Selecting and Buying

Shellfish
Emmanuel R. Zabala Grade 10 – Hooke
emman012208@gmail.com
Pre- test
 • Quality Signs for Fish
and Shellfish
Agenda
• Buying Frozen Seafood

• Value-Added Seafood

20XX
 1. Live clams and oysters
should have moist-looking
shells that are tightly sealed.

Quality Signs for Fish and Shellfish

Pg. 175
 Quality Signs for Fish and Shellfish
2. The bottom shell of an
oyster should be well
cupped – a sign that the
oyster inside is plump and
well-formed.

3. Fresh scallop meats have a

firm texture and a distinctly
sweet odor. A sour or
iodine smell indicates
spoilage.
 Quality Signs for Fish and Shellfish
4. Live crabs and lobsters have leg
movement, and the tail of lobsters should
curl tightly underneath the body and not
hang down when you pick it up.

Cooked lobster meat will be snowy white

with red tints, while crab meat is white with
red or brown tints, depending on the species
or the section of the body.

Cooked, picked lobster, or crab meat should

have the right color and no unpleasant odor.

Pg. 175 - 176

5. Raw shrimp meat should be firm and
have a mild odor. Blackened edges or
block spots indicate a quality loss.

Cooked shrimp meat should have no

unpleasant odor. The color of the meat
should be white with red or pink tints.

Quality Signs for Fish and Shellfish

Pg. 176
 Quality Signs for Fish and Shellfish

6. The whole squid should have eyes that are

clear and full, firm meat, and no ripped
skin.

The skin of fresh squid is cream colored with

reddish-brown spots.

The skin turns pinkish as it ages, and the flesh

becomes yellow.

Pg. 176
 Buying Frozen Seafood
• Frozen fish and shellfish should be packaged in a close-fitting moisture-
proof package.

• Choose packages from below the load line of the freezer case.

• Search for boxes with little or no visible ice that still have their original
shape and intact wrapping.

• Select seafood without signs of freezer burn, such as discoloration or

surface drying, and have no unpleasant smell.

Pg. 176
 Value Added Seafood
1. This includes battered and breaded, smoked, and dried seafoods,
pre-cooked entrees, fresh minced clams, pre-seasoned fish fillets,
and others.

2. Check the “sell by” or “use by” date on the package.

3. Read the label and use these products within the recommended
length of time.

Pg. 176
Post-Test True or False
1. Live clams and oysters should have moist-looking shells
that are tightly sealed.
2. Fresh scallop meats have a weak texture and a distinctly
sour odor.
3. Cooked lobster meat will be snowy white with black tints,
while crab meat is red with white tints.
4. Raw shrimp meat should be firm and have a mild odor.
Blackened edges or block spots indicate a quality loss.
5. The skin of fresh squid is cream colored with reddish-brown
spots.
6. Frozen fish and shellfish should be packaged in a close-
fitting moisture-proof package.
Post-Test True or False
7. In value added seafood, check the “sell by” or “use by” date
on the package.
8. Cooked shrimp meat should have unpleasant odor. The
color of the meat should NOT be white with red or pink
tints.
9. Do not read the label and use these products within the
recommended length of time.
10. Choose packages from above the load line of the freezer
case.
Thank you!
Emmanuel R. Zabala Grade 10 – Hooke

emman012208@gmail.com