TYPES OF FISH

Oily fish contains a special kind of fat,called long-chain omega

fatty acids.Long-chain omega-3 may help prevent heart disease.It
is also important for women who are pregnant or breastfedding
because it can help a baby's nervous system to develop.
A. OILY-RICH FISH
examples of oil-rich fish are salmon,mackerel,sardines,trout,and
herring.Some oil-rich fish contain bones that you can eat.These include
whitebait,canned sardine,pilchards,and tinned salmon but not fresh
salmon.These fish can help keep bones strong because they are good
sources of calcium and phosphorus,high in long-chain omega-3 fatty acids
which may help prevent heart disease,and a good source of vitamin D.
B.WHITE FISH
are sometimes referred to as "lean fish" because all the oils are contained
in the liver which is removed during gutting.White fish are low in fat making
them one of the healthier,low fat aternatives to red or processed meat which
tends to be higher in saturated fat and a good source of omega-3 fatty acids but
at much lower levels than oily fish.
White fish are subdivided into:round fish-fish with long cylindrical body
and an eye located on each side of the head.A backbone runs from head to tail
along the upper lenght of the body just below the dorsal fin.They are found in
both freshwater and saltwater.
SARAH JOY JAVIER GRADE 10 – JOHN MAPEH

ASSIGNMENT
LOBSTER
have a brown-black outershell and have firm,white meat with a rich,sweet
flavor.Lobster shells turn red when cooked and can be
poached,steamed,simmered,baked,or grilled and can be served hot or
cold.Lobsters should be kept alive until just before cooking.The coral (eggs) are
considered a prized delicacy.

SHRIMP ANF PRAWNS

found worldwide and are vert popular.The difference between shrimp and
prawn is the location where it was caught.Freshwater prawns are referred to as
prawns while marine species are reffered to as shirmp.In commercial practice,a
prawn is considered to be a large variety of shrimp.There are dozens of
varieties available and are often classified by size.They are highly versatile and
can be prepared using a wide array of cooking methods.
BLUECRAB
meat is sweet and rich and are available as soft-shell or hard shell.Soft
shell crabs are harvested within 6 hours of molting and are available live from
may 15 - september 15

STONECRABS
available fresh ot frozen.The meat is firn with a sweet flavot that is close
to lobster and can be served hot pr cold with cocktail,lemon,or butter sauces.
CRAYFISH
also called crawfish or crawdad.They have an appearance of miniature
lobster and most of their meat is found in the tail.The flesh is sweet and
lean.Crayfish can be simmered whole and served hot or cold.The tail meat can
be used for deep frying,soups or pan fried.

CRABS
available in a number of varieties,each with their own flavor and
texture.Their meat is highly versatile and can be used in soups,stews,curries,and
casseroles,Crab should always be cooked live.
Crab varieties are as follow;
KING GRAB
large crab that is most sought-after due its very sweet and tender
flavor. King crabs are always sold frozen usually in the shell.
OCTOPUS
requires mechanical tenderization or long,moist-heat cooking to render
a palatable and tender product.You need to simmer an octopus for many hours
but make sure not to boil because boiled octopus meat turns out vert tough.Once
you have tenderized the octopus, it can be further prepared by grilling,frying,or
baking. It has a white flavorful,lean flesh.

C. CRUSTACEANS
have a hard outer shell with jointed appendages to
protect their sweet,tender meat.They are found in both fresh
and salt waters with their own qualities.They include:
DUNGEONESS CRAB
the most popular variety due to its delicate meat and sweet
flavor,availability,and prince.They are solid live or precooked.
B. CEPHALOPODS
are a type of shellfish with no outer shell but with a single internal one
called a pen.
SQUID
most popular cephalopod that many people enjoy.Proper cooking is
required to ensure good results because overcooking can cause the flesh to
becone rubbery and unappealing.
OYSTER
sold with their shells or shucked and are best eaten live but can be steamed
or baked. A shucked oyster can be breaded,deep-fried,pan-fried,and
sauteed.They can also be added to stews or chowders.

SCALLOPS

edible shellfish found in bays and oceans that

contain and edible white adductor muscle that holds
both sides of the the shell together.They come in a
variety of sizes and are great in stews and
chowders.They can be fried but care is needed as
overcooking can cause toughness and stringiness.
MUSSELS
types of bivalve mollusks with an oblong,dark blue,green, or brown
shell.Mussel varieties include blue mussels and green shells.These are excellent
steamed or added to soups.
SHELLFISH
are broadly divided into two main categories: molluks and
crustaceans.They are low in fat and a good source of selenium,zinc,iodine,and
copper.
Some types of shellfish,such as mussels,oysters,squid and crab are also good
sources of long-chain omega-3 fatty acids but do not contain as much of it as
oily fish.

A. MOLLUSKS
shellfish with soft meat without any bones but with a hard outer
shell.Some of them have only one shell while most have two shells covering
their body like mussells and clams.

Mollusks can divided into the following categories:

UNI-VALUE MOLLUSKS
are those with one shell like periwinkles and whelks
BI-VALUE MOLLUSKS
are those with twol shells hinged at one end like:
CLAMS
include soft-shell clams,surf clams,geoduck,red river clams,and
quahogs
BUTTERFISH/POMPREF/POMPANO
fish without scales and smooth skin that is light gray in color
with white and firm flesh and has a sweer flavor.
The different types of flat fish available are:
FLOUDER
has a lean,firm flesh that us pearly white with a sweet mild
flavor and can be poached,steamed,and fried.

HALIBUT
popular flat fish due to its appealing
texture,color,and sweet,mild taste.It is a lean fish that
absorbs flavor well and csn be
poached,baked,grilled,or broiled and goes well with
many sauces.
STRIPPED BASS
usually the aquafarmed striped bass that weighs from 1 to 5
pounds has a rich,sweet flavor with a firm texture. It is good for
steaming,broiling,baking or even poaching.

FLAT FISH
has a flat body structure ans swims in a horizontal
position.They have eyes on the top of their head.The
different types of flat fish are lean and have
firm,delicate texture.
SALMON
a common round fatty fish available both farmed and wild and
comes from both fresh and salt water of the pacific and atlantic.

SARDINES
young,small herring with a fatty,oily flesh with a flaky
texture. They are great for sandwiches and salads.
MAHI-MAHI
an edible marine fish with silver and bright blue or green
coloration.It can be broiled,baked,or grilled.

RED SNAPPER
has a lean,pink flesh and can be prepared using almost any
cooking method.The bones and head are excellent for fish stock.
HADDOCK
commercially available type
of fish with a strong flavor and
a more delicate texture than cod.

HERRING
a long,silvery-bluefish found in northern Atlantic and Pacific
oceans.They are a strongly flavored,fatty fish.Herring can be
grilled or roasted easily but spoils quickly.
ARCTIC CHAR
a different type of salmon that is found in the far northern
rivers.It is a lean fish and pink-fleshed.They are available farm-
raised.

COD
used in fish sticks,prbreaded
portions,drawn anf filleted.Cod
is lean type of fish.Scrod is a
marketing term used for cod
weighing less than
1.1kz
(2 1/2 lbs).
TUNA
fattyfish with a firn texture and mild flavor.The different
varieties of tuna include and
bluefin,yellowfin,bonito,albacore,and mahi-mahi.

TILAPIA
name given to many species
of fresh water
aqua-farmed
fish bred worldwide
.They are a lean fish
with a firm texture.
The different types of round fishes are:
CATFISH
A fatty scaleless freshwater fish that is common in lake and
rivers.Wild catfish have a tendecy of tasting "muddy" and it is
recommended you purchase the farmed variety for flavor
reasons.They can be prepared by almost any cooking method,but
take well to frying.
 PORTFOLIO
IN TLE

ACTIVITY 1 SARAH JOY A.

JAVIER
GRADE 10 - JOHN