobster Lengthwise

 Place the lobster on its back on a tea towel to prevent slipping.
 Using a heavy sharp knife, cut right through the underside of the body and tail, down the
center.
 Turn the lobster around and continue the cut through the center of the head. Place the
lobster on its back on a tea towel to prevent slipping.
 Using a heavy sharp knife, cut right through the underside the body and tail, down the
center.

 ACTIVITIES/EXERCISES

A. Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.

1. Live crabs should be dead first before cooking.

2. Frozen crabmeat is very perishable when thawed.

3. Shucked scallops cannot be cooked without further preparation.

4. Keep scallops covered and refrigerated (30°F to 34°F).

5. Shrimp can kept frozen at 0°F (-18°C) or lower

6. It is ok for peeled shrimps not to wrap before placing on ice.

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 7. Handle thawed fish as fresh fish. Do not refreeze.

8. Fresh fish cannot store in refrigerator for 1 to 2 days.

9. Frozen fish can be store at 0°F (-18°C. or colder).

10. The maximum storage time of frozen fish especially fat fish is 6 months.

B. Directions: Choose the letter of the correct answer. Write your answer in a separate
sheet of paper.

1. Which of the following seafoods can be refrigerated at temperature of 30° to 34°F?

a. Fresh fish b. Frozen fish c.Shellfish d. Both A and C
2. Which of the following seafoods can be kept in freezer at 0°F (-18°C. or colder)?
a. Frozen fish b. Shellfish c. Lobster and shrimp d. Both a, b and c

3. Which of the following removes the viscera first before storing?

a. fresh fish b. frozen fish c. Shellfish d. All of the above
4. Which of the following is wrapped to prevent freezer burns?
a. fresh fish b. frozen fish c. Shellfish d. All of the above
5. Which of the following is kept in cold and wet cartons?
a. fresh fish b. frozen fish c.Shellfish d. All of the above

ANSWER KEY

A. B.
1. T 8. T 1. a
2. T 9. T 2. a
3. F 10. F 3. a
4. T 4. B
5. T 5. C
6. F
7. T

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ASSESSMENT

A. Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.

1. Frozen crabmeat is very perishable when thawed.

2. Shrimp can kept frozen at 0°F (-18°C) or lower
3. Fresh fish cannot store in refrigerator for 1 to 2 days.
4. The maximum storage time of frozen fish especially fat fish is 6 months.
5. Live crabs should be dead first before cooking.
6. Frozen fish can be store at 0°F (-18°C. or colder).
7. Shucked scallops cannot be cooked without further preparation.
8. Handle thawed fish as fresh fish. Do not refreeze.
9. Keep scallops covered and refrigerated (30°F to 34°F).
10. It is ok for peeled shrimps not to wrap before placing on ice.

B. Directions: Choose the letter of the correct answer. Write your answer in a separate
sheet of paper.

1. Which of the following seafoods can be kept in freezer at 0°F (-18°C. or colder)?
a. Frozen fish b. Shellfish c. Lobster and shrimp d. Both A, B and C
2. Which of the following is kept in cold and wet cartons?
a. fresh fish b. frozen fish c.Shellfish d. All of the above
3. Which of the following seafoods can be refrigerated at temperature of 30° to 34°F?
a. Fresh fish b. Frozen fish c.Shellfish d. Both A and C
4. Which of the following removes the viscera first before storing?
a. fresh fish b. frozen fish c. Shellfish d. All of the above
5. Which of the following is wrapped to prevent freezer burns?
a. fresh fish b. frozen fish c. Shellfish d. All of the above

C. Directions: Arrange the procedure in scaling, filleting and deboning in an

orderly manner. Write 1 for the first, 2 for second and so forth.

Scaling fish
Lay your fish flat on the board or hold it steady in the water.
Hold the fish down firmly with your hand near its head.
Be sure to remove the scales on both sides of the fish.
Begin to rake the scales from the tail towards the head.
When all the scales was gotten, rinse the fish with water.

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Filleting
Repeat the second cut near the dorsal fin with the knife angled slightly down.
Cut behind the head while angling the knife toward the front of the fish.
Turn the fish and run the knife just clear of the fins with slight downward
angle.
Turn the fish over and repeat the procedure.
Peel the fillet back and run the knife over the backbone severing the small
lateral fish bones in the process.

References:
Learning Material: Cookery 10
Technical- Vocational-livelihood- home Economics- Cookery Manual
Module 2 of 2
www.nisbets.co.uk>kitchenwareand knives>Utensils
www.thespruceeats.com>...>Gadgets & Tools site.google.com>site>
the origin-and classification-of fish
www. Danapointfishcompany.com>classification-of-fish
https:://www.gettyimage.com/photoseafood
https:://www.tripadvisor.com./Location Photo Direct link
https:// www.acquaticnation.org/library/Lib-Gen.Fishbar Photo1.php
www.unileverfoodsolution.com.ph>chef-insperation
www.seafoodhealthfacts.org>seafood-safety>seafood
http://standard cooking.com/seven- ways-to present food-like-a-chef
www.course.com>file>lesson2-Prepare and Cook Seafood Dishes