PREPARING FISH AND SEAFOOD DISHES

TERMS DEFINITION
Types of Seafood:
Types of Seafood:
• Classified as: round fish (live near the sea), Flatfish (such as sole and plaice), and
• Vertebrates Pelagic fish (caught in an open sea)
• Have hard shells outside protecting their soft tissues. Classified as: Crustaceans
• Shellfish (thick shells), and Mollusks (soft shells).
• Those without backbones
• Invertebrates
• Iodine
Nutritional Value
• Phosphorous

• Iron

• Calcium

The flesh of the fish • Muscular tissues - these are bundles of white muscle fibers.

• Connective tissues - these are found in between muscle fibers and are called
mycommata.

• Fat- most fish have their fat stored and reserved for energy.

Parts of the fish

• Marine fish - these are fish obtained from saltwater, mainly the sea.
Fish sources and fish culture • Inland fish - these fish are caught in lakes, river,ponds, and other inland bodies
of water.
• Aquaculture - this is the cultivation of some marine fish in inland waters in
man-made fish pens such as the fish pens in Laguna lake.
• Mariculture - this is the culturing fish in bodies of saltwater such as those in
coves and shores

• Live fish - good example of these are dalaga (mud fish), hito (catfish) and etc.
Market forms of fish
• Whole or round - the fish is not alive anymore.

• Drawn fish - the fish has been eviscerated.

• Dressed fish - the fish has been eviscerated, the scale, fins, head, and tail have also
been removed.
 • Steak - this is a cross-section of fish obtained by cutting directly across the length
of a dressed fish at right angles.

• Split fish - this is a whole or round fish with scales intact but with a cut down the
backbone from just behind the head toward the tail, splitting the fish into two wings
it flaps.

• Deboned - this is the process of removing the big and small bones of fish so that
what is left is practically all flesh and skin.

• Fillet - this is the fleshy part of the fish

• Butterfly fillet - this is two fillets that are joined together by the underside skin.

• Sticks - these are small elongated chunks of the same size and thickness cut from
the flesh portion of the fish

• Cubes - these are sticks that are cut further into small squares.

Market forms of Shellfish • Live - this includes crabs, clams, mussels, oysters, and snail. They are usually
brought live and this is the sole indicator of their freshness.

• Whole - shrimp of all kinds and sizes are normally bought whole but not alive,
though the suave shrimp can stay alive for some time.

• Shucked - oysters, clams, and scallops are sometimes sold in the market with their
hard shell remove.

• Cooked - some shellfish such as crabs, shrimps, and lobsters are already cooked in
their shells then marketed.

• Cooked meat - meat of crabs, shrimps, and lobsters are removed from their shell
and steam.

• Shelled - most shrimps that are unsold are removed from their segmented shells

Preparing Fish and Shellfish • Cleaning the fish – Scalling

• Cutting

• Eviscerating

• Rinsing

• Slicing the fish

• Chilling
Preserving Fish • Refrigeration
• Freezing
• Salting
• Drying and Dehydration
• Smoke Curing
• Pickling and Spicing
• Fermentation