PREPARE

SEAFOOD DISHES
• UNIT OF COMPETENCY: PREPARE SEAFOOD
DISHES
• MODULE TITLE: PREPARING SEAFOOD DISHES

• MODULE DESCRIPTOR: This unit deals with the

knowledge, skills and attitude required in
selecting, preparing, presenting and storing
seafood in a commercial kitchen or catering
operation.
 
LEARNING OUTCOMES:
At the end of this module
you MUST be able to:

LO1: Perform Mise en place

LO2: Handle fish and
seafood
LO3: Cook fish and shellfish
LO4: Plate/Present fish and
seafood
LO5: Store fish and seafood
 Learning Outcome # 01

PERFORM MISE EN
PLACE
LO1: PERFORM MISE EN PLACE

Types of Knives and their Uses

FRENCH KNIE or CHEF’S KNIFE – FOR GENERAL

PURPOSE, CHOPPING, DICING & SLICING.

UTILITY KNIFE – USE FOR CARVING ROAST

CHICKEN
Boning knife – used for boning raw meats and
poultry.

Slicer – used for carving and slicing cooked meats.

Butcher knife – used for cutting, sectioning, and

trimming raw meats in the butcher shop.

Scimitar or steak knife - used for accurate cutting of

steaks.

Cleaver - is similar to the butcher's knife, but

has a lighter and thinner blade for precision
cutting
 SELF CHECK
Directions : Match Column A with Column B. Write the letter of your answer in separate
sheet.

A.
Column A Column B

_____1. Used for cutting through bones. A. Butcher knife

_____2. Used for carving and slicing

cooked meats B. Chef knife

_____3. For general purposes. C. Cleaver

_____4. Carving roast chicken and duck. D. Utility knife

_____5. Used for cutting, trimming raw meats. E. Slicer

 ANSWER
1.

2.

3.

4.

5.
 LEARNING OUTCOME # 02

Handle fish and Seafood

 FISH AND SHELLFISH
Fish – encompasses wide assortment of aquatic animals. Generally, fish
refers to vertebrate fin fish.
 
Fish has been an important item in the Philippine diet, one of the
cheapest sources of protein and can substitute for chicken, pork,
carabeef and beef.
 
Fish is one of the most valuable sources of high grade protein. Most fish
contains 18-20% protein with most of the essential amino acid an the
right portion. The fat content of fish varies. Most fish are low infant, thus
moderately low in calories. Fat is not always uniformly distributed
throughout the flesh of a fatty fish but is found in the belly, head and the
liver where the bulk is stored.
Types of Shellfish:
 
Crustaceans – encased in a segmented chitinous armor which gives the creature power
of locomotion. They have hard shells over the back and a long the claws but have softer
shells covering the lower part of the body and legs.
Examples: crab, lobster, and shrimp
 
Mollusks – have soft unsegmented bodies and proyected with calciferous shells or
enclosed in hard shells which are mainly composed of minerals.
 
Examples: clams, mussels, oysters, snails, octupus, squid and urchin.
 
 
Types of Mollusks
 
Univales – with only one shells
 
Bivales – with two shells
 
The shells of mollusks are usually hard all over so that they are not in any case edible.
 Deteriorative Changes after Death
 
 Most fishes caught from the sea die while still in the net. Exceptions are those
fish with accessory breathing organs like hito and dalag which atay alive after
they are caught.
 
The deteriorative changes after death of dish are important to its acceptability
as food. Immediately after death, the flesh portion or muscle of fish is soft, gel-
like and sticky. The rigor mortis is set and is characterized by its rigidly of the
muscles. When rigor has passed, spoilage starts.
 
Spoilage – caused mainly by fish enzymes and bacteria. The bacteria come
from the slime of the fish skin as well as from the gills and intestinal tract.
 
Shellfish – (invertebrate) soft tissues are encased in some type of hard shell
instead of a skeleton or vertebrate. Very perishable and deteriorate rapidly after
removal from water.
 MARKET FORMS OF FISH
1. Live Fish or Whole, Rounds
• Live fishes are caught and taken from the water,
and transported and marketed alive.

2. Dressed
• Whole fishes with scale, entrails, fins and head
removed.
 MARKET FORMS OF FISH

4. Fillet
• Boneless sides of the fish cut lengthwise from the
backbone.

5. Steaks
• Cross section slices cut from large, dressed fish;
the cross section of the backbone generally
included.

6. STICKS
• are uniform stick cuts from large blocks of frozen
fillets.
 MARKET FORMS OF
SHELLFISH
ALL FORMS ARE QUICKLY PERISHED AND CARE IS NEEDED IN SELECTING
THEM:

• a. Live fish - ideally, crabs, clams, mussels, snails, oyster and shrimps
should be marketed live. A live cram indicated to be fat if its claw do not
have sharp teeth and if its heavy in weight. The female crab has a round
apron and usually contains aligi (roe) while the male crap has narrow, more
protein.

• b. Whole shellfish – it is serve in the form in which they are caught but are
no longer alive. The head and thorax are intact.

• c. Shucked Shellfish – oyster, clams, and mussels that are removed from
the shell and are known as shucked shellfish. Fresh shellfish have a
translucent appearance but became opaque when no longer fresh.
OVERVIEW
•  seafood is more perishable then many food items, and the consumer must
pay a little more attention to its careful handling.

• Whether a consumer buys seafood from a market or catches/harvests fish

and shellfish on their own, proper handling, storage and preparation are
necessary to maintain quality and ensure safety.

Keep Seafood Cold

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.
 Store Seafood Properly
• Finfish - should be stored in the refrigerator and used within 1 to 2 days after purchase. It’s a
good idea to store it on ice in the refrigerator to keep it as cold as possible. If the fish won’t be
used within 2 days, wrap it tightly in moisture-proof bags (so the fish won’t dry out) and store it
in the freezer.
• Shellfish - such as mussels, clams and oysters that are purchased live in their shells, should
be put in a shallow pan (no water), covered with moistened paper towels and refrigerated.
Mussels and clams should be used within 2-3 days and oysters within 7-10 days. Shucked
shellfish can be placed in a sealed container and frozen. Live lobsters and crabs should be
cooked the day they are purchased.  Recommended storage times and shelf-life times can be
found on the websites below.
• Frozen seafood - should be kept frozen, and it is a good idea to date packages of frozen
seafood so you can use the older seafood first. For best quality remember the FIFO concept –
First In, First Out. Frozen seafood must be thawed properly. It’s best to thaw frozen seafood in
the refrigerator overnight. Other thawing methods include: immersing frozen seafood in cold
water for a short time in a sealed plastic bag, or microwaving on a defrost setting until the fish
is pliable but still icy. Be careful not to overheat the seafood in the microwave or you will start
the cooking process.
 Handle and Prepare Seafood Properly

• All foods, including seafood, must be handled and prepared in a clean area to avoid cross-
contamination. Always remember to keep your hands, preparation area and utensils clean.
Never let raw seafood come in contact with already cooked or ready-to-eat foods (e.g. salads,
fruit, smoked fish). Whether you are storing fresh fish or thawing frozen fish in your refrigerator,
make sure that the juices from raw seafood do not drip onto food that has already been cooked
or food that will not be cooked.

• Marinades are great for seafood but should not be saved and used as a sauce unless the
marinade has been cooked to a temperature of at least 165°F to eliminate microorganisms from
the raw fish. Always marinate in the refrigerator in a glass or plastic container.

• Never serve cooked seafood on a plate that held the raw product without proper cleaning. Store
leftovers, properly wrapped, in the refrigerator within 2 hours. Bacteria will grow rapidly in the
temperature “Danger Zone” of 40-140°F so keep hot food above 140°F and cold food below
40°F.
 LEARNING OUTCOME # 03

Cook fish & shellfish

 Seafood Preparation by Method

1. Steaming
• Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods.
This method uses the steam from a simmering liquid (usually water, seafood broth, or
wine) to transfer heat to, and cook, a food. It is an excellent choice for preparing delicate
seafood because there is a safe distance between the food and heat source, which helps
to protect against drying. And steaming, unlike poaching or boiling, keeps flavorful juices
and nutrients inside the seafood, rather than letting them escape into the surrounding
cooking liquid

2. Grilling
• Grilling gives a smoky flavor and crisped texture to finfish and shellfish. It works best for
meatier, firmer-fleshed finfish cut in to steaks or fillets with skin. However, flakier finfish,
skinless fillets, and smaller shellfish (that would otherwise slip through the grill grates) can
be grilled using a grill basket. Grill baskets are non-stick wire cages with a top, bottom,
and long removable handle that hold food firmly in place so that it can easily be flipped or
removed from the grill.
3. Microwaving
• Microwave ovens work by shaking up the water and fat in food, which in turn, makes heat.
Covering food with microwave-safe plastic wrap or putting it in a microwave-safe, covered
casserole dish locks in steam. The combination of inside heating and outside steaming cooks
items in less time than it would take otherwise.
4. Marinating
• Many fish and shellfish benefit from a quick soak in a marinade to boost flavor and help retain
moisture. Even so, use care when choosing marinade ingredients and limit the seafood’s time
in the marinade so as not to overwhelm its natural flavor. Usually half an hour is enough time
to add flavor to a delicate piece of seafood: less time is needed if you are using a strong acid
in the marinade, such as lemon juice, which chemically cooks the food and alters its texture.
5. Broiling
• Oven broiling adds a nutty, browned flavor and crisp texture to foods and is a quick and
delicious way to cook many types of seafood. Fillets or steaks of finfish, large scallops or
shrimp, and lobster tails are especially tasty when broiled.
6. Baking
• Baking surrounds food with even, dry heat and is an excellent method for cooking whole fish.
Smaller, delicate pieces of fish do not respond as well to baking and require a coating of
breadcrumbs, or a splash of broth or olive oil to keep them moist.
• To roast a whole fish, preheat the oven to about 450 degrees. Make a few vertical slashes on
each side of a cleaned fish. (This will help ensure even cooking and flavors).
• Estimate that it will take about eight to ten minutes per inch of thickness for the fish to cook
through. Rotate the pan about half way through cooking time to cook evenly.

7. Thawing
• Seafood is extremely perishable. Quickly freezing it at the height of freshness (usually when
it’s still on the boat or shortly thereafter) is a successful way to keep the flavor and texture.
When purchasing frozen seafood, look for solidly frozen pieces with few ice crystals to ensure
they have not thawed and re-frozen at some point before purchase. Keep the seafood frozen
until you are ready to use it by storing it in the coldest section of your freezer, on a low shelf
towards the back.
COOKING METHODS
Dry method • Stewing
• Roasting
• Grilling
Moist method
• Broiling
• Boiling
• Baking
• Steaming
• Pan frying
• Poaching
• Deep fat Frying
• Simmering

 
Combination Method
 LEARNING OUTCOME # 04

PLATE/PRESENT
FISH & SEAFOOD
 FUNDAMENTAL OF PLATING
1. BALANCE – select foods and
garnishes that offer variety and
contrast
• COLOR – two or three colors on a plate
• SHAPES – variety of shapes
• TEXTURES – variety of textures
• FLAVOR – that can blend/harmonize the
flavor of the food with the balance of
plating and to complement it.
2. PORTION SIZE
• MATCH PORTION SIZES AND PLATES –
select plates large enough to hold all the
items without crowding.
• BALANCE THE PORTION SIZES OF THE
ITEMS ON THE PLATE – don’t let the main
item get lost with excessive garnish.
• ARRANGEMENT ON THE PLATE –
arrange the food in the center of the plate
and build outward. This improves
appearance, make it simple and quick.
 GUIDELINES TO
HELP PLATING ATTRACTIVE
• Keep food off the rim of the plate.
• Arrange the items for the convenience of the customer.
• Keep space between items. Each item should have its own identity.
• Maintain unity. Create a center of attention and relate everything to it.
• Make every component count.
• Add gravy or sauce attractively.
• Keep it simple.

*Serve Hot Foods, on Hot Plates

Serve Cold Foods, on Cold Plates
 EXAMPLES OF GARNISHES OR
ACCOMPANIMENT FOR PLATING
• Bouqetiere – bouquet of vegetables
• Jardinière – garden vegetables
• Clamart – peas
• Crecy – carrots
• Doria – cucumbers (cooked in butter)
• Dubarry – cauliflower
• Fermiere – carrots, turnips, onions, and celery cut into uniform slices
• Forestiere – mushrooms
• Lyonnaise – onions
• Nicoise – tomatoes concasse cooked with garlic
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, the liquid is strained,
degreased, reduced and finished by adding butter, cream or veloute
sauce.

Serving Broiled Lobster

• Serving immediately with melted butter or appropriate sauce and
garnish.

Serving 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 Simmer Fish in Court bouillion
• Serve 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

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

Glazing
• Poached fish is sometimes glazed before serving
• Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
• Coat the fish with the sauce and run the plate under a broiler the sauce is
golden brown.
LEARNING OUTCOME # 05

Store fish and

seafood
FRESH AND FROZEN FISH
• Most sources such as Health Canada recommend that you consume fresh
fish within two days of purchase. However, this time varies depending on
how fresh the fish really is. Fish could last for up to four or more days after
purchase.
• If you can’t consume your fresh fish in time, freezing is a great option to
prolong freshness. Your fish should be packaged so that there is little to no
air left ꟷ vacuum packing works wonders ꟷ but if you don’t have one,
squeezing as much air out as possible will
• Another option is to fill a container with cold seawater or salted water and
place the portions of fish in there to freeze. Take note that fish fattier fish like
salmon and mackerel can’t be stored as long as those with little fat such as
cod or hake. As a rule of thumb, fattier fish can remain in the freezer for up
to 3 months, while low-fat fish can be stored for up to 6 months – in your
home freezer. When fish has been stored in a commercial or industrial
freezer, it is generally good up to 2 years from being packed!
FRESH AND FROZEN SHELLFISH
• Fresh live shellfish should be stored in the refrigerator in a bowl with a damp
cloth or paper towel over top. Any live product should never be stored while
submerged in water or sealed in air-tight containers or bags because they’ll
soon perish from lack of oxygen! Also, be sure to empty any water that
accumulates at the bottom of the bowl ꟷ this is particularly common in
mussels as they release a lot of water.
• The freshness and quality of your shellfish will depend on how long it can be
stored in the fridge. 
• Whether you have leftovers or just want to save some of your shellfish for
later, we recommend you cook your shellfish, or you can remove the meat
and store in a freezer bag or container submerged in a brine solution or the
cooled liquid that it was cooked in. For oysters specifically, it’s best to shuck
the oysters and save the liquid to cover the oysters in. 
BELOW ARE SOME SUGGESTED FREEZER
STORING TIMES:
• Lobster – 3-4 months
• Scallops – 6 months
• Mussels – 3-4 months
• Clams – 3-4 months
• Oysters – 4-6 months
• Shrimp – 4-6 months
 SEAFOOD SAFETY TIPS FOR STORING
• If you prefer to prep meals ahead of time and freeze them to be reheated later or just
like to freeze leftovers, here are some tips for safely freezing seafood:

1. When freezing freshly caught or not previously frozen seafood, wrap well in plastic freezer-
safe bags and press out all air. Or store in a freezer-safe container, leaving about a 1-inch
space between food and lid for expansion of frozen food. Date all packages before placing in
the freezer.

2. Label all packages with type of fish/dish and date when frozen. Fattier fish, like salmon, will
stay good in the freezer for up to 3 months. Leaner white fish, like cod, will stay good in the
freezer little longer, around 6 months.

3. Freeze in smaller portions that will take less time to thaw, or freeze in individual portions.

4. If you’ve frozen your cooked seafood for enjoying later, label it so you can thaw and eat within
two months.
PREPARE SEAFOOD
DISHES
POST-TEST