PREPARING SEAFOOD

DISHES
MS. HAZEL O. GOPOLE
 INTRODUCTION

Fish are aquatic animals that have fins, flesh and

skeletons which may or may not be covered with
scales. They may come from freshwater or saltwater
sources. Fish flesh is high in protein. It has a very
little amount of connective tissues making it more
tender compared to meat.
 TOPIC 1: TYPES OF FISH

The types of fish vary according to the

water source, the fattiness of the flesh
and the body shape/ structure:
ACCORDING TO
HABITAT
FRESHWATER

• have a finer bone structure

• have a milder, more subtle and versatile
flavor
• goes well with bold and aromatic flavorings
and spices
SALTWATER

• Have brinier or more ‘fishy’ taste

• Have larger more defined bones
• Has lower sodium content in the
flesh
ACCORDING TO
THE FATTINESS
OF THE FLESH
LEAN / WHITE_FLESHED FISH

• contains less than 5% fat

• usually, benefit from wet or moist heat
cooking methods
OILY/ DARK-FLESHED FISH

• Contains more than 10% fat

• Can stand dry heat cooking methods
 ACCORDING TO
BODY STRUCTURE
ROUND-BODIED FISH

• have the backbone on the upper edge of their bodies

• cylindrical in shape
• flesh turns opaque and stays moist when cooked
properly
FLAT-BODIED FISH

• Have a backbone running horizontally

through the center
• Flat and oval in shape
• Have lean and flesh with delicate texture
 TOPIC 2: COMMON VARIETIES OF
FISH
Knowing all the varieties of fish there is can be
quite overwhelming. Indeed, there is plenty of
fish both in saltwater and freshwater sources.
Here are the common varieties of fish that we
consume for food.
ANY QUESTIONS?