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TLE Written Report

This document provides information about preparing seafood dishes. It defines different types of fish including finfish with bones and shells, and shellfish which have hard shells like crustaceans and mollusks. It also describes the external and internal parts of fish, including fins, gills, and organs. Examples of regular sized fish and small fish are given. The composition and fat content of fish is explained. Sources of fish are identified as saltwater or freshwater. Body shapes are described as round or flat. Additional information is provided about why fish meat is red and the definition of a school of fish. A tempura recipe is listed along with tools needed.

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Franchesca David
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36 views

TLE Written Report

This document provides information about preparing seafood dishes. It defines different types of fish including finfish with bones and shells, and shellfish which have hard shells like crustaceans and mollusks. It also describes the external and internal parts of fish, including fins, gills, and organs. Examples of regular sized fish and small fish are given. The composition and fat content of fish is explained. Sources of fish are identified as saltwater or freshwater. Body shapes are described as round or flat. Additional information is provided about why fish meat is red and the definition of a school of fish. A tempura recipe is listed along with tools needed.

Uploaded by

Franchesca David
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Preparation of Seafood Dishes

Group 1

Types of fish:
1. Finfish- these are any fish with bones and scales, also with a tail
2. Shellfish- any seafood with bodies and joints that are covered with hard shells; there are
two Classifications of Shellfishes:
a. Crustacean- Shellfishes with hard shell covered around its back and around the claws
ex: Crabs, lobsters, shrimps, scorpion,
b. Mollusks: Invertebrates with soft bodies and has shells that opens; it has two types:
-univalves: has one shell (kuhol/snail)
-bivalves: has two shells (clams, oysters, mussels,)

Varieties of Fish according to:


A. Structure (External and Internal parts of a typical fish)
EXTERNAL PARTS:
Nares- A part of a fish where it is used to detect odor or smell
Eye- Used for vision
Mouth- A fish uses this to consume
Operculum- Protects the gills from any harm
Gills- This is used for breathing
Pelvic Fin- Also used for balance and allows up and down movements for the fish
Pectoral Fin- The part used by a fish to move side by side
Vent- Outlet for eggs and milt(sperm) during spawning. Also helps to remove waste
Anal Fin- stabilizes the fish and keep it from rolling in the water
Caudal fin- This is used for making a fish move forward and also for balance and
stabilization
Lateral line- One of the primary sense organs of a fish; helps a fish to feel vibrations in the
water
Dorsal Fin- its main function is for defense (spiny and soft rayed)

INTERNAL PARTS:
Brain- Its function is to formulate responses and interprets signals, also used for smelling.

Gills- Where fishes breathe


Heart- It is a single cycle circulation
Liver- Breaks down fats and assists in digestion. Also serves as a storage area for fats and
carbohydrates
Stomach- Used for lowering pH(acidity) where food is temporarily stored
Intestines- Helps to digest and to absorb feedstuff
Vent- Outlet for eggs and milt(sperm) during spawning. Also helps to remove waste
Spine- Provides support for various parts of a fish.
Spinal Cord- Transmits motor messages
Pyloric caeca- Helps to digest food
Muscle- Used for movement
Kidney- Filters liquid waste from the blood, helps balance water and salt concentration in a
fish
Lateral line- for prey detection, detect movement vibration
Gonads- Reproductive system of a fish
Swim Bladder- Also called as “Air bladder”, used for respiration

Regular-sized fish examples:


Bangus, Bisugo/Threadfin Breams, Tilapia

Small types of fish examples:


Dilis, Biya(goby)

Composition of the edible portion of fish:


1. Muscular tissues- contains protein which is good for lowering risk of several diseases
2. Myocommata- sheets of connective tissue
3. Myotomes- the blocks of fish meat

Fat Content of Fish


a. Fat fish- contains 5-20% fat
b. Medium-fat fish- has 2-5% fat
c. Lean fish- is light in the stomach and has 2% fat

Water sources of fish


1. Salt Water- fishes taken from the sea
2. Fresh Water- from ponds, lakes, river

B. Body Shape
1. Round (Ex. Cod, haddock)
2. Flat (sole or dapa dapa)

Additional information:
Why is fish meat red?
- Myoglobin is responsible for storing oxygen in a fish’s muscles and it has a dark
red pigment. Fish flesh/meat that is red is made up of muscles that are very active
and therefore require a lot of oxygen. Therefore, they contain a lot of myoglobin
which adds the red color to the flesh.

A “school” of fish- Any group of fish that is swimming in the same direction in a
coordinated manner
Tempura:
Medium shrimps
All-purpose flour
Cornstarch (optional)
Bread crumbs/Panko
Cold water (better carbonated)
Egg
Paprika(garnish) Parsley (garnish)
Melted butter
Oil
Sauce:
Kikkoman soy sauce, Water, Sugar, Mirin(optional), Ginger

Tools:
Whisk
Spatula (2)
Cooling rack
Knife
Mesh skimmer
Strainer
Chopping board
Large bowl (2)
Large plate (2)

Members:
Franchesca D. David
Ashley Kaye Dabu
Krystle Anne Escalona
Rhed Shermel Dungca
Mark Lawrence Lomocso
John Michael Ibay

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