SEAFOOD

DISHES
LO: AT THE END OF THE CHAPTER, STUDENTS ARE EXPECTED TO:

• Identify the types of seafoods.

• Describe the market forms of fish and shellfish.
• Recognize the characteristics of fish and shellfish.
• Apply the methods of cooking in preparing seafood dishes.
• Demonstrate proper plating, garnishing and presenting prepared
seafood dishes.
VOCABULARY
• BIVALVE – mollusk with two halved shell covering.
• FISH – cold blooded aquatic animal with gills and covered with
scales and the flesh is used for food.
• VISCERA – the soft internal organs of the animal.
• STALE – not fresh.
• DIP – a condiment or sauce for many types of food use to add
flavor or texture to food.
• ACCOMPANIMENT – supplementary to compliment the main
dish.
• YIELD – the number of serving that are generated by a
particular recipe.
• DRY HEAT METHOD – imparting heat to food without using
liquid.
• MOIST HEAT METHOD – Cooking food with stem or water.
SEAFOODS
- are the richest of natural iodine, protein, calcium ,
phosphorus, and omega.
- are fin fish and shellfish.
- they are use as entrée dishes, appetizers and
accompaniments.
- their favorable nutritional value and their varied forms
offer a wide variety for menu planning.
TYPES OF SEAFOODS
1. SHELLFISH
- may be crustaceans and mollusk. Most shellfish are lean
and contain little fats.
- is a colloquial fisheries for exoskeleton-bearing aquatic
various species mollusks, crustaceans, and echinoderms.
 1.A. CRUSTACEANS

• Are shellfish with hard shells over the back and along the clams but
have softer shells covering the lower part of the body and legs, soft
enough to the edible.
Examples :
1. Crabs – alimango
2. Lobster –most expensive usually for export.
3. Shrimps – commonly eaten than lobster.
 1.B. MOLLUSKS

• Are enclosed with hard shells and have soft unsegmented bodies.
Examples :
-oyster
- clams
- mussels/kuhol
 MARKET FORMS OF SHELLFISH
• LIVE SHELLFISH – are marketed live and in shell .
• SHUCKED SHELLFISH – they are remove from their shells.
• HEADLESS SHELLFISH – the head and thorax are removed
being the source of bacterial spoilage.
• COOK FORM – the edible portion of shellfish sold, cooked,
ready to eat ,either frozen or canned.
• WHOLE SHELLFISH – serve in the form they are caught no
loner alive.
 CHARACTERISTIC OF FRESH SHELLFISH

• SHRIMPS
- they have intact heads and have uniform color.
- the odor is sea weedy, if not odorless.
• BIVALVES
- fresh bivalves open up when placed in water for a while.
• CRABS
- crabs and lobster they will not be active if they are refrigerated,
but they should move at least a little bit.
- the shell of a soft-shelled crab should be soft while the shell of
crabs and lobster should be hard.
- they are heavy for their and are odorless or have sea weedy
odor.
 2. FINFISH
- are covered with scales and fins. They came from salt and
freshwater.
- fish are classified as fatty and as lean according to the amount of
fat they contain.
- fatty fish has yellow or pink flesh. salmon, mackerel, and tuna are
fatty fish
- white fish is less fatty which include cod, haddock, halibut and
sea bass. They are lean fish.
 VARIETIES OF FISH

• SALTWATER FISH – comes from the sea

• FRESHWATER FISH – comes from lake and rivers.
- fish may differ in flavor and quality depending on the water
in which they are grown.
• AQUACULTURE – bangus and other marine fishes which
are cultured in inland water .
• MARICULTURE – culturing fish in saltwater, in coves, and
shores.
CHARACTERISTICS OF
FISH
 CRITERIA FRESH STALE

EYES Bright , full, bulging Dull , sunken , wrinkled

Bright red , covered with clean slime , Dull brown or gray , slime cloudy , with offensive
GILLS fresh odor odor
Firm , elastic, springs back when Soft and flabby, finger impression remains.
FLESH pressed gently with the finger
Fresh and seaweedy
ODOR Sour, putrid

BODY Firm Soft

COLOR Shiny and bright faded

Often ruptured, viscera protruding

BELLY WALLS Intact
 CRITERIA FRESH STALE

MUSCLE TISSUE Light , white Pinkish , tainted with blood especially

around backbone.

VENT Pink not protruding Brown , protruding

SCALES Complete , adhere tightly Loosely attached

TASTE Sweet Biting , itchy

TEST Sinks in a basin of water Floats in a basin of water

MARKET FORMS
CUTS/MARKET FORMS OF DESCRIPTIONS
FISH
These are fish which can be marketed alive because they live longer after catch.
LIVE FISH

- This is the form in which most fresh fish is distributed in local market fish stalls.
WHOLE FISH - Shortly after catch they are mixed with ice to prevent spoilage.

- Fish which has been scaled and eviscerated .

DRAWN FISH - This is usually ready to cook.

- Fish which has been scaled and eviscerated.

DRESSED FISH - This is usually ready to cook.

BUTTERFLY CUT Cut and spread open, as in preparation from cooking.

These are cross section slices of fish which are relatively of large size.
STEAK CUT These are ready to cook but may require quick washing prior to cooking.

These are the two meaty sides of the fish

FILLET Cut lengthwise away from the backbone
CUT/MARKET FORMS OF DESCRIPTION
FISH

DEBONED Bones of the fish are removed.

FLAKE Fish meat separated from the whole fish.

CHUNKS A compact mass of fish meat cut into cubes

PREPARING FISH FOR
COOKING
1. SCALING
• This is removing the scales of the fish with the use of a
kitchen scaler slightly curved in shape with serrated blade or
a wooden scaler.
2. CUTTING OF TAILS AND FINS
• A sharp knife is used to cut the tails and fins. Lay the fish on
a cutting board and cut it’s tails on cutting board and cut its
tails and fins with a sharp knife. Apair of scissor can be used
for small fish.
 3. EVISCERATING
• Cutting or having fish entrails removed. Remove the gills first,
then the entrails through the flap of the head. Slit open the
stomach and press the lower portion of the fish and push the
entrails upward.
4. CLEANSING
• Rinsing the fish inside and out in running water to ensure
that no entrails or other wastes are left inside the fish.
 PRINCIPLES IN COOKING FISH AND
SHELLFISH

• Fish requires less cooking time.

• Fish cooks quickly in moderate heat.
• Roll the fish in bread crumbs before frying.
• Fish maybe boiled as in inihaw stuffed relleno, boiled as in
sinigang, and sauteed with vegetables as in bulanglang.
• Fish is cooked when it flakes easily and the eyeballs come
out.
• Shellfish require only short cooking time to avoid loss of
moisture, flavor, and nutritive value.
• Fatfish taste better when cooked in dry heat either broiling or
baking.
• Because fish has a mild flavor , it is serve with sauce or some
garnishes.
• Fish may be fried at moderate heat until brown.
• When baking fish , taste the fish to prevent it from drying
out.
METHODS OF
COOKING
DRY HEAT METHOD
1. BAKING
• Placing fish into dry heat to cook in an oven with
temperature of 300 degree F or 150 degree C.
 2. BROILING

• Large fish is beat to be broiled. Fatty fish broils well, lean fish
do not. Broiling and grilling is cooking food in an open flame.
3.DEEP FRYING

• Immersing in hot oil between the temperature of 165 degree

to 200 degree Celsius, or 330 degrees to 400 degrees F.
4. PAN FRYING

• This is similar to sautéing except that more fat is used and

cooking time longer.
5. SAUTEING

• This is to cook in small amount of hot fat. Sautéing comes

from the French word “sauté” which means to jump referring
to tossing of small pieces in a sauté pan.
MOIST HEAT METHODS
 1. BOILING
• This is cooking at a boiling temperature of 212 degree F.
Seafood is added to seasoned salted water, and cooked gently at
simmering temperature to prevent breaking up of parts.
2. POACHING

• This is placing food in a swallow pan barely covered with

liquid.
3. STEAMING

• Cooking by exposing seafood directly to steam. It is done on

a rack placed over boiling water.
 PLATING AND PRESENTING FISH
AND SEAFOOD DISHES
• CHOOSE PLATE TO USE - the plate is the canvass and the
food is the medium.
• LOCATE THE FOCAL POINT – protein dish such as seared
scallops or grilled fish steaks are more often used as the
focus with accompanying sauce or vegetables.
• CREATE A CLOCK – the clock layout is the reference for
placing the basic elements of protein, starch and vegetables.
Fish dish placed 2 o ‘clock with vegetables between 3 and 9 o
‘clock and the starch food at 10 o’clock.
• CONSIDER ODDS – a grouping of three, five or seven when
plating scallops and shrimps with vegetables are more
appealing to the eye
• KEEP CLEAN – keep the plate clean.
 GARNISHING
• Generally , garnishing should be edible.
• Garnishing should be simple.
• Garnishes should suit the character and size of the food.
• The flavor or edible garnishes should blend with the food.
• A garnish must be neatly arranged to enhance the food and
its height.
• Color should harmonize with the food.
• Consider the plate or serving, dish to be used.
• The consistencies of garnish and food can be contrasted for
excellent results.
THANK YOU
ACTIVITY 1: QUIZ
A. INSTRUCTION:
Write C if the statement is correct and W if the
statement is wrong.
1. White plate is best used in plating.
2. Garnishes add flavor and color to the food.
3. Spicy foods require highly seasoned garnishes.
4. Garnishes must be neatly arranged and add height to the
food on plate.
5. The main ingredients is the focal point when plating
B. Identify the methods of cooking in each item. Choose your
answer from the box below :

Sautéing Baking Broiling

Deep frying Steaming poaching
1. Cooking seafoods with steam.
2. Cooking with small amount of fat, to toss smaller pieces of
food in a sauté pan.
3. Cooking fish in an oven with temperature of 300 degree F.
4. Cooking in an open flame.
5. Cooking flesh in hot oil until it turns into golden brown.
ANSWERS:

A. B.
1. C 1. STEAMING
2. C 2. SAUTEING
3. W 3. BAKING
4. C 4. BROILING
5. W 5. DEEP FRYING
ACTIVITY 2:

INSTRUCTION:
Each group will prepare and present seafood dishes
according to the methods of cooking.