GOOD D-T-K-B

AFTERNOON
GRADE 10
 LOOKING BACK
What are the different market What are the 2 types of fin
forms of fish? fish?

What are the 2 characteristics

of seafood?
Handle Fish
and Seafood
PRETEST
 Brief Introduction
All foods including fish and seafood, must be
handled and prepared in a clean area to avoid cross
contamination
 Brief Introduction
Proper food handling is extremely important for
guaranteeing quality and safety and paramount for
seafood beacuse its often perishable that other foods.
 Brief Introduction
Knowing the best ways to safely handle and
store seafood can help to make it last longer,
tastes its best and limits any risk of illness.
 CHECKING THE
FRESHNESS OF FISH
 FIN FISH

• Fresh and
mild odor
 FIN FISH

2. Eyes are
clear, shiny
and bulging.
 FIN FISH

3. Red or pink gills

 FIN FISH
4. Texture of flesh is
firm and elastic.
 FIN FISH

5. Shiny scales and

tightly cling, on
skin.
 SHELLFISH
• Oysters, clams, mussels in the shell must be alive. Tightly closed shells when jostled.
 SHELLFISH
2. Live or shucked oysters must have a very mild, sweet smell.
 SHELLFISH
3. Discard and mussles that are very light in weight or seem to be hollow.
 SHELLFISH
4. Strong fishy or a brownish color is a sign of age or spoilage.
 SHELLFISH
5. Live lobster must be alive when cooked. The meat will be firm and tail spings back when
straightened.
 SHELLFISH
6. Frozen shrimp should be solidly frozen when received.
 SHELLFISH
7. Glazed shrimp should be shiny with no freezer bum.
 SHELLFISH
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell indicates age or
spoilage.
 SHELLFISH
9. Live crabs should be kept alive until cooked.
 SHELLFISH
10. Frozen crabmeat should be treated like any other frozen meat.
ACTIVITY 2
ACTIVITY 2