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Fish and Shellfish

Fish and Shellfish PPT

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DAVID JONATHAN SANTIAGO
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19 views32 pages

Fish and Shellfish

Fish and Shellfish PPT

Uploaded by

DAVID JONATHAN SANTIAGO
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Kinds of

Fish & Shellfish


for Processing
Two Major
Categories of Fish
FINFISH
(vertebrates)

Finfish are aquatic vertebrates that possess fins


and gills, typically referred to as true fish. They
inhabit both freshwater and marine environments
and include species like salmon, tuna, trout, cod,
and catfish. Finfish are commonly harvested for
food and are a key part of the global seafood
industry.
SHELLFISH
(invertebrates)

Shellfish are aquatic animals that have a hard


outer shell or exoskeleton. They are divided into
two main categories: crustaceans and mollusks
SHELLFISH
(invertebrates)

Unlike finfish, shellfish are invertebrates, meaning


they do not have a backbone. They live in both
freshwater and marine environments and are
commonly harvested for food. Shellfish are a
significant part of many cuisines worldwide and
are often prized for their flavor and texture.
MOLLUSKS

Mollusks are a diverse group of soft-bodied


invertebrate animals, many of which have a hard
external shell for protection.
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M U S S E L S
CRUSTACEANS
Crustaceans are a large class of arthropods,
characterized by their hard exoskeleton,
segmented bodies, and jointed limbs. They are
primarily aquatic, living in both marine and
freshwater environments, although some, like
certain crabs and woodlice, can be found on
land.
PARTS OF THE FISH
/ Tail

Eyes
NUTRITIVE VALUE OF A
FISH
Fish and Shellfish are on par with meat, eggs,
chicken, and other protein sources in terms of
nutrient content. Fish is healthy to eat because of
fish oil that contains omega-3 fatty acids, which is
usually not present in other foods.
NUTRITIVE VALUE OF A
FISH
Fish is excellent source of Vitamins A and B
a nd minerals like iodine, selenium, and zinc.

Shellfish like mussels and oysters, compared


with meat, contain a higher amount of iron
CHARACTERISTICS OF FRESH
FISH
1. Eyes are bulging, clear, full, and bright
2. Gills are red and covered with clear slime
3. Odor is seawater smell, not foul
4. Flesh is firm and elastic
5. Scales are complete, shiny, and intact
6. Color is bright and shiny
7. Belly walls are undamaged
MARKET FORMS
OF
FISH
Whole Fish are sold in the market fresh and
sometimes alive
Dressed Fish is whole but the entrails, scales,
fins and head are detached
Butterfly Fillet is done by slicing a whole fish
lengthwise to remove its backbone and ribs
Fillet is the boneless form of fish
Steaks are slices cut horizontally from a large
fish
Fish Sticks are cut evenly from large slabs of
frozen fillets
CHARACTERISTICS OF FRESH
SHELLFISH
1. Fresh Shellfish must be marketed alive
2. Fresh crabs must have strong and stiff joints
3. Lobsters must dark greenish brown in color
with bright eyes
4. Oysters must be tough and hard to open and
their meat must be creamy in color
5. Live clams are tightly closed but ca be
opened when cooked
6. Fresh shrimps have intact heads
MARKET FORMS
OF
SHELLFISH
Whole shellfish are no longer alive but are
served in their originl form
Shuckled Shellfish means the outer shell that
covers the meet has been removed
Headless Shellfish are shellfish marketed
without head
Cooked Shellfish are canned and exported
FISH SPOILAGE
Spoilage by Bacteria
Bacteria are also present in the external slime, on
the gills and the interiors of the fish

Spoilage by Chemichal Action


One example is when oxygen in the air attack
unsaturated oil in fish causing rancidity.

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