PREPARE AND COOK

SEAFOOD DISHES
 OVERVIEW
Seafood is any form of sea life
regarded as food by humans.
Seafood includes fish and
shellfish. Shellfish include various
species of mollusks, crustaceans,
and echinoderms.
A wide variety of fish and
seafood are available in the
market from many different
sources.
 OVERVIEW
There are so many methods for
cooking seafood, most of them are
fast and easy, making them the
perfect choice for a quick and
healthy meal.
This lesson provides
information about fish and shellfish,
ways on preparing and cooking
fish, along with some of the most
popular seafood recipes, and
presenting and storing seafood.
 CLASSIFICATIONS OF FISH
Fish products are divided
into 2 Categories:

1.FIN FISH
2.SHELL FISH
 FIN FISH
-fish with fins and internal
skeletons
A. SALTWATER FISH
1. Flatfish
Flounder
Sole
2. Round fish
Black sea bars
Bluefish
Cod
Grouper
 FIN FISH
B. FRESHWATER FISH
1. Catfish
2. Eel
3. Tilapia
 SHELL FISH
-fish with external shells but
no internal bone structure.
They have outer shells.

2 CLASSIFICATIONS:
1. Mollusks
2. Crustaceans
 MOLLUSKS
-are soft sea
animals.

1. Bivalves
•They have a
pair of hinged
shells.
Ex.(clams, oysters)
 MOLLUSKS
2. Univalves
•They have single shell
Ex. (abalone)

3. Cephalopods
Ex. (octopus, squids)
 CRUSTACEANS
-are animals with segmented
shells and jointed legs

Ex.(shrimps, crabs)
PARTS OF A FISH
 COMPOSITION AND STRUCTURE

•Fish consists of
water, protein, fats
and small amount
of minerals and
vitamins.
 COMPOSITION AND STRUCTURE
• Fish has a very little connective tissue. It
means:
1. Fish cooks very quickly, even low
heat.
2. Fish is naturally tender. High heat will
result to toughening of protein
3. Moist-heat methods are used not to
create tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very
carefully.
 COMPOSITION AND STRUCTURE
1. Fat Fish
Are those that are high in
fat.
(salmon, tuna, trout, mackerel)
2. Lean Fish
Are those that are low in fat.
(sole, cod, red snapper, bass)
 MARKET FORMS
1. Whole or
round
Completely
intact, as
caught.
 MARKET FORMS
2.Drawn
Viscera
removed.
 MARKET FORMS
3.Dressed
Viscera, scales,
head, tail and fins
removed.
 MARKET FORMS
4.Steaks
Cross-section
slices, each
containing a
section
 MARKET FORMS
5.Fillets
Boneless side of
fish, with or
without skin
 MARKET FORMS
6.Buttered Fillets
Both sides of a
fish still joined,
but with bones
removed.
 MARKET FORMS
7.Sticks or tranches
Cross-section
slices of fillets.
 CHARACTERISTICS OF SHELLFISH
MOLLUSKS
1. Oysters have rough, irregular shells.
2. Flesh of oyster is extremely soft and
delicate and contains high
percentage of water.
3. Hard-shell clams – can be eaten
raw
4. Soft-shell clams are called
steamers. The usual way to cook is
to steam.
 CHARACTERISTICS OF SHELLFISH
MOLLUSKS
5. The shells of mussels are not as
heavy as clamshells, yellow to
orange in color and firm but
tender when cooked.
6. Scallops are creamy white in
color and have a sweet flavor.
7. Squid is somewhat chewy and
are cut up or either fried
quickly.
 CHARACTERISTICS OF SHELLFISH
CRUSTACEANS
1. The lobster shell is
dark green or bluish
green but turns red
when cooked.
2. Live lobster must be
alive when cooked.
 MARKET FORMS OF SHELLFISH

MOLLUSKS
1. Live in shell
2. Shucked-fresh or
frozen
3. Canned
 MARKET FORMS OF SHELLFISH

CRUSTACEANS
1. Live
2. Cooked meat,
fresh or frozen
THANK YOU!
Yan muna for this day…
QUIZ
Examples of Freshwater fish

8.
9.
10.
2 categories of fish products

11.
12.
Give the 2 examples
Cephalopods

13.
14.
Give the 2 classifications of
shellfish

15.
16.
Name at least 4 parts of a FISH.

17.
18.
19
20.
ANSWERS
1. Whole or round
2. Drawn ANSWERS
3. Dressed
4. Steaks
5. Fillet
6. Buttered fillet
7. Sticks or tranches
8. Tilapia
9. Eel
10. Catfish
11. Fin fish
12. Shell fish
13. Squid
14. Octopus
15. Mollusks
16. Crustaceans
HANDLE SEAFOOD
DISHES
 CHECKING FRESHNESS OF FISH

1.Fresh and mild

odor.
2.Eyes are clear,
shiny and
bulging.
 CHECKING FRESHNESS OF FISH

3.Red or pink
gills.
 CHECKING FRESHNESS OF FISH

4.Texture of
flesh is firm or
elastic.
 CHECKING FRESHNESS OF FISH

5.Shiny scales,
and tightly cling
on skin.