Cookery

SENIOR
HIGH
SCHOOL
Technical Vocational Livelihood Education – Home Economics – Cookery
Quarter 3 – Module 16: Cook Fish and Shellfish

Republic Act 8293, Section 176 states that no copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Susan L. Manalo
Editor: Susan Grijalvo
Reviewers:
Illustrator:
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Carolina T. Rivera EdD
OIC-Assistant Schools Division Superintendent
Manuel A. Laguerta EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
 Cookery
SENIOR
HIGH
SCHOOL

Quarter 3
Self-Learning Module 16
Cook Fish and Shellfish
(Prepare Ingredients According To a Given Recipe,
Demonstrate Various
Methods of Cooking Fish and Shellfish)
 For the Facilitator:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 11/12 Self-Learning Module on Cook Fish and Shellfish

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 Page |1

For the Learner:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 11/12 Self-Learning Module on Cook Fish and Shellfish

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 Page |2

EXPECTATIONS

This module deals with the skills and knowledge involved in the preparation
and cooking fish and shellfish dishes.

Upon completion of this module you should be able to;

A. identify the cooking techniques for fish and shellfish;

B. differentiate the various methods of cooking fish and shellfish and
C. prepare ingredients according to given recipe and demonstrate various
methods of cooking fish and seafood dishes.

PRETEST
Directions: Multiple Choice: Read the sentences carefully, choose and encircle
the correct answer that best described in the statements.

1. It is coated to fat fish and lean fish before broiling to reduce drying.
a.) fat b.) lemon c.) salt d.) soy sauce
2. Thick cuts should be turned ___ during broiling in order to cook evenly.
a.) four times b.) once c.) thrice d.) twice
3. It enhances the moistness and improve palatability of baked fish when
served fried.
a.) butter b.) cream c.) lemon d.) sauce
4. Best for baking because they are less likely to dry up.
a.) fat fish b.) lean fish c.) shellfish d.) all of these
5. A moist heat method appropriate for cooking large fishes like lapu-lapu and
apahap,
a.) Paksiw b.)pesa c.) sinigang d.) steaming

RECAP
Directions: Agree or Disagree: Read and analyze the sentences, write Agree if the
statement is correct and Disagree if incorrect on the spaces provided before each
number.

________1. Begin to rake the scales from the head towards the tail.

________2. The first step in filleting fish is to cut behind the head while angling the
knife toward the front of fish.
 Page |3

________3. In filleting fish, turn fish and run the knife just clear of the fish with
slight upward angle.

________4. To cut lobster in lengthwise, place the lobster on its back on a tea towel
to prevent slipping.

________5. A lobster split is not only an attractive style for presentation but also
enables easy access to the delicious meat inside.

LESSON

Cook Fish and Shellfish

Prepare Ingredients According To A Given Recipe, Demonstrate
Various Methods of cooking Fish and Shellfish

The delicate nature of fish and seafood requires extra care and attention during
the cooking process. Because the muscles are much softer and the connective tissue
is weaker than their land counterparts, it is easy to overcook and ruin their flavours
and textures. During cooking, a test for doneness must be observed. The fish just
separates into flakes and eyeballs come out when cooked. If bone is present, the flesh
separates from the bone, and the bone is no longer pink. The flesh becomes opaque
(usually white).

Shellfish like shrimps, crabs, lobsters and clams require short cooking time.
Cooking should be done in the shortest time to avoid loss of moisture, flavour and
nutritive value. Shellfish cooked in many different ways, depending upon the kind
to be cooked.

Cooking Techniques for Fish and Shellfish

Lean Fish

1. Lean fish has almost no fat, so it easily becomes dry. It is best served.
with sauces to enhances moistness and gives richness.
2. Poaching is the most heat method suited.
3. Fish should be basted with butter or oil if broiled or baked.
4. Lean fish maybe fried or sautéed to gain palatability from added fat.
 Page |4

Fat Fish

1. The fat in fish, enables them to tolerate more heat without becoming dry.
2. Fat fish can be cooked by poaching.
3. Fat fish are well suited to broiling and baking. The dry heat methods
eliminate excessive oiliness.
4. Large fish like salmon, mackerel maybe cooked in fat, but care should be
taken to avoid excessive greasiness.

Shellfish

1. Cook oyster just enough to heat thoroughly to keep it juicy and plump.
2. Clams becomes tough and rubbery if overcooked.
3. Shrimps like other shellfish, become tough and rubbery when cooked at
high temperature. Shrimp is usually boiled either with the shell or
already shucked. Bring to a boil at enough water to cover the shrimps. It
may be iced and served as cocktail.
4. Lobster and crabs are boiled the same way as shrimp.
5. Oysters are served raw as an appetizer, either on the half shell or in a
cocktail glass. They can be baked, stuffed, poached, or fried. Oysters also
make delicious bisque and stews.
6. Clams are served raw like oyster, or fried, steamed or cooked in chowder.
7. Scallops should be slightly sweet, lean, juicy and tender with cream-
colored flesh. They may be cooked in chowders and soups or broiled in
skewers

Methods of Cooking

Dry Heat Method

A. Broiling/Grilling is usually done on live coal. Fish maybe wrapped in fresh

banana leaves or aluminium foil to prevent it from scorching.
 Overcooking should be avoided otherwise the fish would be dry and less
acceptable.

 Select the appropriate fish for broiling or grilling.

 Fat fish and lean fish should be coated with fat before broiling to reduce
drying.
 Lean fish may be dredged in flour before dipping in oil or melted butter.
The flour helps form a flavourful browned crust.
 To prevent splitting during cooking, score the skin with a sharp knife.
For small fillets, scoring may not be necessary.
 Broil fish to order and serve immediately.
 Broiled fish may be garnished lightly with paprika if more colour is
desired,
 Page |5

 Thick cuts should be turned once during broiling in order to cook

evenly. Thin pieces may be arranged on an oiled pan and broiled on
one side only. Lobsters are also broiled without turning.

B. Baking is done in an oven with temperature from 350˚F to 400˚F. Baked fish
looks best with head and tails intact.
 Fat fishes are best for baking because they are less to dry out.
 Lean fishes may be baked but care should be taken not to overcook
it.
 Basting with butter or oil helps prevent drying.
 Served baked fish with sauce or seasoned butter to enhance
moistness and improve palatability.
C. Frying is cooking in small amount of oil just enough to submerge the food
item during frying the fish.
 To completely fry the fish, it must be turned over with a pair of tongs
or turner.
 Lean fish, both whole or small portions, and shellfish like shrimps,
clamps and oyster are best for deep-frying.
 Fish to be fried is breaded or buttered to prevent sticking from frying
pan. The batter also provides a crisp, flavourful and attractive coating.
 Fried fish is usually served with lemon or cold sauce as tartar,
remoulade or cocktail sauce on the side.
D. Toasting is easily done in a round bottom frying pan or work without the
addition of water or oil. Dried anchovies or dilis may be toasted in a kawali or
work prior to serving.
E. Sauteing and Pan Frying
 Lean fish are suited to sautéing because of the added fat.
 Fat fish can be sautéed with care so as not to become greasy.
 Breading the fish with flour or starchy products forms a crust that
browns attractively, enhances flavour, helps hold the fish and prevent
sticking.
 Use fat enough to cover the bottom pan.
 Be sure the pan is hot before adding fish. Small items are sautéed over
high heat, larger items require lower heat to cook evenly.
 Very large fish may be browned in fat, and finished in an oven
uncovered.
 Brown the most attractive side – the presentation side.
 Handle fish carefully during and after cooking to avoid breaking the
fish.
 Sauté or fry to order and serve immediately.

Broiled grilled fish Sautéd fish Deepfried shellfish Fried Fish

https://images.app.goo.gl/XzKfr3VkePAA1mdS7 https://images.app.goo.gl/svMSwF9HdKGrqNAZ8 https://image.freepik.com/free-photo/clams-fried- https://image.freepik.com/free-photo/deep-fried-fish-

curry-powder-black-plate_1150-23772.jpg slices-black-plate_1150-24832.jpg
 Page |6

Baking Fish

https://images.app.goo.gl/cpRxofTGkXpKoBwG8 https://images.app.goo.gl/2VBm4TLs7oo4HEF18 https://images.app.goo.gl/WT4mr2sH9DjsBzAW7

Moist Heat Method

Moist heat cookery of fish involves water. Some examples of this type
of cookery are paksiw,sinigang and pesa. It is very important that the fish is not
overcooked otherwise it loses its shape and also its eye appeal.

A.) “Paksiw na isda” is cooking fish with vinegar,some water,sliced ginger,

salt, pepper, and other spices. It is actually form of pickling.
B.) “Sinigang na Isda”is cooking fish in considerable amount of water, some
vegetables and a acidifying agent like unripe tamarind.
C.) “Pesa” is usually a dalag cooked in rice washing,ginger and considerable
amount of water to make a thin porridge. Vegetables and onions are also
added.
D.) Steaming is another moist heat method of cookery appropriate for cooking
large fishes such as “Lapu-lapu” and “apahap”. Plain water maybe used
for steaming but the fish will acquire better flavour if herbs and vegetables
are added to the water to make an aromatic broth.
Paksiw Sinigang na bangus

https://images.app.goo.gl/xRxKXrmofuFQwUyt9 https://images.app.goo.gl/uRoTvqqQ7LGaDvYD6

Pesa Steamed

https://images.app.goo.gl/hAwT4fokWT2hg1QN6
 Page |7

Here is a sample of seafood dish recipe;

Grilled Salmon with Lemon-

Butter Sauce

https://images.app.goo.gl/ePwzH3nLMV5q4uDp6

Ingredients Procedure:(Broiling)

Grilled Salmon 1.Pat dry salmon fillet with paper towel

1lbs Salmon (2fillets of about 0.5 lbs each) 2. Drizzle olive oil over fillet and flip to generously
1-2 tsp. olive Oil both sides.
Lemon Butter Sauce 3. Season skin side with salt and black pepper
2 tbsp Unsalted butter 4. On preheated grill ,grill the salmon skin side down
3 tbsp lemon (Lemon juice) for 3-4 minutes.
Salt and black pepper to taste 5. Season the top side, then flip with wide spatula
2 tbsp Parsely(finely chopped) and grill for additional 3 minutes
2 cloves garlic (finely chopped) 6. Remove grilled salmon on a plate.
Garnish; green onions,carrots,lemon While salmon is grilling, cut lemon into 4 thick
slices, season with salt and black pepper, place on
grill to get char.
Preparation of Sauce
1. In a medium sauce pan heat ½ tbsp. butter
2. Add garlic and let it perfume the sauce for 20-35 seconds
3. Don’t let garlic burn
4. Add lemon juice and remaining butter
5. Let the butter just melt and create a creamy sauce.
6. Remove from heat and add chopped parsley and season with salt and black peppe

ACTIVITIES
ACTIVITY 1: FAMILIARITY CHECK!
 Page |8

Directions: Identify what is described in the sentences in terms of cooking

techniques. Pick your answers from the box and write it on the spaces before each
number.
A. Cooking Techniques
Shellfish Lean fish Fat fish

___________1. Cook just enough to heat thoroughly to keep it juicy and plump.
___________2. It easily becomes dry. It is best served with sauce to enhance
moistness and gives richness.

___________3. Well suited to broiling and baking. The dry heat method eliminate
excessive oiliness.
___________4. Becomes rubbery and though if overcooked.
___________5. Best suited moist heat method is poaching.
B. Methods of cooking

Broiling/Grilling Sauteing/Panfrying Baking Frying Toasting

___________6. It is done in a round bottom frying pan or work without water or oil.

___________7. Cooking in a small amount of oil just enough to submerge the food
item.
___________8. Done in an oven with temperature 350˚F to 400˚F.
___________9. It is usually done in a live coal.
__________ 10. Use fat enough to cover the bottom pan.
ACTIVITY 2: COOKING CHALLENGE ACCEPTED!
The whole family is planning to have a picnic party nearby resort this
coming weekend in celebration of your mom’s birthday. Your sister tasked you to
be in charge with the broiling of fish. What are the guidelines that you need to
observe in the preparation and broiling of fish to please and make your family
proud of your accomplishment?
Directions: Fill in your answers in the space provided below.
 Page |9

ACTIVITY 3: IT’S PICNIC TIME! LET’S DO IT!

Directions: Show your expertise to your family in broiling fish . Complete the
procedure fill in the missing steps in the table of “Grilled Salmon Lemon
Butter”recipe.

Procedure
1. Pat dry salmon fillets with Prepare Sauce
paper towel.
2. 1.

3. Season skin side with salt and 2. Add garlic and let it perfume
black pepper. the sauce for 20-35 seconds.
4. 3.

5.Season the top side, then flip 4. Add lemon sauce and
with wide spatula and grill for remaining butter.
additional 3 minutes
6. 5.

While salmon is grilling, cut 6.Remove from heat and add

lemon into 4 thick slices, season chopped parsley and season with
with salt and black pepper, place salt and black pepper
in grill to get some char.
7. Divide salmon among two
serving plates. Pour lemon-butter,
divide equally. Garnish with
scallion ribbons, carrots, and
grilled lemon (if using) Serve
immediately.

WRAP-UP
 P a g e | 10

Fill in your thoughts in the call out image below with the things you learned today;

Today, I learned
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
_

VALUING
Now that you have gained knowledge and skill with different techniques
and methods of preparing and cooking fish and seafood, what do you think is
the importance of these learning to you as future chef? Fill in your ideas in the
book image below.

POSTTEST
Directions: Read the following questions carefully. Choose and write the letter
that best describes the statement on the spaces before each number.
 P a g e | 11

_____1. During the cooking of fish, a test for doneness must be observed. Which
of the following is not an indicator of the doneness of fish.
a.) The fish just separate into flakes.
b.) If bone is present, the flesh separates from the bone.
c.) The bone retains its pinkish color.
d.) The flesh becomes opaque (usually white).
_____2. What cooking method is best suited to fat fish?
a.) Baking b.) Broiling c.) Deep frying d.) Sautéing
_____3. It is basted to baked lean fish to help prevent it from drying up.
a.) Butter b.) Cream c.) Soy Sauce d.) Tomato Sauce
_____4. Which of the following seafood are cooked just enough to heat to keep it
juicy and plump?
a.) Fat fish b.) flat fish c.) Lean fish d.) Shellfish
_____5. Given below are guidelines for sautéing and pan frying fish and seafood
EXCEPT,
a.) Use fat enough to cover the bottom of the pan.
b.) Breading the fish with flour or starchy products forms a crust that
browns attractively, enhances flavour, helps and hold the fish and
prevent sticking.
c.) Score the skin with a sharp knife.
d.) Brown the most attractive side-the presentation side.
 ACTIVITY 3
Procedure
2. Drizzle olive oil over fillet and flip
generously both sides
4. on pre-heated grill, grill the salmon
skin side down for 3-4 minutes
ACTIVITY 2 6.Remove grilled salmon on a plate
1. Wrap fish with banana
Sauce
leaves or aluminum foil 1.In a medium sauce pan heat ½ tbsp.
2. Select appropriate fish for butter
broiling 3.Don’t let garlic brown
3. Fat fish should be coated 5.Let the butter just melt and create
with fat before broiling a creamy sauce
4. Broil fish to order and
serve immediately
5. Garnish with paprika if
more color is desired. POSTTEST
6. Thick cuts should be
1. C
turned once in order to
2. A
cook evenly.
3. A
7. Thin pieces may be
4. D
arranged on an oiled pan
5. C
and broiled on one side
only.
ACTIVITY 1 PRE-TEST
1. Shell fish 6. Toasting 1. A
2. Lean fish 7. Frying 2. B
3. Fat fish 8. Baking 3. A
4. Shell fish 9. Sautéing 4. A
5. Lean fis 10.Broiling 5. D
KEY TO CORRECTION
P a g e | 12
 P a g e | 13

References
A. Books
Anecita S. Kong and Anecita P. Domo. 2016. Technical Vocational Livelihood Education-Cookery Module
2 Manual. Department of Education.

B. On Line Source
Admin. April 20,2015.Seafood Preparation By Method.National Fisheries Institute
aboutseafood.com(AccessedNovember18,2020)
Dana Point Fish Company.January 30,2015.Cooking Methods for Fish and Seafood
danapointfishcompany.com(accessed November 18,2020)