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Handouts 10

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70 views3 pages

Handouts 10

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Blaze Quiban
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HANDOUTS 10 - SEAFOOD DISHES

At the end of the chapter, students are expected to:

 Identify the types of seafood


 Describe the market forms of fish and shellfish
 Recognize the characteristics of fish and shellfish
 Apply the methods of cooking in preparing seafood dishes.

Seafoods are the richest sources of natural iodine, protein, calcium and phosphorus and
omega. Seafoods are fin fish and shellfish. They come from oceans, lakes and rivers. Their
favorable nutritional value and their varied forms offer a wide variety for menu planning. They use
entree dishes, appetizer and accompaniments.

TYPES OF SEAFOODS
There are two types of seafoods. They are shellfish and finfish.

1. SHELLFISH - Shellfish may be crustaceans and mollusk. Most shellfish are lean and contain little
fat.
Crustaceans are shellfish with hard shells over the back and along the clams but have softer
shells covering the lower part of the body and legs, soft enough to be edible. Examples are crabs,
lobsters and shrimps.
 Crabs - Alimango (queen crab), Alimasag (blue crab) and talanka are examples of crab.
 Lobster - expensive and marketed mainly for export. The claw meat is more preferred than
tail meat.
 Shrimps- commonly eaten than lobster, such varieties are sugpo, suahe, ulong and tagunton.
Mollusks are enclosed with hard shells and have soft unsegmented bodies. Oysters, clams,
scallops,mussels, and kuhol are mollusks. Mollusks may be univalve or bivalve. Univalve consists
of one shell, such as kuhol. Bivalve consists of two shells like clams, oysters and mussels.

MARKET FORMS OF SHELLFISH

Shellfish are sold in the shell, shucked and removed from the shell, or cooked. All forms are
perishable and care is needed in selecting them.
 Live shellfish - shellfish are marketed live and in shell. Examples are clams, mussels, oysters
and snails.
 Shucked shellfish - they are removed from their shells. Such shellfish are scallops, oysters and
clams.
 Headless shellfish - the head and the thorax are removed being the source bacterial spoilage.
This applies to shrimps, lobsters and prawns.
 Cooked form- the edible portion of shellfish sold, cooked and ready to eat, either frozen of
canned.
 Whole shellfish - served in the form they are caught but no longer alive. Their head and
thorax are still intact.
CHARACTERISTICS OF FRESH SHELLFISH

SHRIMPS
- they have intact head and have uniform color
- the odor is seaweedly, if not odorless.

BIVALVES
- fresh bivalves open up when placed in water of a while.
CRABS
- Crabs and lobsters will not be very active if they have been refrigerated, but they should
move at least a little bit.
- the shell of a soft-shelled crab should be soft while the shell of crabs and lobsters should be
hard.
- they are heavy for their size and are odorless or have seaweedy odor.

2. FINFISH

Finfish are covered with scales and with fins. They came from both salt and freshwater. Fish
are classified as fatty and as lean according to the amount of fat they contain. Fatty fish has yellow
or pink flesh. Salmon, mackerel, and tuna are fatty fish. White fish is less fatty which include cod,
haddock, halibut and sea bass. They are lean fish.

VARIETY OF FISH
Fishes vary widely in different localities and they include both saltwater and freshwater
varieties. Saltwater fish comes from sea and Freshwater fish comes from lakes and rivers. They
differ in flavor and quality depending on the water in which they are grown. Most fishes are
caught in the open seas and their availability is not dependent on man’s productive effort but on
their ability to detect schools of fishes. Nowadays, bangus and other marine fishes are cultured in
inland water and this method is called aquaculture. Culturing fish in saltwater, in coves, and
shores is called mariculture.

CHARACTERISTICS OF FISH

CRITERIA FRESH STALE


EYES Bright, full, bulging Dull, sunken, wrinkled
GILLS Bright red, covered with clean slime, Dull brown or gray, slim cloudy,
fresh odor with offensive odor
FLESH Firm, elastic, springs back when pressed Soft and flabby, finger impression
gently with fingers remains
ODOR Fresh seaweedy Sour, putrid
BODY Firm soft
COLOR Shiny and bright faded
SLIME clear opaque
BELLY WALLS intact Often ruptured, viscera protruding
MUSCLE TISSUE Light, white Pinkish, tainted with blood
especially around backbone
VENT Pink not protruding Brown, protruding
SCALES Complete, adhere tightly Loose attached
TASTE sweet Biting, itchy
TEST Sinks in basin of water Floats in a basin of water
MARKET FORMS OF FISH

CUT/MARKET FORM DESCRIPTIONS


Live Fish -these are fish which can be marketed alive because they live longer after
catch.
Whole fish -this is the form in which most fresh fish is distributed in local market fish
stalls.
-shortly after catch they are mixed with ice to prevent spoilage.
Drawn fish - this is the whole fish with only entrails removed.
Dressed fish -fish which has been scaled and eviscerated.
-this is usually ready to cook.
Butterfly cut -cut and spread open, as in preparation from cooking.
Steak cut - these are cross section slices of fish which are relatively of large size.
Tanigue and tambakol are usually cut into steak cuts.
-these are ready to cook but may require quick washing pror to cooking.
Fillet -these are two meaty sides of the fish
-cut lengthwise away from the backbone.
Deboned -bones of the fish are removed.
Flaked - fish meat separated from the whole fish
Chunked - a compact mass of fish meat cut into cubes.

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