COOKERY 10

PREPARE AND COOK

SEAFOOD DISHES
 LEARNING TARGETS

- identify types, varieties, market forms,

nutritive value, and composition of fish
and seafood
PREPARE AND COOK SEAFOOD DISHES

Any form of sea life regarded as food by

humans.
PREPARE AND COOK SEAFOOD DISHES

Include various species of

mollusks, crustaceans, and
echinoderms.
Classification of
Seafood
 Fish with fins and internal
FIN FISH skeletons

SHELL FISH Fish with external shells

but no internal bone
structure. They have
hard outer shells.
 FIN FISH
Saltwater fish - Also called marine fish

Flatfish – they live typically on the

seabed and are colored to resemble it.

- Flounder
- Sole
 FIN FISH
Round fish
Bluefish – found around the world in
temperate and subtropical waters,
except for the northern Pacific Ocean.
Black Sea Bass – found in the
western Atlantic Ocean where it is an
important species for commercial and
recreational fisheries.
 FIN FISH
Round fish

Cod – belonging to the family

Gadidae.

Grouper – have a stout body

and a large mouth.
 SHELLFISH
Mollusks – are soft sea animals
 SHELLFISH
Bivalves – they have a pair of
hinged shells
 SHELLFISH
Cephalopods – octopus
Univalves – they have a single
shell (abalone)
 CRUSTACEANS
Animals with segmented shells and
jointed legs
Fish consists of water,
protein, fats and small
amount of minerals and
vitamins
Fish has very little connective tissue
GOOD MORNING!
 cod
flounder abalone

shrimp
oyster
MARKET FORMS
MARKET FORMS
MARKET FORMS
MARKET FORMS
 MARKET FORMS

Sticks/
fillet dressed
tranches

Butterflied
steaks Whole/round
fillet
COOKERY 10

HANDLE SEAFOOD DISHES

 LEARNING TARGETS

- State the proper ways on how t thaw

frozen seafood correctly.
- Handle fish and seafoods
- Handle seafood hygienically in different
ways.
Checking Freshness of Fin
Fish
Fresh and mild odor

Eyes are clear, shiny

and bulging
Red or pink gills

Texture of flesh is firm

or elastic
Shiny scales and tightly
cling on skin
Checking Freshness of
ShellFish• Oysters, clams, mussels in the
shell must be alive.
• Live or shucked oysters must have
a very mild, sweet smell.
• Discard any mussels that are very
light in weight or seem to be
hollow.
• Strong fishy odor or a brownish
color is a sign of age or spoilage
Checking Freshness of
ShellFish
• Keep refrigerated (32˚F to 35˚F to 2˚C).
And protect from light

• Store in original sack and keep

sack damp.
Checking Freshness of
ShellFish
• Shucked scallops can be
cooked without further
preparation.
• Do not let them rest
directly on ice or they will
lose flavor and become
watery
 crustaceans
Live lobster must be alive when cooked

• Plunged head first into

boiling water, then simmered
for 5 – 6 minutes.

• If serve hot, they are

drained well and split in
half, and claws are cracked.
 crustaceans
Live lobster can be kept in two ways

• Packed in moist seaweed,

kept in a cool place.
• In salwater.

Very perishable and should be

used in 1 – 2 days.
 crustaceans
Frozen shrimp should be solidly
frozen when received
A strong fishy or iodine
smell indicates age or
spoilage

Glazed shrimp should be

shiny with no freezer
burn.
 crustaceans
Thaw in refrigerator.
Peeled shrimp should be wrapped
before placing on ice.

Shrimp served hot must be

peeled and deveined before
cooking.
Shrimp to be serve cold, must be peeled
after cooking to preserve flavor.
COOKERY 10

COOK SEAFOOD
Scaling Whole Fish
Filleting Fish
Opening Oyster
 COOKING
TECHNIQUES FOR
FISH AND
SHELLFISH
 FISH
very delicate and easily overcooked.
During cooking, test for doneness must be
observed.
1. The fish just separates into flakes
2. If bone is present, the flesh separates
from the bone, and the bone is no
longer pink
3. The flesh becomes opaque (usually
white)
 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
Guidelines for
Baking Fish
 Guidelines for
Broiling or grilling
Fish
COOKERY 10

Plate/Present Seafood Dishes

Fundamental of
plating
Activity:
Classificatio Name of Seafood Picture of
n of seafood seafood Dish seafood dish

1.Shellfi 1.shrim
1.
sh p
2. 2.
3. 3.
4. 4.
5.
5
Practicum:
Prepare/cook 1 easy
seafood dish.
Record the preparation
using a video.
(Deadline: February 1, 2022)
 A PICTURE
IS WORTH A
THOUSAND
WORDS
AWESOME WORDS
Because key words are great for
catching your audience’s attention
THIS IS A MAP

Mercury is the closest

planet to the Sun an the
smallest one in the
Solar System
 SOMETIMES, REVIEWING CONCEPTS
IS A GOOD IDEA
MARS VENUS MERCURY
Mars is actually a Venus has a Mercury is the
cold place beautiful name smallest planet

JUPITER SATURN NEPTUNE

Jupiter is the Saturn is the Neptune is the
biggest planet ringed one farthest planet