TECHNOLOGY AND LIVELIHOOD EDUCATION – COOKERY 10

Quarter II
Week 5 to Week 8
INFORMATION SHEET
Lesson 2 Prepare and Cook Seafood Dishes
LO 1. Perform Mise en Place
Classifications of Seafood
I. Fin fish – fish with fins and internal d. grouper A. Mollusks – are soft sea animals
skeletons B. Freshwater fish 1. bivalves – they have a pair of hinged
A. Saltwater fish 1. cat fish shells (clams, oysters)
1. flatfish 2. eel 2. univalves – they have a single shell
a. flounder 3. tilapia (abalone)
b. sole II. Shell fish – fish with external shells but 3. cephalopods – (octopus, squid)
2. round fish no internal bone structure. They have B. Crustaceans – are animals with
a. black sea bars hard segmented shells and jointed legs
b. bluefish outer shells. (shrimps,
c. cod Two classifications of Shellfish crabs)

Parts of Fish
Composition and Structure:
A fish is made up of water, protein, fats and small amount of minerals and
vitamins. It has very little connective tissue. This means that:
1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist-heat methods are used not to create tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very carefully.
A. Fat fish -- are those that are high in fat. (salmon, tuna, trout, mackerel)
B. Lean fish – are those that are low in fat. (sole, cod, red snapper, bass)
Market Forms
1. Whole or round – completely intact, as caught
2. Drawn – viscera removed
3. Dressed -- viscera, scales, head, tail and fins removed
4. Steaks – cross-section slices, each containing a section of backbone
5. Fillets – boneless side of fish, with or without skin
6. Butterflied fillets – both sides of a fish still joined, but with bones removed
7. Sticks or tranches – cross-section slices of fillets
Characteristics and Market forms of Shellfish
Shellfish
Characteristics
A. Mollusks
 Oysters have rough, irregular shells.
 Flesh of oyster is extremely soft and delicate and contains high0 percentage of water.
 Hard-shell clams – can be eaten raw
 Soft-shell clams are called steamers. The usual way to cook is to steam.
o The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm but tender when cooked.
o Scallops are creamy white in color and have a sweet flavor.
o Squid is somewhat chewy and are cut up or either fried quickly.
B. Crustaceans
 The lobster shell is dark green or bluish green but turns red when cooked.
 Live lobster must be alive when cooked.
Market Forms 2. shucked – fresh or frozen 1. live
A. Mollusks 3. canned 2. cooked meat, fresh or frozen
1. live in the shell B. Crustaceans

LO 2. Handle Fish and Seafood

Handling and Storage of Fish
A. Fresh Fish
1. Store on crushed ice. Use drip pans to allow for drainage of melted ice. Change ice daily. Cover container or store in separate box away
from other foods. Whole fish should be drawn because entrails deteriorate rapidly.
Cut fish should be wrapped or left in original moisture-proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C)
3. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze immediately.
4. Check store fish for freshness just before using.
B. Frozen Fish
1. Frozen products should be frozen, not thawed when received.
2. Items should be well wrapped, with no freezer burn.
3. Store at 0°F (-18°C or colder)
4. Maximum storage time
• Fat fish – 2 months
• Lean fish – 6 months
5. Rotate stock – first in, first out.
Thawing and Handling of frozen fish
1. Thaw in refrigerator, never at room temperature. If pressed for time, keep in original moisture proof wrapper and thaw under cold running
water.
2. Small pieces like fillets and steaks can be cooked from frozen state to prevent excessive drip loss. Large fish should be thawed for even
cooking.
3. Fillets that are to be breaded can be partially thawed.
4. Handle thawed fish as fresh fish. Do not refreeze.
5. Breaded, battered and other frozen prepared fish items are mostly cooked from frozen state.
A. Shellfish
1. Mussels
• Keep refrigerated (32°F to 35°F/0° to 2°C). and protect from light.
• Store in original sack and keep sack damp.
2. Scallops
• Shucked scallops can be cooked without further
preparation.
• Keep scallops covered and refrigerated (30°F to34°F). Do not let them rest directly on ice or they will lose flavor and become watery.
3. Lobsters
• Live lobsters are either live or cup up before cooking. Live lobsters are plunged head first into boiling water, then simmered for 5 – 6 minutes.
If served hot, they are drained well and split in half, and claws are cracked.
• Live lobsters can be kept in two ways.
• packed in moist seaweed, kept in a cool place in saltwater.
• Cooked lobster meat must be covered and refrigerated at 30° to 34°F. It is very perishable and should be used in 1 – 2 days.
4. Shrimps
• Kept frozen at 0°F (-18°C) or lower.
• Thaw in refrigerator
• Peeled shrimps should be wrapped before placing on ice.
• Shrimps to be served hot must be peeled and deveined before cooking.
• Shrimps to be served cold, must be peeled after cooking to preserve flavor.
5. Crabs
• Live crabs should be kept alive until cooked.
• Frozen crabmeat is very perishable when thawed. It must be treated like any other frozen fish.

LO 3. Cook fish and shellfish

Cooking Techniques for Fish and Shellfish
Fishes- are very delicate and are easily overcooked. During cooking, a test for doneness must be observed.
1. The fish just separates into flakes
2. If bone is present, the flesh separates from the bone, and the bone is no longer pink
3. The flesh becomes opaque (usually white)
Lean fish
 Lean fish has almost no fat, so it easily becomes dry. It is best served with sauces to enhance moistness and gives richness.
 Poaching is the moist heat method suited
 Fish should be basted with butter or oil if broiled or baked.
 Lean fish maybe fried or sautéed to gain palatability from added fat.
Fat fish
 The fat in fish, enables them to tolerate more heat without becoming dry.
 Fat fish can be cooked by poaching.
 Fat fish are well suited to broiling and baking. The dry heat methods eliminate
 excessive oiliness.
 Large fat fish like salmon, and mackerel may be cooked in fat, but care should
 be taken to avoid excessive greasiness.
Shellfish
 Cook oyster just enough to heat thoroughly to keep it juicy and plump.
 Clams become tough and rubbery if overcooked
 Shrimps like other shellfish, become tough and rubbery when cooked at high temperature.
A. Scaling Whole Fish
1. Lay your fish flat on the board or hold it steady in the water.
2. Hold the fish down firmly with your hand near its head.
3. Begin to rake the scales from the tail towards the head. They should start coming off in clumps.
4. Be sure to remove the scales on both sides of the fish, as well as scales near the fins, the collar and the tail.
5. When you think you have gotten most of the scales, rinse the fish off again with water. This will wash away any
loose scales and help you to identify any remaining scales that need to be removed.
B. Filleting Fish
1. First, cut behind the head while angling the knife toward the front of the fish. There is a lot of good flesh on
the top side where the fillet extends under the bony plate of the skull and angling the knife will ensure you don’t
waste it. Cut down to the bone and follow the line through to just behind
the fins.
2. Turn the fish and run the knife just clear of the fins with a slight downward angle. When you feel the knife is down to the bone reduce the
angle and follow the bone until you come up against the backbone.
3. Peel the fillet back and run the knife over the backbone severing the small lateral fish bones in the process. Stop at this point.
4. Turn the fish over and repeat the procedure.
5. Repeat the second cut near the dorsal fin with the knife angled slightly down.
6. Continue this along the length of the fish
7. Reverse the direction of the filleting knife and follow the bones by “feeling them” with the fillet knife until the fish
backbone is reached.
8. Peel the fillet back and cut around the backbone and through the small lateral bones. Run the fillet knife right
through to the skin on the underside of the fish.
9. Cut over the belly flap either through or over the belly bones. It can be easily cut through here with the razor
sharp filleting knife.
10. Cut any remaining attached sinew or skin.
11. Remove the first fillet.
12. Flip the fish back to the original side and cut the bones around the gut cavity.
13. Release the rest of the fillet from the backbone.
C. Skinning Fish
When filleting or skinning fish keep the skinning knife clean and wet, this lubricates the blade and gives a much cleaner cut, more control of
the knife and far less drag on the sides of the blade.
1. Stop when you have an inch or two (25 to 50mm) of fillet released.
2. Change your grip on the fillet to a secure grip on the tab of fish skin you created with the first cut.
3. Firmly hold the knife still and at a fixed angle.
4. Wriggle the skin from side to side while pulling backwards on the tab of fish skin.
5. Continue this motion through the fillet; You can see that even though the skin in the left hand is creased under the tension it has no effect
where the fillet knife is separating the fish skin from the flesh.
6. The fillet and skin are parted and no fleshes have been wasted nor have left any skin or scales on the fillet. If
you scroll up you will note the knife has not moved over the last four fish skinning pictures.
D. Deboning Fish
1. Gentle strokes of a knife angled towards the gut cavity will reveal the position and lay of the fine bones.
Follow this line, cutting completely through, to release the top part of the fillet.
2. The line of fine bones stops around two thirds of the way down the fillet. At this point, put the knife on the other side of the line of bones and
run the knife up the fillet until the point is well under the bones around the gut cavity.
3. Separate the two and reinsert the knife at an angle suitable to cut the
flesh from the underside of the gut bones.
4. Keep the knife following close to the fish bones to recover as much flesh as possible
Guidelines for Baking Fish
1. Fat fishes are best for baking because they are less likely to dry out.
2. Lean fishes may be baked but care should be taken not to overcook it. Basting with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance moistness and improve palatability.
Guidelines for Broiling or Grilling Fish
1. Overcooking should be avoided in cooking fish.
2. Select the appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling to reduce drying.
4. Lean fish may be dredged in flour before dipping in oil or melted butter. The flour helps form a flavorful browned crust.
5. To prevent splitting during cooking, score the skin with a sharp knife. For small fillets, scoring may not be necessary.
6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika if more color is desired.
8. 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.
Guidelines for Sautéing and Pan Frying Fish and Shellfish
1. Lean fish are suited to sautéing because of the added fat.
2. Fat fish can be sautéed with care so as not to become greasy.
3. Breading the fish with flour or starchy products forms a crust that browns attractively, enhances flavor, helps hold the fish and prevent
sticking.
4. Use fat, enough to cover the bottom of the pan.
5. Be sure the pan is hot before adding fish. Small items are sautéed over high heat, larger items require lower heat to cook evenly.
6. Very large fish may be browned in fat, and finished in an oven, uncovered.
7. Brown the most attractive side – the presentation side.
8. Handle fish carefully during and after cooking to avoid breaking the fish.
9. Sauté or fry to order and serve immediately.
Guidelines in Deep-Frying
1. Lean fish, both whole or small portions, and shellfish like shrimps, clams and oysters are best for deep-frying.
2. Fish to be fried is breaded or buttered to prevent sticking from frying pan. The batter also provides a crisp, flavorful, and attractive coating.
3. Frozen breaded fish can be fried without thawing.
4. Fried fish is usually served with lemon or cold sauce such as tartar, remoulade or cocktail sauce on the side.
5. The oil used should be enough to submerge the food item during frying.

LO 4. Plate/Present fish and seafood

Fundamentals of Plating
A. Balance – select foods and garnishes that offer variety and contrast
• color – two or three colors on a plate
• shapes – variety of shapes
• textures – variety of textures
• flavors
B. Portion size
• match portion sizes and plates – select plates large enough to hold all the items without crowding
• balance the portion sizes of the items on the plate – don’t let the main item get lost with excessive garnish
• arrangement on the plate –
Guidelines to Attractive Plating
• Keep food off the rim of the plate.
• Arrange the items for the convenience of the customer.
• Keep space between items. Each item should have its own identity.
• Maintain unity. Create a center of attention and relate everything to it.
• Make every component count.
• Add gravy or sauce attractively.
• Keep it simple.
C. Serve hot food hot, on hot plates. Serve cold food cold, on cold plates
Examples of Garnishes or Accompaniment for Plating
• Bouqetiere - bouquet of vegetables
• Jardinière - garden vegetables
• Clamart - peas
• Crecy - carrots
• Doria - cucumbers (cooked in butter)
• DuBarry - cauliflower
• Fermiere - carrots, turnips, onions and celery cut into uniform slices
• Forestiere - mushrooms
• Lyonnaise - onions
• Nicoise - tomatoes concasse cooked with garlic
Serving Baked Fish
• Serve baked fish with a sauce or seasoned butter to enhance moistness and improves palatability. Serving with lemon also enhances the
fish.
• For service, the fish is removed from the dish, the liquid is strained, degreased, reduced and finished by adding butter, cream or velouté
sauce.
Serving Broiled Lobster
Serve immediately with melted butter or appropriate sauce and garnish.
Serving Sautéed and Pan Fried
• Remove the fish with spatula and place on serving plate with presentation side up.
• Sprinkle fish with lemon juice and chopped parsley.
• Heat raw butter in the sauté pan until it turns light brown. Pour over fish immediately and serve at once.
Serving Poached or Simmered Fish in Court bouillon
Served poached fish with appropriate sauce, such as hollandaise for hot fish and a mayonnaise – based sauce for cold fish. Mild vinaigrette go
well with both hot and cold poached fish.
Serving Poached Fish in Fumet and Wine
• Reduce the cuision over high heat to about ¼ of its volume.
• Add fish veloute and heavy cream and bring to boil.
• Adjust seasoning with salt, white pepper and lemon juice.
• Strain the sauce.
• Arrange the fish on plates for service, coat with sauce and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk, Hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate under a broiler until the sauce is golden brown.
LO 5. Store fish and seafood
Storing of Fish and Shellfish
Fresh Fish
1. On crushed ice – use drip pans to allow for drainage of melted ice. Change ice daily. Cover container or store in separate box away from
other foods.
a. Whole fish should be drawn (that is viscera removed) as soon as possible because the entrails deteriorate quickly.
b. Cut fish (fillets, steaks, portions) should be wrapped or left in original moisture proof wrap.
2. Refrigerate at 30° to 34°F (-1° to 1°C)
3. Fish may be stored for 1 to 2 days. If it must be kept longer, you must wrap and freeze it immediately.
4. Check stored fish for freshness just before you use it. Even if it was fresh when received, it may not be fresh after few days in storage.
Frozen Fish
1. Store at 0°F (-18°C) or colder
2. Keep well wrapped to prevent freezer burn
3. Maximum storage time: Fat fish – 2 months; Lean fish – 6 months;
4. Rotate stock – first in, first out
Shellfish- Oyster
1. Keep live oysters in a cold, wet place in the cartons or sacks.
2. Store fresh shucked oysters in original container in refrigerator at 30° to 34°F (-1° to 1°C). They will keep up to 1 week.
3. Keep frozen oysters in freezer at 0°F (-18°C. or colder, until ready for use.
Lobster and Shrimp
1. Store at 0°F (-18°C or colder).
2. Fresh or thawed shrimp in shell are stored on crushed ice, like whole fish.
3. Peeled shrimp lose soluble nutrients and flavor wrapped before placing on ice or covered and simply refrigerated.
4. Packed in moist seaweed or in moist, heavy paper, kept in a cool place.