FSM 101 – FOOD SELECTION AND PREPARATION

Lesson 5 - Fish and Shellfish

The Nature of Fish

Fish is scientifically known as Istiophorus Orientails. This group of flesh foods may be classifieds into two
major categories fish (vertebrate) and shellfish (invertebrate). Fish is covered with scales while shellfish is encased in
some type of shell .Shellfish is two groups, the mollusk and the crustaceans. The mollusk are soft in structures and are
either partially or wholly enclosed in a hard shell that is largely of mineral composition.
Example of Mollusk is oyster, clams, abalone, scallops, and mussels. The crustaceans are covered with crust like
shells and have segmented bodies. Common examples are lobster, crab, shrimp and crayfish.
The kinds of scaly fish available for food vary widely in different localities. They include both salt-water and
fresh water varieties and differ in flavor and quality depending partly on the water in which they are grown. Most fish
are caught in open seas and their availability is not dependent on man’s productions efforts, unlike agricultural or
farming crops, but rather on his ability to detect and catch large schools of fishes. However in the Philippines we have
learned to culture some marine fish and bangus. This is the foremost example, the act of culturing fish and inland
water is called aquaculture, while that of culturing fish in saltwater bodies such as coves and shores is mariculture.
Mariculture, presently applied to tahong and oysters, is relatively in its infancy in the Philippines.
Fish has always been an important item in the Philippine diet and is one of the cheapest sources of protein and
thus can take the place of chicken, pork, carabeef, or beef. Like these meats, the protein of fish contains all the
essential amino acid; hence it has a high biological value.

Deteriorative Changes after Death

Most fish caught from the sea die even while still in the net in the water. Those caught or harvested from
inland waters also die shortly after are taken from water. An exception are those fish with accessory breathing organs
like hito and dalag which stay alive after catch.
The deteriorative changes after death of fish are important to its acceptability as food. Immediately after
death, the fleshly portion or muscle of fish is soft, gel-like, and sticky. The rigor mortis sets in and is characterized by
rigidity of the muscle. When rigor has passed, spoilage starts. This is caused mainly by fish enzymes and bacteria.
The bacteria come the slime of the fish skin as well as from the gills and intestinal tract. The flesh of a healthy is
actually sterile. The enzymes which are found mainly in the intestinal organs of the fish start digesting the
neighboring flesh. A substance which is found in living fish flesh called trime-thylamine oxide is converted to
trimethylamine which imparts the characteristics odor of stale fish. Oxidative deterioration or rancidity of fish fat
follows.

Food Selection, Preparation and Cooking of fish and Shellfish

Fish and shellfish are very perishable and deteriorate rapidly after removal from water. Fish with shells as
distinguished from fish with bones from form two groups based on differences in the character of the shells. Oyster,
clams, scallops, live in hinged shells. They have unsegmented bodies and the whole portion is eaten except in the case
of scallops only the muscles is used. Lobsters, crabs and shrimp have various appendages and shell like crusts that
conform to the shape of their bodies. Fifteen percent of the total fish consumption in the consist of shellfish. It is also
include squid, cuttlefish and sea cucumber

The production of fish in salt water bodies such as coves and shores is mariculture. Mariculture is presently
applied to tahong and oysters and relatively in this infancy in the Philippines.

Types of Shellfish: Crustaceans and Mollusks

Crustaceans
Crustaceans are shellfish with hard shells over the back and along the claws but have softer shells covering
the lower part of the body and legs. Examples of this are crabs, lobsters and shrimps.

Crabs. There is various types of crabs commonly found in the Philippines: the alimango or green crab: the alimasag or
blue crab and the talangka.

The talangka or kapi is unique due to its small size, about one- fourth size of a regular crab. A fish water crab
obtain from the rivers has a shell that covers the lower part of its body and is soft enough to allbie. The carapace or a
hard shell covers its back which contains the fat or align that maybe separated from the meal and preserved called taba
ng talangka it is eater a sauce a delicacy prepared laboriously by experts. The bigger crabs alimango and alimasag also
contain align which is normally with its meat.
Lobster is popular shellfish in new England fisheries. The claw meat is preferred and would normally be eaten
whole with their shells. Sauche is a salt water shrimp while ulang and taguntun are fresh water shrimps.

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 Mollusks
Mollusks have soft unsegmented bodies and are protected by calcareous shells in one or more pieces or
enclosed in a hard shells which are largely mineral and composition. Example of this are oysters, clams, scallops and
sea mussels.

Two Types of Mollusks

MARKET FORMS OF FISH

1. Live fish or whole round- live fishes are transported in marketed alive. Whole, round fishes are caught and
taken from the water.
2. Dressed- dressed fish is whole fish with scales, entrails, fins and head remove.
3. Butterfly fillet- are two sides of the fish cut lengthwise away from the backbone and held together by the
uncut flesh and skin of the belly.
4. Fillet- is the boneless side of the fish cut lengthwise from the backbone.
5. Steaks- are cross section slices cut from a large, dressed fresh: the cross section of backbone generally
include.
6. Sticks –are uniform stick cut from large blocks of frozen fillets

MARKET FORMS OF SHELLFISH

Shellfish are sold in the shell, shucked or removed from the shell, or cooked. All forms are quickly perishable
and care is needed in selecting them.

LIVE SHELLFISH

Ideally crabs, clams, mussels, snails, oysters, and shrimps should be marketed live. A live crab is indicated
to be fat if its claws do not have sharp teeth and if it’s heavy in weight. The female crab has a rounded apron and
usually contains aligi; the male crab has a narrow, more pointed apron. Filipino consumers generally prefer the female
variety. Because of the proximity of most markets to the sources of shellfish, live species can be sold to consumers.

WHOLE SHELLFISH

Whole shellfish are served in the from in which they are caught but are no longer alive. The head and thorax
are intact. Filipinos are fond of eating the heads and extremities of crabs and shrimps.

SHUCKED SHELLFISH

Oysters, clams, mollusks and scallops are removed from the shell and are known as shucked shellfish. Fresh
shucked shellfish have a translucent appearance but become opaque when no longer fresh.

HEADLESS SHELLFISH

Shrimps, lobsters, and prawns for export are marketed in headless form; the head and thorax removed.
Foreign consumers do not favor the consumption of these pars of the shellfish, the head is removed mainly because it
is the main source of bacterial spoilage.

NUTRITIVE VALUE OF FISH AND SHELLFISH

*PROTEIN- fish is one of the most valuable sources of high grade protein. Most fish contains 18-20 percent protein
with most of the essential amino acids in the right proportion. Apahap, lapu-lapu, labahita, tulingan, bia, and kanduli
have generally high protein content. Protein is needed for growth and repair of body tissues.

*FAT- the fat content of fish varies. Most fish varieties are low and fat, (less than 1 percent), moderately low in
calories. Fat is not always uniformly distributed throughout the flesh of fatty fish but is found on the belly, head and
liver- where the bulk of it is stored.

*VITAMINS- fish liver oils are tropically rich sources of vitamin A often, parts of a normally eaten like the liver and
gut, contain much greater quantities of soluble vitamins than the flesh. Fish roe, when present is also good source of
vitamin. An average serving of fresh meat supplies 1/20-1/5 of daily allowance for B, 1/25- 1/5 of B2 and 1/10-1/2 of
niacin. These water soluble concentrates contain an appreciable amount of vitamin B2- grown promoting compound.

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*MINERALS- the edible portion of fishes are satisfactory sources of magnesium, phosphorous, iron, copper, and
iodine. Shellfish is rich in minerals such as calcium which is good for our bones. Inclusion of fish in the daily diet
provides abundant mineral intake.

*CARBOHYDRATES- all shellfish has some carbohydrates in the form glycogen, it sweet taste is due to glucose
form by enzyme action glycogen.

Fish Cookery

Fish taste much better when cooked. Fish is cooked to destroy any bacteria present as well to improve its taste
and tenderness. In cooking, moderate temperature is used, long enough for the fish delicacy flavor to develop, for
proteins to coagulate and for very small amount of connective tissue present to break down. The flesh of fish is
sufficiently cook when it falls easily in to clumps of chalky-white flakes when tested with a fork.
When moist cookery is completed (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. Ten to 15 minutes cooking is
generally enough time for the fish to be done. Indication of doneness evidently when the flesh becomes opaque and
the muscles are easily flaked.

Principles of Cooking Fish

1. If fish is not to be cooked at once, it should be dressed and wrapped completely and placed in the freezer, in
a close container or package.
2. Fish requires les cooking time it has no connective tissues. It is fully cooked when it can be easily flaked and
the eyeballs come out.
3. Fat fish is best cooked by dry heat, broiled or baked.
4. Cooking should be done in the shortest possible time to avoid loss of moisture, flavor, and nutritive value.
5. Because fish has a mild flavor, it is frequently serve with sauce and some garnishes. Garnishes and sauces
add to the appearance and flavor of the fish. Sliced cucumber, tomatoes, green pepper, hard cook eggs,
pickles, etc. are good garnishes.
6. Something colorful, crisp or tart-like celery, raw vegetables, coleslaw or tossed salad should be serve with
fish
7. Fish maybe fried at moderate heat until golden brown. Fry only a single at a time and drain it an absorbent
paper.
8. When baking fish, taste the fish occasionally to prevent it from drying out.

Principle of Cooking Shellfish

1. Shellfish requires a little cooking time : over cooking causes the flesh to become tough and fibrous
2. Unwholesome parts of most shellfish such as the beard of mussels crabs gills or lobster intestinal tubes must
be removed before cooking.
3. Color change in crustaceans an indications that cooking is done. Shrimps and crabs, for example, changes
from dark blue green to an attractive orange or bright red.
4. Crabs are usually boiled in a small amount of brine for 10-20 mins. until a color change occur. Over cooking
would make the food watery.
5. Clams oyster rand, mussels maybe roasted, baked, or broiled in their shells to retain their delicate flavor.
6. Shellfish are all very lean therefore, dry heat and long cooking time will make them tough and rubbery.
Ideally they should be either steamed or simmered within the temperature range of 190F-210F.All Shellfish
cook very quickly.

Care and Storage of Fish and Shellfish

Common sense says that when buying fresh fish it makes sense to try to eat it at its freshest. Most fish will be fine
when stored for a day or two, but always check-use by dates on package fish or ask the fishmonger’s advice if in any
doubt.

To store fish, remove it from its original wrappings, rinse in cold water, pat dry, cover and place towards the bottom
of the fridge.

Store fresh and smoked fish separately to avoid mixing flavours.

Always store cooked, ready-to-eat fish such as smoked mackerel, prawns and crabs separately from raw fish.

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Additional Reading and References

Flores, E. N. (2014). Experimental cookery and food preservation. 2nd Edition. Wiseman’s Book Trading, Inc.
Philippines.

Flores, E. N. (2014). Food Selection Preparation and Cooking. 2nd Edition. Wiseman’s Book Trading, Inc.
Philippines.

Reyes, Ruth Estrada J. (2017). Culinary arts and sciences. Unlimited Books Library services and Publishing Inc.