TLE 10 Module 23

MODULE 23 : TLE
QUARTER 4 : April 18- 20, 2023

Grade Level : Grade 10
MODULE Topic : Preparing Entrees( Preparing and cooking Fish and Seafoods)
INTRODUCTION
Do you like fresh fish but not the "foul, fishy' smell?
Before cooking, rub the fish with some lemon or calamansi juice, then rinse under cold running water. The
acid in the juice will change the nitrogen compounds that give fish its characteristic aroma, breaking them
down and allowing them to be washed away.
The same trick will work on your hands to eliminate odors after you've been preparing fish. Simply
rub your hands with a cut lemon, or splash them with some lemon juice, and then rinse with cold water.
LEARNING COMPETENCIES
 Enumerate and differentiate the tips in buying, storing, and cooking fish and seafoods.
III. DISCUSSION
Lesson : Preparing and cooking Fish and Seafoods
(Reference: Phoenix Publishing House LEAPS Technology and Livelihood Education 10; pp.313 - 316)
Fish
 With the enormous variety of fresh fish available at supermarkets today, you can surely find a
fish to suit anyone's palate—from assertive salmon to subtle tilapia, from buttery halibut to
meaty tuna and beyond.
Buying Fish
The following are signs to look for in buying fish:
1. Whole Fresh Fish
a. Shiny skin
b. Tightly adhering scales
c. Bright, clear eyes
d. Taut flesh that springs back when pressed
e. Cherry-red, not brownish, gills
f. Saltwater fish should smell briny
g. Freshwater fish should smell like a clean pond
2. Fresh Fillets or Steaks
a. Translucent-looking fillets with a pinkish tint
b. For color-type fish, flesh should appear dense without any gaps between layers.
c. If wrapped in plastic, the package should contain little or no liquid.
3. Frozen Fish
a. Shiny, rock-hard frozen fish with no white freezer-burn spots, frost, or ice crystals
b. Choose well-sealed packages from the bottom of the freezer case that are at most three months
old.
Storing Fish
1. Buy fish on your way out of the store, take it directly home, and cook or freeze it within 24 hours.
2. Place the fish in the coldest part of the refrigerator and get it only when you are ready to cook it.
Cooking Fish
In cooking fish, whether baking, broiling, grilling or poaching, the culinary rule of thumb is to
cook fish for 8 to 10 minutes per I inch (2.5 centimeters) thickest point. Testing for doneness:
1. Prevent the fish from being overcooked as well as losing the moist and tender texture by testing
for its doneness.
2. Use the tip of a small sharp knife to make a slit in the fish. The flesh should flake easily and appear
opaque at its center.
Seafoods
Shellfish such as shrimp, lobster, and crab contain relatively large amounts of cholesterol. Ninety
grams of cooked shrimp contains 165 milligrams of cholesterol, although these seafoods contain just I gram of
fat per serving and only a trace of saturated fat.
In most people, blood cholesterol levels are influenced more by saturated fat than by dietary
cholesterol, for this reason, shrimp, lobster and crab fit easily into a heart-healthy diet.
Handling and Storing Seafoods

1. Buy from a reliable source
a. Whether it's a supermarket or a specialty fish market, a reputable seafood retailer carries a
variety of quality fish and shellfish items.
b. Avoid "fishy" smelling seafood; smell clean
c. The surface of good seafood will look moist, bright, and lustrous
d. Free of any dry spots and discoloration
2. Keep seafood cold
a. Securely wrap fresh shellfish in a plastic bag or moisture proof paper in the coldest part of the
refrigerator.
b. Use fresh fish within 2 days and preferably 1 day of purchase.
c. Store frozen seafood up to 3 months.
d. Defrost frozen seafood in the refrigerator just before cooking.
Cooking Seafoods
Take care not to overcook seafoods. As a general rule, allow 10 minutes of cooking time for every 1
inch (2.5 centimeters) of thickness for medium.
To test for doneness, use the tip of a small, sharp knife to cut into the flesh, which, while still
appearing moist, should separate into flakes and opaque throughout except for salmon and tuna, which may
be cooked medium-rare). Cook frozen fish within 1 day of defrosting.
For the largest shrimp, there's neither danger nor distaste in leaving the thin black line (vein) right
where it is. Shrimps can be deveined by peeling the shell, then cutting a slit along the back, and finally,
removing the dark vein.

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MODULE 23 : TLE

QUARTER 4 : April 18- 20, 2023

Handling and Storing Seafoods

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