Preparing

and Cooking
Seafood
Dishes
Seafood
 Is the name given to marine life that is edible and is an
animal source of food. They are classified in three
categories; White, oily fish, and shell fish. They are
under this category of food.
Classification
of Seafood
White Fish

 White fish are found in

tropical and
subtropical
environment and have
less than 5% of fat.
Fish have backbones,
and internal skeleton
of cartilage and bones,
gills for breathing, and
fins for swimming. Fish
may be divided in to
three categories, based
on their skeleton type.
1. Flat Fish
 Have a backbone running
horizontally through the
center of the fish. They
swim horizontally and have
both eyes on the top of
their heads. Flounder and
halibut are examples of
flat fish. Generally, flat
fish swim along the bottom
of the ocean. They have
dark skin on the upper side
of their bodies to hide
from predators.
2. Round Fish
 These are fish that have a backbone on the upper
edge of their bodies. They have an eye on each
side of their heads, and they can swim vertically.
Trout, bass, and cod are the common types of
round fish.
3. Boneless Fish
 These are fish that have
cartilage instead of bones.
Sharks are boneless fish. Many
boneless fish also have smooth
skin instead of scales.
Oily Fish

 Oily fish have a fat

content between
10-25% that is rich
in polyunsaturated
fatty acids. They
have dark flesh
that has a high
nutritional value.
Oily fish includes :
1. Herring

 Are long
silvery-blue
fish found in
the
northern
Atlantic and
Pacific
Oceans.
They are
strongly
flavored,
fatty fish.
2. Sardines

 Areyoung,
small
Herring
which have
a fatty, oily
flesh with
a salty
texture.
3. Salmons

 Are saltwater
fish that are
mostly native
to the waters
of Alaska, the
Pacific
Northwest,
and California.
Shellfish

 Shellfish are fish that have a shell

and have indigestible skin. Most
shellfish are cooked when sold
except oysters and scallops which
do not require too much effort to
cook.
 There are two types of shellfish
crustaceans and molluscs.
1. Crustaceans

 As the name suggests,

these have crusts on
top or shell, which act
as a shield. Shellfish
have a pigment called
'astaxanthin', which on
contact with heat turns
into a coral red color,
which is much desirable
for shellfish. Unlike
fish, shellfish do not
have any cuts
associated with them.
Crustaceans includes :
A. Lobster
 It is a type of shellfish that is typically
prepared by boiling or steaming. It can be
eaten as a main course, enjoyed as a
sandwich filler, or added to rich dishes
like pasta, mashed potatoes and eggs.
B. Prawns
 These are small shellfish with a long tail
and many eggs, which can be eaten.
These are the most popular of all
crustaceans. They are blue and black
color and have the best flavor and hence
are expensive.
C. Crabs
 A crustacean with a broad carapace,
stalked eyes, and five pares of legs, the
first pair of which a modified pincers.
Crabs are abundant on many shores,
especially in the tropi s, where some have
become adapted to life on land.
D. Cray
 These are freshwater crustaceans that looks like
miniature lobsters. They generally range from 3 to 7
inches in length. Crayfish are sometimes called crawfish
and crawdads in the southern United States. Their tail
meat is lean, sweet, and tender. Whole cray fish are
peeled tail meat are sold both live and frozen. They are
available year-round.
 2. Mollusks
 These are shellfish that have a hard inedible shell.
Mollusks can be divided into 3 categories:
A. Uni-valve Mollusks
 These are mollusks with one
shell; examples are periwinkle
and whelks.
B. Bi-valve Mollusks
 Are those with 2 shells hinged at one end
like mussels, oysters and scallops.
C. Cephalopods
 This type of shellfish has no outer shell,
but just a single internal one called a pen.
Example includes octopus, squid, and
cuttlefish.
External Parts of
the Fish and their
Functions
1. Body Shape

 Generallyfish are "torpedo shape"

with rounded nose, a thicker middle
and tapered tail. Fish with round
bodies are good swimmers; with
shorter bodies can turn quickly.
2. Head
 The Fish has its
mouth, nostrils and
gills cover. The gills
(found under the gill
covers) allow the fish
to breath. As water
moves over the
surface of the gills,
oxygen is absorbed -
like lungs in land
creatures.
3. Scales
 It is the protective
covering of fish that
prevents injury or disease
and also indicates age. It
protect the fish from its
environmental. They
overlap like shingles on a
roof so that the skin of the
fish is not exposed. Most
fish get extra protection
from a layer of Slime that
covers their scales. This
Slime helps them move
through the water better,
and keeps pests off of the
Fish skins.
4. Lateral Line
 Ithelps the fish detect vibration,
sensors, and helps the fish to find food
and to navigate to avoid predators.
5. Fins
 It helps the fish swim. The large muscle of the
body actually do the most of the work, but the
fins help with balance and turning. In some fish
the fins are large and spiny and help protect the
fish from its predators who do not want a
mouthful of sharp spears.
Fins function
Each fin on the fish is designed to perform a specific
function.
 Dorsal fin - lends stability in swimming.
 Pectoral fin - allows fish to dive and stay in one spot
 Pelvic fin - this is also called the leg fin. It helps the fish
to move up, down and turn.
 Tail fin - helps the fish to propel.
 Ventral fin - serves to provide stability in swimming.
 Caudal fin - in most fish, Caudal or tail fin is the main
propelling fin.
 Anal fin - it lends stability in swimming.
 Pectoral fins - it allows fish to dive and also allows the
fish to stay in one spot.
6. Gills
 It supply the
fish with oxygen
that they need
from the water.
Gills are one of
the most
important parts
of the Fish.
7. Gill Raker
 Strainthe aquatic micro
structure for use by fish.
8. Barbels
Bottom feeders, they only
taste and feel.
9. Nostrils
Itis used to detect
odors in water.
Characteristics of Fresh
Fish
 Knowing how to choose fresh fish or
seafood is a vital skills in cookery.
Unless you have caught the fish
yourself, you really have no way of
knowing exactly how fresh it is. But
buying fresh fish is easy of you know
what to look for. Here are tips on
choosing fresh fish.
Whole Fish
 Look for bright, clear, and bulging.
 The skin has a bright color. The flesh are
firm. Scales adhere strongly to the skin.
 A fresh fish should smell like clean water,
or a touch briny or even like cucumbers.
They give of a fresh sea weedy odor.
 Look at the gills. They should be a rich
red. If the fish is old, they will turn the
color of faded brick.
Fish Fillets
 Look for vibrant flesh. All fish fade as they age. If
the filler still has skin, that skin should look as
pristine as the skin on an equally good whole fish -
shiny and metallic.
 Smell it. The smell test is especially important
with filets. They should have no pungent aromas.
 Is there liquid on the meat? If so, that liquid
should be clear, not milky. Milky liquid on a fillet is
the first stage of rot.
 If the fish vendor let's you, press the meat with
your fingers. It should be resilient enough so your
indentation disappears. If your fingerprint
remains, move on.
Frozen Fish
 When buying frozen fish, avoid
packages placed above the frost
line or top of the freezer case. If
the package is transparent, look for
signs of frost or ice crystals. These
could mean the fish has been stored
a long time or thawed and refrozen
in which case, choose another
package.
Market
Forms of
Fish
1. Whole
 It refers to the entire fish as it comes out
of the water. Because the internal organs
are not removed, this form has the
shortest shelf life.
2. Drawn

 Fish that have

had their gills
and entrails
removed are
called drawn
fish. This form
has the longest
shelf life.
Whole fish are
often
purchased
drawn.
3. Dressed

 Drawn fish
that have
had their
fins, scales,
and
sometimes
their head
removed are
called
dressed fish.
4. Fillets
 The sides of the Fish
are called filets.
These are the most
common cut offered
in restaurants. Filets
can be cut with or
without bones and
skin. Round fish
produce 2 filets, one
from each side. Flat
fish produce four
filets. Two large fillets
are cut from the top
and two are cut the
bottom of the Fish.
5. Butterflied
 A butterflied fish resembles an open book. The
fish is dressed, then cut so the two sides lie open
yet are attached by skin.
6. Steaks
 The cross section cuts of dressed fish are
Cale steaks. The backbone are kin may
still be attached. When the cuts are from
a large fish, such as swordfish, they are
boneless.
7. Cubes
 Leftover pieces from large fish are called
cubes. They are often used in stir fries,
stew or kebabs.
8. Sticks
 Small, leftover pieces of fish that are
pressed together form fish sticks. They
are breaded or battered and sold frozen.
9. Live fish
 Mudfish (dalag), catfish (hito) are usually
sold alive.
 Market
Forms of
Shellfish
Mollusks
1. Oysters
- may be purchased live, or canned. W shucked oyster
has had the meat removed from the shell. Shucked
oysters can be purchased either fresh or frozen and
range in size from very small to extra large.
2. Clams
- like oysters, clams should be purchased live for the
greatest freshness. They should smell fresh and sweet.
Clams may be purchased in three forms:
A. Whole, in the shell
B. Shucked, either frozen or fresh
C. Canned, either chopped or whole
3. Mussels
- may be sold live, shucked, vacuum packed, or frozen in
the shell. The shells of live mussels should be closed or
should close when tapped lightly. Throw out any mussels
that seems hollow or are very lightweight. If the mussels are
too heavy, they are most likely filled with sands, and should
also be thrown away. If mussels have been shucked, they
are generally packed in brine to preserve them, or sod
frozen. Live or fresh shucked mussels must be use quickly
because they can become toxic after they die.
4. Scallops
- are sold fresh and shucked by the pound or the gallons.
They may also be sold frozen, in five pound blocks, or
individua9quick frozen.
5. Lobsters
- are sold live, frozen or as fresh cooked meat.
Crustaceans
1. Shrimps
- may be purchased raw in the shell, either fresh or
frozen. These are called green shrimps. They may
also be purchased peeled and deveined. They are
also sold frozen and have a glaze of ice on them.
2. Crabs
- are purchased with shell intact live, already cooked
and frozen. Soft shell crabs are sold whole, while
king crab legs are sold both split and whole. Snow
and stone crab claws are also sold whole.
Different Cuts of Fish
 Like many other animals we eat, fish also
have different Cuts. Below is a chart
showing the major fish cuts with
Accompanying pictures and descriptions
which will help when choosing fish or if
you have larger whole fish which need
cutting into portions.
Butterfly Fillets
 This cut is achieved by removing the head and
index of the fish, including the rib bones.
Essentially all that will be left are the fillets
attached to the skin. When open and placed
flat, the two fillets will still be attached in the
center and will take the shaped of a butterfly
with the wings spread.
Cheeks
 As the name implies, these are cut from
the head of larger mature fish and are the
small pockets of flesh found just below
each eye. Hailed by many as one of the
tastiest parts of a fish, they are roundish.
Cutlets
 A single serving cross section portion
sliced straight through the backbone of a
whole, dressed, round fish. In general,
they are slightly thinner than a steak,
usually around 12mm/ 1/2-inch thick, and
most often cut from section between the
head and mud body.
Darnes
 A single serving portion taken from a cross straight
through the backbone of the whole, dressed,
round fish. In general, they are slightly thinner
than a steak, usually around 12mm / 1 /2 - inch
thick, and most often cut from the section
between the head and mud body. Also known as
cutlets.
Dressed
 Whole fish of any size which have been
scaled, gutted and had the gills and fins
removed. Sometimes the head is removed
and most often the tail left intact.
Fillets
 It is the meat cut
from the side of the
fish. It's a versatile
cut and is used in
most common
recipes meaning it's
easy to track down
at the grocery store.
This cut can be
seasoned,
marinated, baked,
fried, and sautéed.
Goujons
 These are small
strips cut from a
fillets lengthways
these are usually
prepared by
coating and frying.
Typically produced
from white fish.
Goujons are best
known for being
coated with
breadcrumbs
before being deep
fried.
Loins
 These are cut from
large fish.
Typically, large
loins will be cut
into boneless
supremes. Smaller
loins from fish such
as Hake may be
singe portion size.
Pan Dressed
 Small to
medium sized
whole fish
which have
been scaled,
gutted and had
the fins, head
and tail
removed so as
to fit into a
frying pan.
Usually single
serving whole
fish.
Paves
 Boneless portions taken from the fillets of
the larger flat fish can serve 1 - 2 people
depending on how large the fish is. The
fillets are cut in half or into thicker
portions width ways and normally the skin
is left on. Sometimes referred to as
Supremes or just fillets, both of which are
incorrect and can lead to confusion.
Steaks
 Aa thick, usually boneless piece of fish
cut from larger fish such as tuna or
swordfish. A portions cut through the bone
of a whole dressed round or flat fish
similar to a cutlet but thicker and often
cut from between the mid body and tail.
Supremes
 These are
cut from
large fillets
or loins of
fish yielding
a thick
boneless
portions.
Tail
 These are generally
larger all in one
pieces, consisting of
the part of the fish
nearest to the tail fin
in a solid piece which
always include the
bone. They can be
likened to meat
"joints" in that they
can be large enough
to serve several
people and are
excellent roasted in
one piece.
Troncons
A portion
which are cut
through the
bone of a
whole flat fish
usually into
single portion
size. Also
called steaks.
Fish and Shellfish
Nutrition
 Both fish and Shellfish are high in
protein, as well as vitamins A, B, and
D. Fish are also a good source of
minerals such as iron, potassium,
calcium, and phosphorus. Fatty
varieties like salmon and mackerel
are high in omega 3 fatty acids, which
may help prevent some forms of
heart disease. Most fish and Shellfish
are low in sodium, fat and calories.