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Fish and Shellfish

Grade 9 TLE (Cookery) 3rd quarter “Fish and Shellfish” PowerPoint presentation

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Angel Marie Tocson
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32 views40 pages

Fish and Shellfish

Grade 9 TLE (Cookery) 3rd quarter “Fish and Shellfish” PowerPoint presentation

Uploaded by

Angel Marie Tocson
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 PDF, TXT or read online on Scribd
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GROUP 4

Fish annd Shellfish


TOPICS TO DISCUSS
1. DIFFERENCE OF FISH
2. SHELLFISH
3. FISH
4. MARKET FORMS OF FISH
5. MARKET FORMS OF SHELLFISH
6. HOW TO DISTINGUISH STALE
OR FRESH FISH
Difference of Fish and shellfish
DIFFERENCE OF FISH
Fish is a group of flesh foods
that may be classified into two
major categories: fish and
shellfish, or scientifically known
as vertebrate and invertebrate.
Shellfish
SHELLFISH
Shellfish are in two groups:
the mollusks and the
crustaceans.
MOLLUSKS
The mollusks have
unsegmented bodies and are
protected by calcareous shells
in one or more pieces, or
sometimes enclosed in hard
shells which are largely mineral
in composition.
EXAMPLES OF
MOLLUSKS
oysters clams

Abalone Scallops Mussels


MOLLUSKS
So of course as you see in the
picture, mollusks have shells that
cover their soft body. But what
about the octopus? It lacks the
shell that is found in most mollusks,
but it does produce the mantle
cavity that is typical of mollusks.
CRUSTACEANS
Moving on to Crustaceans.
Crustaceans have hard
shells over their back and
along the claws but have
softer shells covering the
lower part of the body and
legs.
EXAMPLE LES OF
CRUSTACEANS
Lobster Crab

Shrimp Crayfish
Fish
FISH
The kinds of fish available for food vary
widely in different localities. They include
salt-water and freshwater varieties which
differ in flavour and quality depending on
the water in which they are grown. In the
Philippines we have learned to culture
some marine fish and bangus. This is the
foremost example of Aquaculture, the act
of culturing fish in inland water.
Types of Freshwaterfish
Catfish Grayling Pike
Pickerel
Rainbow Sunfish Tilapia
Trout
Trout Walley Pike
Whitefish Zander
Types of Migratory Fish
Eel Salmon Shad
Smelt Sturgeon Striped
Bass/Rockfish
Market Forms of Fish
Market forms of Shellfishes
1. LIVE SHELLFISH
2. WHOLE SHELLFISH
3.SHUCKED SHELLFISH
4.HEADLESS SHELLFISH
But how can we distinguish between stale or fresh fish?
IN ADDITION
Fish is also one of the most valuable sources of high grade
protein. Some fish are also low in fat and rich in minerals such as
calcium which is good for our bones. Fish tastes so much better
when cooked. It is cooked to destroy any bacteria present as
well as to improve its taste and tenderness. When no additional
water is used to cook fish, it is important that no over cooking is
done, otherwise the fish would be very dry. This method is known
as dry cookery. When fish is cooked in water, it is best to allow
the water to boil before plunging or adding the fish. Prolonged
boiling tends to break the flesh of the fish until it falls apart.
Indication of doneness is evident when the flesh of the fish
becomes opaque and the muscles are easily flaked. Fish may be
fried at moderate heat until golden brown. It is fully cooked when
it can be easily flaked and the eyeballs come out.
IN ADDITION
Shellfish on the other hand, when
overcooked, causes the flesh to become
tough and fibrous. Unwholesome parts of
most shellfish such as the beard of mussels,
crab's gills, or lobsters intestinal tubes must
be removed before cooking. Colour change
in crustaceans is an indication that cooking
is done. Clams, oyster, and mussels may be
roasted, baked, or broiled in their shells to
retain their delicate flavour.
TIPS TO ENSURE FISH AND SHELLFISH STAYS IN
GOOD CONDITION UNTIL YOU’RE READY TO COOK IT!

The ideal method to defrost fish To store fish, remove it


When buying fresh
and shellfish is to allow it to warm from its original
out overnight in the fridge.
fish, it makes sense to Thawing fish out in water can lead wrappings, rinse in cold
try to eat it at its to loss of texture, flavour, and water, pat dry, cover,
valuable nutrients. You can also,
freshest. The sooner
of course, cook fish straight from
and place towards the
you eat it, the better it the freezer, just add a couple bottom of the fridge.
will taste. extra minutes to the cooking
time.
ACTIVITY TIME!
2. Shellfish is divided
1. How do you properly 3. What is a shellfish
into two groups, what
store a fish? It has 5 steps.
are those two?
Answer
Answer
remove it from its original Answer
wrappings, rinse in cold water, fish encased in some
mollusks and the
pat dry, cover, and place towards
crustaceans type of shell.
the bottom of the fridge.
4. This kind of shellfish has hard 5-8. In this group of questions,
shells over their back and along you have to tell me if this type 9. Give me an example
the claws but have softer shells
covering the lower part of the
is a Freshwater fish or a of a mollusks shellfish
body and legs. Spell your Migratory Fish
answer.
Answer
Answer
5. Pike (Freshwater)
oysters, clams,
Answer 6. Catfish (Freshwater) abalone, scallops,
Crustaceans 7. Shad (Migratory Fish)
octopus, mussels.
8. Rockfish (Migratory Fish)
10. Why do we cook our fish?
Answer
Fish tastes so much better when
cooked. It is cooked to destroy
any bacteria present as well as to
improve its taste and tenderness.
THANKYOU
very much

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